Double Chocolate-Candy Cane Kiss Cookies recipe

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Ingredients

1 cup butter, softened
¾ cup white sugar
¾ cup packed brown sugar
1 teaspoon baking soda
2 eggs
2 ounces unsweetened chocolate, melted and cooled
1 teaspoon vanilla extract
2 cups all-purpose flour
½ cup unsweetened cocoa powder
48 white chocolate kisses with candy cane stripes

Nutrition Info

99.3 calories
carbohydrate: 12.6 g
cholesterol: 17.2 mg
fat: 5.4 g
fiber: 0.8 g
protein: 1.3 g
saturatedFat: 3.8 g
servingSize: -
sodium: 59.7 mg
sugar: 8.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.

  2. Beat butter in a large bowl with an electric mixer for 30 seconds. Add sugar, brown sugar, and baking soda, beat until well mixed. Mix in eggs, melted chocolate, and vanilla extract. Gradually beat in flour and cocoa powder until well combined.

  3. Drop rounded teaspoonfuls of dough 2 inches apart onto the prepared baking sheets.

  4. Bake in the preheated oven until edges begin to firm up, about 7 minutes. Remove from the oven and add 1 white chocolate kiss to the center of each cookie, pressing down just slightly. Return to the oven and bake for approximately 1 minute. Cool on the baking sheets for 1 minute before removing to a wire rack to cool completely.

Recipe Yield

4 dozen

Recipe Note

Perfect combination of chocolate with a sweet candy cane white chocolate treat on top! Layer cookies between waxed paper and store in the refrigerator for up to 5 days.

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