Is it Christmas Yet? Candy Cane Kisses Chocolate Cookies

by Charlie Rioux on November 18, 2010

Good morning!

Last night, I had a baking craving. Those happen often.
I had to go to the drugstore before and was thinking about what I could make.
And then I ended up in the chocolate section.
And then I saw Candy Cane Hershey Kisses.
And then I knew what I would make.
And then it was Christmas in my kitchen, on November 18.

Candy Cane Kisses Chocolate Cookies

Adaptation of Jeanne’s Chocolate Kiss Cookies, allrecipes

Ingredients:

  • 1/2 cup + 2 tbsp Earth Balance buttery spread
  • 3/4 cup unrefined cane sugar
  • 1 flax egg: mix 1 tbsp flax seeds, grounded, and 3 tbsp water
  • 1/2 tsp pure vanilla extract
  • 3/4 cup whole wheat flour
  • 1/2 cup all purpose flour
  • 1/4 cup + 2 tbsp cocoa powder
  • 1/2 tsp baking soda
  • 1/8 tsp salt
  • 14-16 candy cane Hershey Kisses, unwrapped
  • 2 peppermint candy canes, crushed

Directions: Prepare flax egg and set aside.
Preheat oven to 350°F and line baking sheet with parchment paper. In a bowl, mix earth balance & sugar with a hand mixer until fluffy. Add flax egg and vanilla and mix well with a spoon.
In a second bowl, mix flours, cocoa powder, baking soda and salt with a whisk. Add to creamed mixture and mix with the spoon and finish with hand mixer.
Roll dough into 1 1/2 inch balls. Roll in crushed candy cane and use hands to remove excess and press pieces into the dough. Place balls on baking sheet and bake for 10 minutes. Remove from oven and immediately press one kisses into the middle of each cookie ball.

Makes 14-16 cookies

I crushed the candy canes in the food processor with a pinch of powdered sugar to remove stickiness. You could also crush it in a bag.

Creamed mixture:

Dry ingredients:

Dough – it is really thick, don’t worry!

Balls.

For the first batch, I made 1 inch balls like indicated in the recipe but they were too small. 1 1/2 inch is perfect!

Santa would probably love these ;).

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