I LOVE candy cane kisses and we love the peanut butter blossom cookies here all year, so I wanted to find that kind of cookie to use with the candy cane kisses. After a few searches, I found this recipe, made it mine and gave a half-recipe a try.
These are very rich and very sweet but yum! I think they will look lovely on a Christmas cookie plate.
Chocolate Candy Cane Kiss Cookies
(adapted from Our Best Bites blog)
Preheat oven to 350 degrees.
Cream together until light and fluffy:
1/2 cup butter softened
1/2 cup vegetable shortening (Crisco)
1 cup white sugar
1 cup brown sugar
1 1/2 teaspoons vanilla
In a separate bowl, mix:
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
2 1/2 cups flour
1/4 cup + 2 Tbsp. unsweetened cocoa powder
Mix dry ingredients into wet mixture, just until combined and then mix in:
1 cup semi-sweet chocolate chips
Scoop rounded tablespoons of dough, roll into a ball and roll in white sugar. Place on parchment lined baking sheet, at least 2 inches apart. Bake for 8-10 minutes (mine took just over 9 minutes) until cookies are set and insides don't look wet (you can see the insides through the cracks!). Take out of oven and let cool for 1-2 minutes before placing a candy cane kiss in the centre of each cookie. Let cool and set until kiss hardens (it will get really melty and gooey!).
I made most of the cookies rolled in sugar and left a few without just to test it out. The sugared cookies are prettier (I think) and give an extra crunch as you bite into the cookie but they also make this cookie pretty sweet.
These are a keeper!