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Peppermint Twist Kisses

 Peppermint Twist Kisses
As rosy as Santa's cheeks, these merry morsels with the chocolate kiss on top are a delightful yuletide favorite and one of my most-requested recipes.
36 ServingsPrep: 20 min. + chilling Bake: 10 min.


  • 36 candy cane kisses or milk chocolate kisses, unwrapped
  • 1/2 cup butter, softened
  • 1/3 cup sugar
  • 1 egg yolk
  • 1/2 teaspoon peppermint extract
  • 1/2 teaspoon vanilla extract
  • 1-1/4 cups King Arthur Unbleached All-Purpose Flour
  • 1/4 teaspoon salt
  • 4 to 8 drops red food coloring


  • Freeze kisses in a covered container for at least 1 hour. In a large
  • bowl, cream butter and sugar until light and fluffy. Beat in egg
  • yolk and extracts. Combine flour and salt; gradually add to creamed
  • mixture and mix well. Divide dough in half; tint one portion red.
  • Divide each into four portions. Cover and refrigerate for 1 hour.
  • Shape each portion into a 9-in. log. Place one red log next to one
  • white log; twist gently to create one swirled roll. Roll gently
  • until roll becomes one log. Repeat with remaining dough.
  • Cut each log into nine slices; roll each into a ball. Place 1 in.
  • apart on ungreased baking sheets. Flatten slightly with a glass.
  • Bake at 350° for 10-12 minutes until edges are lightly browned.

2 of 2

Peppermint Twist Kisses (continued)

Directions (continued)

  • Press chocolate kisses into the center of warm cookies. Remove to
  • wire racks to cool. Yield: 3 dozen.
Nutritional Facts: 1 serving (1 each) equals 72 calories, 4 g fat (2 g saturated fat), 14 mg cholesterol, 46 mg sodium, 8 g carbohydrate, trace fiber, 1 g protein.