This year it was time for me to mix it up and try some new Christmas cookie recipes. I had to have chocolate .. and mint is a nice addition. Besides tasting wonderfully delicious, these cookies are also pretty and festive to look at. The dough requires chilling for a couple of hours … then into the oven they go. An easy, delicious recipe … why not add them to your Christmas cookie repertoire?!
Candy Cane Fudge Kiss Cookies
1 1/2 cups semi-sweet chocolate chips
1 3/4 cups all purpose flour
1/3 cup unsweetened cocoa powder
2 teaspoons baking powder
1/4 teaspoon salt
1 stick unsalted butter, softened
1 cup packed light brown sugar
2 large eggs
1 teaspoon vanilla extract
1 cup walnuts, finely chopped
1 cup confectioners sugar
40 candy cane white chocolate kisses
Melt chocolate chips, let cool and set aside. Whisk flour, cocoa, baking powder and salt in a large bowl to blend. In a separate bowl cream together butter and brown sugar using a mixer on medium speed until creamy. Beat in eggs, vanilla and melted chocolate until combined. Add dry ingredients into wet mixing until combined. Stir in nuts. Cover cookie dough and refrigerate for 1 hour. Preheat oven to 350 degrees F. Roll about 1 tablespoon of dough into a 1-inch ball. Roll balls in confectioners sugar and place 1-inch apart on an ungreased cookie sheet. Bake 12-14 minutes until cookies are set and tops are cracked. Let sit for one minute and then gently press a chocolate kiss in the center of each cookie. Transfer to a cooling rack and cool completely.
Storage tip: Refrigerate in an airtight container in a single layer for up to 2 weeks or freeze up to 1 month. Redust with confectioners sugar if needed.
Recipe Source: EverydaySisters