Candy Cane-Chip Cookies

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"From a national supermarket as a Christmas recipe."

Original recipe yields 12 servings


  • Serving Size: 1 (131.6 g)
  • Calories 520.2
  • Total Fat - 24.7 g
  • Saturated Fat - 8.7 g
  • Cholesterol - 68 mg
  • Sodium - 401 mg
  • Total Carbohydrate - 68.9 g
  • Dietary Fiber - 1.5 g
  • Sugars - 42.2 g
  • Protein - 6 g
  • Calcium - 50.1 mg
  • Iron - 1.7 mg
  • Vitamin C - 0.9 mg
  • Thiamin - 0.2 mg

Step by Step Method

Step 1

Preheat oven to 160C or 140C fan forced.

Step 2

Line two large baking trays with non-stick baking paper.

Step 3

Place candy canes in a snap lock bag and lay the bag on a folded tea towel on a hard surface (a cement path is good) and hit with a hammer or a small skillet/fry pan is also good to break up the candy canes.

Step 4

Using an electric beater, heat butter, sugar and vanilla until light and creamy and then add the egg and beat in well.

Step 5

Mix in flour, cocoa powder and coconut using a flat bladed knife.

Step 6

Mix in only 2/3 of the crushed candy canes and then refrigerate the mix for 30 minutes until firm.

Step 7

Roll heaped tablespoons of the mixture into balls and place onto the prepared trays, leaving room for spreading.

Step 8

Press out until about 1cm thick.

Step 9

Bake for 15 minutes swapping the position of the trays halfway through cooking so the cook evenly.

Step 10

As soon as cookies come out of the oven, sprinkle with the remaining candy cane pieces and press in gently.

Step 11

Leave on trays for 5 minutes then lift onto a wire rack to cool completely.

Tips & Variations

No special items needed.


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