Cookie Exchanging

Amazingly, the holidays have come and gone already and with them have come some pretty memorable moments. Blazer football, nights of chatting away with friends, dancing, singing, and of course, the food. Ohhhh my goodness, so much food.Are you still full? I sure am.

One of the kickoffs for holiday season time was a cookie exchange. Everyone bakes their own batch of cookies, comes together (with wine, of course), tastes everyone else’s cookies, and then gets to take a bag of leftover cookies home. If your stomach-ache induced smile hasn’t plastered itself on your face yet, the idea of a cookie exchange should send you right over the edge.

Candy Cane Kiss Cookies
Recipe adapted from Our Best Bites

1 c. butter, softened
1 c. brown sugar
1 c. white sugar
2 eggs
1 1/2 tsp. vanilla
1 1/2 tsp peppermint extract
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
2 1/2 c. flour
1/4 c. + 2 Tbsp. unsweetened cocoa powder
1 1/2 c. dark chocolate chips
48 Hershey's Candy Cane Kisses, unwrapped

Preheat oven to 350.

Cream together softened butter, brown sugar, and white sugar for 1-2 minutes on medium-high speed or until light and fluffy. Add the eggs and vanilla. Meanwhile, combine the baking powder, baking soda, salt, flour, and cocoa powder. Add to the butter/sugar mixture and mix until combined. Mix in the chocolate chips.

Drop the dough by the tablespoonful onto an ungreased baking sheet. Bake for 8-10 minutes or until the centers are set but still soft. Remove from oven and allow to cool for 1-2 minutes. Top each cookie with an unwrapped Candy Cane Kiss. Allow to cool completely, long enough for the Kiss to harden. If necessary, after the cookies have cooled, they can be placed in the refrigerator or freezer to re-solidify the Kiss.