All right, all right, I know it’s generally the social norm to bust out the Christmas goodies the day after Thanksgiving. But l’m sharing this today for a few reasons: 1) If you want to make treats the day after Thanksgiving, this is a great one to get you into the Christmas spirit! 2) We might be doing a not-so-little giveaway on Wednesday that I think a lot of you will be thankful for. 3) I’m so excited for Christmas this year that I can hardly stand it.
Which is a big deal for me.
Because I’ve been kind of a Scrooge ever since 2006.
Not that I really mean to be. But that Christmas, I was newly pregnant with my daughter and was completely incapacitated by morning sickness (which totally took me by surprise because I only had a 2-week hint of a stint of it with my son). In 2007, we were wrapping up my husband’s final semester of school with a new baby, in the midst of personal crisis, all while he was also doing his internship and while we were preparing to move to Louisiana. 2008 was the first Christmas away from our families and last year, I was Scrooge-ish just for the heck of it. But this year…I’m excited. This is our first Christmas in the first house that we own. I’m turning 30 in two weeks and am, for the most part, not just at peace with it but kind of excited (ask me how I feel in another couple of weeks). While we’ll miss our families this Christmas, we have been blessed with wonderful friends and it’s so fun to be forced into having our own traditions. So things are good. Knock on wood, right?
The other day, Sara and I were tossing around cookie ideas when she said, “If only we had a really great chocolate cookie recipe!” And I said, “Um, Sara, what about your Cadbury Egg Cookie recipe?” Because it. Is. Awesome. And then I got to thinking about that magical and Kryptonian combination (funny how both Kryptonite and magic render Superman powerless…I think I’ve been watching a little too much of The Big Bang Theory!) of chocolate and mint. You guys, it seriously is my weakness. Andes mints…Double Stuft Mint Oreos…Mint Milanos…Girl Scout Thin Mints…Ben and Jerry’s Mint Chocolate Cookie. I can’t even have them in the house.
Which is, of course, why I decided to make these cookies.
I started with Sara’s Cadbury Egg Cookie Dough, which is really just a great recipe for chocolate cookies. Flour, sugar, brown sugar, eggs, vanilla, you know…
But then I added some dark chocolate chips instead of chopped Cadbury Egg Chocolates. Oh, and then there are these:
Hershey’s Candy Cane Kisses. I think they’ve been around for 4-5 years and I have to stockpile (and hide) them every fall and winter so I can use them all year. So good…
The cookie dough comes together quickly and then you just drop it by the tablespoonful onto a baking sheet…
And bake them for 8-10 minutes. Even with a different oven and at a completely different elevation, like Sara, mine are perfect right at 9 minutes. You really don’t want to overbake these because they get a little crunchy. After you pull them out of the oven,
wait 1-2 minutes and then gently press each warm cookie with an unwrapped Candy Cane Kiss.
Allow them to stand for 5 minutes and then transfer to a wire cooling rack. These puppies need a few hours for the kiss to become solid again, but if you need to hurry things along, wait until the cookies themselves have cooled and then transfer them to your refrigerator or freezer and they’ll be set up in no time.
These are perfect for holiday gift-giving because they’re easy, festive, a little different, and hold up well to packaging:
Who can resist that?! I brought some extras to church yesterday to avoid the aforemention Peppermint-Chocolate Shame Cycle and they were literally gone within 2 minutes.
Candy Cane Kiss Cookies
Recipe by Our Best Bites
1/2 c. butter-flavored shortening
1/2 c. real butter
1 c. brown sugar
1 c. white sugar
1 1/2 tsp. vanilla
optional: 1 tsp peppermint extract
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
2 1/2 c. flour, lightly spooned into measuring cups and leveled with a knife
1/4 c. + 2 Tbsp. unsweetened cocoa powder
1 12 ounce bag dark chocolate chips
48 Hershey’s Candy Cane Kisses, unwrapped (one 10 ounce bag)
Preheat oven to 350.
Cream together softened butter, shortening, brown sugar, and white sugar for 1-2 minutes on medium-high speed or until light and fluffy. Add the eggs and vanilla. Meanwhile, 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.
To prevent cookies from flattening out, refrigerate dough for 30-60 minutes. Drop the dough by the tablespoonful onto an ungreased baking sheet. Bake until just set, but centers are still soft, about 8 minutes. Remove from oven and allow to cool for 1-2 minutes. Use a metal spatula to transfer cookies to cooling rack. Top each cookie with an unwrapped Candy Cane Kiss. Allow to cool completely, long enough for the Kiss to harden. If necessary, after the cookies have cooled, they can be placed in the refrigerator or freezer to re-solidify the Kiss.
Yield: 4 dozen cookies
Need a unique gift? Make your friends do the baking! Details here.