On the 16th day of Christmas treats I give to you - Candy Cane Kiss Cookies! I love these - they are so pretty! And kind of a new twist on the old Hershey Kiss cookies.
1/2 c butter, softened
1/2 c butter-flavored shortening
1 c sugar
1 c brown sugar
1 1/2 tsp vanilla
1 tsp peppermint extract, optional
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
2 1/2 c flour
1/4 c plus 2 TBS cocoa
1 12oz bag dark chocolate chips
Hershey's Candy Cane Kisses, unwrapped
Cream together sugars, butter and shortening until light and fluffy. Add eggs, vanilla and peppermint extract (if using it). Set aside
In separate bowl, combine dry ingredients and add to the butter/sugar mixture.
Stir in chocolate chips.
Refrigerate dough for 30-60 min. (It will keep dough from flattening out.) While dough is chilling, unwrap candy kisses.
Preheat oven 350 F.
Spoon dough onto ungreased baking sheet. Bake until just set, but centers are still soft, about 8 minutes.
Remove from oven and place a Candy Cane Kiss on top of each hot cookie - let them sit about 5 minutes. Using a toothpick, swirl the softened Candy Cane Kiss until you like the pattern, it will just melt down onto the cookie.
Remove the swirl-topped cookies from the pan and place on a cooling rack in the refrigerator to set the candy.
Repeat with the rest of the dough and candies.