Friday, December 7, 2012
Recipe Source: Our Best Bites
Posted by Lara.
1/2 cup butter-flavored shortening (like Crisco)
1/2 cup real butter
1 cup brown sugar
1 cup white sugar
1-1/2 tsp. vanilla
1 tsp. peppermint extract (optional)
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
2-1/2 cups flour
1/3 cup unsweetened cocoa powder
1 bag (12-ounces) semi-sweet chocolate chips
1 bag (10-ounces) Hershey's Candy Cane Kisses
In a medium bowl, cream together shortening, softened butter, brown sugar, and white sugar until light and fluffy. Add the eggs and vanilla. Meanwhile in a separate bowl, combine the baking powder, baking soda, salt, flour, and cocoa powder. Add to the butter/sugar mixture and mix until combined. MIx in the chocolate chips.
Refrigerate dough for 30-60 minutes, then drop by tablespoonful onto an ungreased cookie sheet. ( I used my silicone non-stick baking mat)
Bake at 350 degrees until just set, but centers are still soft, about 8 minutes. Allow to cool for about 5 minutes, then transfer to cooling rack and top each cookie with an unwrapped Candy Cane Kiss. Allow to cool completely, long enough for the Kiss to solidify again.
Makes 48 cookies.
If you like the chocolate-peppermint combo as much as we do, be sure to check out some of our other goodies with those flavors as well ! --candy cane cheesecake, peppermint patty brownies, make-your-own peppermint patties, chocolate-peppermint cake roll, mint chocolate chip cheesecake, homemade Andes Mints, and brownie crackles.