These cookies are special. I mean, all cookies are special, but these are special (like Rory Gilmore). We originally posted these 4 years ago and it was kind of funny to read through what was going on in my life at the time–it was our first Christmas in our new house…I was turning 30. It’s now our 5th Christmas in this house and I am no longer about turn 30, but I still remember making these cookies for the first time, going back and forth between baking and texting my friend Laura about why I was skipping our church Christmas party (who needs Christmas potlucks when you have chocolate and peppermint cookies? That’s why.)
These have become a staple in our family, a favorite treat we deliver to teachers, friends, and neighbors, something my kids request for class treats. This is one of those recipes that has kind of become part of our family story, which makes me love them even more.
We’re participating in a cookie swap with some of our favorite blogger friends, so I thought I’d give one of my favorite recipes a makeover (as fun as it was to read through my memories, it was not fun to see my old pictures. I know, I know, we should appreciate the growth process, see all the things I’ve learned along the way. One of the things I’ve learned is that some pictures are best remained unseen, like the old pictures of this recipe and my 6th grade yearbook photo.)
I started with Sara’s Cadbury Egg Cookie Dough, which is really just a great recipe for chocolate cookies. Start with some softened butter and butter-flavored shortening…
Place the brown and white sugars in the bowl of a stand mixer or a large bowl.
Add some butter-flavored shortening and some softened butter.
Cream together for 1-2 minutes on medium-high speed or until light and fluffy. Add some vanilla…
peppermint extract, and eggs and mix until combined.
In a separate bowl, whisk together 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 (or parchment paper-lined baking sheets).
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. If necessary, after the cookies have cooled, they can be placed in the refrigerator or freezer to re-solidify the Kiss.
Allow them to stand for 5 minutes and then transfer to a wire cooling rack. These puppies need a few hours for the kiss to become solid again, but if you need to hurry things along, wait until the cookies themselves have cooled and then transfer them to your refrigerator or freezer and they’ll be set up in no time.
These are perfect for holiday gift-giving because they’re easy, festive, a little different, and hold up well to packaging:
(Click here for these ADORABLE and customizable gift tags.)
Candy Cane Kiss Cookies
Recipe by Our Best Bites
Ingredients:
1/2 c. butter-flavored shortening
1/2 c. real butter
1 c. brown sugar
1 c. white sugar
2 eggs
1 1/2 tsp. vanilla
optional: 1 tsp peppermint extract
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
2 1/2 c. flour, lightly spooned into measuring cups and leveled with a knife
1/4 c. + 2 Tbsp. unsweetened cocoa powder
1 12 ounce bag dark chocolate chips
48 Hershey’s Candy Cane Kisses, unwrapped (one 10 ounce bag)
Instructions:
Preheat oven to 350.
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 and mix until combined. In a separate bowl, 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. If necessary, after the cookies have cooled, they can be placed in the refrigerator or freezer to re-solidify the Kiss.
Yield: 4 dozen cookies
Need a unique gift? Make your friends do the baking! Details here.
Can I just say YUMM-O! I just saw your Cadbury recipe the other day and was bummed cause it is not Easter but now I can use my OTHER favorite candy- the deadly addictive candy cane kiss!! Thank you. (oooh, someone found cadbury eggs for Christmas?! I love your followers)
YUMMY!!! these look declious!! 🙂
I am so excited for Christmas treats! These look so yummy!
It's never too early for Christmas cookies. I am also looking forward to some more yummy gift ideas like you did last year. Thanks for your ideas.
I make these all the time (well, during the holidays!).
cept I don't add chocolate chips to them, must try that.
Yummy!!!
Happy almost birthday Kate! 30 is not so bad, kind of nice
to be out of the 20's!
These are the cutest little cookies!!! So perfect for Christmas! Im so excited too.. I cant believe its almost here 🙂
The kisses set up faster (and melt less) if you refrigerate them before you put them on the cookie.
Yummmm, these would be fun to make with my little granddaughter, she would love putting the kisses on (in between eating them) lol
I made these for everyone last year but I used a butter cookie recipe and they were a huge huge hit! especially since I rolled them in red and green sugar before baking.. they were so pretty.
I'll definitely have to add y'all's chocolate version to my makings this year 😉