There are no recipes I’ve found for rabbit cakes that don’t use coconut. So, using my imagination and my love of chocolate, I gave an old custom a fresh spin and created a brand-new tradition that both my family and friends have come to cherish.Enjoy!
| Prep Time: | 20 mins |
| Cook Time: | 15 mins |
| Total Time: | 35 mins |
| Servings: | 48 |
| Yield: | 4 dozen |
Ingredients
- 1 cup butter, softened
- ¾ cup white sugar
- ¾ cup packed brown sugar
- 1 teaspoon baking soda
- 2 eggs
- 2 ounces unsweetened chocolate, melted and cooled
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 48 white chocolate kisses with candy cane stripes
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
- Beat butter in a large bowl with an electric mixer for 30 seconds. Add sugar, brown sugar, and baking soda; beat until well mixed. Mix in eggs, melted chocolate, and vanilla extract. Gradually beat in flour and cocoa powder until well combined.
- Drop rounded teaspoonfuls of dough 2 inches apart onto the prepared baking sheets.
- Bake in the preheated oven until edges begin to firm up, about 7 minutes. Remove from the oven and add 1 white chocolate kiss to the center of each cookie, pressing down just slightly. Return to the oven and bake for approximately 1 minute. Cool on the baking sheets for 1 minute before removing to a wire rack to cool completely.
Nutrition Facts
| Calories | 99 kcal |
| Carbohydrate | 13 g |
| Cholesterol | 17 mg |
| Dietary Fiber | 1 g |
| Protein | 1 g |
| Saturated Fat | 4 g |
| Sodium | 60 mg |
| Sugars | 9 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |