2 Fun Christmas Treats for Kids- Brownie Buttons & Candy Cane Kiss Blossoms

I wasn't planning on posting about these 2 recipes that I made for my son's Christmas party at school. I don't post everything single thing that I make and I was just going to make these and let it be.
But, my 4-year old had so much fun helping me make these 2 treats that I changed my mind.

First, we made Candy Cane Kiss Blossoms using Hershey's Candy Cane Kisses.
They are based on the same idea as Peanut Butter Blossoms, which are peanut butter cookies with a milk chocolate Hershey's Kiss in the middle.
The dough is super easy to mix together and really easy to roll into little balls. My daughter loved making the little balls of dough and then rolling them in green and red colored sugar. We also rolled some in nonpareils.
They bake up in just a few minutes and then you are suppose to let them cool for a few minutes before you put the Candy Cane Kiss in the center. My daughter couldn't wait, since she had helped me unwrap all the Kisses, so we put them in when the cookies were still warm. The melted and so we just got a toothpick and smoothed out the tip and once they had cooled, we put the cookies in the fridge, so the centers could set. Very easy, festive and fun.
Then, we made Brownie Buttons. I have made these before and the usual topping is supposed to be white chocolate. I had a half a bag of Andes Peppermint Crunch Baking Chips in the pantry, so I melted those and we dipped the brownie tops in that. Then we added lots of sprinkles. This topping gave a nice little peppermint-y flavor to the bite-size brownies.

The kids in my son's class enjoyed these fun treats. I popped a few of each one in the freezer to save for later this week, so we can put them out for Santa!

Recipe for Candy Cane Kiss Blossoms
* I used skim milk in the dough and it worked out perfectly

Recipe for Brownie Buttons
* I used Andes Peppermint Crunch Baking Chips as the topping- I melted them in the microwave and then dipped the brownies
* I omitted the citrus zest called for in this recipe