1-1/2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate (6 oz.)
6 oz. (3/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1/2 tsp. peppermint extract
3/4 cup powdered sugar
1/4 cup crushed candy canes
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Let's Make It
Heat oven to 375°F.
Combine flour, dry pudding mix and baking powder. Beat butter and brown sugar in large bowl with mixer until light and fluffy. Blend in egg, then vanilla. Gradually add flour mixture, mixing well after each addition.
Drop dough into 52 mounds, 2 inches apart, on baking sheets, using about 1 Tbsp. dough for each mound. Flatten with tines of fork.
Bake 10 to 12 min. or until lightly browned. Cool on baking sheet 3 min. Remove to wire racks; cool completely.
Melt chocolate as directed on package. Beat cream cheese and peppermint extract in medium bowl with mixer until blended. Add melted chocolate; mix well. Gradually add powdered sugar, mixing well after each addition.
Spread about 1 Tbsp. cream cheese mixture onto bottom side of each of 26 cookies; cover with remaining cookies, top sides up, to make 52 sandwiches. Roll edges in crushed candy.
Prepare using BAKER'S White Chocolate.
Balance your food choices throughout the day so you can enjoy one of these cookies.
Calories From Fat
% Daily Value*
Total Fat 10g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 28g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
26 servings, 1 sandwich cookie each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.