Candy Cane Kiss Cookies
Ready In: 1 hr 10 mins
Serves: 24
Yields: 48 cookies
Ingredients
- 1⁄2 cup shortening (butter flavor is recommended)
- 1⁄2 cup unsalted butter (not margarine)
- 1 cup brown sugar
- 1 cup sugar
- 2 large eggs
- 1 1⁄4 teaspoons vanilla
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 2 1⁄2 cups all-purpose flour
- 6 tablespoons unsweetened cocoa
- 1 1⁄2 cups bittersweet chocolate chips (or any dark chocolate chips)
- 4 dozen Hershey candy cane kisses, unwrapped
Directions
- Preheat oven to 350°F.
- In a mixing bowl, cream butter, shortening, and sugars together with a mixer for 1-2 minutes on medium-high or until light, fluffy, and well-blended.
- Beat in eggs and vanilla.
- In a small bowl, combine baking powder, baking soda, salt, flour, and cocoa. Add to egg mixture and mix until well combined.
- Stir in chocolate chips.
- Drop cookie dough by tablespoonfuls on an ungreased baking sheet.
- Bake at 350° F for 8-10 minutes or until centers are set but still soft. Remove from oven and cool on baking sheet 1-2 minutes.
- Press an unwrapped candy cane kiss gently onto the center of each cookie. Allow cookies to cool completely on a wire rack until kisses have hardened. If kisses do not harden enough, cookies may be placed briefly in the fridge or freezer to harden the kisses.
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