Candy Cane Kiss Cups
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Cook time: 
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Serves: 30-36 mini muffin sized cookie cups
Delicious little chocolate cups that are somewhere in between a chewy cookie and a brownie with a delicious Candy Cane Kiss stuffed into the top of each one!
  • ⅔ cup (10⅔ tablespoons) unsalted butter, softened
  • 1¼ cups granulated sugar
  • 1 tablespoon water
  • 1 teaspoon vanilla
  • 2 eggs
  • 1½ cups all purpose flour
  • ½ cup dark unsweetened cocoa powder
  • ½ teaspoon salt
  • ¼ teaspoon baking soda
  • 1 (8 ounce) package Hershey's Candy Cane Kisses (you'll have some leftover -- you need 1 kiss per cookie cup
  1. Preheat the oven to 350 and line a mini muffin pan with paper liners OR spray lightly with non-stick baking spray.
  2. In a large bowl beat together the butter, sugar, water, and vanilla until smooth. Add the eggs and mix for about 30 seconds on medium speed or until just combined.
  3. Dump the flour, cocoa, salt, and baking soda into the bowl. Mix until combined - the batter will be sticky and wet. Somewhere in between brownie batter and cookie dough.
  4. Spoon the batter into the prepared muffin cups filling them about ⅔ of the way. For me the easiest way was WITH WET HANDS, to roll the dough into 1" balls and just drop one ball into each cup (I did not use paper liners in my tests).
  5. Bake for 11-13 minutes. DO NOT OVERBAKE. They won't look done. It's fine.
  6. Let the cups cool for 5-7 minutes before placing one unwrapped Candy Cane Kiss on top of each cookie cup. The kisses will melt just a little. Let the cookie cups cool for at least 15 more minutes before gently removing from the pan.
Recipe by Sugar Dish Me at