| Prep Time | 20 minutes |
| Cook Time | 10 minutes |
| Passive Time | 20 minutes |
| Servings |
batch
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Ingredients
- 8 ounces cream cheese softened
- 3/4 cup(s) butter softened
- 1 cup(s) sugar
- 2 teaspoons vanilla extract
- 4 squares semi-sweet baking chocolate melted
- 6 ounces premium white baking chocolate
- 12 pieces hard peppermint candies crushed
Ingredients
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Instructions
- Preheat oven to 350F.
- Beat cream cheese, butter, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add flour and baking soda; mix well. Blend in semi-sweet chocolate.
- Shape tablespoonfuls of dough into balls. Roll each ball into 3” long rope. Place 2” apart on baking sheet, bending top of each slightly to resemble a candy cane.
- Bake: 10-12 mins. or until lightly browned; cool 5 min. on baking sheet. Transfer to wire racks; cool completely.
- Microwave white chocolate as directed on package; drizzle over cookies. Sprinkle with crushed candies. Let stand until chocolate is firm.
Recipe Notes
Since oven temperatures can vary, check cookies at the lowest bake time and remove them from the oven when tops are lightly browned and centers are just set.
