22 December, 2016
Chocolate Candy Cane Kiss Cookies
This recipe starts like most other cookie recipes, by creaming room temp butter with both brown sugar and granulated sugar. Add egg and greek yogurt (yes, I said yogurt. But don’t worry, I’m pretty sure these cookies aren’t too healthy for you, haha!). Sift together cocoa powder, baking soda and flour in a separate bowl and add to wet batter. The recipe does not say to chill, but I’m telling you it needs to be in the fridge for at least an hour. My batter was still quite sticky to be rolling into balls, but I wetted my hands after ever other ball and it seemed to work better. After forming, roll in red and white sanding sugar and place on baking sheet. Bake for about 8 minutes and remove from the oven. Let the cookies cool for a few and then place the Hersey Candy Cane Kiss onto the middle of the cookie and press lightly. Let cool, careful not to disturb until the kiss has set back up.
What is super great about this recipe is that it screams christmas! Its like the cutest holiday cookie ever. The balance between the cocoa flavor and the peppermint is spot on. The cookie is not dense nor overly sweet from the chocolate. And the crunch and texture added from the sanding sugar was just what this cookie needed to knock it out of the park. These are excellent with a warm cup of hot coco! Enjoy.
For a look at the full recipe, click on the link below: