Chocolate Candy Cane Chip Cookies 
1 (8 ounce) package PHILADELPHIA Cream Cheese, softened
3/4 cup butter, softened
1 cup sugar
2 teaspoons vanilla
2 1/2 cups flour
1/2 teaspoon baking soda
4 squares BAKER'S Semi-Sweet Baking Chocolate, melted
1 (6 ounce) package BAKER'S Premium White Baking Chocolate
12 hard peppermint candies, crushed
Preheat oven to 350 degrees. Beat cream cheese, butter, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add flour and baking soda; mix well. Blend in semi-sweet chocolate.
Shape tablespoonfuls of dough into 52 balls. Roll each ball into a 3 inch long rope. Place 2 inches apat on a baking sheet, bending top of each slightly to resemble a candy cane.
1 cup sugar
2 teaspoons vanilla
2 1/2 cups flour
1/2 teaspoon baking soda
4 squares BAKER'S Semi-Sweet Baking Chocolate, melted
1 (6 ounce) package BAKER'S Premium White Baking Chocolate
12 hard peppermint candies, crushed
Preheat oven to 350 degrees. Beat cream cheese, butter, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add flour and baking soda; mix well. Blend in semi-sweet chocolate.
Shape tablespoonfuls of dough into 52 balls. Roll each ball into a 3 inch long rope. Place 2 inches apat on a baking sheet, bending top of each slightly to resemble a candy cane.
Bake 10-12 minutes or until lightly browned; cool 5 minutes on baking sheet. Transfer to wire racks; cool completely. Microwave white chocolate as directed on packages; drizzle over cookies. Sprinkle with crushed candies. Let stand until chocolate is firm.
Keep the dough rolls small and tight and let your pan cool between sets. Otherwise, you'll end up with giant slugs! I broke down and used a cookie press which also works great!
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