Reviewed: Jan. 1, 2009

VERY good cookies! A friend and I just made these and were thoroughly impressed. We used the food processor to chop the candy canes, making the canes into a fine dust that we mixed into the dough. For an added touch, we put a Hershey Kisses Mint Truffle on top of each cookie right after they came out of the oven. Added a nice touch to the cookie. This recipe is definitely a keeper!

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Karen

Cooking Level: Intermediate

Home Town: Nashua, New Hampshire, USA

Living In: Ithaca, New York, USA

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Reviewed: Dec. 21, 2008

I've been making this recipe for the last couple years and it is my primary Christmas cookie recipe. We all love it! I put a bag of milk chocolate chips in and chop the candy canes in the Cuisinart which makes it much easier.

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Piper M in Seattle

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Reviewed: Dec. 14, 2008

I used the sil pad so that I wouldn't have sticking. I did add more sugar and it was a pain to chop the candy cane and I guess all and all, I would say these cookies were not worth the effort. if they were wonderful, I would make them again, but I am deleting this from my personal recipe box

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JTIMBAN

Cooking Level: Intermediate

Home Town: Dayton, Ohio, USA

Living In: Paradise Valley, Arizona, USA

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Reviewed: Dec. 13, 2008

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.

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bellapazza

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Reviewed: Dec. 5, 2008

Few tips: 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!"

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MYMAGICWORD

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Feb. 21, 2008

Santa loved these! There was nothing left on the plate but crumbs. We used 5oz of chocolate chips instead of the candy bar, and to crush the candy canes, I just unwrapped them, sealed them in sturdy ziploc baggies, and let the kids pound them with plastic hammers. Better than a food processor. The candy canes did melt out of the cookies a bit as they baked, so lining the sheet with parchment paper is a good idea. That way, you can pick the melted candy bits off the paper and eat them- yumm. We will definitely make these again next Christmas.

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Nici

Cooking Level: Intermediate

Home Town: Silverdale, Washington, USA

Living In: Honolulu, Hawaii, USA

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Reviewed: Dec. 24, 2007

Yum, they are a little messy with cooking the candy cane - I used a silicone mat underneath to permit for easy clean up - so I had to a tack on a few minutes until they were done. Great cookies for the neighborhood cookie exchange -thanks for sharing!

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Seattle Insomniac

Cooking Level: Expert

Home Town: Yakima, Washington, USA

Living In: Temecula, California, USA

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Reviewed: Dec. 20, 2007

This recipe seems to be shy on sugar. I will increase sugar next time I make it.

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katgirl0303

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Reviewed: Dec. 12, 2007

UGH!! This was lots of work to make. From the candy cane unwrapping and chopping to chopping up the candy bar (if I ever made this again I would just use milk chocolate chips). I read through the tips about using parchment paper and I used my silicone baking mats -- rotating them letting each batch cool before I removed them. The dough was not that great-- all the flavor comes from the candy in the cookie. I have had better cookies with less work. Everyone likes them but just after all that work. . . but for less work I can get the same kind of reaction with other cookies. I have come back to add a star -- even though I still think it is a ton of work -- I had great feedback on this cookie to all that I gave it too.

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Jennifer Zilla

Cooking Level: Expert

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Reviewed: Dec. 11, 2007

These were good and certainly fit the Christmas season. As other reviewers suggested, I baked them on parchment paper at a lower temperature. I cooled them on the parchment paper and they didn't stick at all. I about doubled the chocolate but only had mini chips on hand. In the future, I think I would use bigger pieces, chips or chunks. My kids liked them and we will probably make them again after the holidays with any leftover candy canes.

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kellyd

Home Town: Kansas City, Missouri, USA

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Reviewed: Dec. 26, 2006

Recipe was too cakey- didnt care for these

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Becca

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Reviewed: Dec. 23, 2006

I had a great time making these cookies. I used a couple of regular candycanes but then found it easier to use soft candycanes. Smashing the candycanes did take a bit of time but it was fun and the cookies turned out delicious.

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donna

Cooking Level: Intermediate

Home Town: Los Alamos, New Mexico, USA

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Reviewed: Dec. 23, 2006

Yummy cookies! I used almost a whole bag of milk chocolate chipits instead of the chocolate bar and they were great. I would flatten the dough balls out next time just for a better eye appeal. A great treat for xmas!

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REJUVIN8

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Reviewed: Dec. 8, 2006

My cookies came out dry and crumbly-but really tasted good!!! I used semi sweet chocolate chunks instead of the candy bar and used peppermint oil instead of extract. Thanks for recipe!

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TCSTEFFEY

Cooking Level: Intermediate

Home Town: Ixonia, Wisconsin, USA

Living In: Canisteo, New York, USA

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Reviewed: Dec. 7, 2006

These cookies were pretty good. The church staff loved them!

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Cari

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Reviewed: Dec. 28, 2005

Loren's right--we've decided this cookie will be made every Christmas! My kids loved crushing the candy cane (I double ziplocked them). I only made a couple of changes as suggested by other reviewers...1 cup of chocolate chips and on the first batch I made, I added several drops of red food coloring since it seemed mostly white after I crushed the candy cane. Well, some cookies look fine, others look like open surgery! So the next batch I didn't add the food coloring and there was still plenty of red flecks in the cookies-a good lesson learned! The cookies are fabulous and I'm not even a huge peppermint fan-thanks for a fun recipe!

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ABCDEFAMILY

Cooking Level: Beginning

Living In: Vancouver, Washington, USA

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Reviewed: Dec. 15, 2005

Very easy and tasty cookie. I made the following substitutions: 1 c. butter flavor shortening sticks plus 6 tsp. water for the butter 1/2 c. of miniature milk chocolate candy bars chopped and 1/2 c. semi sweet morsels for the 5oz. choc. bar. I also used silpat lined pans to bake them on and had no trouble with sticking. This one is a keeper.

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TiredMomtoSIX

Cooking Level: Expert

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Reviewed: Nov. 20, 2005

I'll have to try to make these again - My first batch came out with the consistency of dry cornbread and pretty much tasted like flour. I added an extra egg to get some more liquid in them, added a 1/2 cup of brown sugar and another 1/3 cup of white sugar. Those came out better but still with a flour taste. I LOVE the idea of these and the chocolate (I used chips for ease) I'll have to give them another shot with all of these 5 stars attached - I must have gone wrong somewhere.

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STEPHPAP

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Reviewed: Jan. 6, 2005

This recipe was an easy and delicious way to use up leftover candy canes. I would definitely recommend baking and cooling the cookies on parchment paper. I love the combination of chocolate and mint, however, my husband doesn't care for it. So I made a batch without the chocolate and they were delicious too.

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cookie

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Reviewed: Dec. 23, 2004

These are great cookies. I used parchment paper and lowered the temperature to 350 degrees. They needed more time than the 8-10 min. the recipe called for though. I did them for 12-13 min.

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JUDIE4

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Candy Cane Chocolate Chunk Cookies

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