Candy Cane Chocolate Cookies

Bake festive candy cane chocolate cookies with minty crunch in every bite — a perfect holiday cookie recipe that’s easy, fun, & dazzling. Get the full recipe.

Are you ready for day two of the great week of cookies!? I love a chocolate cookie mixed with a hint of peppermint. It is a fun holiday themed treat. Try these yummy candy cane chocolate cookies. They are perfect with milk or hot cocoa. Swirl a candy cane in that hot cocoa and enjoy. Santa will appreciate these Christmasy cookies for sure.

Oh, these Candy Cane Chocolate Cookies are pure Christmas magic in a bite! 🎄 Imagine rich chocolate fudge flavor, a creamy frosting swirl, and that perfect peppermint crunch on top. They’re soft, chewy, and basically everything you want in a holiday cookie.

If you’re anything like me, you’re always looking for a fun, easy recipe that looks fancy but doesn’t require hours in the kitchen. These cookies? Total win. Let’s get into it!

What Are Candy Cane Chocolate Cookies?

Think of your favorite soft chocolate cookie… now add frosting and crushed candy canes. 🎅 That’s the vibe here.

They’re made with chocolate fudge pudding mix (yes, pudding mix—trust me, it makes them extra soft). Once they’re baked, you frost them with creamy vanilla frosting and sprinkle on crushed candy canes. Instant holiday happiness.

These cookies are perfect for cookie exchanges, Christmas parties, or wrapping up in a cute tin for neighbors. They’re festive, delicious, and super easy to whip up.

Ingredients You’ll Need

You probably have most of these already in your kitchen:

• 3 1/3 cups flour
• 1 1/2 teaspoons baking soda
• 1 1/2 cups softened butter
• 1 cup brown sugar
• 1/2 cup sugar
• 1 package (6 serving size) chocolate fudge pudding mix
• 1 1/2 teaspoons vanilla extract
• 3 eggs
• Vanilla frosting (store-bought or homemade)
• Crushed candy canes for garnish

A quick note: don’t skip the pudding mix! It keeps these cookies soft and gives them that rich, fudgy flavor. 🍫

How to Make the Recipe

These cookies come together fast — perfect for busy moms juggling wrapping paper, kids, and coffee. ☕

1. Preheat your oven to 375°F (190°C).
2. Mix dry ingredients. In a bowl, whisk together flour and baking soda.
3. Cream butter and sugars. In a separate large bowl, beat softened butter, brown sugar, sugar, pudding mix, and vanilla until smooth and creamy.
4. Add eggs. Beat in the eggs one at a time.
5. Combine. Gradually mix in the flour mixture. The dough will be thick — that’s exactly how it should be!
6. Scoop and bake. Drop rounded teaspoons of dough onto an ungreased baking sheet.
7. Bake for 8–10 minutes. The cookies should look slightly underbaked in the center — they’ll set as they cool.
8. Cool completely. Frosting and warm cookies are not friends. 😅
9. Decorate! Frost each cookie with vanilla frosting and sprinkle crushed candy canes on top.

That’s it! Simple, right?

Where to Share or Serve

You can bring these chocolate peppermint cookies pretty much anywhere during the holidays:

• 🎁 Cookie exchanges: They’re unique and super festive.
• 🍽️ Christmas dinner dessert trays: Add some sparkle to your dessert spread.
• ☕ Coffee dates: Perfect with a peppermint mocha.
• 🎅 Neighbor gifts: Wrap them up in clear bags with a cute ribbon for an instant homemade gift.

These cookies travel well, too — no melting or crumbling like some fancier desserts.

Chocolate and peppermint are a great combination. Winning in fact. Think of all the candies and other desserts inspired by this flavor combination. Now you can make candy cane chocolate cookies from the comfort of your own home. Get the kids involved. They can smash up the candy canes for you. Give them a back and let them go to town crushing them up. 

Variations to Try

Want to switch things up? Here are a few fun ideas:

• Swap frosting flavors. Try chocolate or peppermint frosting for extra holiday flavor.
• Add chocolate chips. Stir in a handful of semi-sweet chips before baking.
• Try different toppings. Use red and green sprinkles or mini marshmallows instead of candy canes.
• Make cookie sandwiches. Frost the bottom of one cookie, then press another on top for a peppermint “whoopie pie.”

Small tweaks make them fun for every holiday party!

Storage and Make-Ahead Tips

If you’re prepping for a busy December (same 🙋‍♀️), you’ll love how easy these are to store.

• Room temperature: Keep frosted cookies in an airtight container for up to 4 days.
• Refrigerator: Store up to a week if you want them extra fresh.
• Freeze the dough: Roll into balls, freeze on a tray, then store in a freezer bag for up to 2 months. Just bake straight from frozen—add 1–2 extra minutes.

You can also bake and freeze the cookies without frosting. Then, thaw, frost, and decorate when you’re ready to serve. Easy peasy!

Common Questions About Candy Cane Chocolate Cookies

Can I use instant pudding mix?
Yes! Use instant chocolate fudge pudding. Don’t make the pudding—just use the dry mix.

Can I skip the frosting?
You can, but the frosting helps the crushed candy canes stick. Plus, it adds extra sweetness and looks so pretty!

Can I use a different flavor of pudding?
Sure! Try vanilla, white chocolate, or peppermint pudding mix for a twist.

Why are my cookies flat?
The butter might have been too soft, or your baking soda could be old. Pop your dough in the fridge for 15 minutes next time before baking.

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Final Thoughts on Candy Cane Chocolate Cookies

If you’re looking for a fun, festive treat that’s easy enough for kids to help with, these cookies are the answer. ❤️

They’re soft, sweet, and full of chocolatey peppermint flavor. Plus, they look like something straight out of a bakery (without the price tag).

So grab your mixer, crush some candy canes, and make a batch of Candy Cane Chocolate Cookies today. Then pour yourself a cup of cocoa and enjoy a little holiday magic — you deserve it.

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More holiday cookies to make:

• Peppermint Crinkle Cookies
• Dipped Gingersnaps
• Oatmeal Scotchies
• Reindeer Cookies
• Christmas Light Cookies
• Frozen 2 Cookies
• Christmas Magic Cookie Bars

Originally Posted December 9, 2014 // Updated October 10, 2025