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Perfect combination of chocolate with a sweet candy cane white chocolate treat on top! Layer cookies between waxed paper and store in the refrigerator for up to 5 days.

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Recipe Summary test

prep:
20 mins
cook:
15 mins
total:
35 mins
Servings:
48
Yield:
4 dozen
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Ingredients

48
Original recipe yields 48 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.

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  • Beat butter in a large bowl with an electric mixer for 30 seconds. Add sugar, brown sugar, and baking soda; beat until well mixed. Mix in eggs, melted chocolate, and vanilla extract. Gradually beat in flour and cocoa powder until well combined.

  • Drop rounded teaspoonfuls of dough 2 inches apart onto the prepared baking sheets.

  • Bake in the preheated oven until edges begin to firm up, about 7 minutes. Remove from the oven and add 1 white chocolate kiss to the center of each cookie, pressing down just slightly. Return to the oven and bake for approximately 1 minute. Cool on the baking sheets for 1 minute before removing to a wire rack to cool completely.

Nutrition Facts

99 calories; protein 1.3g; carbohydrates 12.6g; fat 5.4g; cholesterol 17.2mg; sodium 59.7mg. Full Nutrition
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