Peppermint truffle cookies


  • 8 ounces bittersweet baking chocolate
  • 1/2 cup (1 stick) butter
  • 1 cup sugar, divided
  • 1 egg
  • 1/2 teaspoon McCormick Pure Peppermint Extract
  • 2 cups flour
  • 36 milk chocolate kiss-shaped candies, unwrapped


Heat oven to 350° F.

In large, microwavable bowl, heat chocolate and butter on high 1-2 minutes, or until butter is melted. Let stand 10 minutes to cool slightly. Add 1/2 cup 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 chocolate candy into center of each ball, forming dough around candy to enclose it. Roll in remaining sugar to coat. Place 1 inch apart on greased baking sheets.

Bake 9-11 minutes, or until cookies are set. Cool on baking sheets 5 minutes. Remove to wire racks; cool completely.