Recipe by LORENKAN
"A great Christmas treat! Ahhh, peppermint and chocolate! A winning combination! Try them and you'll be baking them every Christmas!"
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2 3/4 cups
cream of tartar
1 (5 ounce)
milk chocolate candy bar, chopped
coarsely chopped peppermint candy canes
I am the author of this recipe and I had originally written one large bar of ghiradelli chocolate for the recipe - the really big bars. The 5 oz bar listed was not my intention so it definately has more flavor when you use more chocolate. It helps to use parchment paper to avoid the cookies sticking to the pan as well.
These cookies were a disappointment. They took a lot of ingredients and a lot of time to make and weren't very flavorful. If I was making them again, I would not chop a chocolate bar by hand but buy the pre-chopped Hershey chocolate chunks. Also, rather than coarsely chopping the candy canes (which took a LONG time), I'd grind them in the food processor to a very fine consistency. Then you still get the flavor without large hard pieces in the cookie that might crack a tooth. I think this recipe does have some potential if someone is willing to take the time to experiment.
I liked this yummy way to use my broken candy canes, but would have some small changes to the recipe: First, defintely grease the cookie sheet! Also, I would add more peppermint extract and maybe more chocolate to give it more flavor. These cookies MUST be removed from the pan immediately because the melted candy cane pieces harden very quickly.
These cookies were VERY easy to make and did not take a long time, I'm not sure what the other reviewer was talking about. I put the candy canes in a sealed plastic baggie, then smashed them with a meat "pounder"...so that cut the time. Also, I shaped them into balls then flattened them a little before baking. They are not very sweet though, so I drizzled them with milk chocolate and they tasted great! They look very festive and took no time at all to make!
I'm baking these right now and know that I have a winning new Christmas cookie! They are delicious and very easy to make. I did make a few changes to the recipe: lowered the oven temp to 350 degrees, I had no candy bars so I used mini chocolate chips and I added a few drops of red food coloring. Also, somebody mentioned that they used wax paper, I think parchment paper will work better ... they didn't stick at all. I think when I put them out for company (if there are any left by Christmas Eve!) I'll dust them with powdered sugar. Thanks for a great recipe Loren!
Parchment paper. 350 oven, 11-13 min. semi-sweet choc., 1 tsp. peppermint extract. Crushed candy canes. Not too sweet, just perfect! They've made it into my recipe box...we used earth balance margarine and non-dairy choc. chips as we have a dairy allergy in the family
This was not as tasty as I wanted and it was tough to make. You have to get the candy canes small or they melt all over and ruin it. It also stuck to the pan real bad. It was ok but could have been sweeter and maybe use parchment paper.
REMOVE IMMEDIATELY means "immediately!" These have candy (canes) in them and will stick to your pan like crazy. Be generous with the non-stick spray.
Crush candy canes pretty finely. Otherwise, they melt during baking, leaving a big hole in your cookie and causing them to break.
Make cookies smaller than you might think you need to; they spread. Bonus: You get a LOT of cookies per batch.
I needed to bake mine 11-12 minutes. Test your first batch.
My DH pronounced them "GREAT!"
* Percent Daily Values are based on a 2,000 calorie diet.
Candy Cane Chocolate Chunk Cookies
Serving Size: 1/36 of a recipe
Servings Per Recipe: 36
Amount Per Serving
Calories from Fat: 60
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