Description
Mint Kiss Cookies are a delicious chocolatey treat with a refreshing minty twist. These soft, fudgy cookies are rolled in sugar and topped with a classic mint chocolate Hershey Kiss right out of the oven, perfect for holiday gatherings or anytime you crave a sweet mint-chocolate flavor combination.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 2/3 cup unsweetened cocoa powder
- 1/4 teaspoon espresso powder (optional)
- 1/2 teaspoon baking soda
Wet Ingredients
- 1 cup salted butter, softened
- 1 1/3 cups granulated sugar (plus about 1/4 cup for rolling)
- 1 egg
- 1 egg yolk
- 1 teaspoon vanilla extract
Extras
- 38 Hershey Kisses (Mint Chocolate)
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, sift together the all-purpose flour, unsweetened cocoa powder, espresso powder (if using), and baking soda. Set aside.
- Cream Butter and Sugar: In a large bowl, beat the softened butter with 1 1/3 cups granulated sugar until light and fluffy, about 3-4 minutes. This will help create a tender cookie texture.
- Add Eggs and Vanilla: Beat in the egg and egg yolk, one at a time, then mix in the vanilla extract until fully incorporated.
- Combine with Dry Ingredients: Gradually add the dry ingredients to the wet mixture, beating on low speed until just combined. Avoid overmixing to keep cookies tender.
- Shape and Roll: Scoop out rounded tablespoon-sized portions of dough. Roll each portion into a ball, then roll the balls in the extra granulated sugar to coat evenly. Place them about 2 inches apart on the prepared baking sheets.
- Bake: Bake in the preheated oven for 8-9 minutes. The cookies will look slightly underbaked but will firm up upon cooling.
- Top with Hershey Kisses: Immediately after removing the baking sheets from the oven, gently press one mint chocolate Hershey Kiss into the center of each cookie. The heat will slightly melt the chocolate, adhering it to the cookie.
- Cool: Allow the cookies to cool on the baking sheets for about 5 minutes, then transfer to a wire rack to cool completely. This prevents the cookies from becoming greasy or losing shape.
Notes
- For a stronger coffee flavor, add espresso powder, but it is optional and can be omitted if preferred.
- Using room temperature butter helps achieve the right creaming texture for the dough.
- Rolling the dough balls in sugar creates a beautiful crunchy exterior contrast to the soft interior.
- Make sure not to overbake the cookies; they should look slightly undercooked when taken out.
- Store cookies in an airtight container at room temperature for up to 5 days to maintain freshness.
