Chocolate Bites with Candy Cane Kisses

Makes 3 dozen

2 cups all-purpose flour
2/3 cup Hershey’s Special Dark or Scharffen Berger unsweetened cocoa powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1 cup (2 sticks) butter, softened
1 1/2 cups granulated sugar
2 large eggs
1 tablespoon vanilla extract
36 Hershey’s Candy Cane Kisses, unwrapped and frozen a few hours or overnight
Confectioner’s sugar

Mix flour, cocoa, baking soda, and salt in a medium bowl; set aside. Beat butter and sugar until light and fluffy. Beat in eggs, vanilla, and then dry ingredients to form a smooth dough.

Divide dough into 36 portions (refrigerating a few minutes if too soft to work with). Working one at a time, roll a portion of dough around a Kiss until completely covered. Repeat with remaining dough and Kisses. Freeze for at least 30 minutes. (Can be covered and frozen a week or more.)

When ready to bake, adjust oven rack to lower-middle position and heat oven to 350 degrees.

Line 36 mini-muffin cups with paper liners, filling each with a frozen cookie dough ball. Bake until cookie bites are just set, about 12 minutes. Let cool completely in pans on a wire rack. (Can be stored in an airtight container up to 5 days or frozen for a month or more). Serve, dusting with confectioner’s sugar.

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  1. Frankie Nelson says

    I attempted these cookies last night. They tasted great but they didn’t look like the ones in the picture. After taking from the oven they sunk down in the middle and stuck a little to the cupcake paper. Any suggestions?


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