Reviewed: Dec. 25, 2011

We've made this recipe for a few years now with a few modifications. First..definitely use parchment paper! We also use the chocolate chunks instead of chips, and bake 12-13 minutes. We let them sit to cool on the parchment paper approx 2 minutes after removing from the oven & they're a lot easier to get off the pan as the candy canes have then cooled to the point of being a bit firm. Thanks for a great recipe...we will continue to make these every year. ;)

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PSTGERM

Reviewed: Dec. 15, 2011

I have been making Chocolate Chunk Candy Cane Cookies for many many years with my childre (Its a Christmas tradition) Over this course of time I have discovered a few things that work to make the cookes taste better. Along with the origional rescipe I added my own touch of taste. 1) Parchment paper (I always add a little bit of water under the parchment paper so it sticks to the pan) 2) In a plastic bag crush candy canes until they are really small almost to a dust but not quite (This way the flavour is full but no one has hurt teeth) 3) In a plastic bag crush Hard Chocolate to small or medium chunks (I always use pure milk chocolate from the Bulk Barn - you can buy this chocolate in huge pieces from the Bulk Barn 4) Add 1 cup of sugar 5) After baked Remove from pan ASAP and place on a cooling rack. Alrighty well thats my two cents......Have a great day all, and Merry Christmas :)

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Reviewer:

Shaggy01

Cooking Level: Expert

Reviewed: Dec. 3, 2011

These are as my hubby said when asked how they were' "Musty" Must have more. Did use most of a ll.5 oz.bag of milk chocolate chips because I didn't have a candy bar.Also lowered the temp as per other reviews to 350 for 11-13 min. Going to be a keeper for sure.Will make a nice different cookie for Christmas giving,

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Reviewer:

Carol W.

Reviewed: Mar. 15, 2011

this recipe was dissapointing i thought it was gross at how much of the candycanes tasted and how they looked. the candycanes also melted i would certainly NOT recomend this recipe!

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cooking girl

Cooking Level: Expert

Reviewed: Jan. 19, 2011

Everyone loved these cookies! This recipe is a keeper.

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Reviewer:

Karicooks

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Reviewed: Dec. 23, 2010

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

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Reviewer:

Susan C

Reviewed: Dec. 19, 2010

Really good. Nice consistency. Will be making again :)

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Reviewer:

Nicki411

Reviewed: Dec. 4, 2010

this recipe was a waste of time, and ingredients. We followed it right, and, they turned out with a runny middle, and cooked edges.. bad flavor too. Dissapontment to my daughter, who was very excited to make these. We are now making 1 we know and trust.

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Reviewer:

ellie

Reviewed: Nov. 25, 2010

very good flavor, always a favorite!

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Reviewer:

angie

Reviewed: Jan. 28, 2010

Great cookies. Some reviews claim that they aren't sweet enough. I thought they were perfect. My three boys can't wait to make these next Christmas so they can bring them to school and share them with their classmates.

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