Fudgy White Chocolate Peppermint Cookies

• 3/4 cups White Whole Wheat Flour
• 1/2 cups All-purpose Flour
• 1/2 cups Unsweetened Cocoa Powder
• 1 teaspoon Baking Soda
• 1/8 teaspoons Salt
• 1/2 cups Salted Butter
• 3/4 cups Brown Sugar, Packed
• 1 whole Egg
• 1 whole Egg Yolk
• 1 teaspoon Vanilla Extract
• 24 pieces Hershey's White Chocolate Peppermint Kisses, Unwrapped
• 1/4 cups Granulated Sugar (for Rolling, Some Will Be Left Over)

1. Note this requires inactive chill time of at least 2 hours.
2. 1. In a small bowl, mix together the flours, cocoa powder, baking soda and salt. Set aside.
3. 2. In a medium mixing bowl using an electric mixer, cream together the butter and brown sugar.
4. 3. Add the eggs and vanilla and beat well.
5. 4. Slowly add in the flour mixture and beat until thoroughly mixed
6. 5. Chill for a minimum of 2 hours. I chilled mine overnight.
7. 6. Preheat oven to 350 F. Put the granulated sugar in a shallow bowl.
8. 7. Wrap approximately 1 tablespoon of dough around a peppermint Kiss, roll in granulated sugar and set on a parchment paper lined cookie sheet. Space the cookies about 2 inches apart on the baking tray.
9. 8. Bake for approximately 8 minutes. Every oven is different so once you reach 7 minutes, take a peek. The cookies should be puffed up and slightly cracked on top but still soft. You do not want to over bake these or they will seem a bit dry and less fudgy.
10. 9. Pull pans out of the oven and allow cookies to cool on the baking sheets for 10 minutes before transferring to a cooling rack.
11. 10. Enjoy!
12. Note: 1 cookie = 116 calories. I got 24 cookies out of this batch.

flour, allpurpose, cocoa, baking soda, salt, butter, brown sugar, egg, egg, vanilla, kisses, ubc

Taken from tastykitchen.com/recipes/desserts/fudgy-white-chocolate-peppermint-cookies/ (may not work)