All You Need
- 8 oz (250 g) bittersweet baking chocolate
- 1/2 cup (125 mL) butter
- 1 cup (250 mL) sugar, divided
- 1 egg
- 1/2 tsp (2 mL) Club House Pure Peppermint & Mint Extract
- 2 cups (500 mL) flour
- 36 milk chocolate kiss-shaped candies, unwrapped
Preheat oven to 350°F (180°C). Microwave chocolate and butter in large microwavable bowl on HIGH 1 to 2 minutes or until butter is melted. Let stand 10 minutes to cool slightly. Add ½ cup (125 mL) of the sugar, egg and 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-in (2.5 cm) balls. Press a chocolate candy into the center of each ball, forming dough around the candy to completely enclose it. Roll in remaining ½ cup (125 mL) sugar to coat. Place 1-in (2.5 cm) apart on greased baking sheets.
Bake 9 to 11 minutes or until cookies are set. Cool on baking sheets 5 minutes. Remove to wire racks; cool completely.
Chef’s Tips Try also with other flavours of chocolate kiss-shaped candies, such as dark chocolate and peppermint. White Chocolate Drizzled Peppermint Truffle Cookies: Prepare, bake and cool cookies as directed. Melt 4 oz (125 g) white baking chocolate, coarsely chopped, and 4 tsp (20 mL) milk as directed on package. Stir in 1/8 tsp (0.5 mL) Club House Pure Mint & Peppermint Extract. Spoon into small resealable plastic bag. Cut a small piece from one of the bottom corners of bag. Close bag tightly, then drizzle the chocolate in a zigzag pattern over each cookie. If desired, sprinkle each cookie with finely crushed peppermint candies. Sparkling Peppermint Truffle Cookies: Prepare and shape cookies as directed. Roll in holiday-coloured sparkling sugars. Bake as directed.