Chocolate-Candy Cane Cookies Recipe -
Chocolate-Candy Cane Cookies Recipe
  • READY IN 42 mins

Chocolate-Candy Cane Cookies

Recipe by  

"These candy cane-shaped chocolate and peppermint cookies are a festive treat during the holidays."

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Original recipe makes 52 cookies Change Servings
  • PREP

    30 mins

    42 mins


  1. Preheat oven to 350 degrees F. Beat cream cheese, butter, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add flour and baking soda; mix well. Blend in semi-sweet chocolate.
  2. Shape tablespoonfuls of dough into 52 balls. Roll each ball into 3-inch-long rope. Place, 2 inches apart, on baking sheet, bending top of each slightly to resemble a candy cane.
  3. Bake 10 to 12 minutes or until lightly browned; cool 5 minutes on baking sheet. Transfer to wire racks; cool completely. Microwave white chocolate as directed on package; drizzle over cookies. Sprinkle with crushed candies. Let stand until chocolate is firm.
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Reviews More Reviews

Most Helpful Positive Review
Nov 24, 2007

Mine didn't come out looking as nice as the picture. They got flatter and wider, and look more like slugs! They taste great, but I was hoping they would look rounder and more candy cane-like.

Most Helpful Critical Review
Jan 06, 2009

These did not taste good. Very dry and not at all chocolatey. But, they looked cute and were fun for the kids to decorate.


41 Ratings

Nov 25, 2007

Love this recipe! This is a hit! Cookies turned out soft and very nice looking. The recipe made more than the recipe had called for and I had to make the cookies larger than the recipe called for... but still fantastic! This is a holiday favorite to be made again and again.

Dec 08, 2007

Very tasty, but a few notes... I used a total of 4 white chocolate squares to drizzle on them. Melted 2 and drizzled then did 2 more. My daughter wanted a candy cane, so bought a pack of 12. I used 5 for these cookies -- unwrap, put in a ziplock bag, and smash away. (The smaller the piece of peppermint, the better.) And the mixer worked great but in the end, I had to use a big, heavy metal spoon as the dough was a bit too thick for my hand held mixer.

Dec 05, 2007

The video makes it look sooo easy! My first batch was a disaster so I was glad to find out that I wasn't the only who had the unexpected results--chocolate slugs! I, too, resorted to dropping the dough and even used a cookie press with good results. That's when I figured out what I was doing wrong! The recipe yields much than expected. As a result, I was using too much dough to roll out the canes. Just keep it small and tight and the cane will be too! Also, make sure your pan is completely cooled between sets to prevent spreading. In the end, I still liked the cookie press and just kept at it. Oh, and I doubled the chocolate! Happy Holidays!

Dec 29, 2007

After reading reviews I made these changes which resulted in a great cookie. Neighbors raved about them. Reduced cream cheese by half (less spreading "slugs"). As a choc-o-holic, the mild chocolate taste wouldn't do! Replaced 4 squares of chocolate with 3.5 oz. bar of good quality dark (I used Lindt 85%) chocolate. Lastly reduced baking to 8 minutes. The flavor was worthy, and they kept their form. Made some pretzel shapes for shipping (thought the delicate cane shape might break). Next time will do 1/2 with dark chocolate drizzle for the chocolate lovers.

Dec 23, 2007

These were pretty easy to throw together, I did refrigerate the dough before working with it because I wanted them to hold their shape. I also used Peppermint crunch baking chips to drizzle on top, no need to crush peppermint candies :).

Dec 05, 2007

If you LIKE chocolate, these probably aren't rich enough for you. Also, the dough was very hard to roll/shape.


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  • Calories
  • 215 kcal
  • 11%
  • Carbohydrates
  • 26 g
  • 8%
  • Cholesterol
  • 26 mg
  • 9%
  • Fat
  • 11.4 g
  • 18%
  • Fiber
  • 0.6 g
  • 3%
  • Protein
  • 2.6 g
  • 5%
  • Sodium
  • 105 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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