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Candy Cane Crisps

NESTLÉ TOLL HOUSE
Prep:
5 mins
Cooking:
14 mins
Cooling:
30 mins
Yields:
18 cookies (1 1/2 dozen)
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.

Ingredients

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.

Nutritional Information

  • Serving Size
    1/18 cookies (1 1/2 dozen) of recipe
  • Calories 110
  • Calories from Fat 35

* Percent Daily Values are based on a 2000 calorie diet.

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% Daily Value *

  • Total Fat 3.5g 5%
  • Saturated Fat 1.5g 8%
  • Cholesterol 5mg 2%
  • Sodium 70mg 3%
  • Carbohydrates 19g 6%
  • Dietary Fiber 0g 0%
  • Sugars 10g
  • Protein 1g
  • Vitamin A 0%
  • Vitamin C 0%
  • Calcium 0%
  • Iron 2%