Triple White Chocolate Peppermint Blossoms
Yield: 3-4 dozen cookies
1/2 cup butter, softened3/4 cup sugar
3 ounces white chocolate, melted and cooled slightly
1 box white chocolate instant pudding (3.5 ounces)
1 teaspoon vanilla extract
1 teaspoon baking soda
2 1/2 cups flour
1 package Candy Cane Hershey’s Kisses, unwrapped
Additional sugar for rolling, if desired
- Cream butter and sugar in the bowl of an electric mixer fitted with the paddle attachment. Add pudding mix and blend until combined. Add white chocolate and mix until mixture is smooth. Add eggs and vanilla and beat until combined. Mix in baking soda and flour. Chill dough for at least 30 minutes.
- When ready to bake, preheat oven to 350 degrees. Line cookie sheets with parchment paper. Place about 1/2 cup sugar in a small bowl for rolling, if desired. (Cookies will be a little crunchy on the outside with the sugar, if you use it.)
- Scoop one tablespoon balls of dough and roll in sugar, or just place on cookie sheet. Bake 7-9 minutes until bottoms just begin to get golden. Remove from oven and immediately press an unwrapped Peppermint Hershey’s Kiss on top. Do not move pan until Kiss is cooled, or it will collapse.
- Cookies can be frozen for later consumption, if desired. Place in a ziploc bag between layers of paper towel for best results when freezing.