On Friday I hosted our second annual baking exchange and today I have joined some of my favorite bloggers to bring you a virtual Christmas cookie exchange! I love Christmas Baking Exchanges because you go to the party with one kind of cookie, but come home with dozens of other goodies to taste! There’s nothing better than seeing all of the cookies out in their decorative packages and getting to fill up your bags with family favorites from friends. I can’t wait to share this Candy Cane Brownie Blossom Recipe so that you can make it today…
Don’t they all look fabulous?!! My contribution to our Baking Exchange this year were these amazing Candy Cane Brownie Blossom cookies. Truly they are to die for! My friend Amy brought them to our swap last year and our whole family was hooked because they are absolutely delicious. I have posted this recipe before but now I have this fancy new printable recipe version for you! Can I get a whoop, whoop?!?! Seriously… so good! 
Be sure to check out, pin, print and share all of the recipes in this awesome swap! Just try not to lick the screen Mmmmkay?
Tips for Holiday Baking:
- Double or triple recipes to make large batches of goodies. This allows cookies and bars to be made in an assembly line fashion and speeds up the process.
- Pick holiday recipes that compliment each other and look good plated together. For example every year I like to make Candy Cane Brownies, Eggnog Cookies, Cranberry and Pistachio Shortbread and Peppermint Dipped Chocolate Cookies for a good variety.
- Participate in a Holiday Baking Exchange! This is a great way to prepare for a season of holiday entertaining.
- Start baking early and store goodies in the freezer until they are needed. I use these large Rubbermaid food storage containers (aff link) to save a mixture of cookies and bars in my freezer so that I have them ready to go for Christmas parties and gatherings all season long.
Andes Mint Cookies|Double Chocolate Mint MnM Cookies|Hot Cocoa Cookies 
Peanut Butter Cake Box Cookie|Raspberry Almond Meltaways|Olaf Nutter Butter Cookies 
Snowflake Meltaway Cookies|Chocolate Turtle Cookie|Candy Cane Brownie Blossoms 
Peanut Butter Chip Cookies|Cranberry Almond Shortbread Bites|No Bake Eggnog Cookies 
Double Chocolate Rum Balls|Magic Cookie Bars|Christmas Molasses Ginger Cookies 
Rosettes|Mint Chocolate Truffle Cookie cups|Cornflake Christmas Wreath Cookies 
Christmas M&M Cookies|Peppermint Chocolate Cake Mix Cookies|Easy Sugar Cookie 
Jelly “Popper” Cookies|Key Lime Pie Bars|Gingersnaps with Dark Chocolate Chips 
Maple Bacon Snickerdoodles|Peppermint Shortbread Cookies|Christmas Chocolate Thumbprints Cookies 
Christmas Tree Brownie Pops|My Favorite Things Cookies|Old-Fashioned Gingersnap Cookies 
Peanut Butter Cup Cookies|Holiday Confetti Sandwich Cookies|Lemon Oatmeal Lacies Christmas Cookie 
Snowball Cookies|Healthy Biscochos (Vegan, Raw, & Grain-Free)|Almond and Milk Chocolate Ganache Thumbprint Cookies 
Porcelain Sugar Cookies|OREO Dipped Christmas Cookies|Rolo Stuffed Peanut Butter Cookies {Gluten Free} 
Chocolate Mint Cream Cheese Cake Mix Cookies|Giant Monster Cookies|Crispy Coconut Pecan Butter Cookies 
Candy Cane Sugar Blossoms|Candy Cane Frosted Sugar Cookies 
Candy Cane Brownie Blossom Recipe
Ingredients
- 4 oz unsweetened bakers chocolate, melted
- 2 cups white sugar
- ½ cup olive oil
- 4 eggs
- 1 tsp vanilla extract
- 1 tsp peppermint extract
- 2 cups flour
- 2 tsp baking powder
- ½ tsp salt
- 1 cup icing sugar
- 5 dozen Hersheys Candy Cane Kisses
Instructions
- Mix together the sugar, oil and melted chocolate.
- One at a time, add eggs and mix well.
- Mix in the vanilla and peppermint extracts.
- In a medium bowl, whisk together the flour, baking powder and salt.
- Add the flour mixture to the chocolate mixture and mix until smooth and well combined.
- Chill overnight or for at least 4-6 hours.
- Preheat the oven to 350 degrees.
- Grease cookie sheets.
- Unwrap Hershey’s Kiss candies.
