Candy Cane Kiss Cookies

If you had to name a flavor that reminds you of Christmas, I’m betting a lot of people would say peppermint.  Who doesn’t remember sucking on candy canes as a kid during the holiday season?  How about adding chocolate to the mix?  Chocolate and mint—now, there’s a flavor marriage made in heaven!

Candy Cane Kiss cookies combine these two wonderful flavors.  They are a delicious, festive Christmas cookie for this year’s cookie exchanges and dessert tables.  It’s a fudgy cookie laced with mini chocolate chips, flavored with peppermint, and finished off with a Hershey’s white chocolate candy cane kiss in the middle.  It could just as well be called “Candy Cane Blossoms.”

Give them a try before the Christmas cookie countdown zeroes out!

One year ago:  Golden Eggnog Cupcakes

Candy Cane Kiss Cookies

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Ingredients

  • 1/2 cup butter-flavored shortening
  • 1/2 cup real butter
  • 1 cup brown sugar
  • 1 cup white sugar
  • 2 eggs
  • 1 1/2 tsp. vanilla
  • 1 tsp. peppermint extract
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 2 1/2 cups flour, lightly spooned into measuring cups and leveled with a knife
  • 1/4 cup + 2 tbl. unsweetened cocoa powder
  • 1 cup mini semisweet chocolate chips
  • 48 Hershey’s Candy Cane Kisses, unwrapped (one 10 ounce bag)

Directions

Preheat oven to 350o F.

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.  Alternatively, eat one while the Candy Cane Kiss is all melty—yum!

Yield: 4 dozen cookies

Source:  Adapted from an Our Best Bites recipe

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