Double Chocolate Candy Cane Cookies
If Christmas could be wrapped up into a cookie these Double Chocolate Candy Cane cookies would be it. Dark chocolate and Hershey's Candy Cane kisses are the star of the show in these delicious Christmas cookies. Dipping them in a cup of hot cocoa is a must!
Ingredients
- 1 cup softened butter
- 1 cup white sugar
- ½ cup of brown sugar golden yellow
- 2 eggs
- 1 tsp vanilla
- 2 cups all purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 2 cups dark chocolate chips
- 1 88g bag of hershey's candy cane kisses about 18
Instructions
DIRECTIONS
- Preheat oven to 375 ° and line two baking sheets with parchment paper
- In a medium sized bowl, beat together the butter and sugar until smooth. Then beat in your eggs and vanilla.
- In a separate bowl gently mix flour, baking soda, and salt.
- Stir into butter mixture. Then mix in the dark chocolate and chopped Hershey kisses.
- REFRIGERATE FOR A MINIMUM OF 30 MIN (don't skip it or you'll regret it)
- Drop tablespoon sized amounts of cookie dough onto baking sheets lined with parchment paper. You can kinda roll them with your hands and then flatten them. You don't want them to be to thick. Leave some space for them to spread!
- Bake in the oven for 10-11 minutes. You will want them to be slightly underbaked and golden brown around the edges. If you start to smell them, they are probably ready to come out! Let sit for 5 minutes then transfer to cool.
- Serve with a cup of hot cocoa for dipping!