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Chocolate-Candy Cane Cookies

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video by: kraft
The star of the cookie exchange just arrived: rich with cream cheese, drizzled with white chocolate and topped with crushed peppermints.
time
prep:
20 min
total:
32 min
servings
total:
About 4-1/2 doz. or 26 servings, 2 cookies each
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posted:
12/16/2007
Great Christmas cookie! Not a very sweet cookie. I had a very hard time trying to roll the dough. I put it in the fridge for just a bit and it was very easy to work with.
posted:
12/16/2007
the taste was wonderful...the experience of making them was a disaster. Your recipe should tell people to watch the video first. After reading the reviews, I agree that a cookie cutter would be much easier. My cookies looked a mess....it wasn't until I was almost done baking that I figured how to shape them. The worse part was the "drizzle" of the white chocolate. It doesn't "drizzle!!!!!" What a mess. After watching the video, I tried the freezer bag trick and the hot white chocolate melted a huge hole in the bag....I tried everything to get white chocolate to drizzle and finally gave up when I ran out of it. I would never go thru this torture again.
posted:
12/14/2007
My girlfriend and I made these cookies for a cookie-swap. We followed the recipe exactly, except that we used 1/2 milk chocolate and 1/2 semi-sweet for the chocolate added to the dough and only cooked for about 6-7 minutes. We did have some trouble rolling out the shapes, so instead used a cookie press; this made the cookies perfectly shaped. The cookies taste good (the toppings make the cookie) and we were able to get about 125 cookies from 1 single batch (we were amazed). Definitely worth a try (especially for bulk cookies), BUT BE SURE TO USE A COOKIE PRESS!
posted:
12/13/2007
My husband and I loved these cookies ... the favor is delightful! I did add an extra square of chocolate to the half batch I made because some of the reviews mentioned lack of chocolate flavor. And I only did one dozen in the candy cane shape; the rest I just rolled the balls and flattened with a fork (like a peanut butter cookie). I plan to make these for a holiday cookie exchange.
posted:
12/13/2007
It needed a lot of improvement. I added two more Chocolate Squares. I also put in powdered sugar instead of grandulated and added 1 tsp of salt like another gal said. This made the batter much stiffer. I also drizzled dark chocolate as well as the white chocolate over the canes. This added more chocolate flavor. Felt they had too much flour in the dough. Once I did all this it tasted good. Also added peppermint flavoring which another gal suggested.
posted:
12/13/2007
I did this receipe for a cookie exchange party. Everyone agreed that the taste and texture was wonderful. My only concern was I first used a hand mixer, not a strong one and had one major fight with it. It actually died! so my suggestion, when you do the final mixing, use dough hooks. It will take a little longer, but it will then save your machine from overheating! I will make it again though.
posted:
12/10/2007
I should have read the reviews before making these cookies but didn't think there would be a problem. I, too, should have chilled the dough before shaping into candy canes. I was difficult to form into a nice candy cane shape and I thought the cookies spread too much when baking. I don't think the cookies have a very good flavor so I hope the white chocolate improves the taste.
posted:
12/10/2007
Okay, so minor improvements had to be made. I followed the recipe but added 1 tblsp. extra flour. I chilled the dough 1 hr. and dropped by rounded teasponfuls (the candy-cane look not so easy with this dough-the cookies puff up when baking); I ommitted the crushed candy. The cookie is excellent- you can taste the cream cheese ever so slightly and the flavor is not overbearing like so many these days that are just too sweet. The white chocolate added an elegant touch. They went so fast and everyone wanted more- will definitely make again.
posted:
12/9/2007
I followed the recipe exactly and did not chill the dough. The cookies rolled just fine and baked well. Although the cookie alone does not have a ton of flavor, I think it is balanced well with the white chocolate and peppermint on top.
posted:
12/9/2007
I made these for a cookie exchange and every one loved them. Some tips I listed on my recipe cards include: Don’t be tempted to use more than a tablespoon when portioning, it really does make a nice size cookie. Make all the balls first because the warmth of your hands make the dough less easy to roll and shape. Roll into slender ropes, they will puff when baking. I had to bake mine for 14 minutes on Air-Bake pans. Melt white chocolate in freezer weight zip-lock bag, then pipe on. I used Andes peppermint crunch baking chips – Yum
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