Chocolate Chip Candy Cane Meringue Cookies Recipes

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CHOCOLATE CHIP CANDY CANE MERINGUE COOKIES



Chocolate Chip Candy Cane Meringue Cookies image

This Christmas cookie recipe is my grandmother's and is a favorite in our family. The cookies are delicious with the chocolate chips, candy cane and nuts in them. They make wonderful gifts during the holidays! Baking them on parchment paper makes cleanup so much easier.

Provided by Kellie M

Categories     Desserts     Cookies     Meringue Cookies

Time 55m

Yield 60

Number Of Ingredients 8

2 egg whites, room temperature
⅛ teaspoon salt
⅛ teaspoon cream of tartar
¾ cup white sugar
½ teaspoon vanilla extract
3 tablespoons crushed candy canes
1 cup semisweet chocolate chips
1 cup chopped walnuts

Steps:

  • Preheat the oven to 250 degrees F (120 degrees C). Line cookie sheets with parchment paper.
  • Beat egg whites in a clean glass or metal bowl until foamy. Add salt and cream of tartar, and continue beating until soft peaks form. Gradually add sugar while continuing to beat to stiff peaks. When the meringue is stiff remove from the mixer. Stir in vanilla and fold in candy canes, chocolate chips and walnuts. Drop by heaping teaspoonfuls onto the prepared baking sheets. If you can't bake all of the cookies at once, store the extra in the refrigerator until the other ones are done.
  • Bake for 40 minutes in the preheated oven, or until dry enough to easily peel off of the cookie sheet. Cool cookies then store in an airtight tin.

Nutrition Facts : Calories 39.8 calories, Carbohydrate 5.3 g, Fat 2.1 g, Fiber 0.3 g, Protein 0.5 g, SaturatedFat 0.6 g, Sodium 7.3 mg, Sugar 4.6 g

CANDY CANE COOKIES



Candy Cane Cookies image

Provided by Food Network Kitchen

Categories     dessert

Time 3h

Yield about 30 cookies

Number Of Ingredients 8

1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
3/4 cup superfine sugar, plus more for rolling
1/4 teaspoon salt
1 large egg
1 teaspoon pure vanilla extract
1/4 teaspoon pure peppermint extract (optional)
2 cups all-purpose flour
Red sanding sugar

Steps:

  • Beat the butter, superfine sugar and salt in a large bowl with a mixer on medium speed until light and fluffy, about 3 minutes. Beat in the egg, vanilla and peppermint extract. Reduce the mixer speed to low and beat in the flour until incorporated. Transfer the dough to a piece of plastic wrap and pat into a rectangle; tightly wrap and refrigerate until firm, at least 1 hour or overnight.
  • Line 2 baking sheets with parchment paper. Spread some red sanding sugar and superfine sugar on separate plates. Gently roll heaping teaspoonfuls of dough into short logs with your hands. One at a time, roll half of the logs in red sanding sugar to form 4-inch strands. Repeat with the remaining logs and superfine sugar. Twist 1 strand of each color together, then arrange on the prepared baking sheets, about 2 inches apart, and bend the tops to form candy canes. Refrigerate until firm, about 15 minutes. Meanwhile, position racks in the upper and lower thirds of the oven and preheat to 350 degrees F.
  • Bake, switching the pans halfway through, until the cookies are set and lightly browned around the edges, 11 to 13 minutes. Let cool completely on the baking sheets.

SUNNY'S CHOCOLATE CHIP CANDY CANE COOKIES



Sunny's Chocolate Chip Candy Cane Cookies image

Provided by Sunny Anderson

Categories     dessert

Time 1h5m

Yield about 24 cookies

Number Of Ingredients 10

1/2 cup (1 stick) salted butter, at room temperature
2/3 cup packed light brown sugar
1/2 cup granulated sugar
1 large egg, beaten
1 1/2 cups all-purpose flour
1/2 teaspoon pumpkin pie spice
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/3 cup bittersweet chocolate chips, gently chopped
1/4 cup (2 ounces) coarsely crushed red or green candy canes (4 to 5 candy canes)

Steps:

