Candy Cane Crisps

Candy Cane Crisps

In this recipe:

based on 8 reviews
This Looks YUMMY!
10
5 min.
prep
49 min.
total
18 cookies (1 1/2 dozen)

Candy Cane Crisps are really easy when you start with our refrigerated tub dough and simply add crushed candy canes for a truly classic Christmas taste. Drizzle with melted white morsels for an extra special touch.

Ingredients

  • 1 1/4 cups (about 1/3 tub) NESTLÉ® TOLL HOUSE® Refrigerated Sugar Cookie Tub Dough, slightly softened
  • 1/2 cup crushed candy canes
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PREHEAT oven to 325º F.

STIR crushed candy canes into cookie dough. Refrigerate for 15 minutes for easier handling. Roll dough into 18, 1 1/4-inch balls. Place 2 inches apart on foil-lined greased baking sheets.


BAKE
for 14 to 16 minutes or until edges are set but centers are still soft. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.


TIPS:

• Drizzle Candy Cane Cookies with melted NESTLÉ® TOLL HOUSE® Premier White Morsels.
• Create three types of Christmas cookies from just one tub of NESTLÉ® TOLL HOUSE® Refrigerated Sugar Cookie Tub Dough. Make this recipe along with two other 12 Days of Christmas Cookies recipes.
• Recipe can easily be doubled or tripled for a larger batch.

What did you think? Share Your Review »


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Tasty, but not pretty

These tasted good! But they did not look like the picture, not sure what I did wrong. Spread very thin and were sticky, too crispy even though I baked them for only 11 min (shorter than recipe advised)

- Heather Bradshaw from St Louis, MO

Classic meets candy canes

Wow! these cookies are amazing. They put a classic twist on the sugar cookie. When the peppermints combine with the cookie it tastes like a sweet twist on peppermint bark which is one of my holiday favorites. This recipe was easy enought for a kid to make and delicious enough to taste homemade.

- Paige McComas from St. Clair, MI

Love Em!

I made these cookies just the other day and they are great! I used parchment paper so they wouldn't stick to the cookie sheet and after they cooled I drizzled them with white chocolate. I also added more peppermint candy than called for. Made them even better...

- Cynthia Rodriguez from Lamar, CO

not so good

the taste was great but I had the sticking problem also. They looked a little oily or greasy coming out and stuck to the pan. Couldn't make them part of my cookie platter but the family liked the cookie globs

- peggy boushard from Virginia Beach, VA

Use Parchment Paper to Keep from sticking

I used parchment paper and had no trouble with these sticking

- Cathie Elliott from Concord, NC

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Nutrition Facts

Serving Size: 1/18 of Recipe

Servings Per Recipe: 18

  • Amount Per Serving
  • Calories: 110
  • Calories from Fat: 35
  • Total Fat: 3.5g (5% of DV)
  • Saturated Fat: 1.5g (8% of DV)
  • Cholesterol: 5mg (2% of DV)
  • Sodium: 70mg (3% of DV)
  • Carbohydrates: 19g (6% of DV)
  • Dietary Fiber: 0g (0% of DV)
  • Sugars: 10g
  • Protein: 1g
  • Vitamin A: 0% of DV
  • Vitamin C: 0% of DV
  • Calcium: 0% of DV
  • Iron: 2% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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