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Bake for 10–13 minutes or until golden at edges.

Remove cookie sheet from oven and immediately top each cookie with 1 milk chocolate candy, pressing down firmly so cookie cracks around edges. Transfer cookies to wire racks and cool completely.

MAKES 24 COOKIES.

CHOCOLATE-KISSED PEANUT BUTTER THUMBPRINTS

Every baker needs a few recipes they can rely on as all-around pleasers, whether it’s for a bake sale, potluck, picnic, or after-school treats for the kids. This cute cookie is one such recipe. Traditional milk chocolate “kisses” are always wonderful, but the white chocolate-milk chocolate striped “hugs” candies look especially pretty perched atop the dark chocolate dough.

1 (19.5- to 19.8-ounce) package brownie mix

1 (14-ounce) can sweetened condensed milk

1 cup creamy-style peanut butter

1 large egg

2 teaspoons vanilla extract

72 chocolate “kiss” or “hugs” candies (from a 13-ounce bag), unwrapped

Preheat oven to 350°F. Combine the brownie mix, condensed milk, peanut butter, egg, and vanilla in a large mixing bowl with an electric mixer set on low speed for 1–2 minutes, until all dry ingredients are moistened and dough is well blended (dough will be very thick).

Shape dough into 1-inch balls and position 2 inches apart on ungreased cookie sheets.

Bake for 8–10 minutes, until firm to the touch at the edges and slightly puffed in appearance. Remove sheets from the oven and immediately push a kiss candy, flat side down, into the center of each cookie. Cool for 1 minute on cookie sheets. Transfer cookies to wire racks with metal spatula and cool completely.

MAKES ABOUT 72 COOKIES.

CHOCOLATE MADELEINES

Always a favorite in my book, these deeply ridged, delicate madeleines taste like tender little chocolate cakes and look like little shells. They are sure to garner attention on any cookie platter. A madeleine pan is a metal mold with scallop-shaped indentations (like a muffin tray), sold at cookware stores.

Vegetable shortening and all-purpose flour to coat pans.

1 (19.5- to 19.8-ounce) package brownie mix

½ cup (1 stick) unsalted butter, melted

¼ cup water

4 large eggs, separated

2–3 tablespoons powdered sugar or unsweetened cocoa powder

Preheat oven to 350°F. Grease molds of large madeleine pan (3 x 1¼-inch shell molds) with vegetable shortening. Sprinkle with flour to coat pan, shaking off excess.

Combine brownie mix, melted butter, water, and egg yolks in a large mixing bowl until well blended; set aside.

Beat egg whites in a medium mixing bowl with electric mixer set on high until soft peaks form. Stir ¼ of the beaten egg whites into the brownie batter to lighten it; fold remaining whites into batter.

Spoon 1 heaping tablespoon batter into center of each indentation in pan (do not overfill; batter will spread as it bakes).

Bake for 8–10 minutes until puffed and set at center. Cool in pan for 5 minutes; gently remove madeleines to wire rack. Repeat process, greasing and flouring pan before each batch. Sift powdered sugar or cocoa powder over cooled cookies.

MAKES ABOUT 28 MADELEINES.

CHOCOLATE PEPPERMINT COOKIE HEARTS

It may seem calculated, but the fact is that planning for love in a modern world is essential. Your calculations are destined to add up if you make someone who matters a plate of these whimsical heart cookies.

1 (16.5-ounce) roll refrigerated sugar cookie dough

2 tablespoons unsweetened cocoa

1 recipe Dark Chocolate Frosting (see page 367)

1/8 teaspoon peppermint extract

½ cup coarsely crushed peppermint candies or candy canes

Break up the cookie dough into large bowl; let stand for 10–15 minutes to soften. Add the cocoa; mix with wooden spoon or fingers until well blended. Chill for 1 hour in refrigerator or 20–25 minutes in freezer.

Preheat oven to 350°F. Spray cookie sheets with nonstick cooking spray.

On lightly floured surface, roll out half of the dough at a time to ¼-inch thickness. With 2 ½-inch heart-shaped cookie cutter, cut out cookies.

Place ½ inch apart on prepared cookie sheets. Repeat