  • Preheat the oven to 350 degrees F.
  • To a stand mixer, add the butter, brown sugar and granulated sugar. Blend on high with the paddle attachment until the sugar granules are less visible and the mixture is light and fluffy, about 4 minutes.
  • Scrape the sides with a rubber spatula, then add the egg and blend on low until combined, stopping to scrape the sides more to incorporate.
  • Prepare the dry ingredients. In a separate bowl, add the flour, pumpkin pie spice, baking powder and baking soda. Stir and toss with a spoon or fork.
  • Scrape the sides of the mixer bowl and, while off, add half of the flour mixture. Turn on low and mix until combined; this should only take 5 to 6 rotations of the paddle. Stop and scrape the sides again, then add the other half of the flour and mix on low the same way. Turn off the mixer.
  • Add the chopped chocolate chips and crushed candy canes. Turn the mixer back on low and blend until just combined; this should only take 3 to 4 rotations of the paddle.
  • Line 3 baking sheets with parchment paper. Scoop dough balls the size of golf balls, 1 tablespoon each, and place 3 inches apart on the baking sheet, about 8 cookies per sheet. Bake until the edges are set and the center is cooked through, but still soft, 13 to 15 minutes.
  • Cool the cookies for 2 to 3 minutes on the sheets. Then, holding the baking sheet over a wire cooling rack, remove the cookies from the sheet by gripping the baking sheet with one hand and the parchment paper on the opposite side with your other hand. Gently slide the parchment paper off the sheet with the cookies still on top, resting the parchment and cookies on the wire rack beneath until cool. This cookie removal/cooling trick takes coordination, so think about it before you do it and easy on the egg nog.

CHOCOLATE-CANDY CANE MERINGUE WREATH



Chocolate-Candy Cane Meringue Wreath image

These stunning meringues melt in your mouth. Set the minty masterpiece in the center of the table to accent your spread, then enjoy it for dessert later. -Nicole Tran, Saskatoon, Saskatchewan

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 7 dozen.

Number Of Ingredients 7

4 large egg whites
1/2 teaspoon cream of tartar
1 cup sugar
2-3/4 cups miniature semisweet chocolate chips, divided
3/4 cup finely crushed candy canes or peppermint candies, divided
12-inch round doily or parchment circle
3 teaspoons shortening

Steps:

  • Place egg whites in a large bowl; let stand at room temperature 30 minutes., Preheat oven to 250°. Add cream of tartar to egg whites; beat on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Fold in 1 cup chocolate chips and 1/2 cup crushed candies., Drop by rounded teaspoonfuls 1 in. apart onto parchment paper-lined baking sheets. Bake 35-40 minutes or until firm to the touch. Remove to wire racks to cool completely., Line serving platter with a doily. In a microwave, melt shortening and remaining chocolate chips. Dip bottoms of cookies into chocolate, allowing excess to drip off. Stack cookies on prepared platter into a ring to form a wreath., Drizzle remaining melted chocolate over wreath; sprinkle with remaining candies. Let stand until set, about 30 minutes. Store in an airtight container at room temperature.

Nutrition Facts : Calories 48 calories, Fat 2g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 4mg sodium, Carbohydrate 8g carbohydrate (7g sugars, Fiber 0 fiber), Protein 0 protein. Diabetic Exchanges

CHRISTMAS MERINGUE COOKIES



Christmas Meringue Cookies image

These are a most unusual cookie with chocolate chips and crushed candy canes. They are so very different from any other Christmas cookie recipe with a wonderful combination of flavors.

Provided by Caryn

Categories     Drop Cookies

Time 35m

Yield 2 1/2 dozen cookies (depending on size)

Number Of Ingredients 8

2 egg whites
1/8 teaspoon cream of tartar
1/8 teaspoon salt
3/4 cup sugar
1 (6 ounce) package semi-sweet chocolate chips
1/2 cup crushed candy cane
1/2 cup nuts, chopped
1/2 teaspoon vanilla

Steps:

  • Whip egg whites until frothy.
  • Add cream of tarter and salt; whip until stiff and dry.
  • Add sugar, beating constantly until very stiff.
  • Fold in chocolate chips, crushed candy canes, nuts, and vanilla.
  • Drop by spoonfuls onto heavy brown paper.
  • Bake at 300 degrees until the meringue sets.
  • Cool.
  • Remove from brown paper.

CHOCOLATE CHIP MERINGUE COOKIES



Chocolate Chip Meringue Cookies image

This is one of my most popular recipes. Shape them into hearts for Valentine's Day or make them as drop cookies for other occasions. -Debbie Tilley, Riverview, Florida

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 2 dozen.

