Wednesday, December 21, 2011

Candy cane kiss cookies

Is it obvious yet that I love Beantown Baker's recipes?  Many of my favorite sweets are from her blog, and I'm always scouring her website for something to make next. This recipe popped up in my Google Reader around the holidays last year, and I believe I made this for my coworker Leigh's annual cookie exchange. They were gone pretty quickly, so I guess that makes it a successful recipe!

These cookies are chocolately, minty and would pair perfectly with a cup of coffee or hot chocolate.  They're similar to the ever-so-popular peanut butter blossoms, but they're chocolate and peppermint. Score! 

I guess I'm chock-full of chocolate and mint desserts this holiday season, seeing that the last few posts have all had this wonderful flavor combination.


Ingredients
  • 16 ounces/ 1 pound bittersweet morsels
  • 1 cup (2 sticks) unsalted butter
  • 3 ounces unsweetened chocolate, chopped
  • 12 tablespoons granulated sugar
  • 6 large eggs
  • 2 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup semisweet chocolate morsels
  • candy cane or mint kisses, unwrapped and frozen
Directions

Melt bittersweet morsels, unsweetened chocolate and butter in a heavy bottomed sauce pan. Stir often and heat just until it is melted. Remove from heat. Pour into a large bowl. Stir in sugar. Let stand for about 30 minutes.

Add eggs one at a time to chocolate mixture. Stirring until fully incorporated before adding the next egg. Add vanilla. Combine flour, baking powder and salt. Pour that into the chocolate mixture. Finally, add the chocolate semisweet morsels.


Refrigerate for at least an hour. Scoop out with a cookie scoop. Drop ball  or roll into a ball with your hands onto greased cookie sheet. Bake in a 325 F oven for about ten minutes. Remove from heat, immediately press kiss into cookie. If you don't mind them melted, you can return to the oven for one minute more (I did not do this). Otherwise leave them in the cookie and let it rest on cookie sheet for one minute and then transfer to a wire rack. You can also put the kisses in the freezer so they will not melt as fast.


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