Photo: Carmen Cheung
Mwah! Are you ready for the holiday cookie swap? These mint-kissed treats are oh-so sweet.
2 1/4 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 tsp baking powder
1/2 tsp salt
1 cup unsalted butter, softened
3/4 cup granulated sugar
36 candy cane-flavoured chocolate kisses, unwrapped
Stir flour, cocoa, baking powder and salt in a medium bowl. Set aside. Beat butter with sugar in a large bowl, using an electric mixer on medium-high, until fluffy, 2 to 3 min. Beat in egg and vanilla. Reduce speed to low and gradually beat in flour mixture until combined.
Divide dough in half and wrap in plastic. Chill until firm, about 1 hr.
Position rack in centre of oven, then preheat to 350F. Line 2 large baking sheets with parchment.
Scoop heaping 1 tbsp portions of chilled dough and roll into 1-in. balls. Arrange 2 in. apart on prepared sheets.
Bake until tops begin to crack, 10 to 11 min. Remove cookies from oven, then gently press 1 chocolate kiss in centre of each cookie. Transfer cookies to a rack to cool until firm, about 3 hr or overnight. Cookies will keep well, stored in an airtight container at room temperature, for up to 3 days.
Calories 119, Protein 2g, Carbohydrates 14g, Fat 7g, Fibre 1g, Sodium 44mg.
Originally published in the Today’s Parent November/December 2019 issue. Photo by Carmen Cheung.
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