(12 ounce) bag Andes peppermint crunch baking chips
(48 count) bag Hershey candy cane kisses
Serving Size: 1 (1377) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 671 g45 %
Total Fat 74.6 g114 %
Saturated Fat 32.5 g162 %
Cholesterol 216.6 mg
Sodium 898 mg
Dietary Fiber 6.6 g26 %
Sugars 89.5 g358 %
Protein 20 g
Preheat oven to 350 degrees F. Remove wrappers from candies.
Beat eggs in a medium bowl with the butter, sugar, vanilla, and water until well blended.
In a large mixing bowl, whisk together the flour, salt, and baking soda; stir in the pecans and the Andes candy cane mint baking chips.
Add the egg mixture gradually to the flour mixture, stirring to combine.
Shape dough into 1 1/2-inch balls (I used a small cookie scoop), and place on ungreased cookies sheets.
Bake at 350 degrees F for 12-15 minutes, until edges are lightly browned and cookies are set. Remove from oven; cool 3-4 minutes. Press a candy piece into center of each cookie. Remove from cookie sheet to wire rack. Cool completely. About 4 dozen cookies.