Icebox Chocolate Chip Candy Cane Kiss Cookies

This vintage icebox slice and bake cookie recipe gets a modern Christmas upgrade with some Candy Cane Kisses! These cookies are soft and easy to make!


Icebox Chocolate Chip Candy Cane Kiss Cookie on a round piece of parchment paper with a bite taken.


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This recipe was photographed and updated 12/2023.


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You can't go wrong with a tried and true vintage icebox slice and bake cookie! We love these with just chocolate chips, but I also added some chopped Candy Cane Kiss candy for the ultimate holiday cookie!

These cookies are perfect for Christmas, soft and so easy to make! They have the perfect combo of chocolate and peppermint. I've also included some tips on refrigerating and freezing below. 


Looking for some more icebox slice and bake cookie recipes? Try these Pistachio Cookies or these Sugar Cookies!


Keep scrolling for the full printable recipe ðŸ’™


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Our favorite kitchen equipment and supplies used with this recipe:



Recipe tips:

  • Dough can be wrapped in plastic wrap and refrigerated overnight or refrigerated for a few days. This is a great make ahead dough for fresh cookies. 
  • The dough can also be frozen. Tightly wrap the cookie dough log in plastic wrap, then into a freezer bag. Freeze for up to two months, thaw in the refrigerator before slicing.
  • Baked cookies can be frozen in an airtight container or freezer bag for up to one month. Thaw and serve.
  • Don't skip refrigerating the dough. This prevents the dough from spreading as the cookies bake.
  • Make sure to use the spoon and level technique when measuring your flour so the dough is the right consistency.
  • If you'd like to frost these cookies, cool completely, then frost with your favorite frosting. We love this cream cheese frosting. You can also sprinkle more chopped Candy Cane Kisses on top, or decorate with sprinkles.


a stack of cookies with a bite taken out of the top one.
Yield 24 cookies
Author Hot Eats and Cool Reads
Prep time
15 Min
Cook time
14 Min
Total time
29 Min

Icebox Chocolate Chip Candy Cane Kiss Cookies

Ingredients

  • 1 cup Butter (softened, 2 sticks)
  • ½ cup Granulated Sugar
  • ½ cup Brown Sugar
  • 1 Large Egg
  • 1 1/2 teaspoons Vanilla Extract
  • 2 cups All Purpose Flour
  • 1 teaspoon Baking Powder
  • ½ teaspoon Salt
  • 1/2 cup chopped Candy Cane Kisses
  • ½ cup Chocolate Chips

Instructions

  1. With the paddle attachment of a stand mixer cream butter until light and fluffy.
  2. Add in brown sugar and granulated sugar and continue to mix until well incorporated.
  3. Add in egg and vanilla and continue mixing until well blended.
  4. In a separate bowl whisk together flour, baking powder and salt.
  5. Gradually add flour mixture to butter mixture mixing after each addition until all the flour is incorporated.
  6. Add in the chopped candy cane kisses and chocolate chips and mix gently on low until combined.
  7. Lay out a piece of wax paper on a flat surface. Scoop the dough into the center of the wax paper. Use the wax paper to help roll the dough into a long shape with a diameter of about 2 inches.
  8. Wrap the dough in the wax paper and refrigerate for at least 1 hour.
  9. To bake:
  10. Preheat the oven to 350 degrees F.
  11. Line a baking sheet with parchment paper.
  12. Slice the cookie dough into ¼- ½ inch slices.
  13. Place dough slices on prepared baking sheet a couple of inches apart.
  14. Bake for 10-14 minutes or until they are a very lightly golden brown around the edge and appear dry in the center.
  15. Allow to cool for 2-3 minutes on the baking sheet before removing and allowing to cool completely on a wire rack.

Nutrition Facts

Calories

161.38

Fat

9.02 g

Sat. Fat

5.61 g

Carbs

19.11 g

Fiber

0.28 g

Net carbs

18.83 g

Sugar

10.83 g

Protein

1.4 g

Sodium

131.09 mg

Cholesterol

27.16 mg

Hot Eats and Cool Reads is not responsible for the outcome of any recipe you try from this blog/website. You may not always have the same results due to variations in ingredients, humidity, altitude, cooking temperatures, typos, errors, omissions, or individual cooking abilities. 


You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful. I am not a certified nutritionist and make no claims to the contrary. Each individual's dietary needs and restrictions are unique to the individual.



You can add or substitute with these ingredients:



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