Chocolate Mint Kiss
By
Wendy Rusch
@AmmaWendy
1
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!
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!
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
How to Make Chocolate Mint Kiss
- 1First 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)
- 2Preheat oven to 375.
- 3Cream 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.
- 4Roll 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.
- 5***For Christmas, I put 1 tablespoon red crystal decorator sugar into the white sugar for rolling dough balls in.