Number Of Ingredients 7

3 egg whites
1/4 teaspoon cream of tartar
1/4 teaspoon salt
1 cup sugar
3 tablespoons baking cocoa
3 tablespoons miniature semisweet chocolate chips
3 tablespoons finely crushed almonds or walnuts, optional

Steps:

  • Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Beat egg whites until foamy. Add cream of tartar and salt; beat until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high speed until stiff peaks form, about 6 minutes. Beat in cocoa. Fold in chocolate chips and nuts if desired., Cut a small hole in the corner of a pastry or plastic bag; insert # 806 round pastry tip. Fill the bag with meringue. Pipe 1-1/2-in. hearts 2 in. apart onto lightly greased baking sheets. Bake at 300° for 20-25 minutes or until firm to the touch. Remove to wire racks to cool. Store in an airtight container.

Nutrition Facts : Calories 43 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 32mg sodium, Carbohydrate 10g carbohydrate (9g sugars, Fiber 0 fiber), Protein 1g protein.

CHOCOLATE CHIP MERINGUES



Chocolate Chip Meringues image

No one can resist these cloud-like cookies studded with chocolate chips.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 1h30m

Yield Makes 30

Number Of Ingredients 6

4 egg whites, warmed in the shell (submerge whole eggs in warm water)
1/4 teaspoon salt
1/4 teaspoon cream of tartar
1/4 teaspoon vanilla extract
1 cup sugar
12 ounces semisweet chocolate chips

Steps:

  • Preheat oven to 225 degrees. In a medium bowl, beat egg whites, salt, cream of tartar, and vanilla until soft peaks form. Gradually add sugar (1 tablespoon every five seconds), and continue to beat until meringue is stiff and glossy, about 1 1/2 minutes more. Gently fold in the chocolate chips.
  • Drop meringue by scant 1/4 cups onto parchment-lined baking sheets. Bake until dry and just golden brown, about 1 to 1 1/2 hours. Let cool on baking sheets.

Nutrition Facts : Calories 83 g, Fat 3 g, Protein 1 g

CANDY CANE CHOCOLATE CHIP COOKIES



Candy Cane Chocolate Chip Cookies image

Enjoy these delicious icing and cinnamon candies decorated chocolate chip cookies that are baked using refrigerated chocolate chip cookie dough for an anytime dessert idea.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h10m

Yield 18

Number Of Ingredients 3

1 roll (16.5) refrigerated chocolate chip cookies
White decorating icing (from 6.4-oz aerosol can)
1/3 cup Betty Crocker™ red cinnamon decors

Steps:

  • Heat oven to 350°F. Drop cookie dough by rounded teaspoonfuls 2 inches apart onto ungreased cookie sheets.
  • Bake 10 to 14 minutes or until golden brown. Cool 1 minute; remove from cookie sheets. Cool completely, about 10 minutes.
  • With can of decorating icing fitted with ribbon tip, pipe candy cane shape on each cookie. Arrange cinnamon candies, spacing evenly, on white cane shape to form stripes. Let stand until frosting is set, about 20 minutes. Store between sheets of waxed paper in tightly covered container.

Nutrition Facts : Calories 190, Carbohydrate 28 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 1 Cookie, Sodium 90 mg, Sugar 21 g, TransFat 1 g

CHOCOLATE AND CANDY CANE COOKIES



Chocolate and Candy Cane Cookies image

Deliciously minty-chocolate, these chocolate-candy cane cookies will become your new favorite Christmas treats!

Provided by r e n e t a

Categories     Christmas Cookies

Time 1h10m

Yield 18

Number Of Ingredients 12

2 cups all-purpose flour
¾ cup unsweetened cocoa powder
½ teaspoon baking soda
½ teaspoon salt
1 cup packed brown sugar
¾ cup margarine
2 large eggs
1 tablespoon vanilla extract
1 tablespoon peppermint extract
1 cup semisweet chocolate chips
4 (1 ounce) squares white baking chocolate, melted
1 small candy cane, crushed

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line 2 cookie sheets with parchment paper.
  • Sift together flour, cocoa powder, baking soda, and salt into a bowl.
  • Cream brown sugar and margarine in a bowl with an electric mixer until well blended. Beat in eggs, vanilla, and peppermint extract until light and creamy. Add dry ingredients and mix until just blended. Stir in chocolate chips.
  • Drop 1/4-cup scoops of dough onto the prepared sheets; cookies should be about 3 inches apart.
  • Bake in the preheated oven until the edges are lightly toasted, 15 to 17 minutes. Cool on the cookie sheets briefly before transferring to a wire rack to cool completely, about 20 minutes.
  • Spread melted white chocolate to cover the top of each cookie. Sprinkle crushed candy canes over top. Let white chocolate cool completely before serving, 15 to 20 minutes.

