Ingredients
Scale
- 2 1/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup granulated sugar
- 1 cup light brown sugar, packed
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon peppermint extract
- 24 HERSHEY’S Kisses Milk Chocolate with Mint Truffle, unwrapped
- Green food coloring (optional)
- 1 cup powdered sugar (for rolling)
Instructions
- Begin your cookie-making adventure by preheating your oven to 350°F (175°C) and lining several baking sheets with parchment paper or silicone mats. This step is crucial for even baking and easy release.
- Next, in a medium bowl, whisk together your all-purpose flour, unsweetened cocoa powder, baking soda, and salt. Make sure these dry ingredients are thoroughly combined so the leavening agent is evenly distributed.
- In a separate, larger bowl, cream together the softened unsalted butter, granulated sugar, and light brown sugar until the mixture is light and fluffy, usually taking about 2-3 minutes with an electric mixer. This creaming process incorporates air, which contributes to the cookies’ final texture.
- Beat in the large eggs one at a time, ensuring each is fully incorporated before adding the next, then stir in the pure vanilla extract and the peppermint extract. If you’re using green food coloring to enhance the festive look, now is the time to add it to the wet ingredients – start with a few drops and add more until you reach your desired vibrant green hue.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can lead to tough cookies; stop as soon as no streaks of flour remain. The dough should be soft, pliable, and slightly sticky, holding its shape well.
- Prepare your HERSHEY’S Kisses by unwrapping them all now; trust me, you won’t want to be fumbling with wrappers when the cookies are hot! In a shallow bowl, place your powdered sugar. You can optionally add a few drops of green food coloring to this powdered sugar as well for an extra festive touch, ensuring it’s well mixed.
- Scoop rounded tablespoons of cookie dough and roll them into uniform balls. Then, roll each dough ball generously in the powdered sugar, ensuring it’s completely coated. This coating will give the cookies their signature crackled appearance and a delightful sweetness.
- Place the coated dough balls about 2 inches apart on your prepared baking sheets. Bake for 8-10 minutes. The cookies will look slightly puffed and set around the edges but still very soft in the center when you gently touch them. This slightly underbaked center is key to their chewy texture.
- As soon as the cookies come out of the oven, immediately press one unwrapped HERSHEY’S Kiss Milk Chocolate with Mint Truffle into the center of each warm cookie. Apply gentle but firm pressure so the chocolate settles nicely but doesn’t completely disappear. Let the cookies cool on the baking sheets for 5-10 minutes before transferring them to a wire rack to cool completely. This resting period allows the Kisses to soften and the cookies to firm up without breaking. Avoid the common mistake of pressing the Kisses in too soon or baking them for too long, which can lead to hard cookies or Kisses that melt entirely. Enjoy these perfect minty, chocolatey delights!
Notes
Imagine a tender, deeply chocolatey cookie base, infused with a whisper of refreshing mint, that practically melts in your mouth with every bite. Each cookie cradles a delightful HERSHEY’S Kisses Milk Chocolate with Mint Truffle, creating a symphony of rich cocoa and cool, creamy mint in perfect harmony. They’re visually stunning, taste like a dream, and offer that irresistible chewy-then-melty texture that makes them truly unforgettable.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Cuisine: American