Instructions

• Preheat the oven to 350°F (175°C). Lightly spray a muffin-top pan with non-stick cooking spray and set aside.
• In the bowl of a stand mixer, cream 1/2 cup softened butter and 1 cup vanilla sugar until light and fluffy, about 2–3 minutes.
• Add 1 egg and 1 teaspoon vanilla to the butter mixture and mix until incorporated, scraping down the sides of the bowl as needed.
• In a separate bowl, whisk together 1 cup all-purpose flour, 1/3 cup cocoa, 1/2 teaspoon baking soda, and 1/4 teaspoon salt.
• Add the dry ingredients to the wet mixture and stir just until combined; do not overmix.
• Fold in 1/2 cup heaping chopped Candy Cane Kisses and 2 ounces semi-sweet dark chocolate chunks by hand.
• Spoon about 1/4 cup batter into each cavity of the prepared muffin-top pan and flatten each portion lightly; take care not to overfill.
• Bake for 13 minutes, or until the edges are set and the centers look matte but are still slightly soft.
• Cool the cookies in the pan for 5–10 minutes, then remove them to cool completely.
• Serve warm or at room temperature.