I’m sure most of you have had a peanut butter blossom before. Peanut butter cookie, Hershey’s kiss on top. If you haven’t they are delicious and delightful. I wanted to make a more festive version though. To me, chocolate and mint – while I happily eat it year round – feels very much like the holidays. You may already know that by my Mint Cookie Fudge or Peppermint Bark Cookies.
To make these cookies I took the base cookie of my Snickers Thumbprint Cookies, rolled them in granulated sugar before baking and then instead of filling with caramel and snickers added a mint truffle Hershey’s kiss. The result is perfect. It’s dark and rich with a little burst of mint right in the middle.
These cookies are really great to add to a cookie box because they are quick – the dough does need to chill for about an hour but don’t let that deter you. They are a one bowl recipe and just feel really simple. They look very fancy though, which is always great but even better when you didn’t do that much work.
Key Ingredients
- Black Cocoa – If you don’t have or can’t find black cocoa you could sub dutch process, but I recommend black cocoa. It’s very rich and the color is beautiful.
- Granulated Sugar – Rolling these in sugar before baking give the cookies a sparkle that makes them feel very festive.
- Mint Hershey’s Kisses – So I mainly used the mint truffle variety which is a dark chocolate with a mint creme filling but I did also test these with the candy cane kisses. With those the cookie looked a little more festive and was slightly sweeter as those have a white chocolate kiss rather than dark chocolate. Both were great though.
Ingredients
- 160 g AP Flour 1¼ cup
- ¼ tsp Sea salt
- 27 g Black Cocoa ⅓ cup
- ½ cup Unsalted butter softened
- 135 g Granulated Sugar ⅔ cup
- 1 large Egg yolk room temperature
- 2 tbsp Whole or 2% Milk room temperature
- 1 tsp Vanilla
- 2-4 tbsp Granulated sugar for rolling
- 15 Mint Truffle Hershey's Kisses frozen
Instructions
- Several hours before, to days before, freeze your Hershey's kisses.
- In a medium bowl or the bowl of your stand mixer, add butter and sugar and cream together until light and fluffy (about 3 minutes).
- Add in egg yolk and mix until homogenous.
- Add milk and vanilla and combine into the wet ingredients.
- Add in your cocoa powder, mixing until cookie dough is dark and richly colored.
- Add in flour and salt and stir in until just combined.
- Using a cookie scoop (I used a 2½ tbsp scoop), scoop all of the dough onto a lined cookie sheet. Place the cookie sheet in the refrigerator for at least one hour.
- Once cookie dough is sufficiently chilled, measure out 2-4 tbsp of granulated sugar into a small bowl.
- Preheat the oven to 350°F
- Take one scoop of dough and roll into a ball between your palms. Once it is round, place into the sugar bowl and cover the exterior in sugar. Place the dough ball back onto a lined cookie sheet.
- Repeat with the rest of the cookie dough until all are covered in sugar. Make sure the dough balls are spaced with at least 2-3" of space between them.
- Bake the cookies for 10-12 minutes. The cookies will have spread a small amount but still be somewhat domed.
- While the cookies are baking, remove your kisses from the freezer and unwrap them.
- Immediately after taking cookies out of the oven, press a Hershey's kiss into the center of each cookie. You want to press the kiss down slightly which will cause the cookie to spread a little, but you do not need to press it all the way through the cookie to the pan.
- Allow the cookies to set on the baking sheet for about 10 minutes before moving them to a wire rack to cool.
- While the cookies cool, the Hershey's kisses will soften completely so before storing make sure the cookies have cooled completely and the chocolates have re-solidified. Cookies will keep in an airtight container for several days.
