Chocolate Candy Cane Blossoms

Do you need more Christmas cookies?  I know I do!  Yesterday I whipped up a batch of Candy Cane Blossoms using my new favorite Christmas candy, Candy Cane Kisses.  I first found these little delights last year and couldn’t wait to start creating with them this Christmas. 

I knew right away that I wanted to pair the smooth minty kiss with a chocolaty cookie and thus the Chocolate candy cane Blossoms were born!  By rolling the dough in colored sugars, this makes a nice festive holiday treat that is good for cookie exchanges or with a nice cup of hot cocoa!  Happy Baking!

Chocolate Candy Cane Blossoms
An Amy Original

1 bag Hershey’s Candy Cane Kisses (may not need all of them)
½ cup sweet butter
1 cup granulated sugar
2 cups all purpose flour
¼ cup unsweetened cocoa powder
½ tsp baking soda
¼ tsp salt
2 tbsp milk
1 egg
1 ½ tsp vanilla extract
Red or green colored sugars

Preheat oven to 350 degrees.  Remove candies from wrappers.

Beat butter, sugar, egg, and vanilla until well blended.

In a separate bowl, mix together flour, cocoa powder, baking soda, and salt.  Slowly add flour mixture and milk to butter mixture and beat until well blended.

Shape dough into 1-inch balls.  Roll each ball through colored sugar and place on ungreased cookie sheets.

Bake 8 to 10 minutes until edges are lightly browned or cookie is set.  Remove from oven and let cool for 2 to 3 minutes.  Press a candy into the center of each cookie.  Move cookies to a wire rack and cool completely.

Makes 3 dozen large cookies or 4 dozen small cookies