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Makes 60 cookie cups


This Peppermint Hot Cocoa Cookie Cups recipe gives you warm feelings by joining HERSHEY’S KISSES Candy Cane Mint Candies with the classic taste of HERSHEY’S Cocoa…be sure to top with miniature marshmallows and a drizzle of chocolate!


60 HERSHEY’S KISSES Brand Candy Cane Mint Candies

1 cup butter or margarine (2 sticks), softened

1 cup granulated sugar

1 cup packed light brown sugar

2 eggs

1 teaspoon vanilla extract

2 1/2 cups all-purpose flour

6 tablespoons HERSHEY’S Cocoa

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

1 1/4 cups miniature hot chocolate marshmallows

1/2 cup HERSHEY’S Semi-Sweet Chocolate Chips



1.Remove wrappers from candy cane candies. Place in freezer at least 1 hour.

2.Beat butter, granulated sugar, brown sugar, eggs, and vanilla in large bowl until well blended. Stir together flour, cocoa, baking soda, baking powder, and salt. Gradually beat into butter mixture, beating until thoroughly blended. Cover and refrigerate while heating oven.

3.Heat oven to 350 degrees. Generously grease 60 small muffin cups (1 3/4 inches in diameter).* Divide dough into 60 equal balls (about 1 1/4 inches each). Flatten each ball slightly; press around one candy piece. Roll in hand to make ball. (Be sure to cover each candy completely). Place in prepared cups.

4.Bake 9 to 11 minutes or until dough is set. Do not over bake. Place about 1 teaspoon marshmallows on top of each cookie; press in lightly. Cool completely in pan(s) on wire rack. Remove cookies from pans.

TIP: Cookies may be baked 1 pan at a time. Cover unbaked cookie balls and refrigerate until ready to bake.

5.Place chocolate chips in small microwave-safe bowl. Microwave at MEDIUM (50%) 30 seconds; stir. If necessary, microwave at MEDIUM an additional 10 seconds at a time, stirring after each heating, until chips are melted and smooth when stirred. Drizzle tops of cookies. Allow chocolate to set.


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