Description
Mint Kiss Cookies are rich chocolate cookies infused with a hint of espresso and topped with a refreshing mint chocolate Hershey Kiss. These soft, cocoa-packed cookies are rolled in sugar for a crystallized finish, perfect for festive occasions or any time you crave a chocolaty mint treat.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 2/3 cup unsweetened cocoa powder
- ¼ tsp espresso powder (optional)
- ½ tsp baking soda
Wet Ingredients
- 1 cup salted butter, softened
- 1 1/3 cup granulated sugar, plus about ¼ cup for rolling
- 1 egg plus 1 egg yolk
- 1 tsp vanilla extract
Topping
- 38 Hershey Kisses, Mint Chocolate flavor
Instructions
- Prepare the Dough: In a medium bowl, whisk together the flour, cocoa powder, espresso powder, and baking soda until combined. In a separate large bowl, cream the softened butter and granulated sugar thoroughly until light and fluffy. Beat in the egg, egg yolk, and vanilla extract until the mixture is smooth.
- Combine Ingredients: Gradually add the dry ingredients to the wet mixture, mixing until just combined to form a stiff, chocolate dough. Avoid overmixing to keep the cookies tender.
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper to prevent sticking.
- Shape and Roll Cookies: Scoop dough in about 1 1/2 tablespoon-sized balls. Roll each ball in the additional granulated sugar to coat evenly.
- Bake the Cookies: Place the sugar-coated dough balls on the prepared baking sheet spaced about 2 inches apart. Bake for 8-9 minutes, or until the edges are set but the centers still look slightly soft.
- Add Hershey Kisses: Immediately after removing the cookies from the oven, press a mint chocolate Hershey Kiss into the center of each warm cookie. The heat will slightly melt the bottom of the kisses, helping them stick as the cookies cool.
- Cool and Serve: Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This cooling time lets the kiss set perfectly atop the cookie.
Notes
- If you don’t have espresso powder, substitute with instant coffee or omit entirely; the cookies will still have a rich chocolate flavor.
- Make sure butter is softened to room temperature for easier creaming and better texture.
- Rolling the dough in sugar before baking gives the cookie exterior a sweet crunch.
- Keep an eye on the baking time, as overbaking can make cookies dry.
- Use good quality cocoa powder for the best chocolate flavor.
- Store cookies in an airtight container at room temperature for up to 5 days.
