Chocolate-Candy Cane Cookies - Kraft Recipes Top
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Chocolate-Candy Cane Cookies

Prep Time
Total Time

52 servings, 1 cookie each

Watch this video to see how to make Chocolate Candy Cane Cookies. Perfect for cookie exchanges, hostess gifts and more, these Chocolate-Candy Cane Cookies are a delicious way to celebrate the holidays.

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What You Need

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Make It

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  • Heat oven to 350ºF.
  • Beat first 4 ingredients in large bowl with mixer until blended. Add flour and baking soda; mix well. Blend in melted chocolate. (Dough will be stiff.)
  • Roll 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 candy cane.
  • Bake 10 to 12 min. or until puffed and set; cool 5 min. on baking sheets. Remove to wire racks; cool completely. Melt white chocolate; drizzle over cookies. Sprinkle with crushed candy. Let stand until chocolate is firm.

Special Equipment Needed


These seasonal cookies are the perfect choice for a hostess gift or your next cookie exchange.

Note from the Kraft Kitchens

Thank you. We heard your feedback and retested the recipe. We updated the recipe to note that the dough will be stiff. If your dough is too sticky to easily roll into balls, just refrigerate for 30 min. or until dough is easy to handle. For best results, do not use margarine or vegetable oil spread instead of the butter.

Food Facts

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 centers are set.


  • 52 servings, 1 cookie each

Nutritional Information

Serving Size 52 servings, 1 cookie each
Calories 140
Total fat 7g
Saturated fat 4.5g
Cholesterol 15mg
Sodium 55mg
Carbohydrate 19g
Dietary fiber 0.5487g
Sugars 13g
Protein 1g
% Daily Value
Vitamin A 4 %DV
Vitamin C 0 %DV
Calcium 0 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 4 out of 5 by from The first batch came out looking like a walrus! The first batch came out looking like a walrus! But I tried them again, this time baking them for 7 mins. taking them out, re-shaping them right on the baking sheets (with two knives) into candy canes. I then baked them 3 mins. more. They came out fine. I found if I put a miniscule amount of flour in the palm of my hands, they were easier to shape. For added flavor, I drizzled melted Baker's semi-sweet choc. over the cookie, then drizzled on the white choc. and topped them with the peppermint candy. I took them to a cookie exchange and was asked for 23 copies of the recipes, explaining the method I used. They were the hit of the party!
Date published: 2008-12-10
Rated 4 out of 5 by from I had no problems at all. I had no problems at all. I took these to a cookie exchange today and everyone loved them. I added the melted chocolate before adding the flour, used chocolate extract and added mint extract to the white chocolate. I also added 1t of salt because salt brings out flavors.I chilled to dough just enough to work with it. They came out perfect. Maybe the people who had problems had old baking soda. After stripeing with chocolate, I put them in the freezer so it would stick to the cookie. I hope this helps others who want to try this recipe because with all the not so good reviews, I was skeptical but these were good. Will make again.
Date published: 2007-12-03
Rated 4 out of 5 by from The cookies were good, but didn't have as much flavor as I hoped. The cookies were good, but didn't have as much flavor as I hoped. Don't let the comments and reviews scare you, these were very easy to roll out into the rope shape immediately after I mixed them contrary to many of the comments I read here. Since it was after Christmas I took 2 candy cane shapes and joined them into a heart and frosted them with a pink frosting flavored with marashino cherry juice. I made part of them and refrigerated the dough till the next day, so my 1 1/2 year old grandson and 2 1/2 year old granddaugher could help me make them. We had to let them sit out for a while to soften slightly, but they had no problem rolling them out too.
Date published: 2009-01-11
Rated 2 out of 5 by from the taste was wonderful...the experience of making them was a disaster. 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 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.
Date published: 2007-12-16
Rated 2 out of 5 by from Even though the cookies turned out pretty good, I would not make them again. Even though the cookies turned out pretty good, I would not make them again. I made them for a cookie party and I feel a bit silly handing out a recipe that I would not make myself again. This recipe is a lot of work! Granted, I made a double batch which made it more difficult combing all the ingredients and I had no help, but it took me 3.5 hours to complete the first part of the cookies and another hour or so to do the icing & candy-cane topping. The prep time given is ridiculous! It should also say in the written instructions about microwaving the white chocolate in a plastic bag - I found out the hard way. I also used a Kitchen Aid mixer, which may have been harder than using a hand mixer.
Date published: 2008-12-10
Rated 5 out of 5 by from Not only was it easy to make, the taste is really good. Not only was it easy to make, the taste is really good. I am not particularly artistic, so I didn't think I did a very artful looking candy cane, but the taste compensated. I am surprised by the negative scores on taste. I took them to work for a potluck and the people who tasted them agreed. They are not too sweet, but just sweet enough. Watching the video, made me decide to try the recipe. (Thanks, Michelle.) I am making them again for the Christmas day celebration at my daughter and son-in-law's house next week as well as the annual cookie exchange next December.
Date published: 2008-12-18
Rated 5 out of 5 by from My girlfriend and I made these cookies for a cookie-swap. 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!
Date published: 2007-12-14
Rated 4 out of 5 by from Okay, so minor improvements had to be made. 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.
Date published: 2007-12-10
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