Preheat your oven to 350 degrees F. Line 2 baking sheets with parchment paper (candy canes will melt and stick so this is highly recommended over greasing)
In a large bowl, whip together vegan butter and white and brown sugar with an electric mixer. Whip until lighter in color and fluffy, usually 2-3 minutes.
Add plant-based milk and vanilla extract and whip to combine.
Add four, cornstarch, baking soda, baking powder, and salt to the sugar-butter mixture and mix with a wooden spoon until combined.
Remove candy canes from wrappers and place in a ziplock bag. Cover with a kitchen towel and, using a hammer, crush candy canes into small pieces. There will be lots of size variation which is good! Powder will flavor the cookies and the bigger chunks add a great texture!
Add crushed candy canes and chocolate chips into cookie dough and mix with a wooden spoon or rubber spatula to combine.
Create ½ inch to 1 inch sized balls (depending on how big you like your cookies!) and flatten slightly. Transfer to a baking sheet.
Bake cookies for 12-15 minutes until the outer edges are firm.
Let the cookies cool and enjoy!
