A chocolate surprise awaits you when you bite into these rich truffle-like cookies.
8 ounces bittersweet baking chocolate
1/2 cup (1 stick) butter
1 cup sugar,
1/2 teaspoon McCormick® Pure Peppermint Extract
2 cups flour
36 milk chocolate kiss-shaped candies, unwrapped
Heat oven to 350 degrees F.
Microwave chocolate and butter in large microwavable bowl on HIGH for 1 to 2
minutes or until butter is melted.
Let stand 10 minutes to cool slightly.
Add 1/2 cup of the sugar, egg and peppermint extract. Beat with electric mixer
on medium speed until well blended.
Gradually beat in flour on low speed until well mixed.
Shape dough into 1-inch balls.
Press a chocolate candy into the center of each ball, forming dough around the
candy to completely enclose it.
Roll in remaining 1/2 cup sugar to coat.
Place 1 inch apart on greased baking sheets.
Bake for 9 to 11 minutes or until cookies are set.
Cool on baking sheets 5 minutes.
Remove to wire racks; cool completely.
Yield: 3 dozen or 36 (1 cookie) servings
White Chocolate Drizzled Peppermint Truffle Cookies:
Prepare, bake and cool cookies as directed. Melt 4 ounces white baking chocolate,
coarsely chopped, and 4 teaspoons milk as directed on package. Stir in 1/8 teaspoon
McCormick® Pure Peppermint Extract. Spoon into small resealable plastic bag. Cut
a small piece from one of the bottom corners of bag. Close bag tightly, then drizzle
the chocolate in a zigzag pattern over each cookie. If desired, sprinkle each cookie
with finely crushed peppermint candies.
Sparkling Peppermint Truffle Cookies: Prepare
and shape cookies as directed. Roll in holiday-colored sparkling sugars. Bake as
Test Kitchen Tip: Try also with other flavors
of chocolate kiss-shaped candies, such as dark chocolate and peppermint.
Nutritional information (amount per servings) Total Calories: 139 Sodium:
28mg Fat: 7g Carbohydrates: 17g Cholesterol: 13mg Protein: 2g Fiber: 1g