Melrose Recipe: Peppermint Hot Chocolate Cookies

This holiday recipe is courtesy of Melrose resident Kristin Wendell of Kristin's Kitchen (www.kristinkitchen.com)

Peppermint Hot Chocolate Cookies

Makes 18 cookies

INGREDIENTS

1 1/2 cups all purpose flour (187.5 grams)

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

1/2 cup unsalted butter, softened

1/4 cup light brown sugar

1/4 cup granulated sugar

1/2 cup instant hot chocolate mix (powder)

1 large egg

1 teaspoon vanilla extract

1/8 teaspoon peppermint extract (1/4 tsp if a peppermint lover)

18 Candy Cane Hershey's Kisses

White chocolate, for drizzle

DIRECTIONS

Preheat the oven to 350 degrees

In a large bowl, combine the flour, baking powder, baking soda and salt

In a large bowl attached to a stand mixer, add the butter, sugars and hot chocolate mix

Mix on low speed until it starts to combine then beat on medium high speed until creamed and lighter in color (about 4 minutes)

Scrape the sides of the bowl then add the egg, vanilla extract and peppermint extract. Mix on medium low speed for about 30 seconds until it combines

Gradually add the flour mixture with the mixer on low speed. The batter will be thick and sticky so scrape the bowl as necessary

Mix until the flour is incorporated, being sure not to over mix

Scoop the cookie dough into 1.5 tablespoon balls and place onto a cookie sheet

Bake for 9 - 10 minutes. Allow the cookies to sit on the cookie sheet for a couple minutes.

Lightly push the kisses into the center of the cookies.

When the cookies are cool, drizzle the melted white chocolate