It’s day two of my Week of Christmas Treats and I’m super excited about today’s recipe. Chocolate and mint are like the Christmas version of peanut butter and jelly. A match made — in the North pole.
A few weeks ago, I asked readers what their must-have holiday cookie is each year. The question had a bit of an ulterior motive, as I was looking for some more ideas for this week of cookies. Melissa, over at I Was Born to Cook, said that her must-have cookie is Hidden Kisses. I was intrigued, and filed the idea away. It must have been what I was thinking of when I impulsively bought a bag of Mint Truffle Kisses at the store the next day. Then last week Nikki, from Pennies on a Platter, shared a similar cookie, but with a chocolate cookie base. I just knew the chocolate version would be a perfect match for my Mint Truffle Kisses.
I was right, the pairing was awesome. Like an Andes Mint cookie. Mine did spread a little more than Nikki’s, but once they were rolled in powdered sugar it didn’t matter. Knowing that Jesse prefer chocolate/peanut butter, I also surprised him by using Reese’s cups in a few of the cookies instead. He seemed to think those were the bomb, but also was a fan of the mint truffle cookies. Personally, for this season I prefer the mint.
1 cup butter, at room temperature
2/3 cup granulated sugar
1 tsp vanilla extract
1 3/4 cups flour
1/4 cup cocoa powder
24 Hershey’s Kisses (any flavor, Mint Truffle were amazing!), unwrapped
1 cup powdered sugar
Preheat oven to 350 degrees. Prepare a baking sheet with parchment paper or silpat.
In a large bowl (or standing mixer) cream together the butter and sugar until light and fluffy. Add the vanilla and beat to incorporate. Add the flour and cocoa powder and gradually mix to combine.
Roll a tablespoon of dough in your hand then press a Hershey’s Kiss into the center of the cookies. Mold the dough around the Kiss and place on the prepared baking sheet.
Bake for 8 minutes. Transfer to a wire rack to cool completely. Once cool, roll in powdered sugar to coat. Best eaten within 1-2 days.