2011

Hershey’s mint truffle kisses are dark chocolate candies filled with mint truffle cream.  I wanted to use these in a cookie this year but wanted to make sure it was some sort of chocolate cookie base.  I found a chocolate cookie recipe that looked more like a brownie consistency and used that.

The mint truffle kiss candies are pretty minty so I didn’t add any mint extract into the chocolate cookie dough.  But if you want extra mint flavor, you could easily add a touch if you prefer.  You only get close to a dozen cookies from this batch so if you want more, I’d recommend doing a double batch.

Chocolate Mint Kiss Cookies

adapted from Two Tiny Kitchens

Ingredients:

1 & 1/4 cup flour
1/2 cup unsweetened cocoa powder
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, room temp
1 cup sugar
1 egg
1 & 1/2 teaspoon vanilla

20 – 24 Hershey’s Mint Truffle Kiss candies

Directions:

1.  Preheat oven to 350°.  Unwrap mint kiss candies and place in the freezer.  Mix together the flour, cocoa, soda, powder and salt in a separate bowl and set aside.

2.  In the electric mixer, beat the butter until smooth and creamy.  Add the sugar and blend until fluffy.  Beat in the egg and vanilla.

3.  Gradually add the dry ingredients into the wet and blend until combined.  With a medium cookie scoop, roll dough into balls and place on parchment lined baking sheets.

4.  Bake cookies for 6 – 7 minutes.  Remove from even and press Hershey mint truffle kiss into each cookie top.  Let cool completely.  If kisses start to melt to much, pop the cookies in the freezer for a few minutes.

{ 0 comments }