Chocolate Peppermint Blossoms

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  • 50 min prep time
  • 50 min total time
  • 5 ingredients
  • 36 servings

Ingredients

1
roll (16.5 oz) Pillsbury™ refrigerated sugar cookies
3
candy canes (6 inch), unwrapped
1/4
cup all-purpose flour
2
tablespoons sugar
36
Hershey's® Kisses® Brand milk chocolates or candy cane mint candies, unwrapped

Directions

  1. 1 Heat oven to 375°F. In large bowl, break up cookie dough. Place candy canes in food-storage plastic bag. Seal bag; crush with rolling pin or meat mallet. Stir or knead crushed candy and flour into cookie dough until well blended.
  2. 2 Shape dough into 36 (1-inch) balls; roll in sugar. On ungreased cookie sheets, place balls 2 inches apart.
  3. 3 Bake 10 to 12 minutes or until light golden brown. Remove from oven; immediately top each cookie with 1 milk chocolate candy, pressing down firmly so cookie cracks around edge. Remove from cookie sheets to cooling rack.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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