White Chocolate and Candy Cane Holiday Cookies
White chocolate, candy cane, or soft and chewy cookies? We know it's hard to choose. So don't: here's all three in one.
Cooking time10 min
Prep time10 min
26 cookies
Ingredients
- 1/2 cup Becel® Original margarine
- 1 1/4 cups all-purpose flour
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1/2 cup firmly packed light brown sugar
- 1/4 cup granulated sugar
- 1 egg
- 1 tsp. vanilla extract
- 1/2 cup HERSHEY'S® CHIPITS® White Chocolate Baking Chips
- 1/3 cup crushed candy canes
- Calories100
- Total Fat4.5 g
- Saturated Fat1 g
- Trans Fat0 g
- Cholesterol10 mg
- Sodium130 mg
- Total Carbs-1 g
- Dietary Fiber0 g
- Sugars8 g
- Protein-1 g
- Vitamin D0 %
- Calcium0 %
- Iron0 %
- Potassium0 %
Instructions
- Preheat oven to 375°F (190°C).
- Combine flour, baking soda and salt; set aside. In large bowl, beat together Becel® Original, brown sugar and granulated sugar. Beat in egg and vanilla until blended. Gradually add flour mixture and beat just until blended. Stir in white chocolate chips and crushed candy canes.
- Drop tablespoonfuls of batter onto ungreased baking sheets, about 2 inches (5 cm) apart. Bake for 8 to 10 minutes or until edges are golden.
- Let cool for 2 minutes in pan on rack; transfer cookies directly to rack and let cool completely.
Tips: You can buy crushed candy canes or crush them in a food processor. If baking with kids, here's a good method to get them involved: place candy canes in resealable plastic bag and wrap in another plastic bag or a clean tea towel. Place on cutting board and crush with a rolling pin or meat mallet.
