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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./batch


  • 36 candy cane kisses or milk chocolate kisses, unwrapped
  • 1/2 cup butter, softened
  • 1/3 cup sugar
  • 1/4 teaspoon salt
  • 1 egg yolk
  • 1/2 teaspoon peppermint extract
  • 1/2 teaspoon vanilla extract
  • 1-1/4 cups all-purpose flour
  • 4 to 8 drops red food coloring


  • Freeze kisses in a covered container for at least 1 hour. In a large
  • bowl, cream butter, sugar and salt until light and fluffy. Beat in
  • egg yolk and extracts. Gradually beat flour into creamed mixture.
  • Divide dough in half; tint one portion red. Divide each half into
  • four portions and shape into 9-in. long rolls. Wrap in plastic wrap;
  • refrigerate 1 hour or until firm.
  • Preheat oven to 350°. Unwrap dough; place one red log next to one
  • white log; twist gently to create one swirled roll. Roll gently
  • until it becomes one log. Repeat with remaining dough. Cut each log
  • crosswise into nine slices; shape each slice into a ball. Place 1
  • in. apart on ungreased baking sheets. Flatten slightly with a glass.
  • Bake 10-12 minutes or until edges are lightly browned. Immediately

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Peppermint Twist Kisses (continued)

Directions (continued)

  • press a kiss into center of each cookie. Remove from pans to wire
  • racks to cool. Yield: 3 dozen.
Freeze option: Freeze cookies, layered between waxed paper, in freezer containers. To use, thaw before serving.
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.