Candy Cane Kiss Cookies

These cookies are delicious! I made them to bring to some friends but couldn't resist keeping some for myself. I love the chocolate/minty combo so I had high hopes for these and I wasn't disappointed. The base of the cookie is fudgy and loaded with melty chocolate chips. Topped with a Candy Cane Kiss and you have perfection! If you haven't already, try these out this Christmas season. Seriously, so good!

Candy Cane Kiss Cookies
very slightly modified from Our Best Bites

1/2 c. butter-flavored shortening
1/2 c. real butter
1 c. brown sugar
1 c. white sugar
2 eggs
1 1/2 tsp. vanilla
optional: 1 tsp peppermint extract
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
2 1/2 c. flour, lightly spooned into measuring cups and leveled with a knife
1/4 c. + 2 Tbsp. Dutch Process cocoa powder
1 12 ounce bag milk chocolate chips
48 Hershey’s Candy Cane Kisses, unwrapped (one 10 ounce bag)

Preheat oven to 350.

Cream together softened butter, shortening, brown sugar, and white sugar for 1-2 minutes on medium-high speed or until light and fluffy. Add the eggs and vanilla. Meanwhile, combine the baking powder, baking soda, salt, flour, and cocoa powder. Add to the butter/sugar mixture and mix until combined. Mix in the chocolate chips.

To prevent cookies from flattening out, refrigerate dough for 30-60 minutes*. Drop the dough by the tablespoonful onto an ungreased baking sheet. Bake until just set, but centers are still soft, about 8 minutes. Remove from oven and allow to cool for 1-2 minutes. Use a metal spatula to transfer cookies to cooling rack. Top each cookie with an unwrapped Candy Cane Kiss. Allow to cool completely, long enough for the Kiss to harden. If necessary, after the cookies have cooled, they can be placed in the refrigerator or freezer to re-solidify the Kiss.

Yield: 4 dozen cookies
* I was in a hurry so I didn't refrigerate the dough. I placed them directly on a hot stone and they turned out great.

Comments

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