Chocolate Candy Cane Kiss Cookies Recipes

DOUBLE CHOCOLATE-CANDY CANE KISS COOKIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
• Beat butter in a large bowl with an electric mixer for 30 seconds. Add sugar, brown sugar, and baking soda; beat until well mixed. Mix in eggs, melted chocolate, and vanilla extract. Gradually beat in flour and cocoa powder until well combined.
• Drop rounded teaspoonfuls of dough 2 inches apart onto the prepared baking sheets.
• Bake in the preheated oven until edges begin to firm up, about 7 minutes. Remove from the oven and add 1 white chocolate kiss to the center of each cookie, pressing down just slightly. Return to the oven and bake for approximately 1 minute. Cool on the baking sheets for 1 minute before removing to a wire rack to cool completely.

CHOCOLATE CANDY CANE KISS COOKIES

Steps:

• Preheat oven to 350 degrees and line 2 baking sheets with parchment paper.
• In standing mixer or large bowl, beat butter and sugar until light and fluffy, about 2 minutes. Add in egg, milk, and vanilla and beat until combined.
• In another bowl whisk together flour, cocoa, baking soda, and salt. Slowly add flour mixture into the butter mixture and beat until combined. Scrape down sides with spatula if needed.
• Scoop out 1 Tbsp and form into round cookie dough balls. Roll in sprinkles, if desired, and completely cover dough ball. Repeat until all cookies are done.
• Place on prepared baking sheet 2 inches apart and bake for 8 to 10 minutes.
• Remove cookies and gently press candy kiss into center of each cookie.
• Store in airtight container for 1 week.

CHOCOLATE CANDY CANE KISS COOKIES RECIPE

Steps:

• Preheat the oven to 350 degrees.
• Beat the butter and sugars until creamy. Add the yogurt and egg and beat again.
• Stir together the cocoa powder, baking soda, and flour. Slowly beat into the butter mixture.
• Roll the dough into 36 balls and roll in the red and white sugar. The cookie dough will be very sticky. Place on a baking sheet.
• Bake for 8 minutes. Cool on baking sheet for 1-2 minutes. Remove to a sheet of wax paper on the counter.
• Press a kiss into the top of each cookie. Do not move the cookies until they are completely cool and the kiss has set back up. Store in a sealed container.

CHOCOLATE CANDY CANE KISS COOKIES

Steps:

• Preheat the oven to 350 degrees.
• Blend room temperature butter with granulated sugar until they are nice and smooth. Then mix in the egg and peppermint extract.
• In a separate bowl, add the flour, cocoa powder, salt, and baking soda and mix lightly.
• Add half of this dry mixture to the wet mixture and mix. Then add milk to the sugar mixture and mix again. Finally, dd the last of the flour mixture and mix again.
• Form the batter into balls about an inch in width, which will produce about 48 cookies. Place on cookie sheets.
• Place in the oven to bake for about 8-10 minutes.
• While they are baking, remove the foil wrappers from 48 Hershey's Candy Cane Kisses.
• When you pull the cookies out of the oven, allow to rest for two minutes. Then press one Hershey's Kisses Candy Cane Mint candy into each cookie.
• Move cookies to a cooling rack and allow to cool.
• Serve and enjoy!

CHOCOLATE CANDY CANE KISS COOKIES RECIPE

Steps:

• Preheat oven to 350 degrees.
• In a large mixing bowl, cream together softened butter, shortening, brown sugar and granulated sugar until light and fluffy.
• Add eggs, vanilla and peppermint extract.
• In a separate bowl, combine baking powder, baking soda, salt, flour and cocoa powder.
• Add to the butter/sugar mixture and combine. Fold in chocolate chips.
• Chill dough in the refrigerator for 30-60 minutes to avoid cookies from flattening.
• After your dough has chilled, drop by rounded tablespoons onto an ungreased cookie sheet.
• Bake for 8 minutes or until set up but the centers are still soft.
• Let the cookies cool for 1-2 minutes.
• Top each cookie with an unwrapped Candy Cane Kiss.
• Allow to cool long enough for the Kisses to harden.

CHOCOLATE CANDY CANE COOKIES

Steps:

• Add the butter and powdered sugar to the bowl of an electric mixer fitted with the paddle attachment and beat until the mixture is nice and smooth. Mix in the vanilla and egg. Add the flour, cocoa powder and salt and mix just until the dough comes together. Press a piece of plastic wrap onto the surface of the dough and refrigerate it for a couple of hours.
• While the dough is chilling away, unwrap the candies and place them in two plastic bags, separated by color. Crush the candies to pieces with a rolling pin. Throw the crushed mints into separate bowls and set aside.
• Preheat the oven to 375 degrees F.
• Roll the dough into balls. Place the balls onto baking sheets lined with parchment paper or baking mats. Flatten them slightly with the bottom of a coffee mug or glass. Bake until just set, 7 to 9 minutes. Let the cookies cool completely.
• Meanwhile, melt the almond bark in a double boiler or microwave-safe bowl and stir until smooth. One at a time, dip the cooled cookies halfway into the melted almond bark. Sprinkle the top sides generously with crushed mints, holding the cookies over the bowls to catch the excess. You can mix red and green on the same cookie, or do some with just red and some with just green.
• Lay the cookies, sprinkled-side up, on parchment paper or a baking mat and allow them to set completely. Serve with a few whole mints on the side.

CANDY CANE KISS COOKIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Combine cookie mix, flour, butter, and egg in a mixing bowl. Mix until well blended.
• Pour sugar into a shallow dish. Roll dough into 1-inch balls; roll each in sugar. Place on ungreased cookie sheets.
• Bake in the preheated oven until edges are set and golden, 10 to 12 minutes.
• Remove cookies from the oven. Press a candy cane kiss in the center of each warm cookie. Let cool completely, 20 to 30 minutes.