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Chocolate-Candy Cane Cookies

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Prep Time:

30 min

Total Time:

42 min

Makes:

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 cream cheese, butter, sugar and vanilla 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-long rope. Place, 2 inches apart, on baking sheets, bending top of each slightly to resemble a candy cane.

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

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.

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