Triple White Chocolate Peppermint Blossoms
Description
What better way to celebrate the season with these beautiful, festive cookies. They have triple white chocolate from the white chocolate candy, white chocolate pudding and candy cane Hershey's white chocolate kisses on top.
Ingredients
1/2 c. unsalted butter, softened
3/4 c. granulated sugar
3 oz. white chocolate, melted and cooled slightly
3.4 oz. box white chocolate instant pudding (or vanilla)
2 large eggs
1 t. vanilla extract
1/4 t. salt
1 t. baking soda
2 1/2 c. flour
36 Candy Cane Hershey’s Kisses, unwrapped from paper foil
sugar for rolling, if desired
Directions
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Preheat oven to 350°F. Line cookie sheets with parchment paper or silicone baking mats.
Cream butter and sugar in bowl of electric mixer fitted with paddle attachment. Add pudding mix; blend until combined. Add white chocolate; mix until smooth. Add eggs and vanilla; beat until combined. Mix in baking soda and flour. Refrigerate dough for at least 30 minutes.
Preheat oven to 350°F. Line cookie sheets with parchment paper or silicone baking mats.
Place about 1/2 c. sugar in a small bowl for rolling, if desired, making the cookies a little crunchy on the outside if using it.
Scoop 1 T. balls of dough; roll in sugar; place on cookie sheet. Bake 7-9 minutes until bottoms just begin to get golden.
Remove from oven; immediately press a Kiss on top. DON'T move pan until Kiss has cooled, or it will collapse!
Makes about 36 cookies.
*If freezing cookies, place in a large ziploc bag between layers of paper towels.