chocolate mint cookies

Being my first attempt at candy Kiss topped cookies, I received a lesson in patience.  I waited about 2 ½ minutes, left the cookies on the baking sheet and pushed the flat end of the kisses vigorously into the cookie.  They looked great….for about 3 more minutes until they slowly melted into little festive striped pools like snowmen on a sunny day!  Don’t jump the gun; waiting a bit longer, removing the cookies from the baking sheets and gently placing the Kiss on the cookie worked perfectly!

Chocolate Truffle Peppermint Kiss Cookies

Gluten Free flour mix ((OR all purpose flour

Baking Powder

Salt

unsalted Butter

Eggs (, room temperature)

Sugar

Vanilla Extract

Candy Cane Kisses (, unwrapped (I used Hershey’s brand))

Preheat oven to 350 degrees.  Prepare two baking sheets with a silpat or parchment paper.

In a small bowl, combine the flour, baking powder and salt.  Stir to fully mix and set aside.

Using a double boiler, a metal mixing bowl over a saucepan of boiling water OR the ‘melt’ function of a microwave, combine 1 ½ cups of the chocolate chips and the butter and place in the appropriate bowl for your melting method.  Heat until fully melted, stirring as needed, until smooth texture.

In a medium mixing bowl combine the eggs and lightly beat with a whisk or mixer.  Add sugar and vanilla extract, mixing until fully combined.

Add melted chocolate mixture to butter-sugar-vanilla and stir to fully combine.

Gradually stir in dry ingredients to fully combine and add the remaining 1/3 cup of chocolate chips, stirring to incorporate.

Place tablespoon amounts of the cookie dough on the prepared baking dishes with 2 inch spacing in between them.  Bake for 10 minutes and check for doneness (the cookies will have some cracks in them, be glossy but not dry; do not overcook); if still too soft allow to bake a few more minutes.  Note:  I found different baking pan types make a difference of a few minutes in the baking duration.

Allow cookies to cool about 5 minutes on the baking sheet, remove and place on cooling rack.  Gently place a candy Kiss in the center of each cookie, ensuring full contact of the bottom of the kiss and the top of the cookie; do not push the Kiss into the cookie.  The heat of the cookie will gently melt the bottom of the Kiss to the cookie and when fully cooled they will be adhered.

Store any uneaten cookies in a sealed food storage container (refrigerated if over a few days).

Dark Chocolate and mint collide to create the best ever Mint Crinkle Cookies. With pieces of chocolate mint bars baked right in, these cookies are sweet, satisfying and downright decadent!

Dark Chocolate Mint Crinkle Cookies

unsalted butter, melted

sugar

eggs

chocolate cocoa powder

all purpose flour

Andes mints (about 30 minutes)

In a large mixing bowl, beat butter and...

In a large mixing bowl, beat butter and granulated sugar together. Beat in eggs, one at a time. Add flour and cocoa powder. Fold in chopped chocolate bars.

Refrigerate one hour.

Shape into ball (large tablespoons), and roll in...

Shape into ball (large tablespoons), and roll in powdered sugar, covering completely.

Drop on parchment paper lined cookie sheet and...

Drop on parchment paper lined cookie sheet and bake in a 350 degree oven for 10-12 minutes. Allow to cool on pan 10 minutes before removing to wire rack.

Top 2 chocolate mint cookies recipes from across the web

The most viewed chocolate mint cookies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Chocolate Truffle Peppermint Kiss C...

Dark Chocolate Mint Crinkle Cookies

Top 2 chocolate mint cookies recipes from across the web

The most viewed chocolate mint cookies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chocolate Truffle Peppermint Kiss C...

Dark Chocolate Mint Crinkle Cookies

The most viewed chocolate mint cookies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine