12 Days of Cookies – Candy Cane & Mint Kiss Cookies
Oh my goodness. These cookies are amazing. I thought I was getting cookie-d out but not with these. The chocolate cookie part is so fudgey and brownie like. I would definitely make these again, even just as chocolate drop cookies without the kisses.
I first went to find mint kisses in the store and they didn’t have any, so I picked up the candy cane kisses. Then I was at a different store yesterday and they had the mint truffle kisses. Both of these kisses are great. The candy cane ones are like white chocolate with candy cane flavoring and bits. The mint truffle are similar to an Andes mint with green mint filling on the inside.
I did make a half batch out of this because I was alarmed by the 6 eggs called for in the recipe. I still got 44 cookies! I used my cookie scoop to portion the dough. After the first 2 dozen came out of the oven, I didn’t like how they looked, so for the rest, I portioned the dough and then rolled into a ball with my hands. This helped to create a smoother looking cookie. But like I said these are amazing. I had to send them to work with Hubby to prevent myself from eating the entire batch on my own!!
Candy Cane Kiss Cookies – from Lori’s Lipsmacking Goodness – makes ~8 dozen
16 ounces/ 1 pound bittersweet morsels
1 cup (2 sticks) unsalted butter
3 ounces unsweetened chocolate, chopped
12 tablespoons granulated sugar
6 large eggs
2 teaspoon vanilla extract
3 cups all-purpose flour
1 1/2 teaspoon baking powder
1 teaspoon salt
1 cup semisweet chocolate morsels
candy cane or mint kisses, unwrapped and frozen
Melt bittersweet morsels, unsweetened chocolate and butter in a heavy bottomed sauce pan. Stir often and heat just until it is melted. Remove from heat. Pour into a large bowl. Stir in sugar. Let stand for about 30 minutes.
Add eggs one at a time to chocolate mixture. Stirring until fully incorporated before adding the next egg. Add vanilla. Combine flour, baking powder and salt. Pour that into the chocolate mixture. Finally, add the chocolate semisweet morsels.
Refrigerate for at least an hour. Scoop out with a cookie scoop. Drop ball (or roll into a ball with your hands) onto greased cookie sheet. Bake in a 325 F oven for about ten minutes. Remove from heat, immediately press kiss into cookie. If you don’t mind them melted, you can return to the oven for one minute more (I did not do this). Otherwise leave them in the cookie and let it rest on cookie sheet for one minute and then transfer to a wire rack. You can also put the kisses in the freezer so they will not melt as fast.
My 12 Days of Cookies:Day 1: Lumberjacks
Day 2: Peppermint Sandies
Day 3: The great Sugar Cookie Debate
Day 4: Fudge
Day 5: Cranberry Orange Cookies
Day 6: Chocolate Chip Snowballs
Day 7: Peppermint Chocolate Cookies
Day 8: Snickerdoodles
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
Looks great!! I love the history info too 🙂 Congrats you did an awesome job!
Love the history info and your buttercream looks so silky. Nicely done!
good job! rolls like the yule log and the pumpkin roll really aren’t too hard to make, but they’re great to bring to get togethers b/c everyone loves them 🙂
Congrats on your first “real” yule log. I wasn’t crazy about the buttercream either, though I did like the coffee flavor!
Yum! Very nice, creamy-looking buttercream. Looks delish! Merry Christmas and Happy New Year!
I went for raspberry inside too – and agree that chocolate frosting would be tastier. Good job!
You did an awesome job, Jen!
Your log turned out so pretty – as did the mushrooms!
Way to go!
xoxo
Your log looks wonderful, so silky creamy. Happy Holidays!
Your log looks awesome. Congratulations on completing the challenge.
Very pretty! I thought this one was harder than the “Buche” I made in French class too.
I love your texturing – nice log!
Job well done. I made it with chocolate buttercream and I think it would have gone lovely with raspberry.
I love the idea of the raspberry filling with the coffee buttercream. That must have tasted incredible.
As worldly as I thought I was at the time, I never could have attempted anything this complex in high school. You did a great job with your… it looks luscious!
I hope you had a joyous holiday, and that 2008 brings you health and happiness, laughter and love.
Great bûche de Noël and I loved reading your post.
Happy Holidays!
Julius from Occasional Baker
You aced this challenge like a pro! It looks gorgeous!
Hope you had a wonderful Christmas!
Your filling looks and sounds delicious! I went with chocolate for the outside, and loved it. Great job!
A very pretty log! Well done!
Cheers,
Rosa
Nice work there. I love the combination of raspberry and chocolate – mmmm! Congrats on your challenge and happy new year 🙂
jen at use real butter
Oooh I love the idea of the raspberry in the log!