Description
A decadent, fudgy chocolate cookie with a chilled white-chocolate peppermint Hershey’s Kiss nestled in the middle. Chewy centers, slightly crisp edges, and a minty pop make these a holiday favorite.
Ingredients
Scale
- 1 1/2 cups (188 g) all-purpose flour, spooned into the cup and leveled (see note)
- 1/2 cup (40 g) Dutch-process cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup (168 g) unsalted butter, softened
- 3/4 cup (165 g) light brown sugar, packed
- 1/4 cup (50 g) granulated sugar (plus extra for coating)
- 2 large egg yolks, brought to room temperature
- 1 teaspoon vanilla (vanilla bean paste or extract)
- 34 Candy Cane Hershey Kisses, unwrapped and frozen for 30 minutes
Instructions
- Freeze the Kisses. Remove the wrappers from all 34 candy cane Kisses and put them in the freezer for about 30 minutes so they stay intact when pressed into hot cookies.
- Heat the oven & prep pans. Preheat your oven to 350°F (175°C). Line three baking sheets with parchment and set aside.
- Whisk the dry mix. In a medium bowl combine the flour, Dutch-process cocoa, baking powder, baking soda, and salt. Whisk until evenly blended and set the bowl aside.
- Cream the fats and sugars. In a large mixing bowl, beat the softened butter with the brown sugar and the 1/4 cup granulated sugar on medium speed for 1–2 minutes until the mixture lightens slightly.
- Add yolks & vanilla. Mix in the two room-temperature egg yolks and the vanilla. Beat until the mixture becomes paler and a bit fluffy, about 1–2 minutes.
- Combine wet and dry. Add the dry ingredients to the butter mixture and stir just until the dough comes together. Avoid overmixing.
- Form the cookies. Portion the dough into 34 equal mounds (a 1-tbsp scoop works well). Roll each portion into a smooth ball, then toss or roll each ball in additional granulated sugar to coat.
- Bake. Place the sugared dough balls on the prepared sheets about 2 inches apart (I fit 12 on two sheets and 10 on the last). Bake for 7–8 minutes — 7 minutes for a chewier result, 8 if you prefer slightly firmer edges.
- Press in the Kisses. Immediately after removing the pans from the oven, gently press one frozen Candy Cane Kiss into the center of each cookie. Press just enough so the candy nests into the cookie without flattening it.
- Cool on the pans. Let the cookies cool completely on the baking sheets so the candy centers set up and keep their shape. Once fully cooled, transfer to a serving plate.
Notes
- Storage
- Keep cooled cookies in an airtight container at room temperature for up to 3 days. For longer storage, place them in the freezer for up to 2 weeks; thaw before serving.
- Notes & tips
- Measure flour correctly. Don’t scoop flour directly with the measuring cup. Spoon the flour into the cup and level it off, or weigh it. 1 cup flour = 125 g.
- Freezing the Kisses is key — it prevents the candy from completely melting into the warm cookie.
- If you prefer smaller cookies, halve the dough portions and reduce bake time by a minute or two.
- To freeze dough for later, roll and sugar the balls, freeze on a tray until solid, then store in a sealed bag. Bake from frozen, adding a minute or two to the bake time.