Ingredients
Candy cane kisses, unwrapped1 cup butter, softened1-1/2 cups sugar2 large eggs2 teaspoons vanilla extract2 cups all-purpose flour2/3 cup baking cocoa3/4 teaspoon baking soda1/4 teaspoon salt1 cup semisweet chocolate chips1 cup Andes peppermint crunch baking chips
Preparation
Freeze kisses in a covered container for at least 1 hour.
Preheat oven to 350°. In a large bowl, beat butter, sugar, eggs and vanilla until blended. In another bowl, whisk flour, cocoa, baking soda and salt. Gradually beat into butter mixture. Stir in chocolate and peppermint chips. Refrigerate 30 minutes.
Shape dough into 1-1/2-in. balls. Place 1 in. apart on greased baking sheets. Bake 8-10 minutes or until bottoms are set. Immediately press a chocolate kiss into center of each cookie (cookie will crack around edges). Cool completely on pans on wire racks.
