Double Chocolate-Candy Cane Kiss Cookies

Perfect combination of chocolate with a sweet candy cane white chocolate treat on top! Layer cookies between waxed paper and store in the refrigerator for up to 5 days.

Ingredients

• 1 cup butter, softened
• 0.75 cup white sugar
• 0.75 cup packed brown sugar
• 1 teaspoon baking soda
• 2 eggs
• 2 ounces unsweetened chocolate, melted and cooled
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 0.5 cup unsweetened cocoa powder
• 48 white chocolate kisses with candy cane stripes

Steps

1. Preheat the oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
2. Beat butter in a large bowl with an electric mixer for 30 seconds. Add sugar, brown sugar, and baking soda; beat until well mixed. Mix in eggs, melted chocolate, and vanilla extract. Gradually beat in flour and cocoa powder until well combined.
3. Drop rounded teaspoonfuls of dough 2 inches apart onto the prepared baking sheets.
4. Bake in the preheated oven until edges begin to firm up, about 7 minutes. Remove from the oven and add 1 white chocolate kiss to the center of each cookie, pressing down just slightly. Return to the oven and bake for approximately 1 minute. Cool on the baking sheets for 1 minute before removing to a wire rack to cool completely.