Chocolate Candy Cane Kiss Thumbprints
- Nataschia Wielink
- Dec 21, 2024
- 3 min read
Updated: Dec 21, 2024
We're wrapping up for the holiday and the studio is closed until the New Year, but before we go, a recipe from the Cookie Queen. We call Carolee the Cookie Queen because every December 1 the butter is bought and the baking begins. By Christmas Eve she has perfected her recipes and is delivering a beautiful assortment of cookies to neighbours and friends.

This recipe transforms the classic thumbprint cookie into a festive delight, completed with a drizzle of chocolate and a sprinkle of crushed candy cane. May your holiday season be as sweet and delightful as these treats!
Start this recipe the day before you want to serve it.
Allow at least 24 hours. Makes about 18-20 cookies using a 1oz. Cookie scoop.
Ingredients
● 1/ 2 cup softened salted butter
● 2 oz. dark chocolate melted and cooled slightly
● 4 oz. dark chocolate for melting to drizzle on top
● 3/ 4 cup granulated white sugar
● 1/ 4 cup dutch cocoa powder
● 1/ 4 teaspoon baking soda
● 1/ 2 teaspoon peppermint extract
● 2 cups all purpose flour
● Bag of Hershey’s candy cane chocolate kisses
● 6-8 mini Candy canes or 1/ 2 cup round red & white
peppermint hard candies crushed (crush in a ziploc bag with a
mallet or wooden rolling pin)
Preparation
1. Preheat oven to 350 degrees. Using an electric mixer, beat
the butter until light and fluffy, add the sugar and beat
until thoroughly incorporated.
2. Add the melted chocolate and peppermint extract.
Beat until thoroughly combined.
3. Sift together the cocoa powder, baking soda and the
flour and stir by hand until well combined.
4. Wrap in plastic or place in a sealable container and
refrigerate overnight to allow flavours to develop.
5. Scoop dough and then roll into balls with your hands.
Rolling by hand softens the dough and helps prevent
cracking while baking. Dough should look glossy after
rolling. Place on baking sheet, spacing about 2” apart
(approx. 9 per sheet).
6. Using a wrapped kiss, press the kiss into the center of
each dough ball to make an indentation. Do not put the
kisses in the dough wrapped or unwrapped! Save for
after baking.
7. Set oven racks on upper and lower thirds of oven. Bake
each sheet for about 10-12 minutes.
8. While the cookies are baking, unwrap the kisses.
9. As soon as the trays come out of the oven, gently press
the kisses into the warm cookies. Let cool completely.
10. While the cookies are cooling, melt the remaining 4 oz.
of chocolate: either place chocolate in a microwave
safe container and heat for 30 sec. Intervals, stirring between
or place in a heat safe bowl. Place bowl over a
pot of simmering water without the bottom of the bowl
touching the surface of the water and stir until melted
and smooth. Remove from heat when done.
11. When chocolate is melted, unwrap candy canes or
candies and crush into little pieces.
12. With a spoon, drizzle as much or as little chocolate as
you wish over your cookies and then sprinkle with
candy cane pieces. Allow to set - or not! If you’re
storing them, wait for the chocolate to harden. These can be
stored in an airtight tin for a few days or put in the
freezer for a few weeks.
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