Ingredients

The following ingredients have 48 Servings
  • 48 pieces Hersey's Candy Cane Kisses (affiliate link)
  • 1/2 cup unsalted butter (softened)
  • 3/4 cup granulated sugar
  • 3/4 cup light brown sugar
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon peppermint extract
  • 2 large eggs
  • 1 tablespoon milk
  • 2 1/4 cup unbleached all-purpose flour
  • 1/3 cup cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup chocolate chips

Instruction

  • Unwrap the Hersey kisses and put them in a bowl.
  • Beat butter, sugar, brown sugar and the extracts together until well blended.
  • Add the eggs and milk; and beat well.
  • In a separate bowl sift together the flour, cocoa powder, baking soda and salt.
  • Slowly add the flour mixture to the butter mixture and beat together until well blended.
  • Stir in the chocolate chips.
  • Place the cookie dough it a baggie, flatten into a disk and chill for at least an hour or until firm.
  • Preheat oven to 350 F. degrees.
  • Once the dough is firm remove the dough from the refrigerator and using a cookie dough scoop or a teaspoon scoop about a tablespoon of dough off the disk of dough.
  • Roll dough into a ball, slightly flatten and roll in a bowl of granulated sugar to coat all sides
  • Arrange each cookie on a cookie sheet that has been covered with parchment paper leaving 2 inched between each cookie.
  • Bake for 10 to 12 minutes until the edges are lightly browned in the preheated oven.
  • Remove the cookie sheet from the oven and immediately place a Hersey's Kiss in the center of each cookie. Allow cookies to cool on the baking sheet for about 10 minutes before carefully moving to a cooling rack. Avoid touching the Hersey's Kiss as it will be very soft until it cools completely. Repeat with remaining dough.
  • Allow cookies to cool for at least 2 hours before handling to avoid damaging the softened Hersey Kiss.
  • If desired decorate cookies with melted chocolate.
  • Makes about 4 dozen cookies.