Chocolate Candy Canes

Product Wellness Keys
  • Fat Free
  • Fruits - Vegetables
  • Heart Healthy
  • Gluten Free
  • High Calcium
  • High Fiber
  • Lactose Free
  • Low Calorie
  • Low Fat
  • Low Sodium
  • Sugar Free
  • Vegan
  • Lean
  • Whole Grain
  • Diabetes
  • High Calorie
Read more about Wellness Keys
Nutritional Info
Each serving (1 cookie) contains 140 calories, 12 g carbohydrate, (0 g fiber), 1 g protein, 9 g fat, (5 g saturated fat), 15 mg cholesterol, and 15 mg sodium.
  • Calories per Serving: 140
  • Makes: 6 dozen
  • Active Time: 2 hours, 30 minutes
  • Total Time to Make: 2 hours, 30 minutes
Chocolate Candy Canes



Make This First

You'll Need

Large baking sheet, parchment paper


  1. Preheat oven to 350 degrees. Divide dough into thirds. Transfer one third to lightly floured work surface; replace remainder in fridge until you're ready to work with it. Cut working dough into approx 1-inch squares; gather up a handful and knead this briefly on work surface to soften.
  2. Using lightly floured hands (dip in flour, then clap off excess), roll dough into a "rope" 12-14-inches long and 3/8-inch in diameter. Cut into 4-inch lengths.
  3. Transfer lengths of dough to parchment paper-lined baking sheet; spacing about 1/2-inch apart. Shape dough into candy cane shape.
  4. Bake on center rack of oven 9-10 min until edges begin to brown slightly, watching for overbrowning. Transfer cookies to cooling racks; cool completely.
  5. Dip cookies into white chocolate; drizzle with dark chocolate. Garnish with sprinkles before chocolate hardens. Store at room temp in a covered container.
Chef Tips
  • For quicker cutting, use a 4-inch open circle cookie cutter; it will measure and cut the dough "rope" at the same time.
  • Keep chocolate liquid by placing bowl with melted chocolate over tightly fitting larger bowl of  hot water (bowl of chocolate should not come in contact with the hot water underneath) or use a double-boiler. 
  • For easy dipping, drop cookie in chocolate (upside down) and come up under it with a dinner fork to remove from the chocolate. Place on parchment-lined baking sheet and garnish with sprinkles while the chocolate is still wet.


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