CHOCOLATE CHIP CANDY CANE MERINGUE COOKIES
This Christmas cookie recipe is my grandmother's and is a favorite in our family. The cookies are delicious with the chocolate chips, candy cane and nuts in them. They make wonderful gifts during the holidays! Baking them on parchment paper makes cleanup so much easier.
Provided by Kellie M
Categories Desserts Cookies Meringue Cookies
Time 55m
Yield 60
Number Of Ingredients 8
Steps:
- Preheat the oven to 250 degrees F (120 degrees C). Line cookie sheets with parchment paper.
- Beat egg whites in a clean glass or metal bowl until foamy. Add salt and cream of tartar, and continue beating until soft peaks form. Gradually add sugar while continuing to beat to stiff peaks. When the meringue is stiff remove from the mixer. Stir in vanilla and fold in candy canes, chocolate chips and walnuts. Drop by heaping teaspoonfuls onto the prepared baking sheets. If you can't bake all of the cookies at once, store the extra in the refrigerator until the other ones are done.
- Bake for 40 minutes in the preheated oven, or until dry enough to easily peel off of the cookie sheet. Cool cookies then store in an airtight tin.
Nutrition Facts : Calories 39.8 calories, Carbohydrate 5.3 g, Fat 2.1 g, Fiber 0.3 g, Protein 0.5 g, SaturatedFat 0.6 g, Sodium 7.3 mg, Sugar 4.6 g
CANDY CANE CHOCOLATE CHIP COOKIES
Make and share this Candy Cane Chocolate Chip Cookies recipe from Food.com.
Provided by JackieOhNo
Categories Chocolate Chip Cookies
Time 45m
Yield 42 cookies
Number Of Ingredients 12
Steps:
- Position the oven racks in the top third and center of the oven and preheat the oven to 325 degrees. Line 2 large rimmed baking sheets with parchment paper or silicone baking mats.
- In a medium bowl, whisk together the flour, baking soda and salt. In a large bowl, beat the butter, granulated sugar and brown sugar with an electric mixer set on high speed until combined, about 1 minute. One at a time, beat in the eggs, followed by the vanilla and water. With the mixer on low speed, mix in flour mixture, just until combined. Mix in the chocolate chips and crushed candy canes.
- Using 2 T. per cookie, drop the dough 3 inches apart onto the prepared baking sheets. (Or use a 1-oz. food portion scoop to scoop the dough onto the baking sheets.).
- Bake, rotating the positions of the sheets from top to bottom and front to back halfway through baking, until the cookies are golden brown, about 20 minutes. Let cool on the baking sheets for 5 minutes. Transfer to wire cooling racks and let cool completely. Repeat with the remaining dough, on cooled baking sheets.
CANDY CANE CHOCOLATE CHIP COOKIES
Enjoy these delicious icing and cinnamon candies decorated chocolate chip cookies that are baked using refrigerated chocolate chip cookie dough for an anytime dessert idea.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h10m
Yield 18
Number Of Ingredients 3
Steps:
- Heat oven to 350°F. Drop cookie dough by rounded teaspoonfuls 2 inches apart onto ungreased cookie sheets.
- Bake 10 to 14 minutes or until golden brown. Cool 1 minute; remove from cookie sheets. Cool completely, about 10 minutes.
- With can of decorating icing fitted with ribbon tip, pipe candy cane shape on each cookie. Arrange cinnamon candies, spacing evenly, on white cane shape to form stripes. Let stand until frosting is set, about 20 minutes. Store between sheets of waxed paper in tightly covered container.
Nutrition Facts : Calories 190, Carbohydrate 28 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 1 Cookie, Sodium 90 mg, Sugar 21 g, TransFat 1 g
CANDY CANE CHOCOLATE CHIP COOKIES
Just made these cookies with my kids last night, and they had so much fun making it! Planning on making these cookies with just the chips next time, a good any time of the year recipe!
Provided by April Billedeau
Categories Cookies
Time 20m
Number Of Ingredients 12
Steps:
- 1. Preheat oven to 325 degrees. Line two large baking sheets with parchment paper.
- 2. Whisk together flour, baking soda and salt. Beat butter, sugar and brown sugar with an electric mixer on high about one minute. Beat in eggs, followed by vanilla and water.
- 3. On low speed, mix in flour mixture just until combined. Mix in chips and crushed candy.
- 4. Using two tbsp. per cookie, drop dough three inches apart onto sheets. Bake until cookies are golden brown, 20 minutes. Cool five minutes. Transfer to rack; cool completely. Repeat with remaining dough on cooled sheets.
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