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Chocolate-Candy Cane Cookies

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prep time

30 min

total time

1 hr 12 min

makes

52 cookies or 26 servings, 2 cookies (45 g)...

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video by: kraft

recipe by: kraft

What You Need

1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened

3/4 cup 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 first 4 ingredients in large bowl with mixer until well blended. Add flour and baking soda; mix well. Blend in semi-sweet chocolate.

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

BAKE 10 to 12 min. or until lightly browned; cool 5 min. on baking sheets. Remove 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.

kraft kitchens tips

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 tops are lightly browned and centres are just set.