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Snowy Mocha Walnut Peaks

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  • Prep 15 min
  • Total 22 min
  • Servings 48
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Celebrate with rich and buttery melt-in-your-mouth cookies. You'll find that one just isn't enough!
Created Aug 25, 2009
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Ingredients

  • 1 pkg ( 510 g) Pillsbury* Refrigerated Sugar Cookies
  • 1 cup (250 mL) finely chopped nuts
  • 1/4 cup (50 mL) unsweetened cocoa powder
  • 1 tbsp (15 mL) freeze dried instant coffee granules
  • 1 pkg (227 g) milk chocolate candy kisses, unwrapped
  • 1/4 cup (50 mL) icing sugar

Steps

  •  
    1
    Heat oven to 350°F (180°C).
  •  
    2
    Combine cookie dough, cocoa, nuts and coffee until well blended.
  •  
    3
    Using an equal amount of dough for each cookie, flatten each cookie into a disk and then wrap around a kiss, smoothing the edges closed. Arrange cookies 2- inches apart (5 cm) on ungreased baking sheet.
  •  
    4
    Bake for 8 to 10 minutes or until set. Cool on cooling rack 5 minutes. Gently roll cookies with icing sugar, cool completely, and roll cookies in icing sugar again.

Expert Tips

  • Tip 1
    Kitchen Tip: Make cookies as directed—except shape each ball of dough around 1 milk chocolate candy kiss filled with caramel.

Nutrition Information

No nutrition information available for this recipe
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