This is my family’s favorite recipe, Chocolate Candy Cane Kiss cookies, which I start baking at Thanksgiving and continue baking right through Christmas. They’ve become a holiday staple at my home – when my son sees them come out of the oven he knows it’s the official start of the holiday season. Friends and family have come to expect them and they are perfect for gift giving (and leaving out for Santa on Christmas Eve). I found the original recipe here but substituted Hershey’s Candy Cane Kisses for the pastel cream mint kisses. The dough in this recipe also freezes up nicely so you can make it ahead of time and pull it out when you need it.
- 1 ¼ cups all-purpose flour
- ½ teaspoon baking soda
- 2/3 cup packed brown sugar
- 6 tablespoons butter
- 1 tablespoon water
- 1 cup semisweet chocolate pieces
- 1 egg, lightly beaten
- Hershey’s Candy Cane Kisses
1. In a small bowl, mix together flour and baking soda; set aside. In a medium saucepan or double boiler, combine brown sugar, butter, and water. Cook and stir over low heat until butter is melted. Add chocolate; cook and stir until chocolate is melted. Pour mixture into a large bowl; cool for 10 minutes.
2. Using a wooden spoon, stir the egg into the chocolate mixture. Stir in the flour mixture until combined. Cover and chill for 1 to 2 hours or until the dough is easy to handle.
3. Preheat oven to 350 degrees. Shape dough into 1 inch balls. Place balls 2 inches apart on an ungreased cookie sheet.
4. Bake for 10 minutes. Remove and gently press a Kiss into center of each cookie. Transfer to wire rack and cool until melting mints are firm (I put them in the refrigerator for about an hour to firm up the Kisses). Makes about 48 cookies.
5. Store at room temperature in an airtight container separated by layers of waxed paper for up to three days (if they last that long) or freeze for up to 3 months.
How do you beat the heat? Keep in mind that younger children have greater needs in the summer sun. Check out my post Helping Baby Beat the Summer Heat!