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Chocolate Candy Cane Blossoms

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!
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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings: 12 cookies
Course: Dessert
Cuisine: American
Calories: 387
Ingredients Equipment Method Notes

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

Equipment

  • mixing bowls
  • cookie sheet
  • cookie dough scoop

Method
 

  1. Preheat oven to 350°F.
  2. Cream butter and brown sugar together until fluffy.
  3. Mix in the eggs.
  4. Add flour, cocoa powder, baking powder, and salt.
  5. Mix until just combined.
  6. Fold in the mini chocolate chips.
  7. Scoop dough by rounded tablespoon and roll each ball in powdered sugar.
  8. Place cookie dough balls on a cookie sheet, about 12 per sheet.
  9. Bake for about 8 minutes.
  10. Let sit 1–2 minutes before transferring to a cooling rack.
  11. Press one Hershey Kiss into the center of each cookie.
  12. 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.