White Chocolate Peppermint Mocha Cookies

by Kirsten Derichsweiler
(Fullerton, Ca.)

2 sticks (1 cup) butter, softened
1.5 cups granulated sugar
1 cup brown sugar (packed)
2 eggs, room temp
1.5 teaspoons vanilla extract
3 cups unsifted flour
1/2 teaspoon baking soda
1 teaspoon salt
2 cups (1 bag) white chocolate chips
1 cup crushed peppermint candy canes
4 tablespoons instant espresso powder
1 bag candy can Hershy's kisses (for garnish on top of cookie)

Bake @ 350 degree's for 10-12 minutes (do not put the hershey kisses on the cookies until they are done baking in the over, use only for a pretty garnish on top afterward).