Directions

Serving Size: 27

Open Hershey kisses and chopped in a food processor.
Preheat oven to 375 degrees. In a medium bowl, whisk together flour, protein, baking soda, and salt. Set aside.
Use an electric mixer to cream together butter and sugar until light and fluffy, about 2-3 minutes. Add egg, milk, vanilla, and peppermint extract, then beat until well combined. Add the flour and other dry ingredients from the first bowl a little at a time, and mix on low speed until combined. Add in some chopped Hershey kisses pieces but make sure to save some as a topping.
Using a 1 tablespoon scoop, drop dough onto parchment-linked baking sheet. Arrange cookies evenly with plenty of room between them. Bake until they start to spread and become firm, 5 minutes.
While they are baking cut the marshmallows in half.
Remove from oven, place 1 marshmallow half in the center of each cookie, and bake another 2 minutes, or until the marshmallows begin to melt.
Remove from oven and top with remaining Hershey kisses and transfer cookies to a wire rack to cool completely.