36Hershey's White Chocolate Peppermint Kissesunwrapped
1/4cupof white sugar
Preheat your oven to 350 °F.
In a medium bowl, whisk flour, cocoa, baking soda and salt together completely. Set aside.
In a large mixer bowl with your paddle attachment, beat the sugars & butter until light & fluffy.
Add in the eggs. Beat well, then add in the vanilla.
Add the flour mixture slowly and blend well.
Roll the cookie dough into a 1 inch ball.
Roll the cookie ball in the white sugar. Place on parchment paper lined cookie sheet at least 1.5 inches apart..
Bake in the oven for 8-10 minutes until slightly under done.
Remove from the oven and immediately press the peppermint kisses into the top of the cookie. Let the cookies cool completely on the sheet, then store in a closed container for up to 3 days on the counter or in the freezer for up to 3 months.
You can sub in whatever kiss flavour you like with these!