These are pretty simple, although take a little time because the dough needs to chill for an hour. But honestly, these days, things I can make in multiple small steps seem more likely to happen amidst all the baby wrangling.
Chocolate and Candy Cane Creme Brownie Cookies
Makes 4 dozen cookies
12 ounces (1 1/2 sticks) butter
2 1/3 cups brown sugar
2 Tablespoons water
1/2 Tablespoon vanilla extract
12 ounces (2 cups) semi-sweet chocolate chips
2 1/2 cups flour
1 teaspoon baking soda
Hershey's Candy Cane Kisses, unwrapped*
*One bag of Hershey's Candy Cane Kisses should suffice, unless you're having your children help you unrwap them. In that case, get at least two bags. Because half of them will mysteriously disappear.
In a medium saucepan over medium heat, melt the butter, brown sugar, water and vanilla. Add the chocolate chips and stir until melted. Transfer to a large mixing bowl and set aside to cool for ten minutes.
In the meantime, sift together flour and baking soda in a separate bowl.
Add eggs to cooled chocolate mixture. Pour the flour mixture into the chocolate and stir to combine. Be sure to scrape the bottoms and sides of the bowl to get all the flour mixed in. Cover dough and place in fridge to cool for an hour.
Roll cooled dough into 1-inch balls and place on a prepared cookie sheet, 2 inches apart. Bake at 350 degrees for 8 minutes. Remove from oven and place one Candy Cane Kiss on each cookie, then return to oven for an additional 2 minutes. When you take the cookies out again, use a butter knife to spread the Candy Cane Kiss into a small circle in the center of the cookie. Cool on the pan for ten minutes and then place on a wire rack to finish cooling.