White Chocolate Peppermint Kiss Cookies
White Chocolate Peppermint Kiss Cookies are perfect for the holidays. White chocolate cookies are rolled in sprinkles then topped with a peppermint kiss.
Servings: 48 cookies
Calories: 101kcal
Ingredients
- 2-¼ cups flour
- 1 pkg sugar-free white chocolate pudding pkg 1-oz
- 1 teaspoon baking soda
- ¾ cup butter room temperature
- ¾ cup brown sugar packed
- ¼ cup sugar
- 2 eggs
- 1 ½ teaspoons vanilla extract
- 1 cup white chocolate chips
- Multi-colored nonpareil sprinkles
- 48 peppermint kisses
Instructions
- Preheat oven to 350°F. Line cookie sheets with parchment paper.
- In a medium bowl, mix flour, pudding mix and baking soda together. Set aside.
- In your KitchenAid or other electric mixer, cream butter and sugars for 4-5 minutes until light and creamy.
- Turn mixer to low speed and add eggs and vanilla extract.
- Add dry ingredients to creamed mixture and mix well.
- Stir in chocolate chips.
- Pour sprinkles onto a flat plate.
- Roll cookie dough into 1" balls using the palms of your hands, roll in sprinkles, then place on prepared cookie sheets. Do not flatten.
- Bake for 9-10 minutes. Remove cookies to wire racks and immediately gently press peppermint kiss in the center of the cookie. Only press in about ¼” so as not to crack cookie. Allow to cool completely before storing in an airtight container.
Notes
STORE/FREEZE
Store the cookies in an airtight container at room temperature for up to 1 week.
Freeze cookies on a baking sheet for 1 to 2 hours until solid. Transfer them to a freezer bag or an airtight container. They will keep for up to 4 months. Thaw at room temperature before serving.
Nutrition
Calories: 101kcal | Carbohydrates: 13g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 16mg | Sodium: 79mg | Potassium: 20mg | Fiber: 0.2g | Sugar: 11g | Vitamin A: 100IU | Vitamin C: 0.02mg | Calcium: 21mg | Iron: 0.2mg
