Pretzel M&M Kisses

My daughter's Christmas party for gymnastics was yesterday, so I made these simple, festive treats for her to share with her teammates! Unfortunately, instead of attending the party, she and I made a trip to urgent care where she was diagnosed with strep throat. Not the way either of us envisioned the weekend going, but now she and her siblings have all these sweet and salty snacks to enjoy themselves. (Just because *I* have to eat dairy/gluten free doesn't mean that my kids have to suffer, too!)

Pretzel M&M Kisses
Yield: as many/few as you like!

Ingredients

• twist pretzels
• milk chocolate Hershey's Kisses
• milk chocolate M&Ms

Directions

1. Preheat oven to 200°F.
2. Line baking sheet(s) with parchment paper.
3. Place pretzels on lined baking sheet and top each with Hershey's Kiss.
4. Cook for 3 minutes, until chocolate looks shiny.
5. Press M&M into center of each Hershey's Kiss.
6. Cool on pan until chocolate sets back up.
7. Store in airtight container at room temperature (if there are any left!).

Recipe adapted from Shell's Kitchen.

Peanut Butter Blossoms

This classic recipe is a family favorite! These soft, chewy peanut butter cookies surround a delightful chocolate center. They are the perfect opportunity to invite your children into the kitchen to help you unwrap the candies and then be an official taste-tester once the first batch comes out of the oven!

Peanut Butter Blossoms
Yield: 3-4 dozen

Ingredients
36-48 Hershey’s Kisses
1/2 cup (1 stick) butter, softened
3/4 cup creamy peanut butter
1/3 cup granulated sugar
1/3 cup brown sugar
1 egg, room temperature
2 Tbsp milk (I use almond milk)
1 tsp vanilla
1 1/2 cups Bob's Red Mill Gluten Free 1-to-1 Baking Flour
1 tsp baking soda
1/2 tsp salt

1/3 cup granulated sugar, for rolling

Directions
1. Preheat oven to 350°F.
2. Beat butter and peanut butter until well blended.
3. Add both sugars. Beat until fluffy.
4. Add egg, milk, and vanilla. Beat well.
5. Stir in flour, baking soda, and salt.
6. Shape dough into 1-inch balls using hands. Roll in granulated sugar. Place on ungreased cookie sheet.
7. Bake 8 minutes. Remove cookie sheet from oven. Immediately press Hershey’s Kiss into center of each cookie (edges will crack). Allow to set for 2-3 minutes before removing from cookie sheet to wire rack to cool completely.
8. Store in airtight container at room temperature.

Recipe adapted from Hershey's Kitchens.

Chocolate Kiss Cookies

I made these for my son's Christmas party at school today and there was not a single cookie left! I'm going to take that as a good sign that the third graders loved them. :) I will definitely add this recipe to my annual Christmas cookie collection!

Chocolate Kiss Cookies
Yield: 3 dozen

Ingredients
2 cups Bob's Red Mill Gluten Free 1-to-1 Baking Flour
1 cup cocoa powder
1/4 tsp salt
1 cup (2 sticks) unsalted butter, softened
1 1/3 cups granulated sugar
2 eggs, room temperature
4 Tbsp milk
2 tsp vanilla
1 cup nonpareil sprinkles
36 Hershey’s Kisses, unwrapped

Directions
1. Preheat oven to 350°F. Line baking sheets with parchment paper and set aside.
2. In medium bowl, whisk together flour, cocoa, and salt. Set aside.
3. In bowl of stand mixer (or using handheld mixer), beat butter on medium-high speed until smooth, about 1 minute. Add sugar and beat on medium-high speed until creamed, about 2 minutes. Add eggs and beat on high speed until combined, about 1 minute. Scrape down sides and bottom of bowl and beat again as needed to combine. Add dry ingredients, milk, and vanilla. Mix on low speed until combined. Batter will be stiff.
4. Pour sprinkles into small bowl. Using small cookie dough scoop (or about 2 Tbsp dough per cookie), roll balls of dough between hands, then roll each ball in sprinkles to coat. Place on prepared baking sheet, 2 inches apart.
5. Bake cookies for 10-12 minutes.
6. Remove cookies from oven and allow to cool on baking sheet for 5 minutes. Press chocolate kiss into center of each cookie. Cookies will crack so gently squeeze cookie around Hershey's kiss to set. Transfer cookies to wire rack to cool completely.
7. Cookies will keep in airtight container at room temperature for up to 1 week.

Recipe adapted from Two Peas & Their Pod.