Peppermint Fudge Christmas Kiss Cookies Recipes

PEPPERMINT HOLIDAY COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat the butter and white sugar with an electric mixer in a large bowl until smooth. Beat egg into butter mixture until completely incorporated. Mix flour and salt into the butter mixture until just incorporated. Fold crushed candy canes into the batter, mixing just enough to evenly combine. Roll dough into balls 1 tablespoon at a time; arrange on baking sheets.
• Bake in the preheated oven until firm, 8 to 10 minutes. Allow cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.
• Whisk confectioners' sugar and warm water together in a small bowl until you have a smooth icing. Dip top of each cookie in the icing, Top with additional crushed candy cane, if desired. Set aside to let the icing dry, at least 5 minutes.

PEPPERMINT-KISSED FUDGE MALLOW COOKIES

Steps:

• In a large bowl, beat the yogurt, butter and extract until well blended. Combine the flour, sugar, cocoa, salt and baking soda; gradually add to yogurt mixture and mix well., Drop by tablespoonfuls onto baking sheets coated with cooking spray. Bake at 350° for 8 minutes. Place a marshmallow half on each cookie; bake until marshmallow is puffed, 1-2 minutes. Cool for 2 minutes before removing from pans to wire racks to cool completely., For glaze, in a microwave, melt chocolate chips; stir until smooth. In a small bowl, combine confectioners' sugar and cocoa. Stir in milk and extract until smooth. Gradually stir in melted chocolate. Drizzle over marshmallows; sprinkle with candies.

CHOCOLATE PEPPERMINT KISSES

Steps:

• Freeze kisses in a covered container for at least 1 hour., Preheat oven to 350°. In a large bowl, beat butter, sugar, eggs and vanilla until blended. In another bowl, whisk flour, cocoa, baking soda and salt. Gradually beat into butter mixture. Stir in chocolate and peppermint chips. Refrigerate 30 minutes., Shape dough into 1-1/2-in. balls. Place 1 in. apart on greased baking sheets. Bake 8-10 minutes or until bottoms are set. Immediately press a chocolate kiss into center of each cookie (cookie will crack around edges). Cool completely on pans on wire racks.

EASY PEPPERMINT FUDGE

Steps:

• Line a 9-inch square baking dish with aluminum foil.
• Combine chocolate chips and sweetened condensed milk in a saucepan over medium heat; cook, stirring frequently, until chocolate is melted, about 5 minutes. Remove from heat and immediately stir milk and butter into the chocolate mixture. Stir peppermint extract and vanilla extract into the mixture.
• Spread chocolate mixture into the prepared baking dish. Refrigerate until set, about 2 hours.
• Remove from dish by grabbing the foil and pulling straight up. Cut fudge into small squares. Store in covered container in refrigerator.

PEPPERMINT FUDGE CHRISTMAS KISS COOKIES

Steps:

• Preheat oven to 350 degrees F.
• In a large microwaveable bowl, microwave the butter and chocolate on high one minute. Stir. Microwave one minute longer until both are melted and can be stirred smooth. Stir condensed milk into chocolate mixture. Stir in cookie mix and cinnamon until well blended.
• Using 1 level tablespoon for each cookie, shape into 60 balls. Place balls 2 inches apart on ungreased cookie sheets. Bake in preheated oven 6-7 minutes until edges lose their shiny look. (Do NOT overbake.).
• Immediately press 1 candy kiss into center of each cookie. Cool on cookie sheets 5 minutes. Remove from sheets to cooling racks. Tap top of candy lightly with finger to moosh it down a bit. Cool completely. Store at room temperature.

PEPPERMINT KISS FUDGE RECIPE

Steps:

• Line a 9x9-inch pan with foil and spray with nonstick cooking spray.
• Place milk chocolate chips and half the can of sweetened condensed milk in a medium saucepan over low heat. Stir until chips and milk are melted together.
• Once everything is melted together, place the melted chocolate chips in the bottom of the foil covered pan. Place in the fridge.
• Place white chocolate chips and the other half of the can of sweetened condensed milk in the medium saucepan over low heat. Stir until chips and milk are melted.
• Once melted, pour on top of the milk chocolate layer and stick it back in the fridge.
• Place Hershey's Kisses in the medium saucepan over low heat and stir until melted.
• Pour over the white chocolate layer.
• Sprinkle the crushed candy canes over the top before white chocolate cools.
• Let cool, cut into squares and serve.

QUICK AND EASY PEPPERMINT FUDGE

Steps:

• Line an 8-by-8-inch square baking pan with aluminum foil. Spray the foil with cooking spray.
• In a medium saucepan over low heat, combine the chocolate chips and sweetened condensed milk and stir until melted and smooth. Pour into the prepared baking pan and spread to even out the surface. Sprinkle on the crushed candies. Refrigerate for 2 hours.
• Lift the foil out of the pan and peel off the fudge. Cut into small squares.