Spanish rice is used to cook seasoned, hot chicken thighs. A hectic evening would benefit from this supper. Chicken is seasoned, browned, and then set aside to cook while other preparations are taken care of. This can be quite hot.
| Prep Time: | 25 mins |
| Cook Time: | 10 mins |
| Additional Time: | 10 mins |
| Total Time: | 45 mins |
| Servings: | 36 |
| Yield: | 3 dozen cookies |
Ingredients
- 1 cup butter, softened
- ½ cup white sugar
- 2 eggs
- 2 teaspoons vanilla extract
- ½ teaspoon peppermint extract
- 2 ¾ cups all-purpose flour
- 1 teaspoon cream of tartar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 (5 ounce) milk chocolate candy bar, chopped
- 1 cup coarsely chopped peppermint candy canes
Instructions
- Preheat the oven to 400 degrees F (200 degrees C).
- In a medium bowl, cream together the butter and sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla and peppermint extracts. Combine the flour, cream of tartar, baking soda, and salt; stir into the creamed mixture until all of the dry has been absorbed. Mix in the chocolate chunks and chopped candy cane. Form spoonfuls of dough into balls, and place them 2 inches apart onto an ungreased baking sheet.
- Bake for 8 to 10 minutes in the preheated oven.
Nutrition Facts
| Calories | 144 kcal |
| Carbohydrate | 19 g |
| Cholesterol | 25 mg |
| Dietary Fiber | 0 g |
| Protein | 2 g |
| Saturated Fat | 4 g |
| Sodium | 114 mg |
| Sugars | 9 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
I will definitely have to make it again
These just became a holiday tradition. They taste great and my two kids loved helping, from breaking the candy canes and chocolate to ROLLING the mix into balls readying them for the oven. I made a couple of changes: 1) I added a teaspoon of Almond Extract, and 2) I cooked them at 350 for 15 minutes. Also, I divided the finished dough in half, I added a 1/2 cup of cocoa and an additional egg to make a Chocolate Chocolate Chunk Candy Cane Cookie. They were all delicious.
I read some reviews and have to say I agree with most. Crush the candy cane in a ziplock bag — doing in the food processor dulls the blades. Double the mint extract. I always use parchment paper for my cookies makes burning less likely and clean up so much easier. I rolled mine into balls after the first batch — much nicer look and less candy cane leakage. I love mint cookies but have had a hard time finding a recipe that isn’t over powering. This is just the right amount of mint and not super sweet, a nice contrast to some of the other cookies I make for the holidays. Defiantly lower temp to 350, I cooked mine on upper racks and rotated after 8 minutes. Total cook time was 16 minutes but the cookies turned out perfectly cooked.
These cookies taste delicious. Here are my suggestions: Instead of 1/2 cup white sugar, I used 1/3 brown sugar & 1/3 white sugar (as per a suggestion to make the cookies softer). SKIP THE CREAM OF TARTAR as it made the cookies cakey and kind of crumbly which isn’t my idea of a chocolate chip cookie – the cookies still taste delicious but it isn’t the ideal texture. I bought the 6-pack of Hershey’s Milk Chocolate bars (45g x 6 bars) and used them all after I chopped them. I needed two packages of 10 candy canes in order to make a cup. Put on parchment paper – so much easier to remove the cookies and an easier cleanup too. Bake at 350 degrees (as per a suggestion)…although I needed to bake mine for about 15-20 minutes opposed to other’s that have said 11-13. I got 75 cookies out of ONE batch, the balls of dough must have been 1 tsp. Will be making these again 🙂
We’ve made this recipe for a few years now with a few modifications. First..definitely use parchment paper! We also use the chocolate chunks instead of chips, and bake 12-13 minutes. We let them sit to cool on the parchment paper approx 2 minutes after removing from the oven & they’re a lot easier to get off the pan as the candy canes have then cooled to the point of being a bit firm. Thanks for a great recipe…we will continue to make these every year. 😉
I have been making Chocolate Chunk Candy Cane Cookies for many many years with my childre (Its a Christmas tradition) Over this course of time I have discovered a few things that work to make the cookes taste better. Along with the origional rescipe I added my own touch of taste. 1) Parchment paper (I always add a little bit of water under the parchment paper so it sticks to the pan) 2) In a plastic bag crush candy canes until they are really small almost to a dust but not quite (This way the flavour is full but no one has hurt teeth) 3) In a plastic bag crush Hard Chocolate to small or medium chunks (I always use pure milk chocolate from the Bulk Barn – you can buy this chocolate in huge pieces from the Bulk Barn 4) Add 1 cup of sugar 5) After baked Remove from pan ASAP and place on a cooling rack. Alrighty well thats my two cents……Have a great day all, and Merry Christmas 🙂
I origionally made and reviewed these on Dec. 3,2011, I have to add a bit to my comments. First I said these were “Musty”.Correction “Verry Musty”. I have made them them many times now and am in big trouble, can’t keep my hands off them. Like the fact that they are not as sweet as some cookies. I have also ased 1 tsp. peppermint extract instead of the listed amount. I also have started using a whole bag of Dark Chocolate Chips,YUM. These could be hard to mix, but I use my Kitchen Aid. I also use parchment paper.Would add five more stars if I could. Everyone I have given them to loved them also.
