Chocolate Crinkle Candy Cane Kiss Cookies
Classic chocolate crinkles stuffed with a Candy Cane Hershey’s Kiss. Sweet sugar on the outside, fudgy on the inside, and so easy to make!
It’s Day 7 of Christmas Cookies (edit: circa 2015)!! Holla! Are you guys still excited about all.the.cookies??? I SO am. In fact, I wish it was Christmas cookie season all year long. Hold the presents, gimme ‘dem cookies!
Actually, that’s a lie.
I need the presents.
But I digress. Let’s go back to talking about the cookies!
Chocolate crinkles are one of the best classic Christmas cookies of all time. They’re really pretty perfect as is, and there isn’t a whole lot you can do to improve upon them.
But hypothetically, if we *could* improve chocolate crinkle cookies… it would have to involve loading them up with melty miniature chocolate chips and stuffing a candy cane Hershey Kiss in the middle! But that’s just a hypothetical. You do what you want here.
A few things about making these cookies:
This recipe makes a very sticky dough. That’s a good thing. It means your baked cookies will be fudgy and gooey and just right. But it also means that this dough is a little difficult to work with, especially since we’re rolling it.
There are two solutions to this problem: 1) chilling the dough. If you go this route, you’ll want to chill the dough for an hour or so. The longer you chill it, the easier it will be to work with. As the butter hardens up, the dough gets firmer.
2) Don’t chill the dough and get a little creative. This is my preferred option. 🙂
I found that by scooping the dough and plopping it right into the powdered sugar (instead of scooping the dough, rolling it, THEN putting it in the powdered sugar), I can roll the dough into a ball in the powdered sugar without a problem. It’s just like when you flour your hands to work a sticky yeast dough. Less messy since you’re not actually putting the sugar on your hands, but it’s a similar concept.
It looks like this:
See? Not messy. Easy peasy.
After you bake the cookies (slightly underdone so they stay fudgy), press a candy cane Hershey Kiss right into the center of it.
And then you win at Christmas cookies.
I’ve joined a bunch of other bloggers in sharing our favorite holiday cookie recipes on Instagram this week! Check out the hashtag #HolidayCookieWeek2015 to see what we’ve been up to. And add this hashtag to your own cookie posts, because we’ll be re-gramming our favorites!
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 1 1/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
Preheat oven to 350ºF. Prepare a baking sheet by lining it with paper or a silicone baking mat.
Cream together the butter and brown sugar until light and fluffy. Mix in the eggs.
Add the flour, cocoa powder, baking powder, and salt. Mix just until soft dough forms. Fold in chocolate chips.
Scoop by rounded tablespoons and roll each ball in the powdered sugar, evenly coating each one.
Bake until cookies are set around the edges, but just slightly underbaked in the center, about 8 minutes. Remove and press a Hershey Kiss into the center of each one.
Transfer to a wire rack to cool completely.
If you like today’s cookies, you’ll LOVE these Peppermint Bark Pudding Cookies: