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Chocolate Candy Cane Cookies

Thursday, November 14, 2013

Chocolate Candy Cane Cookies


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 oz. Baker's Semi-Sweet Chocolate, melted

1 pkg. (170 g) Baker's White Chocolate

12 hard peppermint candies, crushed


HEAT oven to 350ºF.

BEAT first 4 ingredients in large bowl with mixer until 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 sprayed with cooking spray, 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.


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.


per serving size = 2 cookies (45 g)

Calories 210

Total fat 12 g

Saturated fat 7 g

Cholesterol 25 mg

Sodium 110 mg

Carbohydrate 25 g

Dietary fibre 1 g

Sugars 14 g

Protein 3 g
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