A couple years ago I was flipping through my mom’s old cook books and saw here peanut butter blossom recipe (back in the day when people used crisco/lard in cookies! ) It’s been in the back of mind to get a batch of those created, just to reminisce about childhood!
As i don’t go into grocery stores these days, i was on my grocery store app picking out food to buy and decided to add some kisses to the mix. Did you know there were about – ALOT – of different kinds these days… I wasn’t fully paying attention or noticing what my recipes called for and just picked a couple different kinds! Into the pantry they went.
Yesterday was the day for kiss cookies… I pull out my stash and was like… hunh. I had mint, peppermint and cherry. Ok, let’s see what recipes we can work with this – obviously the peanut butter isn’t on deck today!
I went with first recipe in the list (she’s my standby for all things from the garden!) and changed out the chocolate kisses for the peppermint ones. As i had been gifted a jar of non-pareil sprinkles when a friend moved to the coast, it also made sense.. right?
I wasn’t exactly paying attention and from experience with the last cookies – the mudslide ones, having bigger cookies sometimes can be a good thing. So i made the first round with the big scooper… Not necessary. Use your small scoop.
I took the instruction very strictly with the let the cookie sit 5 before you put the kiss in. Alas… they still melt a little. Also those points are hard to stack in a cookie jar. So next time i’ll just put them in straight away and let them melt!
Chocolate Candy Cane Kiss Cookies
Use the small cookie scooper!
The kisses sill melted.
Unless you want the points, which make it hard to store, i’d put them in right away to make them flat!
- 1 cup all-purpose flour
- ½ cup Dutch process or unsweetened cocoa powder
- ¼ teaspoon sea salt
- ½ cup unsalted butter softened
- 2/3 cup granulated sugar
- 1 egg yolk at room temperature
- 2 tablespoons almond milk
- 1 teaspoon pure vanilla extract
- ¾ cup nonpareil sprinkles
- 15-25 Hershey’s Kisses unwrapped
- Preheat the oven to 350 degrees F.
- Line baking sheets with Silpat baking mats and set aside.
- In a medium bowl, whisk together the flour, cocoa, and salt. Set aside.
- In the bowl of a stand mixer, beat the butter on medium-high speed until smooth, about 1 minute.
- Add the sugar and beat on medium-high speed until creamed, about 2 minutes.
- Add the egg yolk, milk, and vanilla extract, and beat on high speed until combined, about 1 minute.
- Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
- Add the dry ingredients to the wet ingredients and mix on low speed until combined.
- Pour the sprinkles into a small bowl. Roll the balls of dough, about 3 teaspoons of dough per cookie, then roll each ball into the sprinkles to coat. Place the dough balls on the prepared baking sheet, 2 inches apart.
- Bake the cookies for 10-12 minutes.
- Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes. Press the chocolate kisses into the center of each cookie. Transfer the cookies to a wire rack to cool completely.
The smaller scoop is the way to go. The recipe just makes about 2 sheets worth. Saddest looking cookie jar results ever!
I used candy cane and a couple mint truffle kisses. Worked lovely.
If you need something splashy for a party – go for it!
If you make these let me know what you think!