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Candy Cane Crisps




Source of Recipe


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List of Ingredients





Makes 1 1/2 dozen cookies

1 1/3 cups (about 1/3 tub) Nestlé Toll House Refrigerated Sugar Cookie Tub Dough, slightly softened
1/2 cup crushed candy canes

PREHEAT oven to 325° F.

STIR crushed candy canes into cookie dough. Refrigerate for 15 minutes for easier handling. Roll dough into 18, 1-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.

Tip: Drizzle Candy Cane Crisps with melted Nestlé Toll House Premier White Morsels.


Recipe