Chocolate Crinkle Candy Cane Kiss Cookies
Rich, fudgy chocolate crinkle cookies rolled in powdered sugar and topped with a festive candy cane Hershey Kiss. A decadent and dreamy Christmas treat!
Servings: 12 cookies
Calories: 387kcal
Cost: 2
Equipment
- mixing bowls
- cookie sheet
- cookie dough scoop
Ingredients
- 1/2 cup unsalted butter, room temperature
- 1 cup light brown sugar
- 2 eggs
- 1 1/4 cup flour
- 3/4 cup unsweetened cocoa powder
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup powdered sugar
- 1 cup mini semisweet chocolate chips
- 24 candy cane Hershey Kisses, unwrapped
Instructions
- Preheat oven to 350°F.
- Cream butter and brown sugar together until fluffy.
- Mix in the eggs.
- Add flour, cocoa powder, baking powder, and salt.
- Mix until just combined.
- Fold in the mini chocolate chips.
- Scoop dough by rounded tablespoon and roll each ball in powdered sugar.
- Place cookie dough balls on a cookie sheet, about 12 per sheet.
- Bake for about 8 minutes.
- Let sit 1–2 minutes before transferring to a cooling rack.
- Press one Hershey Kiss into the center of each cookie.
- Serve immediately or cool completely before freezing.
Notes
Allow cookies to cool slightly before adding the chocolate kiss to prevent melting. Store in an airtight container for up to 4 days or freeze for longer storage.