- Unwrap 34 Candy Cane Hershey Kisses and place them in the freezer for 30 minutes.
- 34 Candy Cane Hershey Kisses, frozen
- Preheat oven to 350 degrees and line three baking sheets with parchment paper. Set aside.
- To a medium sized bowl add the flour, cocoa powder, baking powder, baking soda and salt. Whisk to combine. Set aside.
- 1 1/2 cups (188 g) all-purpose flour,1/2 cup (40 g) cocoa powder, Dutch process,1/2 tsp baking powder,1/2 tsp baking soda,1/2 tsp salt
-
To a large bowl add the butter, brown sugar and granualted white sugar. Cream together with an electric mixer for 1-2 minutes.
3/4 cup (168 g) unsalted butter, softened,3/4 cup (165 g) light brown sugar, packed,1/4 cup (50 g) granulated sugar
-
Add in the egg yolks and vanilla and mix until pale in color and fluffy, 1-2 minutes.
2 egg yolks, at room temperature,1 tsp vanilla
- Add in the dry ingredients and mix until combined.
- Scoop the dough into 34 portions, using a 1 tbsp scoop, and roll into balls.
-
Roll each dough ball in granulated sugar and then arrange on the baking sheets about 2 inches apart. (I did 12 cookies on the first two baking sheets and 10 on the third.)
1/4 cup (50 g) granulated sugar
- Bake the cookies for 7-8 minutes. (7 for chewier cookies.)
- As soon as the cookies are done baking, press a frozen Candy Cane Kiss into the center of each cookie.
- Let the cookies cool completely on the baking sheets until the Kiss is set. I found that this was the best way to keep the Kiss from losing its shape.
- Once cooled, serve the cookies!
- Store left overs in an airtight container for up to three days.
