Chef Brian Malarkey's Chocolate Chip Candy Cane Cookies

Try This Christmas Cookie Recipe This Year!

The Chef of the Las Vegas eatery Herringbone shares some of his delicious recipes for this holiday season.
Servings:Over 8
Difficulty: Easy
Cook Time: min

Chef Brian Malarkey has created more than a dozen restaurants, including two in Las Vegas. He is a judge on Food Network’s "Guy’s Grocery Games," was a "Top Chef" finalist and a winning mentor on ABC’s "The Taste." Malarkey appeared on "GMA" to share recipes perfect for the holiday season. Try this holiday twist on classic chocolate chip cookies.


  • 2 sticks (8 oz.)
  • Unsalted Butter, room temperature
  • 1 cup Granulated Sugar
  • 1 cup Packed Brown Sugar
  • 1 tsp. Vanilla Extract
  • 2 Eggs
  • 2 ½ tsp. Kosher Salt
  • 3 cups All Purpose Flour
  • 1 ¾ tsp. Baking Soda
  • 3 cups Semisweet Chocolate Chunks or Chips
  • 2 12oz. bags Coating Chocolate/ Candy Melts
  • 1 box Candy Canes, crushed
  • Cooking Directions

    1. Cream butter, sugars, and vanilla extract on medium speed for five minutes, or until light and fluffy.

    2. Add one egg and mix completely on medium speed. Scrape the bowl well. Add the second egg and repeat. Add salt and mix on low to combine.

    3. Sift together flour and baking soda. Add half of the dry mixture and mix on low speed until mostly combined; scrape the bowl well. Add the rest of the dry mixture; mix on low speed to combine.

    4. Add chocolate chunks and mix on medium speed for 20 seconds.

    5. Scoop 1-ounce portions (about 2 tablespoons) of dough onto baking sheets lined with parchment paper. Chill dough for 1 hour.

    6. Lightly press the tops of the dough balls to slightly flatten. Bake at 325°F for 5 minutes, then rotate pan and bake an additional 4 to 5 minutes. When done the cookies should be golden around the edges and light in the center.

    7. After the cookies have cooled, melt coating chocolate according to package directions.

    8. Dip half of each cookie in the melted chocolate and place on parchment or wax paper. Immediately sprinkle chocolate with crushed candy canes. Let sit for 15-20 minutes to allow chocolate to set.

    Recipe courtesy chef Brian Malarkey.

    Recipe styled by Karen Pickus, chef/food stylist, "Good Morning America.”

    Recipe Summary

    Main Ingredients: butter, sugar, chocolate chips, candy canes

    Course: Dessert, Cookies

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