Candy Cane Swirl Chocolate Cookies
(adapted from Betty Crocker's Chocolate Crinkles)
2 cups granulated sugar, plus more for rolling
1/2 cup vegetable oil
2 teaspoons vanilla
3/4 cup cocoa
1/4 cup butter or margarine, softened
4 large eggs
2 1/4 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 bag Candy Cane Kisses, unwrapped
Mix 2 cups granulated sugar, oil, vanilla, cocoa and butter in a large bowl. Mix in eggs, one at a time. Stir in flour, baking powder and salt. Cover and refrigerate at least 3 hours.
Heat oven to 350. Line baking sheets with parchment.
Shape dough into 1-inch balls and roll in granulated sugar. Place about 2 inches apart on cookie sheet.
Bake 8-10 minutes, the tops should just be beginning to crack. Remove from oven and immediately press one Candy Cane kiss into the center. Remove to wire rack to cool. Once the Kiss has melted, gently swirl the very top with a toothpick. Let the Kiss set before serving.
I unwrapped my Kisses as the cookies baked, that way I only unwrapped as many as were needed. The rest my kids unwrapped and ate while my back was turned. My batch made 55 cookies.