Chocolate Mint Kiss Cookies

The holidays are fast approaching and if you are looking for a fun twist on a holiday cookie, you’ve found it! I love anything mint flavored so this is one of my favorites. This cookie packs a punch of both chocolate and mint flavors into one small bite. The recipe makes four dozen cookies which leaves some room for sharing, if you are feeling generous.

These cookies are soft, chocolatey with a fresh hit of mint flavor. If you are not a fan of mint, feel free to leave out the mint extract and they will still be delicious. Give them a try! Enjoy!

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Chocolate Mint Kiss Cookie

Recipe Adapted From: https://www.hersheys.com/recipes/en_US/recipes/4715/kisses-triple-chocolate-blossoms.html

Yields: 4 dozen cookies

Ingredients: 

  • 48 milk chocolate kisses, unwrapped20151220_131802.jpg
  • 1/2 cup (1 stick) butter, softened
  • 1/2 cup granulated sugar
  • 1 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 1 1/2 teaspoon mint extract
  • 2 eggs
  • 1 tablespoon milk
  • 2 1/4 cups all-purpose flour
  • 1/3 cup coco powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt

Directions: 20151220_150942.jpg

1.) Remove the foil wrappers from chocolate kisses and set aside in a bowl. Heat oven to 350 degrees.

2.) In a large mixing bowl, beat butter, granulated sugar, brown sugar, 20151220_132621.jpgvanilla and mint extract in large bowl until light and fluffy.

3.) Add eggs and milk and beat well.

4.) Stir together flour, cocoa powder, baking soda and salt. Gradually add to butter mixture, beating until well blended.20151220_150725.jpg

5.) Using a cookie scoop or spoon, shape dough into 1-inch balls. Place on ungreased cookie sheet 2 inches apart.

6.) Bake 10 to 11 minutes at 350 degrees. Once you take the cookies out of the oven, gently press chocolate kiss in center of each cookie. Immediately remove from cookies from sheet and transfer to a wire rack to cool.

Notes and Tips:

  • Feel free to omit the mint extract if you so not like mint.
  • The dough may be a little sticky when you go to put in on the baking sheet so I would suggest using a cookie scoop. I used a 2 teaspoon scoop and it was the perfect size!
  • You can use different flavors of chocolate kisses if you want to mix it up. I’m a fan of the plain milk chocolate but you could also use dark chocolate, chocolate and almond, mint truffle…
  • Before storing the cookies, make sure the chocolate kiss has hardened again or you will end up with chocolate mint smoosh cookies instead of chocolate mint kiss cookies.

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Pastries in Paris

I recently returned from a trip to Paris and each time I visit, I fall in love with it more. When I visited Paris three years ago, I was in awe of the hand-crafted desserts and they became one of the inspirations for this blog. So after my recent trip, it reignited the spark for baking and all things sweet! Paris is traditionally known for the lights, wine, and croissants, but I prefer to focus on the pastries.

I wanted to share a few of my favorite treats from the trip for inspiration and (literal) eye candy. For starters, all of the bread and bakery is outstanding and always fresh. It’s fairly common for the French to buy bread fresh when they need it, no Wonder Bread for them! In addition to the food and wine, the desserts and pastries are intricate and make your mouth water by just looking at them. 
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Classic Brownies

Now brownies are one dessert that I, admittedly, used to prefer to make from a box. The homemade brownies I’ve made in the past were either too cakey or too dry. I am all about fudgy, chewy brownies, so I was ecstatic when I came across this recipe. One of my co-workers brought these bad boys into work, and with one bite, I was hooked. They are very moist, chocolatey, and have a great texture. This great texture comes from a perfect ratio of chocolate and baking powder, so they aren’t too cakey nor fudgy. But, the thing I love the most is that they have a real, true chocolate flavor (sometimes box mix brownies can taste a little artificial). I should also mention that I don’t typically like nuts in my desserts, but for some reason, the walnuts just worked. So all-in-all, this recipe busted both of my preconceived notions about homemade brownies. This recipe may look intimating at first, but I promise, you won’t be disappointed! In the “Notes & Tips” section at the end of the post, there substitutions you can make if you don’t have all of the specific ingredients on hand. Enjoy!

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