DARK CHOCOLATE CHUNK AND CANDY CANE COOKIES
Steps:
- Preheat oven to 375 degrees F. Position a rack in the middle of the oven. Grease two cookie sheets, or line with parchment paper.
- In a medium bowl, sift together the flour, baking soda, baking powder, and salt.
- In a large bowl, using a handheld electric mixer, cream the butter and sugars until light and fluffy, about 3 minutes. Add the eggs, one at a time beating until incorporated. Beat in the vanilla. Mix in the dry ingredients with the mixer on low speed until just combined. Stir
- in the chocolate and candy canes with a wooden spoon.
- Scoop by the heaping tablespoonful onto the cookie sheets. Bake until golden and chewy, 12 to 15 minutes. Transfer the cookies to a rack to cool. Store in an airtight container.
CANDY CANE CHOCOLATE CHUNK COOKIES
A great Christmas treat! Ahhh, peppermint and chocolate! A winning combination! Try them and you'll be baking them every Christmas!
Provided by LORENKAN
Categories Desserts Cookies Chocolate Chip Cookie Recipes
Time 45m
Yield 36
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- In a medium bowl, cream together the butter and sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla and peppermint extracts. Combine the flour, cream of tartar, baking soda, and salt; stir into the creamed mixture until all of the dry has been absorbed. Mix in the chocolate chunks and chopped candy cane. Form spoonfuls of dough into balls, and place them 2 inches apart onto an ungreased baking sheet.
- Bake for 8 to 10 minutes in the preheated oven.
Nutrition Facts : Calories 144.3 calories, Carbohydrate 19.2 g, Cholesterol 24.8 mg, Fat 6.7 g, Fiber 0.4 g, Protein 1.7 g, SaturatedFat 4 g, Sodium 113.6 mg, Sugar 9.2 g
CHOCOLATE CANDY CANE COOKIES
Make and share this Chocolate Candy Cane Cookies recipe from Food.com.
Provided by Kerena
Categories Dessert
Time 30m
Yield 8 dozen cookies, 96 serving(s)
Number Of Ingredients 12
Steps:
- Melt the butter and chocolate together and mix thoroughly and set to the side to cool. You can do this in a microwave safe bowl for 3 minutes on high, or in a pan over low heat on the stovetop.
- In a large bowl, combine the sugar and eggs. Beat the mixture until it's a uniform pale yellow color.
- Add the baking soda and salt. Mix them in well. Mix in the corn syrup, water and vanilla.
- Cup your hands around the bowl with the butter and chocolate. If it's cool enough to handle comfortably, add to your bowl now and mix it inches If not, let it cool a bit more then add it.
- Add half the flour to your bowl and mix it inches Then add the remaining flour and mix thoroughly.
- Give the bowl a final stir by hand, cover it with plastic wrap and let it rest on the counter while you spray your cookie sheets with Pam and crush your candy canes. .
- Measure out a quarter cup of crushed candy canes and place them in a small bowl. Add the quarter cup sugar and mix with a fork. The goal is to get equal amounts of both on the dough balls that you will make.
- Roll the dough into 1" diameter balls with your hands. This dough may be sticky so roll only enough for the cookies you plan to bake immediately and place the bowl in the refrigerator.
- Roll the dough balls in the topping and place on a greased cookie sheet, 12 balls to a standard sheet. Flatten slightly with a metal spatula or your clean hand.
- Bake at 350 for 8-10 minutes. Cool on the cookie sheet for a minute and then remove to a wire rack to cool completely. If you leave them on the sheet longer than that they will stick!
Nutrition Facts : Calories 73.3, Fat 3.6, SaturatedFat 2.2, Cholesterol 11.5, Sodium 65.6, Carbohydrate 9.9, Fiber 0.3, Sugar 5, Protein 0.8
CANDY CANE COOKIES
Plan ahead...needs to chill. Guests will have a merry time munching these mild mint cookies. The cute crunchy canes are easy to form once you color the dough--just roll into ropes and twist together.
Provided by Sweet Tooth8482
Categories Dessert
Time 47m
Yield 72 cookies
Number Of Ingredients 12
Steps:
- In a bowl, cream butter, shortening and sugars.
- Beat in milk, egg and extracts.
