Chocolate Candy Cane Kiss Stuffed Cookies

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 2 cups All-purpose flour
  • 1 tsp Baking soda
  • 3/4 cup Brown sugar, packed
  • 1 box Chocolate pudding mix, instant
  • 1/4 cup Cocoa powder, unsweetened natural
  • 1/4 cup Granulated sugar
  • 1/2 cup Semi-sweet chocolate chips
  • 2 tsp Vanilla extract

• Dairy

  • 3/4 cup Butter, unsalted

• Desserts

  • 18 Hersheys candy cane kisses

• Other

  • 1/2 cup Dark chocolate chips or chunks

Found on kitchengidget.com

Description

Ingredients

• 2 cups all-purpose flour
• 1 box of instant chocolate pudding mix
• 1/4 cup unsweetened natural cocoa powder
• 1 teaspoon baking soda
• 3/4 cup unsalted butter, softened
• 3/4 cup brown sugar, packed
• 1/4 cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 1/2 cup semi-sweet chocolate chips
• 1/2 cup dark chocolate chips or chunks
• 18-20 Hersheys Candy Cane Kisses, unwrapped

Directions

• Whisk together flour, chocolate pudding mix, cocoa powder and baking soda.
• In a stand mixer, cream butter and sugars, scraping down as necessary. Add eggs one at a time, beating well after each addition. Mix in the vanilla, then stir in dry ingredients, just until combined. Add chocolate chips and mix.
• On a baking sheet lined with parchment paper or a silicone mat, scoop out balls of dough about 2 tablespoons each. Cover with plastic wrap and chill for at least 30 minutes.
• After chilling, press one unwrapped Candy Cane Kiss into cookie dough, covering completely with dough and smooth into a ball. Bake at 350F for 9-11 minutes. Cookies will look under-baked. Allow to cool on pan before transferring to a wire rack.