When holiday candy went on sale I bought a package of candy cane (aka peppermint) Hershey’s kisses. My idea was to riff on peanut butter blossoms and make a cookie with a chocolate base and put the kiss on top. I’m making cookies for my colleagues in Ohio and decided this would be a good time to try out the experiment. First though, I needed to find a suitable chocolate cookie recipe for the base. I decided to check the Hershey’s site to see if perhaps there was a recipe there that would suit my needs. I found “Double Chocolate Blossoms” recipe which had a nice chocolate base that I thought I could use for the cookies. The biggest issue was getting the timing right. With peanut butter blossoms the cookie is baked then the kiss added and the cookie baked a bit more. The first batch I made I left in the oven too long and so the kisses melted a bit too much. The second batch was spot on.
Here is what I ended up with
Ingredients
- 1/2 cup (1 stick) butter, softened
- 1 cup sugar
- 1 egg
- 1-1/2 teaspoons vanilla extract
- 1-1/2 cups all-purpose flour
- 1/3 cup Cocoa
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup milk
- 24 HERSHEY’S KISSES Brand Candy Cane Mint Candies
Directions
- Beat butter, sugar, egg and vanilla in large bowl until well blended. Add flour, cocoa, baking soda and salt alternately with milk, beating until well blended. Cover; refrigerate dough about 1 hour or until firm enough to handle. Shape dough into 1-inch balls; place on un-greased cookie sheet.
- Heat oven to 375°F. Remove wrappers from chocolate pieces.
- Bake 8 minutes or until set.
- Place chocolate piece in center of each cookie.
- Bake 1 minute more.