Best Candy Cane Kiss Cookies Recipes
PEPPERMINT CANDY CANE KISS COOKIES
I made this for my family and they all love it! The most important thing is to stick the cookies in the freezer right after putting the kisses on so that they don't melt into a puddle of chocolate. I learned the hard way! Sprinkle the dough before baking with crushed candy, if you like.
Provided by HannahB607
Categories Desserts Cookies Drop Cookie Recipes
Time 35m
Yield 48
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine butter, sugar, eggs, vanilla extract, and peppermint extract in a large bowl; beat with an electric mixer until smooth. Mix in flour, baking soda, and salt. Shape dough into 1-inch balls and place on ungreased baking sheets.
- Bake in the preheated oven until edges are golden, 9 to 10 minutes. Remove from the oven and press a white chocolate kiss in the center of each cookie. Immediately place the baking sheets in the freezer so the candy does not melt. Remove after 15 minutes. Repeat with remaining dough.
Nutrition Facts : Calories 108 calories, Carbohydrate 14.5 g, Cholesterol 17.2 mg, Fat 4.7 g, Fiber 0.4 g, Protein 1.6 g, SaturatedFat 3.4 g, Sodium 57.5 mg, Sugar 6.4 g
DOUBLE CHOCOLATE-CANDY CANE KISS COOKIES
Perfect combination of chocolate with a sweet candy cane white chocolate treat on top! Layer cookies between waxed paper and store in the refrigerator for up to 5 days.
Provided by Traci
Categories Desserts Cookies Drop Cookie Recipes
Time 35m
Yield 48
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
- Beat butter in a large bowl with an electric mixer for 30 seconds. Add sugar, brown sugar, and baking soda; beat until well mixed. Mix in eggs, melted chocolate, and vanilla extract. Gradually beat in flour and cocoa powder until well combined.
- Drop rounded teaspoonfuls of dough 2 inches apart onto the prepared baking sheets.
- Bake in the preheated oven until edges begin to firm up, about 7 minutes. Remove from the oven and add 1 white chocolate kiss to the center of each cookie, pressing down just slightly. Return to the oven and bake for approximately 1 minute. Cool on the baking sheets for 1 minute before removing to a wire rack to cool completely.
Nutrition Facts : Calories 99.3 calories, Carbohydrate 12.6 g, Cholesterol 17.2 mg, Fat 5.4 g, Fiber 0.8 g, Protein 1.3 g, SaturatedFat 3.8 g, Sodium 59.7 mg, Sugar 8.7 g
CANDY CANE KISS COOKIES
Like a peanut butter blossom only this one is a sugar cookie with a candy cane kiss in the center. Store in an airtight container.
Provided by mrsdrwilliams
Categories Desserts Cookies Sugar Cookies
Time 45m
Yield 34
Number Of Ingredients 6
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Combine cookie mix, flour, butter, and egg in a mixing bowl. Mix until well blended.
- Pour sugar into a shallow dish. Roll dough into 1-inch balls; roll each in sugar. Place on ungreased cookie sheets.
- Bake in the preheated oven until edges are set and golden, 10 to 12 minutes.
- Remove cookies from the oven. Press a candy cane kiss in the center of each warm cookie. Let cool completely, 20 to 30 minutes.
Nutrition Facts : Calories 116.4 calories, Carbohydrate 16.8 g, Cholesterol 12.2 mg, Fat 5 g, Fiber 0.2 g, Protein 1.1 g, SaturatedFat 2.9 g, Sodium 57.1 mg, Sugar 10.9 g
CHOCOLATE CANDY CANE KISS COOKIES
Steps:
- 1. Beat the butter and sugars until creamy. Add the yogurt and egg and beat again. Sift together the cocoa powder, baking soda, and flour. Slowly beat into the butter mixture. Roll into 36 balls and roll in the red and white sugar. The dough will be very sticky. Place on a baking sheet. 2.Bake at 350 degrees for 8 minutes. Cool on baking sheet for 1-2 minutes. Remove to a sheet of wax paper on the counter. Press a kiss into the top of each cookie. Do not move the cookies until they are completely cool and the kiss has set back up. Store in a sealed container. Makes 36 cookies.
CANDY CANE KISS COOKIES
Steps:
- Cream together softened butter, shortening, brown sugar, and white sugar for 1-2 minutes on medium-high speed or until light and fluffy. Add the eggs and vanilla. Meanwhile, combine the baking powder, baking soda, salt, flour, and cocoa powder. Add to the butter/sugar mixture and mix until combined. Mix in the chocolate chips. Drop the dough by the tablespoonful onto an ungreased baking sheet. Bake for 8-10 minutes or until the centers are set but still soft. Remove from oven and allow to cool for 1-2 minutes. Top each cookie with an unwrapped Candy Cane Kiss. Allow to cool completely, long enough for the Kiss to harden. If necessary, after the cookies have cooled, they can be placed in the refrigerator or freezer to re-solidify the Kiss.
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