Chocolate-Candy Cane Cookies Recipe

Ingredients

• PHILADELPHIA Cream Cheese, softened. . . . 1 (8 ounce) package
• butter, softened. . . . .¾ cup
• sugar. . . . . 1 cup
• vanilla. . . . . 2 teaspoons
• flour. . . . .2 ½ cups
• baking soda. . . . . . ½ teaspoon
• squares BAKER`S Semi-Sweet Baking Chocolate, melted. . . 4
• BAKER`S Premium White Baking Chocolate. . . . . .1 (6 ounce) package
• hard peppermint candies, crushed. . . . . 12

How to make Chocolate-Candy Cane Cookies

1. Preheat oven to 350 degrees F.
2. Beat cream cheese, butter, sugar and vanilla in large bowl with electric mixer on medium speed until well blended.
3. Add flour and baking soda; mix well.
4. Blend in semi-sweet chocolate.
5. Shape tablespoonfuls of dough into 52 balls.
6. Roll each ball into 3-inch-long rope.
7. Place, 2 inches apart, on baking sheet, bending top of each slightly to resemble a candy cane.
8. Bake 10 to 12 minutes or until lightly browned; cool 5 minutes on baking sheet.
9. Transfer to wire racks; cool completely.
10. Microwave white chocolate as directed on package; drizzle over cookies.
11. Sprinkle with crushed candies.
12. Let stand until chocolate is firm.

Notes