Feeds:
Posts
Comments

Archive for December 7th, 2011

Christmas Baking 2011: Chocolate Crinkle Kisses

Posted in Christmas Baking, Cookies, tagged , , on December 7, 2011| 45 Comments »

Chocolate Crinkle Kisses

My friend Anna made these cookies one year as a hostess gift when she and her hubby André came for dinner. Barb of Profiteroles and Ponytails introduced us to André about 20 years ago (André is a commercial photographer whom I employed a lot in my corporate days). I LOVED the candy cane flavour with the chocolate and I begged her for the recipe; she was happy to oblige and it’s been on my Christmas cookie list ever since. Hope you love it too! Check out Jessica’s blog kitchenbelleicious, she has a great candy cookie recipe with white chocolate and actual candy canes!

We can get these every year at Walmart

Anna’s Chocolate Krinkle Kisses

SEE UPDATE: Makes about 3 dozen or more cookies- depending on the size you like. My cookies start out about the size of a walnut.

Chocolate Krinkle Kisses

Update December 2015:

Make each ball 20 g and you will yield 44 cookies. The new bags of Hershey’s Candy Cane Kisses (88 g) contain 20 pieces so instead of buying 3 bags and having a bunch left over, I simple cut 4 in half top to bottom and lay them into the cookie.

Ingredients:

  • ½ cup icing sugar
  • 3/4 cup melted butter
  • 1/2 cup unsweetened cocoa powder
  • 1 cup granulated sugar
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 2 tsps vanilla extract
  • 1/2 tsp salt
  • 2 large eggs
  • 6 ounces semi-sweet chocolate chips
  • 1 bag of Hershey candy cane kisses

Directions:

  1. Sift icing sugar into a small bowl, set aside.
  2. In a large bowl, mix the melted butter with the cocoa powder and granulated sugar.
  3. Using an electric mixer, beat the eggs and vanilla Into the chocolate mixture.
  4. Slowly mix in all the Dry ingredients until combined. Stir in the chocolate Chips.
  5. Cover and refrigerate about 2 hours.
  6. Preheat oven to 350°F. Roll dough into a small ball about the size of a walnut; roll balls in the icing sugar.
  7. Place on parchment covered baking sheet, leaving about 2 inches between the cookies. Bake 6-7 minutes. Remove from oven and insert 1 unwrapped Kiss on each cookie in the centre, pressing down firmly without the kiss touching the cookie sheet on the underside.
  8. Return to oven for 2 minutes more of baking.
  9. Let the cookies cool on the sheet; transfer to racks to cool completely before storing (the kisses take a few hours to reset, you don’t want to store them before they reset, otherwise they will not maintain their cute little shape.

Read Full Post »