- Gradually add flour and salt.
- Set aside half of the dough.
- Divide remaining dough in half; add green food coloring to one portion and red food coloring to the other.
- Wrap dough separately in plastic wrap.
- Refrigerate for 1 hour or until easy to handle.
- Roll ½ teaspoonfuls of each color of dough in to 3-inch ropes.
- Place each green rope next to a white rope; press together gently and twist.
- Repeat with red ropes and remaining white ropes.
- Place 2 inches apart on ungreased baking sheets.
- Curve one end, forming a cane.
- Bake at 350° for 11-13 minutes or until set.
- Cool for 2 minutes; carefully remove to wire racks.
- (Recipe courtesy: Taste of Home's Quick Cooking Magazine).
CHEWY DOUBLE CHOCOLATE PEPPERMINT COOKIES
A chewy, double chocolate cookie with mint in the batter and on top with a sprinkling of crushed candy cane. Perfect for cookie exchanges, holiday gatherings, or alongside a cup of hot cocoa on a cold winter's night.
Provided by Minimalist Baker
Categories Dessert
Time 30m
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (176 C).
- In a large bowl, cream the butter and sugar together for about 1-2 minutes. Add egg, peppermint extract and beat until light and fluffy, scraping down the sides as you go to ensure even mixing.
- Add flour, salt, cocoa powder, baking soda and powder to a sifter and sift gradually over the wet ingredients mixing as you go. Mix until well combined.
- Add chocolate chips and stir in with a mixing spoon and then chill in the freezer for 10 minutes while the oven finishes heating.
- Form the dough into small balls (heaping 1 Tbsp) and place 1.5 inches apart on an ungreased or parchment-lined baking sheet. Press the tops down and then top with a few more chocolate chips (to indicate what's inside).
- Bake for 10-12 minutes - the edges should start to dry but the tops will still be slightly soft looking. Let set on the cookie sheet for a few minutes more but sprinkle crushed candy cane on immediately.
- Transfer to a cooling rack to rest until completely cooled. Store in an airtight container to keep fresh for up to a few days or freeze for several weeks.
Nutrition Facts : ServingSize 1 cookies, Calories 210 kcal, Carbohydrate 29 g, Protein 2.3 g, Fat 10 g, SaturatedFat 6 g, Fiber 1.4 g, Sugar 17 g
SUNNY'S CHOCOLATE CHIP CANDY CANE COOKIES
Provided by Sunny Anderson
Categories dessert
Time 1h5m
Yield about 24 cookies
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F.
- To a stand mixer, add the butter, brown sugar and granulated sugar. Blend on high with the paddle attachment until the sugar granules are less visible and the mixture is light and fluffy, about 4 minutes.
- Scrape the sides with a rubber spatula, then add the egg and blend on low until combined, stopping to scrape the sides more to incorporate.
- Prepare the dry ingredients. In a separate bowl, add the flour, pumpkin pie spice, baking powder and baking soda. Stir and toss with a spoon or fork.
- Scrape the sides of the mixer bowl and, while off, add half of the flour mixture. Turn on low and mix until combined; this should only take 5 to 6 rotations of the paddle. Stop and scrape the sides again, then add the other half of the flour and mix on low the same way. Turn off the mixer.
- Add the chopped chocolate chips and crushed candy canes. Turn the mixer back on low and blend until just combined; this should only take 3 to 4 rotations of the paddle.
- Line 3 baking sheets with parchment paper. Scoop dough balls the size of golf balls, 1 tablespoon each, and place 3 inches apart on the baking sheet, about 8 cookies per sheet. Bake until the edges are set and the center is cooked through, but still soft, 13 to 15 minutes.
- Cool the cookies for 2 to 3 minutes on the sheets. Then, holding the baking sheet over a wire cooling rack, remove the cookies from the sheet by gripping the baking sheet with one hand and the parchment paper on the opposite side with your other hand. Gently slide the parchment paper off the sheet with the cookies still on top, resting the parchment and cookies on the wire rack beneath until cool. This cookie removal/cooling trick takes coordination, so think about it before you do it and easy on the egg nog.
