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Chocolate Mint Truffle Kiss Cookies Recipe

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★★★★★

4.4 from 563 reviews

These Chocolate Mint Truffle Kiss Cookies combine rich cocoa-flavored cookie dough with the refreshing taste of peppermint and the indulgent surprise of a mint Hershey Kiss pressed into the center. The cookies are rolled in sugar before baking to create a slight crisp exterior, then topped with a creamy mint chocolate truffle for a festive and delightful treat perfect for holiday gatherings or anytime you crave a mint-chocolate twist.

Ingredients

Scale

Dry Ingredients

  • 3 cups flour
  • 1 cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt

Wet and Sugars

  • 1 cup granulated sugar
  • 1 cup packed brown sugar
  • 1 cup Imperial margarine, room temperature
  • 2 eggs, room temperature
  • 1 tsp vanilla extract
  • 1/4 tsp peppermint extract (do NOT use regular mint extract)
  • 1/2 cup granulated sugar (for rolling)

Topping

  • About 60 unwrapped mint Hershey Kisses (or 30 if using a medium cookie scoop)

Instructions

  1. Preheat and Prepare Pans: Preheat your oven to 375°F (190°C). Line two large baking sheets with parchment paper, taking care to avoid silicone mats as they can cause cookies to spread more than desired.
  2. Mix Dry Ingredients: In a mixing bowl, whisk together the flour, unsweetened cocoa powder, baking soda, baking powder, and salt to evenly distribute all the dry ingredients.
  3. Cream Sugars and Margarine: In your mixer bowl, cream together the granulated sugar, brown sugar, and Imperial margarine at room temperature for 3 to 4 minutes until light and fluffy.
  4. Add Eggs and Extracts: Beat in the eggs one at a time along with the vanilla extract and peppermint extract until the mixture is well combined and smooth.
  5. Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, mixing until just combined. Scrape down the sides of the bowl as necessary to ensure even mixing, but avoid overmixing the dough.
  6. Coat Dough in Sugar: Pour the additional 1/2 cup of granulated sugar into a small bowl. Using a small 1 tablespoon cookie scoop, portion the dough and drop it directly into the sugar. Roll each dough ball around with your fingers until well coated.
  7. Arrange Dough on Pans: Place the coated dough balls on the prepared baking sheets about two inches apart to allow space for spreading.
  8. Bake Cookies: Bake in the preheated oven for 8 to 9 minutes until set but still soft in the center. While baking, unwrap all your mint Hershey Kisses to prepare for topping.
  9. Add Kisses to Cookies: Immediately upon removing the cookies from the oven, press an unwrapped mint Hershey Kiss into the center of each warm cookie to allow it to slightly melt and adhere.
  10. Cool Cookies: Allow the cookies to sit on the baking sheets for about 10 minutes to firm up, then gently transfer them to a wire cooling rack. Let cool completely before serving or storing.

Notes

  • Use Imperial margarine for the best spread and texture; other margarines or butter might change cookie spread and flavor.
  • Do not substitute regular mint extract; peppermint extract gives the distinct flavor that complements the chocolate.
  • Silicone baking mats can cause cookies to spread more, so parchment paper is recommended.
  • Rolling the dough balls in granulated sugar before baking gives the cookies a slightly crisp exterior.
  • Make sure cookies are warm when adding the Hershey Kisses so the chocolate can slightly melt for better adhesion.
  • If using a medium cookie scoop, reduce the number of kisses accordingly.

Keywords: Chocolate Mint Cookies, Hershey Kiss Cookies, Holiday Cookies, Mint Chocolate Dessert, Cocoa Cookies

Find it online: https://bakedbylisa.com/chocolate-mint-truffle-kiss-cookies-recipe/