I just want to start off by wishing everyone a very Merry Christmas!
This will be my last post until next week. I'm gonna take a blogging break for the holidays and enjoy the extra time with my family and friends! 2015 has been a fantastic year and I'm so glad all of you are here with my on my foodie journey!
Today's cookies are wonderful. I just love Candy Cane Kisses and they taste delicious with the chocolate cookies! My Stepmom and I actually made these cookies last year, but it was too late to share them. I saved the photos for this year and am now finally getting them posted! I just love the crunchy coating from the sprinkles and they add a gorgeous pop of color too!
I'm sure you all know I'm not much of a baker. Recipes like these are so fun and exciting, so I'm going to make a point to make and share more of them with you next year. I'm sure we all could use some easy and delicious baked quick breads, cookies, cakes or muffins without spending alot time preparing them. Stay tuned.... recipes coming soon :)
Chocolate Candy Cane Kiss Cookies
- 2 cups all purpose flour
- 1 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 cups sugar
- 1/2 cup vegetable oil
- 4 large eggs
- 1 teaspoon vanilla extract
- green or red sprinkles
- Candy Cane Kisses
In one bowl, mix together the flour, cocoa powder, baking powder and salt.
In a large bowl, mix together the sugar, oil, eggs and vanilla. Stir the dry mixture into wet mixture and mix until combined. Cover with plastic wrap, then refrigerate for 2-3 hours.
While the dough is chilling, unwrap the Candy Cane Kisses, put them in a bowl and freeze until using.
Preheat the oven to 350 degrees and line a cookie sheet with parchment paper. Pour red or green sprinkles into a bowl, set aside.
Scoop cookie dough into small balls, roll in sprinkles and place on cookie sheet. Bake for 12-13 minutes, until cookies start to crack.
Remove from oven and immediately press a frozen Candy Cane Kiss onto each cookie. Place cookie sheet into freezer and cool until kisses are set and no longer soft. Remove from freezer, place on cooling racks. Once the cookies are completely cooled, store in an airtight container.
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