Peppermint Fudge Christmas Kiss Cookies

These beautiful little cookies are just right for Christmas. Picture a dense, dark fudgy chocolate base topped with a peppermint-striped Hershey kiss. The red and white of the kiss contrasts beautifully with the chocolate. I'd never seen these cookies anywhere before, but I certainly plan to make them for Christmas. They were submitted by a reader to the LA Times 2010 cookie contest.

• Ready In: 27 mins
• Yields: 60 cookies

Ingredients

• 1⁄3 cup butter
• 6  ounces  unsweetened baking chocolate
• 1 (12 ounce) can sweetened condensed milk (do NOT use evaporated milk)
•  sugar cookie mix, 1 pouch (1 lb. 1.5 oz.)
• 1  teaspoon ground cinnamon
• 60  Hershey candy cane kisses, unwrapped

Directions

1. Preheat oven to 350 degrees F.
2. In a large microwaveable bowl, microwave the butter and chocolate on high one minute. Stir. Microwave one minute longer until both are melted and can be stirred smooth. Stir condensed milk into chocolate mixture. Stir in cookie mix and cinnamon until well blended.
3. Using 1 level tablespoon for each cookie, shape into 60 balls. Place balls 2 inches apart on ungreased cookie sheets. Bake in preheated oven 6-7 minutes until edges lose their shiny look. (Do NOT overbake.).
4. Immediately press 1 candy kiss into center of each cookie. Cool on cookie sheets 5 minutes. Remove from sheets to cooling racks. Tap top of candy lightly with finger to moosh it down a bit. Cool completely. Store at room temperature.