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
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:
- 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.
- In the electric mixer, beat the butter until smooth and creamy. Add the sugar and blend until fluffy. Beat in the egg and vanilla.
- 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.
- Bake cookies for 6 - 7 minutes. Remove from oven and press Hershey mint truffle kiss into each cookie top.
- Let cool completely. If kisses start to melt too much, pop the cookies in the freezer for a few minutes.
adapted from Two Tiny Kitchens
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