TRIPLE CHOCOLATE CANDY CANE COOKIES
This dazzling cookie showcases one of my family's favorite flavors, peppermint. It's always one of the first to disappear from the cookie tray. -Priscilla Yee, Concord, California
Provided by Taste of Home
Categories Desserts
Time 50m
Yield about 3 dozen.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a small bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg. In another bowl, whisk flour, cocoa, salt and baking soda; gradually beat into creamed mixture., Shape dough into 1-in. balls; place 2 in. apart on ungreased baking sheets. Flatten to 2-in. rounds with the bottom of a glass. Bake 6-8 minutes or until set (do not overbake). Cool on pans 5 minutes. Remove to wire racks to cool completely., In a microwave, melt white chocolate with 1 teaspoon oil; stir until smooth. Drizzle over cookies. Repeat with semisweet chocolate and remaining oil. Sprinkle tops with crushed candy canes; let stand until set.
Nutrition Facts : Calories 115 calories, Fat 6g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 63mg sodium, Carbohydrate 15g carbohydrate (9g sugars, Fiber 1g fiber), Protein 1g protein.
CANDY CANE COOKIES
What could be more festive than cookies at Christmas shaped like candy canes and sprinkled with crushed peppermint candy?! Another holiday tradition...(Prep time includes time to roll and shape cookies)
Provided by SilentCricket
Categories Dessert
Time 1h9m
Yield 48 cookies
Number Of Ingredients 11
Steps:
- Heat oven to 375°.
- Mix thoroughly butter, shortening, powdered sugar, egg and flavorings.
- Blend in flour and salt.
- Divide dough in half; blend in red food coloring into one half.
- Shape one teaspoon dough from each half into 4 inch rope.
- For smooth, even ropes, roll them back and forth on lightly floured board.
- Place ropes side-by-side.
- Press together lightly and twist.
- Complete cookies one at a time.
- Place on ungreased baking sheet.
- Curve top down to from handle of cane.
- Bake about 9 minutes or until set and very light brown.
- Mix crushed candy and granulated sugar.
- Immediately sprinkle warm cookies with candy mixture; remove from baking sheet.
Nutrition Facts : Calories 79.4, Fat 4.2, SaturatedFat 1.8, Cholesterol 9, Sodium 67, Carbohydrate 9.6, Fiber 0.2, Sugar 4.6, Protein 0.8
CHOCOLATE CANDY CANE COOKIES
Provided by Ree Drummond : Food Network
Categories dessert
Time 3h15m
Yield 24 cookies
Number Of Ingredients 9
Steps:
- Add the butter and powdered sugar to the bowl of an electric mixer fitted with the paddle attachment and beat until the mixture is nice and smooth. Mix in the vanilla and egg. Add the flour, cocoa powder and salt and mix just until the dough comes together. Press a piece of plastic wrap onto the surface of the dough and refrigerate it for a couple of hours.
- While the dough is chilling away, unwrap the candies and place them in two plastic bags, separated by color. Crush the candies to pieces with a rolling pin. Throw the crushed mints into separate bowls and set aside.
- Preheat the oven to 375 degrees F.
- Roll the dough into balls. Place the balls onto baking sheets lined with parchment paper or baking mats. Flatten them slightly with the bottom of a coffee mug or glass. Bake until just set, 7 to 9 minutes. Let the cookies cool completely.
- Meanwhile, melt the almond bark in a double boiler or microwave-safe bowl and stir until smooth. One at a time, dip the cooled cookies halfway into the melted almond bark. Sprinkle the top sides generously with crushed mints, holding the cookies over the bowls to catch the excess. You can mix red and green on the same cookie, or do some with just red and some with just green.
- Lay the cookies, sprinkled-side up, on parchment paper or a baking mat and allow them to set completely. Serve with a few whole mints on the side.
CANDY CANE COOKIES
I don't know where this one came from but my high school cooking class. This was one of the cookies we made for the Christmas Dinner they had on the last day of school.
Provided by tasb395
Categories Dessert
Time 22m
Yield 48 cookies
Number Of Ingredients 10
Steps:
- Cream together butter and sugar until smooth.
- Beat in egg, vanilla and peppermint extract.
- Stir together flour, baking powder and salt.
- Alternately with milk add dry ingredients to creamed butter mixture. 3 dry, 2 milk. Until smooth and pliable.
