Fudgy, dark chocolate brownies or creamy mint candies? Why choose one sweet treat over the other when you can have both? Requiring just five ingredients, this recipe for Dark Chocolate Candy Cane Cookies is a snap to make and produces festive holiday cookies that are ideal for a Christmas cookie exchange.
This recipe makes about three dozen cookies.
Ingredients for Dark Chocolate Candy Cane Cookies
- 8 ounces Hershey’s Candy Cane Kisses
- 1 box dark chocolate fudge brownie mix*
- 1/4 cup cocoa powder
- 1/4 cup canola oil
- 2 eggs
*This recipe was created with Betty Crocker dark chocolate fudge brownie mix.
Directions for Dark Chocolate Candy Cane Cookies
- Heat oven to 360° F. Grease two cookie sheets, or cover them with parchment paper.
- Peel the foil from 36 candies, and set aside.
- In a large bowl, combine the brownie mix and cocoa. Stir in the oil and eggs until well mixed. Knead the dough a few times in the bowl to ensure that all ingredients are incorporated.
- Measure out 1 tablespoon of dough for each cookie. Place on cookie sheets about 1 inch apart.
- Bake for 7–9 minutes, or until the cookies are beginning to get firm. Allow to cool for 2 minutes before moving them from cookie sheets to cooling rack.
- Gently press one candy in the center of each cookie. Allow the cookies to set for a few hours before handling further.
Tips for Making These Festive Christmas Cookies
- Do not move the finished cookies until the candy centers have resolidified. If possible, allow the cookies to set overnight.
- These cookies are a natural for Christmas celebrations but will also be a welcome treat at Valentine’s Day or on other occasions. Hershey’s Candy Cane Kisses are readily available only around Christmas, however. If you’d like to make these festive cookies at other times of the year, stock up on the candy when it goes on sale after Christmas.
Tips for Storing and Freezing These Cookies
- Store cookies in a tightly covered container at room temperature for up to 7 days, or place cookies in an airtight container and freeze for up to 3 months.
- This cookie dough may be frozen before baking. Wrap the dough tightly with plastic wrap and freeze in a heavy-weight plastic freezer bag. Defrost the dough in the refrigerator before scooping it into balls and baking.
- The dough can also be scooped into balls and then frozen on a parchment-lined cookie sheet for 1 hour. After the balls are frozen, move them to a heavy-weight freezer bag for longer-term storage. The frozen dough balls may be baked without defrosting but will require a few additional minutes in the oven.