I received this product complimentary from Influenster for testing purposes. Thank you Influenster and Hershey's Kisses!
These are my new go-to Christmas cookies; easy to make, taste heavenly, and look festive!
I love the original Peanut Butter Blossoms and I am all about Peppermint Bark. Combining the two? A no- brainer. Have a cookie swap? Try these and be prepared for compliments :)
1 1/2 cups flour
1/2 cup unsweetened Dutch- process cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1 1/2 cups sugar
1/2 cup vegetable shortening or 1/2 cup unsalted butter, melted and cooled
1 large egg
1 1/2 teaspoons vanilla extract
1 cup peppermint crunch
unwrapped Hershey's Peppermint Kisses
Preheat oven to 350 F. Whisk together flour, cocoa powder, baking powder, salt and set aside.
Cream butter and sugar in electric mixer with a paddle attachment. Mix on medium-high speed until pale and fluffy. Mix in shortening (or additional butter). Add eggs and vanilla; mix until creamy. Gradually add flour mixture. Add peppermint crunch until just combined.
Use a small ice cream scoop for uniform cookies and drop onto a baking sheet lined with parchment paper. Bake until edges are firm and a toothpick comes out clean from center, about 12 minutes. Insert unwrapped Hershey's Peppermint Kisses into center of each cookie. Let cool on a wire rack. Can be stored in an airtight container for up to 2 days. (Let's be honest, they never last that long.)
Modified from this Martha Stewart recipe