Candy Cane Kiss Cookies
Recipe by Our Best Bites
1/2 c. butter-flavored shortening (I just used regular shortening cause I didn't have any butter flavored)
1/2 c. real butter
1 c. brown sugar
1 c. white sugar
2 eggs
1 1/2 tsp. vanilla
optional: 1 1/2 tsp peppermint extract (I didn't have this, but I did have pure mint extract which is super strong so I put like a drop in and it was the perfect amount to give it just a hint of mint.)
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 1/2 c. dark chocolate chips (Didn't have either so just omitted)
48 Hershey's Candy Cane Kisses, unwrapped
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. Meanwhile, 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.
Drop the dough by the tablespoonful onto an ungreased baking sheet. Bake for 8-10 minutes or until the centers are set but still soft. Remove from oven and allow to cool for 1-2 minutes. 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.
* I halved the recipe, but I wish I would have made the whole thing! These are so good! YUM!
Yum, there are waaaay too many fun cookie recipes out there!!
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