Archive for December 12th, 2007

If you love chocolate and mint together, you will LOVE these cookies. But get the candy cane kisses now, because I think they are seasonal!

Chocolate Crinkle Kisses (Recipe from Anna) (Click to print PDF)

Makes about 3 dozen or more cookies depending on the size of each ball.



  • 3/4 cup melted butter
  • 1/2 cup unsweetened cocoa powder
  • 1 cup sugar


  • 2 cups all-purpose flour


  • 1 tsp baking powder


  • 1 tsp baking soda


  • 2 tsp vanilla extract


  • 1/2 tsp salt


  • 2 large eggs


  • 6 ounces semi-sweet chocolate chips


  • 1 bag of Hershey candy cane kisses (you’ll need just about 2 bags) – this cookie is also great with the Hershey caramel kisses.


  • Icing sugar


  1. In a large bowl, mix the melted butter with the cocoa powder and sugar.
  2. Using an electric mixer, beat the eggs and vanilla into the chocolate mixture.
  3. Slowly mix in all the dry ingredients until combined.
  4. Stir in the chocolate Chips.
  5. Cover and refrigerate 2 hours (this is important so they don’t end up flat).
    Preheat oven to 350.
  6. Roll dough into a small ball 1 inch in diameter (I used a tiny ice cream scoop!).
  7. Pour icing sugar in small bowl & roll each ball to coat.
  8. Place on parchment covered baking sheet leaving about 2 inches between the cookies (great for clean-up!).
  9. Bake for 6-7 minutes. Remove from oven and put 1 unwrapped Kiss on each cookie (squish in the centre of the cookie, tip pointing up). Return to Oven for 2 minutes more of baking.
  10. Let the cookies cool on the sheet, then transfer to racks to cool completely.


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