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Chocolate-Candy Cane Cookies

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“This is a recipe to be made during the Holiday season - so delicious and so easy!!”
26 candy canes

Ingredients Nutrition


  1. Preheat oven to 350°F 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 semisweet chocolate.
  2. Shape Tablespoons 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 a candy cane.
  3. Bake 10-12 minutes or until lightly browned; cool 5 minutes on baking sheets. Transfer to wire racks; cool completely.
  4. Microwave white chocolate as directed on package. Drizzle over cookies. Sprinkle with crushed candies. Let stand until chocolate is firm.
  5. NOTE: 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 tops are lightly browned and centers are just set.

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