#SundaySupper Holiday Cookie Exchange...Featuring Double-the-Mint Chocolate Kiss Cookies
This week, our #SundaySupper theme is Holiday Cookie Exchange, and the timing couldn't be more perfect. We had a Cookie Exchange at work yesterday, so I made fabulous chocolate-mint cookies for that event...and I'm also able to share them with you. If that's not baking fate, I'm not sure what is. There's just something about the holidays that feels perfect for baking cookies! Even someone like me, who only bakes cookies a handful of times a year, gets into the holiday spirit and breaks out the parchment and cookie sheet to whip up a fabulous treat. To me, nothing says Christmas quite like mint...other people go nuts for eggnog or gingerbread. Me? I'm a total peppermint freak between Thanksgiving and New Year's Eve. Don't get me wrong...I enjoy mint all year long, but I go into overdrive during the holidays!
These cookies are for serious mint lovers! The chocolate cookie base is flavored with mint extract, and I added a generous helping of dark chocolate and mint chips. Because there's no such thing as too much mint -- in my mind, anyway -- I topped each cookie with a Hershey Mint Truffle kiss after they came out of the oven. Because these cookies are pretty much brown on brown, I made a last-minute decision to drizzle them with green icing. It was a great call, because the green really popped against the dark chocolate cookies! I picked up a squeeze bottle of Wilton cookie icing on my way to work, but feel free to make your favorite drizzle and tint it with green food color.
Double-the-Mint Chocolate Kiss Cookies
adapted from Hershey's
Step 1: Preheat oven to 350, and line a large baking sheet with parchment paper. Add the following ingredients to a mixing bowl: 1 stick softened butter, ½ cup Butter-flavor Crisco, and 1 cup sugar. Mix at low speed until combined, then whip on high speed until fluffy – about 2-3 minutes. Scrape down the side of the bowl. Then, add 1 large egg, ½ tsp. vanilla, and ½ tsp. mint extract. Mix on low speed until incorporated into the butter-sugar mixture.
Step 2: Add the following ingredients to the mixing bowl: 2 cups flour, 1 tsp. baking powder, ¼ tsp. salt, and 4 tbs. Hershey’s Special Dark cocoa powder. Combine on low speed, until the dry ingredients are incorporated…stopping to scrape down the sides once during the process. Add 1 cup Nestle Winter Morsel Mix (dark chocolate and mint chips), and mix on low until the chips are incorporated.
Step 3: Roll the dough into small balls about 1-inch in diameter and place at least an inch apart on the prepared cookie sheet. Bake for 9 to 11 minutes, until cookies are set. I always turn my cookie sheet around midway through baking time to ensure even baking. Remove from oven and carefully use a spatula to transfer the cookies to a wire cooling rack.
Step 4: Cool the cookies for one 1 minute. Then, press a Hershey Mint Truffle kiss into center of each cookie. Cool the cookies completely, then drizzle your favorite glaze on top; let sit for one hour for the glaze to set. I used green since the truffle filling and mint chips are green. Makes about 3 dozen cookies.
These cookies were very popular at the Cookie Exchange. The cookie base isn't overly sweet, but it has a definite mint taste. The icing provides a touch of sweetness, and the mint truffle kiss on top is a punch of pure chocolate-mint goodness. As you see above, a few of my mint truffles melted over the sides of the cookies. They weren't as pretty as the rest, but they still tasted fabulous. I loved these cookies and can't wait to make them again!
The Sunday Supper Favorite Cookie Exchange Cookies:
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