Chocolate Peppermint Blossoms Recipe

Ingredients

1

                        roll (16.5 oz) refrigerated Pillsbury™ Sugar Cookie Dough

4

oz sweet baking chocolate, melted, cooled 10 minutes

2

tablespoons all-purpose flour

1/4

cup sugar

36

Hershey’sKisses™ candy cane flavored candies, unwrapped (from 10-oz bag)

Preparation

Heat oven to 350°F. Let dough stand at room temperature 10 minutes to soften.

In large bowl, break up cookie dough. Add cooled chocolate and flour; stir with spoon or hands until well blended. (DO NOT EAT RAW COOKIE DOUGH AFTER COMBINING WITH FLOUR.)

Shape dough into 36 (1 1/4-inch) balls. Roll balls in sugar. Place balls 1 inch apart on ungreased cookie sheet.

Bake 7 to 9 minutes or until edges are set. Immediately top each cookie with 1 candy, pressing down firmly so cookie cracks around edges. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 30 minutes.