Nutrition Facts : Calories 263.1 calories, Carbohydrate 34.6 g, Cholesterol 22 mg, Fat 13.5 g, Fiber 2.1 g, Protein 3.7 g, SaturatedFat 4.6 g, Sodium 206.2 mg, Sugar 21.1 g

CHOCOLATE CHIP MERINGUE COOKIES



Chocolate Chip Meringue Cookies image

Bake these delicious cookies when you don't have other plans for the oven, because they'll need three hours at a very low heat to reach just the right white crispness on the outside and a perfect tenderness on the inside.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 2 1/2 dozen

Number Of Ingredients 5

6 large egg whites
1 1/4 cups superfine sugar
2 cups (one 12-ounce bag) semisweet chocolate chips
Confectioners' sugar, for dusting
Cocoa powder, for dusting

Steps:

  • Heat oven to 175 degrees. Line several baking sheets or parchment paper with Silpats (French nonstick baking mats), and set baking sheets aside.
  • In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites until they form soft peaks. Sprinkle a few spoonfuls of superfine sugar over beaten egg whites, and whisk in on low speed.
  • Increase speed of mixer; whisking constantly, continue adding superfine sugar, a spoonful at a time, until all has been incorporated and mixture is firm enough to hold stiff and glossy peaks. Fold in chocolate chips.
  • Pipe or spoon small mounds of mixture onto baking sheets, spacing mounds about 1 inch apart. Bake meringues until completely dry to the touch, about 3 hours, ensuring they do not brown.
  • Transfer sheets to a wire rack to cool completely. Store in an airtight container up to 3 days. Before serving, dust meringues with confectioners' sugar and cocoa powder.

CHOCOLATE CHIP MERINGUE COOKIES



Chocolate Chip Meringue Cookies image

This was adapted from another meringue recipe that I got online. What can I say...it's all about the chocolate. I like these two ways...undercooked and chewy/crispy and dried hard and more crisp-ety. These make excellent gifts when dried all the way because they are supposed to keep a long time.

Provided by Caryn Dalton

Categories     Drop Cookies

Time 1h40m

Yield 20 cookies, 10 serving(s)

Number Of Ingredients 7

4 egg whites, warmed to room temperature in the shell (Just put the eggs in a bowl of lukewarm water while you are prepping other ingredients)
1/4 teaspoon salt
1/4 teaspoon cream of tartar
1/4 teaspoon vanilla extract
1 cup sugar
1 teaspoon cocoa powder
12 ounces semi-sweet chocolate chips

Steps:

  • Preheat oven to 225 degrees.
  • In a medium bowl, beat egg whites, salt, cream of tartar, vanilla and cocoa powder until soft peaks form.
  • Gradually add sugar and continue to beat until meringue is stiff and glossy (about 90 seconds more after all sugar has been added). Please note that it is important to beat the whites long enough. The cookies will spread and be thinner rather than lofty (as shown in the pic) if poured on the sheet prematurely. You don't want the whites to break (start to get crumbly and break a part) .that will result in failed meringues but you are going to beat these a long time -- sometimes it takes me 5 minutes or more! A stand mixer sure is a plus here. What we are doing is incorporating air into the egg whites. That is what makes these cookies lofty, big and light in texture!
  • Gently fold in the chocolate chips.
  • On a parchment-lined baking sheet, drop meringue by the 1/4 cup (I like to use an ice cream scoop with a release).
  • For chewy cookies with a slightly crispy outer crust: Bake until dry and slightly crispy on outside about 1 hour. Let cool on baking sheets and then remove to an airtight container with sheets of parchment paper in between layers.
  • For crispy more traditional meringues, cook until dry and crispy through about 1 1/2 hours. Let cool on baking sheets. Let cool on baking sheets and then remove to an airtight container with sheets of parchment paper in between layers.

Nutrition Facts : Calories 248.1, Fat 10.2, SaturatedFat 6, Sodium 83.9, Carbohydrate 41.7, Fiber 2.1, Sugar 38.6, Protein 2.9

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