this recipe was dissapointing i thought it was gross at how much of the candycanes tasted and how they looked. the candycanes also melted i would certainly NOT recomend this recipe!
Everyone loved these cookies! This recipe is a keeper.
Parchment paper. 350 oven, 11-13 min. semi-sweet choc., 1 tsp. peppermint extract. Crushed candy canes. Not too sweet, just perfect! They’ve made it into my recipe box…we used earth balance margarine and non-dairy choc. chips as we have a dairy allergy in the family
Really good. Nice consistency. Will be making again 🙂
this recipe was a waste of time, and ingredients. We followed it right, and, they turned out with a runny middle, and cooked edges.. bad flavor too. Dissapontment to my daughter, who was very excited to make these. We are now making 1 we know and trust.
very good flavor, always a favorite!
Great cookies. Some reviews claim that they aren’t sweet enough. I thought they were perfect. My three boys can’t wait to make these next Christmas so they can bring them to school and share them with their classmates.
Used 1 1/4 chunky chips. Probably could have used more or maybe small chips would be better to distribute chocolate better. Used 1/4C white sugar & 1/4C light brown sugar to make cookies softer. Didn’t have peppermint extract – I think it would have helped to add flavor. Baked on Silpat mat to avoid sticking. Cookies tended to stick a bit to the spatula when removing. Need to continually clean end of spatula. Overall, a good way to use up those candy canes from the tree! Maybe with the added mint extract and mini chips I’d give this 5 stars….
VERY good cookies! A friend and I just made these and were thoroughly impressed. We used the food processor to chop the candy canes, making the canes into a fine dust that we mixed into the dough. For an added touch, we put a Hershey Kisses Mint Truffle on top of each cookie right after they came out of the oven. Added a nice touch to the cookie. This recipe is definitely a keeper!
I’ve been making this recipe for the last couple years and it is my primary Christmas cookie recipe. We all love it! I put a bag of milk chocolate chips in and chop the candy canes in the Cuisinart which makes it much easier.
I used the sil pad so that I wouldn’t have sticking. I did add more sugar and it was a pain to chop the candy cane and I guess all and all, I would say these cookies were not worth the effort. if they were wonderful, I would make them again, but I am deleting this from my personal recipe box
This was not as tasty as I wanted and it was tough to make. You have to get the candy canes small or they melt all over and ruin it. It also stuck to the pan real bad. It was ok but could have been sweeter and maybe use parchment paper.
Santa loved these! There was nothing left on the plate but crumbs. We used 5oz of chocolate chips instead of the candy bar, and to crush the candy canes, I just unwrapped them, sealed them in sturdy ziploc baggies, and let the kids pound them with plastic hammers. Better than a food processor. The candy canes did melt out of the cookies a bit as they baked, so lining the sheet with parchment paper is a good idea. That way, you can pick the melted candy bits off the paper and eat them- yumm. We will definitely make these again next Christmas.
Yum, they are a little messy with cooking the candy cane – I used a silicone mat underneath to permit for easy clean up – so I had to a tack on a few minutes until they were done. Great cookies for the neighborhood cookie exchange -thanks for sharing!