If I had to choose only one cookie to eat for the rest of my life, it would be these cookies!! They are my favorite cookie ever! I took my favorite brownie cookie recipe, wrapped it around a Candy Candy Cane kiss, rolled it in crushed peppermint and then rolled it in powdered sugar. The result? A rich, fudgy brownie like cookie literally oozing with white chocolate and peppermint with a delightful little peppermint crunch on the outside. If you love peppermint and chocolate as much as I do these are a must make! Candy Cane Kiss Brownie Crinkles
Ingredients:
½ cup salted butter
1 cup semisweet chocolate chips
¾ cup light brown sugar
2 large eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
⅓ cup natural unsweetened cocoa powder
¼ teaspoon salt
½ teaspoon baking soda
1 cup semisweet chocolate chips
¾ cup light brown sugar
2 large eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
⅓ cup natural unsweetened cocoa powder
¼ teaspoon salt
½ teaspoon baking soda
24 Hershey's Candy Cane Kisses
3 Candy Canes
1/2 cup powdered sugar
Directions:
In a large microwave safe bowl, place the chocolate chips and butter. Microwave on high for 60 seconds then stir to combine. Place in microwave for another 30 seconds and stir until smooth. Stir in brown sugar, eggs, and vanilla. Add flour, cocoa powder, salt, and baking soda. Stir until combined. Chill in refrigerator for 1 hour.
Meanwhile, unwrap the Kisses and place in bowl. Unwrap candy canes and place in a ziplock bag. Use a mallet or rolling pin to crush the candy canes and pour into a small bowl. In a third bowl add 1/2 cup powdered sugar.
After the dough has chilled, pre-heat the oven to 350 degrees. Line 2 sheets with parchment paper or foil.
Scoop about 1 TBSP of cookie dough and flatten out in your palm. Place a Kiss into the center of the dough and wrap the dough around it. Roll the dough to form a ball, and then roll it in the crushed candy canes and then again in the powdered sugar.
Place cookies on the prepared sheet pans, spacing a few inches apart for 12 per pan. Bake for 9-11 minutes until the cookies have crinkles and are firm around the edges but still soft in the center. Don't over bake!
Remove cookies from oven and let cool on pan for 10 minutes before removing to a cooking rack.
Enjoy!
Note: These cookies are absolutely divine when eaten when they are still warm and gooey. If enjoying after cookies have completely cooled I highly recommend microwaving them for 10-15 seconds to make them soft and melty again.
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