Chocolate Mint Kiss

Name: Chocolate Mint Kiss
Yield: made 36 cookies
Cuisine: American
Ingredients: 1/2 c butter, softened; 1/2 c butter flavor shortening, such as crisco; 1 1/2 c sugar; 2 eggs; 2 3/4 c all purpose flour; 1/2 c cocoa; 1 tsp cream of tartar; 1 tsp baking soda; 1/2 tsp salt; 1 pkg herseys candy cane kisses, chopped; 1/2 c sugar, for rolling

By Wendy Rusch
@AmmaWendy

I don't know why I do the things I do...or think the way I do...all I know is when I start creating, get out of the kitchen! lol
This cookie is soooo good! I was so happy I seen another blogger chop up candy cane kisses...I would have never thought of that...well, maybe I would have, but not today. lol
It's a crisp on the outside and chewy on the inside kind of cookie with amazing peppermint flavor!

Rating:

★★★★★ 5 votes5

Comments:

67 Comments

Serves:

made 36 cookies

Method:

Bake

Ingredients

Add to Grocery List

1/2 c

butter, softened
1/2 c

butter flavor shortening, such as crisco
1 1/2 c

sugar
2

eggs
2 3/4 c

all purpose flour
1/2 c

cocoa
1 tsp

cream of tartar
1 tsp

baking soda
1/2 tsp

salt
1 pkg

herseys candy cane kisses, chopped
1/2 c

sugar, for rolling

How to Make Chocolate Mint Kiss

Step-by-Step

First thing you want to do is chop your kisses. I tried to make sure I cut each one into fourths, they break up and you'll have slivers but it's all good in the cookie! :o)
Preheat oven to 375.
Cream together butter, shortening and sugar. Add eggs and mix well. Sift together dry ingredients and add to creamed mixture mixing until well incorporated. Stir in Candy Cane Kiss pieces.
Roll dough into 1 1/2" balls, (I used a large cookie dough scoop) roll in sugar and place onto ungreased cookie sheet. Flatten slightly with bottom of glass then bake at 375 for 10 minutes or until tops just start to crack. Remove from oven, allow to cool on cookie sheets 2 minutes, then remove to racks to cool completely.
***For Christmas, I put 1 tablespoon red crystal decorator sugar into the white sugar for rolling dough balls in.