Chocolate and peppermint are two flavors that just work together. These cookies are tasty and festive. I recently took them to a Christmas concert refreshment table, and they were gone before many of the other cookies had even been tasted. They kind of sell themselves.
Preheat oven to 350 degrees.
Combine flour, cocoa, salt and baking soda in a bowl and mix with a fork.
Cream butter, shortening, and sugar until light and fluffy. Add eggs and vanilla, and beat for several more minutes.
Combine the wet and dry ingredients, and stir just enough to combine.
Roll the dough into small balls that are slightly larger than the kisses. Bake at 350 degrees for 10 minutes.
Let cookies cool on baking sheet for 3 minutes.
Place an unwrapped kiss in the center of each cookie, and remove to wire rack to finish cooling.
- 3/4 cup butter
- ½ cup shortening
- 2 cups sugar
- 2 eggs
- 2 teaspoons vanilla
- 2 ½ cups flour
- ¾ cups unsweetened cocoa
- ½ teaspoon salt
- 1 teaspoon soda
- 1 10 ounce bag candy cane kisses
- Preheat oven to 350 degrees.
- Combine flour, cocoa, salt, and baking soda in a bowl and mix.
- Cream butter, shortening, and sugar.
- Add eggs and vanilla to butter mixture, and beat until light and creamy.
- Roll dough into balls and bake at 350 degrees for 10 minutes.
- Cool on cookie sheet for 3 minutes, then place a kiss in the center of each cookie.
- Remove to a wire rack, and cool.
- 40 cookies. They get stale quickly, so don't make more than you can eat in a day or two.
Chocolate Candy Cane Kiss Cookies