Recipe by Kraft
"These candy cane-shaped chocolate and peppermint cookies are a festive treat during the holidays."
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1 (8 ounce) package
PHILADELPHIA Cream Cheese, softened
2 1/2 cups
BAKER'S Semi-Sweet Baking Chocolate, melted
1 (6 ounce) package
BAKER'S Premium White Baking Chocolate
hard peppermint candies, crushed
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.
These did not taste good. Very dry and not at all chocolatey. But, they looked cute and were fun for the kids to decorate.
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.
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.
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!
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.
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 :).
If you LIKE chocolate, these probably aren't rich enough for you. Also, the dough was very hard to roll/shape.
* Percent Daily Values are based on a 2,000 calorie diet.
Chocolate-Candy Cane Cookies
Serving Size: 1/26 of a recipe
Servings Per Recipe: 26
Amount Per Serving
Calories from Fat: 103
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