Ingredients
The following ingredients have 4 Servings
- 1 cup flour
- ⅔ cup cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 10 tablespoons unsalted butter (softened)
- ¾ cup brown sugar
- ¼ cup sugar
- 1 large egg (at room temperature)
- 2 teaspoons vanilla extract
- 1 ¼ cups milk chocolate (or semi sweet chocolate chips)
- 1 bag Hershey Candy Cane Kisses (unwrapped)
- ¼ cup crushed candy canes
Instruction
- In a medium bowl whisk together flour, cocoa powder, baking soda, and salt. In a large bowl beat together butter, brown sugar, and sugar until light and fluffy (2-3 minutes). Mix in egg and vanilla until blended.
- Gradually mix in dry ingredients on low speed until just incorporated, don't over mix. Stir in the chocolate chips by hand. (I reserve 1/4 cup for adding at the end) Cover TIGHTLY and chill for 2 hours or overnight.
- Preheat oven to 350 degrees and take the dough out of the fridge while the oven is preheating.
- Roll 2-3 tablespoons of cookie dough into a ball. Break the ball in half and place one half on a baking sheet. Top with second half of the dough ball and press down to flatten slightly. Press a few extra chocolate chips in the top (optional). Repeat with remaining dough and place on a lightly greased baking sheet two inches apart.
- Bake for 10-12 minutes until the tops of the cookies are just set. Allow to cool on the baking sheet for 5 minutes before transferring to a cooling rack to cool completely.
- Once cookies are cooled, place peppermint candies in a microwave safe bowl and microwave on half power for two minutes. Stir, return to microwave in half power in 20 second increments stirring after each until smooth.
- Dip cookies into melted peppermint candy, then place on a parchment or wax paper-limed baking sheet and immediately sprinkle with crushed candy canes. Allow to cool until hardened (about 5 minutes if you place it in the fridge or freezer). Store in airtight container up to 5 days (best served by 3 days).
