Candy Cane Crisps

Candy Cane Crisps
Makes:
18
cookies (1 1/2 dozen)
Prep Time:
5
minutes
Total Time:
49
minutes
based on 8 reviews
10

Dietary Considerations:

Low CalorieLow FatVegetarian
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.

In this recipe:

Store Locator

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

Directions:

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.


Reviews:

Review This Recipe

Classic meets candy canes

 Star(s)

Paige McComas from St. Clair, MI

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.

Read More Reviews

Review This Recipe
  •  Star(s)

    Tasty, but not pretty

    Heather Bradshaw from St Louis, MO

    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)

  •  Star(s)

    Classic meets candy canes

    Paige McComas from St. Clair, MI

    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.

  •  Star(s)

    Love Em!

    Cynthia Rodriguez from Lamar, CO

    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...

  •  Star(s)

    not so good

    peggy boushard from Virginia Beach, VA

    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

  •  Star(s)

    Use Parchment Paper to Keep from sticking

    Cathie Elliott from Concord, NC

    I used parchment paper and had no trouble with these sticking

  •  Star(s)

    Very easy and tasty

    KAREN STAMAN from Danville, IN

    I made these cookies today. Instead of mixing the candy into the batter, I sprinkled it on top. There was no sticking at all then. I also drizzled melted semi-sweet chocolate chips on top after the cookies cooled.

  •  Star(s)

    Didn't work out for me :(

    Bridget Flynn from Tinley Park, IL

    The cookies taste fine, but I had a hard time getting them off the cookie tray. I followed the instructions and they ended up sticking. Although they taste great, they are not presentable. :(

  •  Star(s)

    candy cane cookies

    Joann Russell from OAKLAND, FL

    I have made these cookie recipe for my goddaughters and they told me that it is there favorite cookie that I make

Nutrition Facts

Serving Size: 1/18 of recipe

Servings Per Recipe: 18 

  • 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.

Thank you for subscribing to the Meals.com newsletter!

You will start receiving emails filled with delicious recipes and cooking tips shortly.

What’s for dinner?

The answer is easy with our most popular recipes!
Sign up for our newsletter.

See example email PRIVACY POLICY

recipe finder

Pinpoint a delicious recipe for any occasion faster using our recipe finder.

Find Recipes

tell us what you think

Cancel
Submit Your Review

Candy Cane Crisps

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

 

Directions

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.

Save to Recipe Box

Please Sign In to save this recipe to your Recipe Box. You will be returned to this recipe once signed in.

Sign In

add to my recipe box

Candy Cane Crisps

Add to Folder Cancel

recipe added successfully!

Candy Cane Crisps was added to your  folder.

Close

share with your friends

Candy Cane Crisps