An easy and delicious recipe for mint chocolate candy cane kiss cookies; a perfect combination of chocolate and peppermint flavours topped with a candy cane Hershey's kiss.
In a large mixing bowl, beat the oil, eggs, sugar until well combined. Add the vanilla and peppermint and mix in thoroughly.
Stir together the flours, cocoa, and salt. Gradually add this dry mixture to the wet ingredients until combined.
Cover the dough mixture and refrigerate for 2 hours, or put in the freezer for about 30 minutes.
After the dough has had time to chill, preheat the oven to 350. Line cookie sheets with parchment or tin foil, sprayed with cooking spray.
Crush up 2 candy canes until you create a crumbly dusty mixture. I placed mine in a ziploc bag and used a small mallet to hammer them until broken into tiny pieces. Also peel the foil off the Candy Cane Hershey's Kisses.
Put the icing sugar into a small bowl. Get the dough out of the fridge/freezer and use a tablespoon to scoop out the dough.
Roll the dough into balls and roll each ball through the powdered sugar. Place on the cookie sheets about 1.5 inches apart.
Bake for about 10 minutes or until cookies crackle. Do not overbake as they will continue to cook slightly once removed from the oven.
Once you have removed the cookies from the oven, center a peppermint kiss on top of each one, pressing down. Also immediately sprinkle a dusting of the crushed candy cane over all of the cookies. Both the kisses and the candy cane will begin to melt slightly into the cookies.
Cool on the cookie sheet for only a couple of minutes before transfering them all to a wire cooking rack. Allow them to cool completely until the kisses are hard and set.