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Chocolate Candy Cane Cookies

 Chocolate Candy Cane Cookies
These cookies are so simple, children can help prepare them. They taste delicious and look festive on cookie trays. —Agnes Ward, Stratford, Ontario
48 ServingsPrep: 25 min. + chilling Bake: 10 min./batch + standing


  • 3/4 cup butter, softened
  • 1 package (8 ounces) cream cheese, softened
  • 1 cup sugar
  • 4 ounces semisweet chocolate, melted and cooled
  • 2 teaspoons McCormick® Pure Vanilla Extract
  • 2-1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 6 ounces white baking chocolate
  • 2/3 cup crushed peppermint candies


  • Cream the butter, cream cheese and sugar in a large bowl until light
  • and fluffy. Beat in melted chocolate and vanilla. Combine flour and
  • baking soda; gradually add to creamed mixture and mix well.
  • Refrigerate for 1 hour.
  • Divide dough into 48 pieces; shape each into a 3-in. rope. Place 2
  • in. apart on greased baking sheets; curve the top of each cookie to
  • form the handle of a candy cane. Bake at 350° for 8-10 minutes
  • or until set. Cool for 1 minute before removing to wire racks to
  • cool completely.
  • Melt white chocolate in a microwave; stir until smooth. Drizzle over
  • cookies and sprinkle with candies. Let stand until set. Yield: 4
  • dozen.

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Chocolate Candy Cane Cookies (continued)

To Make Ahead: Bake and cool cookies as directed. Freeze for up to 1 month. Several hours before serving, proceed with finishing cookies as directed.