Candy Cane Kiss Chocolate Cookies

These Candy Cane Kiss Chocolate Cookies are the best of all worlds - a soft chocolate cookie that’s loaded with cocoa flavor and topped with a Candy Cane Hershey Kiss, the superior Hershey Kiss in my opinion!

It’s the most wonderful time of the year - cookie time! These are one have my all time favorite chocolate cookies that I’ve adapted and edited and perfected over time. The original recipe is from Food Network Magazine from many years ago. I’ve changed it over the years to make it my own. I love that this chocolate cookie dough is so versatile. It can be made as a drop cookie, a thumbprint, a crackle cookie…no matter how you roll it, this cookie is a keeper. In fact, I also used this recipe base for my Christmas Chocolate Crinkle Cookies and it’s a great way to use one cookie dough for 2 different types of cookies!

Can we also talk about Candy Cane Hershey Kisses? Gahhh they are just the best. I love the slight peppermint flavor combined with white chocolate. But the best part of these is the tiny bits of hard candy in them. It’s just the perfect flavor and texture. We easily go through a couple bags of these every Christmas, so I knew I wanted to make a cookie featuring these little beauties.

Aren’t these cookies just so pretty?! Perfectly chocolatey with just a hint of peppermint, these Candy Cane Kiss Chocolate Cookies are a must for Christmas.

What You’ll Need for Candy Cane Kiss Chocolate Cookies:

All-purpose flour

Granulated sugar, for sweetness

Cocoa powder. Nothing fancy. I use the regular ol’ Hershey’s unsweetened cocoa powder and it’s the perfect amount of rich chocolate flavor.

Baking powder

Kosher salt - a full teaspoon because I love the way a hint of salt just takes every cookie to the next level. Don’t be afraid. Salt is your friend.

Unsalted butter. Melted unsalted butter makes this recipe super easy!

2 eggs, preferably at room temp, but if not, I won’t tell. It will be ok.

Sanding sugar. I like a heavier sugar granule for rolling the cookies because they look prettier once baked. If you only have granulated sugar, that’s ok too.

Hershey’s Candy Cane Kisses. You can substitute any Hershey Kisses in this recipe, but I love the mix of chocolate and peppermint and they just look gorgeous.

How to Make Christmas Chocolate Crinkle Cookies

Mix your dry ingredients. You can do this in a mixing bowl with a whisk, or just put it right into your stand mixer fitted with the paddle attachment. Gently stir the flour, cocoa powder, sugar, baking powder and salt together until just combined.

Meanwhile, melt the butter in a microwave-safe cereal bowl and heat in 30 second increments. It’s usually done after 2 turns.

Pour the butter into the mixing bowl on top of the dry ingredients. Mix on low until just combined.

Add the eggs. Be sure to crack the eggs in a separate bowl so that no eggshells make their way into the cookie dough. Then drop the eggs into the dough and stir until just combined.

Chill the dough. Yep, it needs to chill for 30-60 minutes so that the cookies can easily be rolled into balls and to prevent too much spreading while baking. Cover the dough and chill.

Preheat oven to 325 degrees and line 2 baking sheets with parchment paper.

In a small bowl, add about 1/2 C of sanding sugar, or granulated sugar.

Scoop out the dough using an extra small cookie scooper, about 1 tsp in size. I like small cookies and the way that they puff up. Not too big. Just enough for a taste, so that you can eat lots of them and all different kinds. Roll the dough into a ball and coat in the sugar.

Place the dough balls on baking sheet, and using the knuckle of your index finger, make a little well in each cookie.

Bake for 8 minutes. Check to see if cookies are set. If not, bake for 2 more minutes. While the cookies are baking, unwrap your Candy Cane Kisses and place them on a plate so they’re ready to go once the cookies are done.

Remove from oven. Let cool slightly (5-7 minutes). Press a Candy Cane Kiss into the center of each cookie.

Transfer to a wire rack to cool completely.

I hope you love these cookies as much as I do! If you give them a try, I’d love to hear about it! Leave me a comment below or tag me on instagram @rachelhumiston :)

Yield: about 3 dozen

Author: Rachel Humiston

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Candy Cane Kiss Chocolate Cookies

These Candy Cane Kiss Chocolate Cookies are the best of all worlds - a soft chocolate cookie that’s loaded with cocoa flavor and topped with a Candy Cane Hershey Kiss, for a perfect mix of chocolate and peppermint!

Prep time: 15 MinCook time: 10 MinInactive time: 45 MinTotal time: 1 H & 10 M

Ingredients

• 1 ½ C all-purpose flour
• ¾ C granulated sugar
• ½ C unsweetened cocoa powder
• 1 tsp baking powder
• 1 tsp kosher salt
• 6 Tbsp unsalted butter, melted
• 2 large eggs, at room temperature
• ½ C sanding sugar (or granulated sugar)
• 36 Hershey’s Candy Cane Kisses – or any Hershey Kisses you want to use

Instructions

1. In the bowl of a stand mixer, mix together the flour, cocoa powder, sugar, baking powder and salt on low until just combined.
2. In a microwave-safe bowl, melt the butter. Heat in 30 second increments until melted.
3. Pour the butter into the mixing bowl on top of the dry ingredients. Mix on low until just combined.
4. Add the eggs and mix until combined.
5. Cover and chill the dough for 30-60 minutes. Meanwhile, unwrap the Hershey Kisses and place on a plate.
6. Preheat oven to 325 degrees.
7. Line 2 baking sheets with parchment paper.
8. Place the sanding sugar in a small bowl.
9. Scoop the dough into 1 tsp size balls and roll each ball until round. Coat in the sanding sugar or granulated sugar.
10. Place on baking sheet, 2 inches apart.
11. Using the knuckle of your index finger, press a slight indentation into each cookie ball.
12. Bake 8 – 10 minutes until cookies are just set.
13. Remove from oven and let cool slightly (about 5 minutes). Gently press a Hershey Kiss into each cookie.
14. Move to a wire rack to cool completely.

Now, who’s hosting a cookie exchange?!