Peppermint Red Velvet Cookies with Peppermint Kisses

Ingredients

• 36 Hersheys Peppermint Kisses, Hugs or Milk Chocolate Kisses, frozen
• 1 1/2 cups + 2 Tbsp all-purpose flour
• 2 Tbsp unsweetened cocoa powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup vegetable oil
• 1 cup granulated sugar
• 1 large egg
• 2 tsp red food coloring
• 1 tsp white vinegar
• 1 tsp vanilla extract
• 3/4 tsp peppermint extract

Directions

1. Heat the oven to 375 degrees. In a mixing bowl, whisk the flour, cocoa powder, baking soda and salt until evenly combined, then put the bowl aside.
2. In the bowl of an electric stand mixer with the paddle attachment, beat the vegetable oil and sugar on medium speed until creamy, about 3 minutes. Beat in the egg, then add the food coloring, vinegar, vanilla extract and peppermint extract and mix until everything is fully blended.
3. Turn the mixer to low speed and gradually add the dry mixture, mixing only until the dough comes together. Shape the dough into balls using about 1 scant Tbsp for each, and arrange them on baking sheets lined with Silpat or parchment paper.
4. Bake in the heated oven for about 8 – 9 minutes. Take the cookies out and let them sit for 30 seconds, then gently place 1 chocolate Kiss in the center of each cookie and move the cookies right away to a wire rack to cool.
5. Leave the cookies at room temperature until the Kisses have firmed up, or place them in an airtight container and refrigerate until the chocolate is set, then bring them back to room temperature before eating, or enjoy them warm while the centers are still a little melted. Store the cookies in an airtight container at room temperature.
6. Freeze the Kisses for at least 30 minutes, and leave them in the freezer until the cookies come out of the oven. If you use Hugs or Milk Chocolate Kisses, increase the peppermint extract to a full 1 tsp.