Chocolate Candy Cane Cookies

Name: Chocolate Candy Cane Cookies
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 32
Cuisine: Global
Ingredients: 1 box Betty Crocker® SuperMoist® devils food cake mix; 227 grams bar dark baking chocolate, chopped; 237 milliliters crushed candy canes (about 40); 2 eggs; 1 teaspoon vanilla; 118 milliliters vegetable oil; 118 milliliters whipping cream

Chocolate Candy Cane Cookies is a gluten free dessert. This recipe serves 32. One portion of this dish contains about 2g of protein, 9g of fat, and a total of 161 calories. It can be enjoyed any time, but it is especially good for Christmas. Head to the store and pick up whipping cream, vanilla, devil's food cake mix, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 55 minutes.

Instructions

Heat oven to 350°F. In large bowl, stir cake mix, oil, vanilla and eggs until soft dough forms. Shape dough into 1-inch balls. On ungreased cookie sheet, place balls 1 inch apart.

Ingredients you will need

Cake Mix

Vanilla

Dough

Egg

Cooking Oil

Equipment you will use

Baking Sheet

Bowl

Oven

Bake 10 to 12 minutes or until set. Cool 1 minute.

Equipment you will use

Oven

Remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.

Ingredients you will need

Equipment you will use

Baking Sheet

Wire Rack

In medium microwavable bowl, microwave dark chocolate and whipping cream uncovered on High 30 seconds or until warm. Stir until chocolate is melted and mixture is smooth.

Ingredients you will need

Dark Chocolate