Candy Cane Kiss Cookies -- Amber Williams

** These are my new favorite cookies! So yummy!! I have had them for breakfast everyday since I made them. I didn't add the peppermint extract to the dough - I think the kisses give it just the hint of mint it needs.

Candy Cane Kiss Cookies

Recipe by Our Best Bites

1/2 c. butter-flavored shortening

1/2 c. real butter

1 c. brown sugar

1 c. white sugar

2 eggs

1 1/2 tsp. vanilla

optional: 1 1/2 tsp peppermint extract

1 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

2 1/2 c. flour, lightly spooned into measuring cups and leveled with a knife

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, shortening, 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.