“I melded two recipes to create a recipe that finally makes me happy to give as gifts or eat some for myself. I made Nanaimo Bars (by my sister's request) for American Thanksgiving, but I brought these with me, also. When we left to return home this morning, 4 of the blossoms remained (but most of the Nanaimo Bars did). I guess that makes it a keeper. I used the Ninja to crush the candy canes. This makes an easy contribution to a cookie exchange because of the packaged sugar cookie mix.”
60 cookies

Ingredients Nutrition

  • sugar cookie mix
  • 12 cup butter, melted and cooled
  • 1 egg
  • 14 cup flour
  • 14 cup cocoa powder
  • 12 cup candy cane, finely crushed
  • 1 teaspoon vanilla extract
  • 60 chocolate candies, Hershey's kisses candy cane flavor, approximately one bag, unwrapped
  • 12 cup granulated sugar, for rolling the cookies


  1. 1. Heat oven to 375 degrees. In a large bowl, stir cookie mix, butter, egg, flour, cocoa powder, candy canes, and vanilla until a soft (but crumbly) dough forms.
  2. 2. Shape dough into 3/4 inch balls. You may have to press the balls together. Roll the balls in granulated sugar to coat.
  3. 3. Place cookie balls 2 inches apart on a cookie sheet. Bake 10 minutes. Immediately press a kiss in the center of each cookie. Cool completely on a wire rack. Resist the temptation to touch the tip of the kisses for at least 3 hours. Even though the kisses look solid, they have partially melted and need to "set" back up.

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