- Divide in 1/2; blend food coloring into 1/2.
- Cover and chill for 4 hours or firm.
- Cut each into 48 pieces.
- With hands, gently roll one piece of each color into 4 inch rope. Place side by side and twist together.
- Put on cookie sheet, form a cane.
- Bake at 375 F for 12-15 minutes.
- Hints: Gently squish the ropes together and onto the cookie sheet, that way they stay together and don't unravel. Since I make 8 dozen each year, I make 2 batches of dough and add the food coloring to the milk of one dough, that way I don't have to over work the dough trying to get the color evenly mixed inches.
CANDY CANE CHOCOLATE CHUNK COOKIES
Make and share this Candy Cane Chocolate Chunk Cookies recipe from Food.com.
Provided by Hadice
Categories Dessert
Time 20m
Yield 3 dozen
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees.
- In a medium sized bowl cream together the butter and sugar until smooth.
- Beat eggs in one at a time, then stir in the vanilla and peppermint extract.
- In a separate bowl combine the flour, cream of tartar, baking soda and salt.
- Stir into creamed mixture until all moisture is absorbed.
- Mix in the chocolate and the candy canes.
- Form spoonfuls of dough into balls and place about 2 inches apart on an ungreased cookie sheet.
- Bake for 8-10 minutes.
- Enjoy!
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- Cream your butter and sugars into your stand mixer. Add your egg and vanilla beating to combine. Slowly add flour, salt and baking soda until combined then add your crushed Oreo Cookies and chocolate chunks. Scoop about 3 tablespoons of dough into each muffin top pan or 2 tablespoonfuls on cookie sheet. For muffin top pan bake for 15 minutes until golden or if baking on baking sheet, bake for 10-13 minutes, until golden.
CHOCOLATE CHUNK CANDY CANE CHEESECAKE RECIPE | MYRECIPES
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4/5 (1)Total Time 10 hrs 55 minsServings 12
- Combine first 3 ingredients; stir well. Press mixture firmly on bottom of a lightly greased 9" springform pan. Bake at 325° for 14 minutes; let cool.
- Beat cream cheese at medium-high speed with an electric mixer until creamy. Gradually add sweetened condensed milk, beating just until blended. Add 1/3 cup whipping cream and next 3 ingredients, beating just until blended. Add eggs, 1 at a time, beating just until yellow disappears. Stir in chocolate chunks and crushed candies.
- Pour batter into baked crust. Bake at 325° for 52 to 55 minutes or until edges are set and center is almost set. Turn off oven. Immediately run a knife around edge of pan, releasing sides. With oven door slightly open, let cheesecake stand in oven 1 hour. Remove from oven; cool completely on a wire rack. Cover and chill 8 hours. Remove sides and bottom of pan; place cheesecake on a serving plate.
- Pour 3/4 cup whipping cream into a microwave-safe bowl. Microwave at HIGH 1 minute or until hot. Add 1 1/2 cups semisweet morsels; stir until chocolate melts and mixture is smooth. Pour ganache over chilled cheesecake, allowing ganache to spill over edges of cheesecake; smooth ganache with an offset spatula. Let stand 10 minutes before garnishing. Store in refrigerator.
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- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or Silpat baking mat or parchment paper. Set aside.
- With a mixer, cream butter and sugars together until smooth. Add in eggs, one at a time. Next, add in vanilla extract and peppermint extract. Mix until just combined.
- Gradually add flour mixture and beat until just combined. Mix in the chocolate chips and peppermint crunch pieces.
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5/5 (1)Category DessertServings 36Total Time 1 hr 30 mins
- Using an electric hand mixer, cream together butter and sugar in a large bowl until light and fluffy. Beat in egg and vanilla extract.
- On low speed, beat in flour to just combine. Mix in chocolate chunks and crushed candy canes.
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- Add egg and vanilla and mix to combine. Add dry ingredients and mix together until dough comes together.
- Place plastic wrap on surface of dough and refrigerate for 2 hours.In the meantime, unwrap candies and place them in a plastic bag.
- Beat with a mallet until finely crushed, leaving larger chunks if desired.Preheat oven to 375 degrees.Roll cookie dough in walnut-sized pieces and place on a cookie sheet.
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