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Chocolate Candy Cane Cookies

These cookies are so simple, children can help prepare them. They taste delicious and look festive on cookie trays. —Agnes Ward, Stratford, Ontario
  • Total Time
    Prep: 25 min. + chilling Bake: 10 min./batch + standing
  • Makes
    4 dozen

Ingredients

  • 3/4 cup butter, softened
  • 1 package (8 ounces) cream cheese, softened
  • 1 cup sugar
  • 4 ounces semisweet chocolate, melted and cooled
  • 2 teaspoons vanilla extract
  • 2-1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 6 ounces white baking chocolate
  • 2/3 cup crushed peppermint candies

Directions

  • Cream the butter, cream cheese and sugar in a large bowl until light and fluffy. Beat in melted chocolate and vanilla. Combine flour and baking soda; gradually add to creamed mixture and mix well. Refrigerate for 1 hour.
  • Divide dough into 48 pieces; shape each into a 3-in. rope. Place 2 in. apart on greased baking sheets; curve the top of each cookie to form the handle of a candy cane. Bake at 350° for 8-10 minutes or until set. Cool for 1 minute before removing to wire racks to cool completely.
  • Melt white chocolate in a microwave; stir until smooth. Drizzle over cookies and sprinkle with candies. Let stand until set.
To Make Ahead: Bake and cool cookies as directed. Freeze for up to 1 month. Several hours before serving, proceed with finishing cookies as directed.
Nutrition Facts
1 cookie: 119 calories, 6g fat (4g saturated fat), 12mg cholesterol, 54mg sodium, 13g carbohydrate (8g sugars, 0 fiber), 1g protein.
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