I apologize for getting this post out so late today. My husband and I just came back from a WONDERFUL week long vacation last night. We spent 2 days in Tampa and went on a 5 day cruise, with stops in Grand Caymen and Cozumel, Mexico. We had planned on taking a jet ski tour to see Sting Ray City on Grand Caymen– a protected bay where tons of sting rays come– but there was a storm the night before and Sting Ray City was closed:( Sad! However we got to go to a turtle farm and hold sea turtles!! So fun!
But for now… Christmas is less than a week away! Yay! With our trip, I didn’t get to decorate early like I usually do. We just put up our tree when we got in last night! It still needs ornaments…. and my mantle is less than half done. But it doesn’t have to be perfect, right?
It’s been so nice to be able to stay home today- watch Christmas movies, do laundry and clean up from our vaca, visit with a friend, decorate for Christmas… And bake of course!! I bought these Candy Cane Kisses because they are just too cute!!
I wanted to pop them in chocolate cookies because the peppermint chocolate combination is a winner. Thankfully this recipe was only a quick google away from Our Best Bites!
Enjoy!! (Note that these need to be refrigerated for 30-60 minutes before baking. Plan accordingly!!)
Recipe from Our Best Bites
- 1/2 C. butter-flavored shortening
- 1/2 C. butter, softened
- 1 C. brown sugar, packed
- 1 C. granulated sugar
- 2 eggs
- 1 1/2 tsp. vanilla
- (optional: 1 tsp peppermint extract- I didn’t use any)
- 2 1/2 C. flour
- 1 t. baking powder
- 1 t. baking soda
- 1/2 tsp. salt
- 1/4 c. + 2 Tbsp. unsweetened cocoa powder (I used Hershey’s Dark! Yum!)
- 1 12 ounce bag dark or semisweet chocolate chips
- 48 Hershey’s Candy Cane Kisses, unwrapped (one 10 ounce bag)
- Beat together butter flavored shortening and butter until they are combined. Add in sugar and brown sugar and beat on medium high speed for 1-2 minutes or until fluffy and well combined.
- Add in eggs and vanilla and mix well.
- In a different bowl, sift together flour, baking powder, baking soda, salt and cocoa. Stir together if desired.
- Add flour/ cocoa mixture into the butter. Slowly beat in on low speed until just combined. DON’T OVER MIX! Mixture will be very thick.
- Stir in chocolate chips.
- Refrigerate dough for 30-60 minutes. (You could also probably pop it in the freezer for about 15 minutes.)
- After you pop the dough in the fridge, unwrap the kisses and put them on a plate. Pop the plate in the freezer for a bit to prevent the kisses from melting when you place them on the baked cookie.
- About 5 minutes before you are going to pull the dough out of the refrigerator, preheat oven to 350 degrees.
- Take dough out of fridge and scoop onto ungreased baking sheets. Bake for about 8-10 minutes. You want the cookie to be dry and barely cracked on top, but still warm and soft in the center. They will harden some when you take them out. Let cool on baking sheet for about 3-4 minutes. Top each cookie with a candy cane kiss. Use a metal turner to quickly transfer them to a wire rack to cool completely. If kisses got too melty, just pop the cookies in the fridge.
Share the joy.