OREOS AND CANDY CANE CHOCOLATE BARK
There are incredible surprises in this festive bark, including dark chocolate, candy canes and cream-filled cookies. We keep a big supply ready for gift-giving. -Robin Turner, Lake Elsinore, California
Provided by Taste of Home
Categories Desserts
Time 15m
Yield about 1-1/2 lbs.
Number Of Ingredients 5
Steps:
- Line a 15x10x1-in. baking pan with parchment. In the top of a double boiler or a metal bowl over hot water, melt dark chocolate; stir until smooth. Remove from heat. Stir in cookies; spread over prepared pan., Microwave white baking chips on high until melted, stirring every 30 seconds. Stir in extract. Drizzle over dark chocolate mixture; sprinkle with crushed candy canes. Cool. Refrigerate until set, about 1 hour., Break into pieces. Store in an airtight container.
Nutrition Facts : Calories 158 calories, Fat 9g fat (6g saturated fat), Cholesterol 1mg cholesterol, Sodium 36mg sodium, Carbohydrate 21g carbohydrate (18g sugars, Fiber 2g fiber), Protein 2g protein.
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.
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.
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 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
CANDY CANE-CHOCOLATE COOKIES
These truffle-like cookies dipped in crushed candy are as fun to make as they are to eat.
Categories Chocolate Dessert Christmas Christmas Eve Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12-16
Number Of Ingredients 10
Steps:
- Melt 7 oz dark chocolate and butter in a double boiler or in a metal bowl set over a saucepan of barely simmering water. Let cool. Mix flour, baking powder, and salt in a bowl. Set aside.
- Beat eggs, sugar, and vanilla until light and fluffy, about 8-10 minutes.
- Stir in reserved dark chocolate mixture and remaining 5 oz dark chocolate. Add flour mixture and stir until smooth.
- Let mixture rest 15 minutes. Meanwhile, preheat oven to 350°. Place rounded tablespoonfuls of dough onto a baking sheet lined with parchment paper, leaving space between cookies. Bake for 8-10 minutes. Let cool.
- Dip cookies in milk chocolate and then in crushed candy cane (or sprinkle candy cane on top). Place cookies on a wire rack to harden.
CHOCOLATE AND CANDY CANE COOKIES
Deliciously minty-chocolate, these chocolate-candy cane cookies will become your new favorite Christmas treats!
Provided by r e n e t a
Categories Christmas Cookies
Time 1h10m
Yield 18
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line 2 cookie sheets with parchment paper.
- Sift together flour, cocoa powder, baking soda, and salt into a bowl.
- Cream brown sugar and margarine in a bowl with an electric mixer until well blended. Beat in eggs, vanilla, and peppermint extract until light and creamy. Add dry ingredients and mix until just blended. Stir in chocolate chips.
- Drop 1/4-cup scoops of dough onto the prepared sheets; cookies should be about 3 inches apart.
- Bake in the preheated oven until the edges are lightly toasted, 15 to 17 minutes. Cool on the cookie sheets briefly before transferring to a wire rack to cool completely, about 20 minutes.
- Spread melted white chocolate to cover the top of each cookie. Sprinkle crushed candy canes over top. Let white chocolate cool completely before serving, 15 to 20 minutes.
Nutrition Facts : Calories 263.1 calories, Carbohydrate 34.6 g, Cholesterol 22 mg, Fat 13.5 g, Fiber 2.1 g, Protein 3.7 g, SaturatedFat 4.6 g, Sodium 206.2 mg, Sugar 21.1 g
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