Tag Archives: cookies

Culinary Adventures: Candy Cane Cookies

Old-fashioned candy cane cookies for Christmas: a classic recipe that is always tasty and fun to make.


These candy cane cookies are a classic recipe that turn out super cute and are fun to make. A word of warning though–you really have to be into making cookies, because they are a little more labor intensive. Easy to make, but they take some time. Don’t plan on making them if you are in a rush.

I used the Betty Crocker candy cane cookies recipe, but they are all pretty much the same. It is a basic sugar cookie dough with some added mint extract.

Before you get started, know that you have to make the dough and then refrigerate it for four hours or overnight before you can form and bake them.

Betty Crocker Candy Cane Cookies recipe:


 1 cup sugar

1 cup butter or margarine, softened
1/2 cup milk
1 teaspoon vanilla
1 teaspoon peppermint extract
1 egg
3 1/2 cups Gold Medal™ all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon red food color
2 tablespoons finely crushed peppermint candies
2 tablespoons sugar


  • Stir together 1 cup sugar, the butter, milk, vanilla, peppermint extract and egg in large bowl. Stir in flour, baking powder and salt. Divide dough in half. Stir food color into 1 half. Cover and refrigerate at least 4 hours.
  • Heat oven to 375ºF.
  • Stir together peppermint candy and 2 tablespoon sugar; set aside.
  • For each candy cane, shape 1 rounded teaspoon dough from each half into 4-inch rope by rolling back and forth on floured surface. Place 1 red and white rope side by side; press together lightly and twist. Place on ungreased cookie sheet; curve top of cookie down to form handle of cane.
  • Bake 9 to 12 minutes or until set and very light brown. Immediately sprinkle candy mixture over cookies. Remove from cookie sheet to wire rack. Cool completely, about 30 minutes.

The recipe says “stir food coloring into one half,” but stir really isn’t the right word. I made a dent in the middle of the half of the dough I was making pink, dropped the food color drops in there, and then closed it up and kneaded the ball of dough until the color was evenly distributed.

When rolling the dough, I pinched and rolled a ball of each color to ensure similar size, then rolled it between my palms to start elongating it and then transferred it to wax paper to roll longer. You can roll adding pressure to parts of the dough to get it evenly sized down the length of the “rope.” Next, twist them together and form a cane and transfer to your cookie sheet.

Candy-cane-cookies 047
Candy cane cookies

The candy crushed candy cane and sugar didn’t stick to the candy cane cookies when they came out of the oven, so I scratched that step. I think they look great without the candy cane stuff on top, a bit more classic. The mint extract in the dough is a nice flavor without being overpowering.

I always cool on wax paper instead of a wire rack. It works out fine.

Candy cane cookies
Candy cane cookies
Candy cane cookies
Candy cane cookies

I liked the candy cane cookies recipe and would definitely make it again. I hope our friends and family enjoy them as well. Don’t forget to leave some for Santa…

Candy cane cookies
Candy cane cookies


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Culinary Adventures: Chocolate Peanut Butter Birds Nest Cookies

Chocolate peanut butter birds nest cookies for Easter. Easy and delicious spring cookie recipe–just like Mom used to make


My Mom always made these cookies around Easter, and they were so good. Aside from the sugar and butter, they are otherwise somewhat healthy and contain fiber and protein. They are more commonly called “no-bake” cookies, but I’d rather call them chocolate peanut butter birds nest cookies. It’s more descriptive.

I’ll admit this isn’t the most unique recipe to share, but I’ve been working on our Iceland trip post and wanted to share something we’ve been up to in the meantime, even if it isn’t super exciting. If you’ve never made chocolate peanut butter birds nest cookies, they are ridiculously easy and so good. They’re also cute, and easy to take to a spring gathering or dinner party if you like.

There are a ton of recipes for chocolate peanut butter birds nest cookies out there, I googled and decided on this one from Gatormommyreviews.com, it’s the closest to the one my Mom used.

**Note: It says it yields 20 cookies, but I doubled the recipe and got 20 cookies. You might consider doubling it as well.

chocolate peanut butter birds nest cookies chocolate-peanut-butter-cookies-instructions


When you combine the butter, sugar, cocoa, and milk in the saucepan, keep stirring as the butter melts and everything mixes together so that it doesn’t burn. Once mixed, stir occasionally and let it come to a boil for 1-2 minutes. Don’t over-boil.

Stir in the oats and peanut butter once pot is removed from heat, and mix well. Cookies are ready to drop onto waxed paper to form.

chocolate peanut butter birds nest cookies

I used a spoon to make the indents for the chocolate eggs. In retrospect, I should have just put the eggs in while the cookies were still wet. I waited until they were cool like the recipe said, and the eggs didn’t fit well and kept falling out. Lesson learned.

chocolate peanut butter birds nest cookies

chocolate peanut butter birds nest cookies

My Mom always used jellybeans, but I like Cadbury Mini-Eggs because they look a little more realistic. Plus they’re really good and taste better with chocolate peanut butter birds nest cookies.

chocolate peanut butter birds nest cookies
Chocolate peanut butter birds nest cookies


Happy spring!