Remember when I shared these homemade oreos that I make all winter long, every single year? I’m not sure why I feel they are winter cookies, but they are always a staple around our house. Last week I decided to make them but after getting the cookies done, realized that I didn’t have the frosting, or the ingredients to make any. So instead of getting the kids loaded up I decided to dip them in the seasonal Candy Cane Kisses that I may have stashed away from most of the family!
Chocolate Peppermint cookies
2 boxes of Red Velvet Cake mix
1 cups butter at room temp.
candy cane kisses
Mix together the cake mix, butter and eggs until forms a stiff dough.
Drop cherry size dollops onto an ungreased cookie sheet and bake at 350 for 6-8 minutes.
Once cooled, melt the candy cane kisses in a microwave safe bowl at 30 second intervals, at 1/2 power. Stir very little to keep the colors from mixing. You want the difference in white and red to show!
Dip one half of the cookie into the candy cane chocolate then place on a cookie sheet covered in wax paper to harden. If you want to speed it up, place in the fridge for 20 minutes.
Store in a cool space and in an air tight container.
What’s your favorite holiday flavor? Peppermint may be tied for my favorite!