Candy Cane Chocolate Chunk Cookies Recipe

Directions

Preheat the oven to 400 degrees F (200 degrees C).
In a medium bowl, cream together the butter and sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla and peppermint extracts. Combine the flour, cream of tartar, baking soda, and salt; stir into the creamed mixture until all of the dry has been absorbed. Mix in the chocolate chunks and chopped candy cane. Form spoonfuls of dough into balls, and place them 2 inches apart onto an ungreased baking sheet.
Bake for 8 to 10 minutes in the preheated oven.

Reviews (44)

LORENKAN

Dec. 23, 2003

"I am the author of this recipe and I had originally written one large bar of ghiradelli chocolate for the recipe - the really big bars. The 5 oz bar listed was not my intention so it definately has mo..." See morere flavor when you use more chocolate. It helps to use parchment paper to avoid the cookies sticking to the pan as well."

HUTHMACB

Dec. 8, 2003

"These cookies were a disappointment. They took a lot of ingredients and a lot of time to make and weren't very flavorful. If I was making them again, I would not chop a chocolate bar by hand but buy..." See more the pre-chopped Hershey chocolate chunks. Also, rather than coarsely chopping the candy canes (which took a LONG time), I'd grind them in the food processor to a very fine consistency. Then you still get the flavor without large hard pieces in the cookie that might crack a tooth. I think this recipe does have some potential if someone is willing to take the time to experiment."

SweetStuff

Dec. 8, 2003

"I liked this yummy way to use my broken candy canes, but would have some small changes to the recipe: First, defintely grease the cookie sheet! Also, I would add more peppermint extract and maybe mo..." See morere chocolate to give it more flavor. These cookies MUST be removed from the pan immediately because the melted candy cane pieces harden very quickly."

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