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Chocolate Candy Cane Kiss Thumbprints

  • Writer: Nataschia Wielink
    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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At Nataschia Wielink Media, we style and create outstanding photo, video content for food and beverage brands.

 

Our priority is meeting the unique marketing needs of the vibrant culinary industry in the Niagara region.

Contact

info@nataschiawielink.com

1 (905) 933-7164

St. Catharines, Niagara, ON

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