CHOCOLATE PEPPERMINT  KISS COOKIES

INGREDIENTS

INGREDIENTS

FLOUR CRISCO SUGAR EGGS COCOA POWDER BAKING POWDER SALT MILK PEPPERMINT EXTRACT CANDY CANE HERSHEY'S KISSES

Preheat the oven to 350 degrees F.  For ease of removing the cookies, line baking sheets with parchment paper; if you don't have it, that is just fine. Make sure to remove it with a metal spatula.

 In a small-medium bowl, whisk together the flour, cocoa, baking powder and salt. Set aside.

In a mixing bowl, beat together Crisco (or butter), sugar, and egg until light and fluffy, about 2 minutes. Mix in milk and peppermint extract until combined. Scrape down the sides of the bowl, and beat again to ensure everything is well combined. Combine dry and wet ingredients and mix on low speed until well combined. –

To make the cookies, pour sugar or sprinkles into a small bowl. Roll the dough into balls, about 3 teaspoons per cookie. Coat each ball with sprinkles and place them on a baking sheet, 2 inches apart.

Bake the cookies for 9 minutes. Remove from oven and add the Hershey Kiss to the center of the cookie. Then place back in the oven for 1 minute.

Remove the cookies from the oven and sprinkle immediately with crushed candy cane or sprinkles if you so desire. Then allow them to cool on the baking sheet for 5 minutes.

The peppermint extract can be substituted with vanilla, then topped with Hug Hershey’s, and you have another great combination. The options for this Kiss Cookie recipe are endless. But who doesn’t love Peppermint and Chocolate together during the holidays?

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