Mistletoe Kiss Cookies

November/December 2018 Dig In the Big Y Magazine
Recipe By:
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Mistletoe Kiss Cookies
Serving: Serves 30
Prep Time: 25 Minutes
Cook Time: Chill 30 Minutes, Bake 10-12 Minutes
Mistletoe Kiss Cookies
Recipe By: Logo Site

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1¼ cups Big Y all-purpose flour

½ tsp. baking soda

¼ tsp. Big Y salt

½ cup Big Y unsalted butter, softened

½ cup Big Y light brown sugar, packed

¼ cup Big Y sugar

1 Big Y large white egg

¾ cup Big Y creamy peanut butter

1½ tsp. Big Y pure vanilla extract

½ cup red decorative sugar

30 milk and white chocolate swirled candy pieces, unwrapped


In a medium bowl, whisk together flour, baking soda and salt; set aside. In a large bowl, using an electric mixer on medium-high speed, beat butter for 1 minute or until creamy. Add both sugars and cream together on medium speed for 2 minutes or until smooth. Add egg and beat for 1 minute, scraping down sides and bottom of bowl as needed. Add peanut butter and vanilla and beat until combined. Add flour mixture and beat on low speed for 2 minutes or until combined. Cover bowl with plastic wrap and let chill in refrigerator for at least 30 minutes. Preheat oven to 375°F. Line two large baking sheets with parchment paper. Remove dough from refrigerator and roll into 1-inch balls. Place decorative sugar on a plate; roll dough balls in sugar to coat evenly; arrange on baking sheets about 2 inches apart. Bake for 10-12 minutes or until the tops begin to slightly crack. Remove cookies from the oven and allow to cool for 2 minutes. While cookies are still warm, press a chocolate candy piece into the center of each cookie; transfer to cooling racks and let cool completely.

Nutrition facts:

Nutrition Information Per Serving Calories: 138 (Calories from Fat: 72); Total Fat: 8g (Saturated Fat: 4g); Protein: 3g; Total Carbohydrates: 15g (Dietary Fiber: 1g; Sugars: 11g); Cholesterol: 16mg; Sodium: 76mg