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Chocolate-Candy Cane Cookies
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Prep Time:

20 min

Total Time:

32 min

Makes:

about 4-1/2 doz. or 26 servings, 2 cookies ...

What You Need

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

3/4 cup (1-1/2 sticks) butter, softened

1 cup sugar

2 tsp. vanilla

2-1/2 cups flour

1/2 tsp. baking soda

4 squares BAKER'S Semi-Sweet Chocolate, melted

1 pkg. (6 squares) BAKER'S White Chocolate

12 hard peppermint candies, crushed

Make It

HEAT oven to 350ºF. Beat cream cheese, butter, sugar and vanilla in large bowl with mixer until blended. Add flour and baking soda; mix well. Blend in semi-sweet chocolate. (Dough will be stiff.)

ROLL tablespoonfuls of dough into 52 balls; roll each into 3-inch-long rope. Place, 2 inches apart, on baking sheets, bending top of each slightly to resemble candy cane.

BAKE 10 to 12 min. or until puffed and set; cool 5 min. on baking sheets. Transfer to wire racks; cool completely. Melt white chocolate; drizzle over cookies. Sprinkle with crushed candies. Let stand until chocolate is firm.

Kraft Kitchens Tips

Note from the Kraft Kitchens

Thank you. We heard your feedback and retested the recipe. We updated the recipe to note that the dough will be stiff. If your dough is too sticky to easily roll into balls, just refrigerate for 30 min. or until dough is easy to handle. For best results, do not use margarine or vegetable oil spread in place of the butter.

Size-Wise

Enjoy your favorite foods while keeping portion size in mind.

Note

A minute or two can make the difference between perfectly baked cookies and over-baked cookies. Since oven temperatures can vary, check cookies at the lowest bake time and remove from the oven when centers are just set.

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