Recipe by Closet Gourmet
"I developed these cookies over the past two Christmases, testing and retesting until they were perfect. They are super pretty, rich, and chewy from the additions of mini marshmallows and hot chocolate mix with just the right amount of peppermint flavor from the crushed candy canes. They are also the perfect accompaniment to a steaming mug of hot cocoa on a snowy day."
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hot chocolate mix (such as Carnation® Rich and Creamy)
1 2/3 cups
chopped white chocolate
peppermint candy canes, crushed
1 (10.5 ounce) package
Great recipe for using those leftover candy canes! They are like lace cookies as they really spread out--would suggest 6 per cookie sheet at a time. If you chill the dough for about 30 minutes you can roll them into 1 inch (or smaller) balls, then you can just press them into the crushed candy canes. Had to use frozen almond bark in place of white chocolate. Melted it in microwave and mixed it in before chilling the dough. Cookies turned out great. This is a "keeper" recipe.
I made these for my 4 year old daughter's cookie exchange at daycare. They were AWESOME!!!! I used baking powder instead of baking soda & I used Swiss Miss Hot Cocoa Mix.
We tried making these today for a change of pace and they'll make a perfect addition to our Christmas baking! The cookies turned out very chewy, which my family loves. Since none of us really like mint we used raspberry flavoured candy canes instead, and they turned out really well.
* Percent Daily Values are based on a 2,000 calorie diet.
Candy Cane Hot Chocolate Cookies
Serving Size: 1/60 of a recipe
Servings Per Recipe: 60
Amount Per Serving
Calories from Fat: 44
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