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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 peppermint candies.
20 min
32 min
52 servings, 1 cookie each
Magazine Acquisition

What You Need

pkg.  (8 oz.) PHILADELPHIA Cream Cheese, softened
cup  butter, softened
cup  sugar
tsp.  vanilla
cups  flour
tsp.  baking soda
pkg.  (4 oz.) BAKER'S Semi-Sweet Chocolate, melted
pkg.  (4 oz. each) BAKER'S White Chocolate (6 oz.), broken into small pieces
 hard peppermint candies, crushed

Make It

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.

Kraft Kitchens Tips

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.
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