- Roll tsp sized balls of dough in your hand.
- Roll them in the powdered sugar and coat well.
- Place on sheet about 2 inches apart.
- Bake for 8-9 minutes.
- Upon removing from the oven, immediately press a kiss into the centre of each cookie.
- Place the cookie sheet into the fridge or freezer to cool before the chocolate melts.
- Once cooled remove from the cookie sheet and store.
Oh my gosh! I want to make each and every one of these delicious looking recipes you guys. If you, like me, can’t pick just one then be sure to make this candy cane brownie blossom recipe first!
Trisha says
this cookie looks so tasty!
Emily says
those look SOOO yummy! I love the striped kiss on top!
Tara Jensen says
I am seriously drooling over here. I so wish I was a baker…. lol
Tamara says
know what I’m making this weekend. These look so great.
Arieanna says
Those look beautiful
Heather Painchaud says
Thank you 🙂
Jamie says
These all look amazing. I want them all!
Tiffany says
Soo many delicious looking cookies here!!
merry christmas says
I love the striped kiss on top! Thanks so much.
jenny says
so delicous! do you know how many cookies this makes?
Heather Painchaud says
5 dozen 🙂
Kelly says
I am wondering how many cookies this recipe yields? You don’t mention it anywhere, and I am wanting to do it for a cookie exchange. Thank you! Please let me know soon!
Heather Painchaud says
5 Dozen 🙂
Carol says
I can’t seem to get the whole recipe up. It only lists 4oz chocolate. I made these last week and want o make them again. Can’t get the ingredients list.
Heather Painchaud says
Hmmm try again soon! Not sure whats up!
Is says
Only thing I see is the chocolate too. Nothing from there in terms of ingredients. Doing a cookie day Saturday. Anyway to get the full list?
Heather Painchaud says
All fixed 🙂
Tammy says
I can’t seem to find how much flour the recipe requires
Heather Painchaud says
Sorry! 2 cups
Rebecca says
Hi in the recipe it says add flour but flour is not listed ingredients . Please help I am in the middle of making the cookies!
Heather Painchaud says
Ack!! I don’t know what’s been happening to this recipe but you need 2cups of flour 🙂
Alyssa says
What is icing sugar?
Heather Painchaud says
Its the same as powdered sugar 🙂
Melissa says
Is icing sugar the same thing as powdered sugar? Thanks!
Heather Painchaud says
Yes, icing sugar = powdered sugar
Lisa says
Hi. I understand the recipe calls for olive oil. That is unusual in a banking recipe. I just want to be sure it is olive oil and not vegetable oil. Did you use extra virgin? light? or just pure olive oil? This is on my cookie list for this year. I hope you still read your comments as I understand this post was quite some time ago. Found you on pinterest. Excited to try these. Thank you.
Lisa says
Hi. I understand the recipe calls for olive oil. That is unusual in a baking recipe. I just want to be sure it is olive oil and not vegetable oil. Did you use extra virgin? light? or just pure olive oil? This is on my cookie list for this year. I hope you still read your comments as I understand this post was quite some time ago. Found you on pinterest. Excited to try these. Thank you.
Heather Painchaud says
Hi Lisa,
extra virgin olive oil is what I used but you could totally use vegetable oil in a pinch (Ive used that too). Enjoy!
Lisa says
Has anyone had success with this recipe? Mine came out flat, I’ve made them before using a different recipe and it seems this one is lacking an extra tsp of baking powder anf another cup of flour…
Heather Painchaud says
Did you use olive oil? I will be posting a similar recipe in the comments 🙂
Jazzmin says
I just made these and they oozed all over the tray, didn’t stay firm to push down with kiss. The only thing I did was substitute olive oil for butter. Would that cause what happened? I was so excited about these and now they look like a puffed up scone.
Heather Painchaud says
The olive oil is important – we’ve noticed that any substitution makes these cookies runny 🙁 I’ll be posting another, similar recipe that a friend has success with, in the comments. xo
Heather Painchaud says
Hello friends!
Just a note – be sure to use olive oil in this recipe – it makes the cookies puff up. Alternately my friend Amy shared another version that seems to be less troublesome:
4 oz unsweetened bakers chocolate, melted
2 cups white sugar
½ cup butter or margarine
3 eggs
1 tsp vanilla extract
1 tsp peppermint extract
2 1/2 cups flour
2 tsp baking powder
½ tsp salt
1 cup icing sugar
5 dozen Hersheys Candy Cane Kisses