Double Chocolate Peppermint Kiss Cookies with a Soft Middle
Prep 20 minutes · Cook 8 minutes · Rest 2 hours · Yield 16 Cookies
Double Chocolate Peppermint Kiss Cookies with a Soft Middle keeps the shopping list focused on Hershey’s Peppermint Kisses, unsalted butter slightly softened, and granulated sugar. It serves 16 Cookies.
Count on 20 minutes of prep and 8 minutes of cooking and 2 hours of resting.
What goes in the bowl
- 16 Hershey’s Peppermint Kisses
- 1/2 cup unsalted butter slightly softened
- 1 cup granulated sugar
- 1 egg
- 1 egg yolk
- 1 teaspoon brandy
- 1 teaspoon vanilla
- 2 cups all-purpose flour
- 1/3 cup Dutch processed cocoa
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 2 tablespoons whole milk
- 1/3 cup semi-sweet chocolate chips
How the cooking goes
- Warm the oven to 350°F.
- Sift together flour, cocoa powder, baking powder, and salt in a mixing bowl. Whisk to evenly distribute cocoa powder throughout flour mixture. Keep it to one side.
- Cream together butter and sugar in the bowl of a electric mixer fitted with the paddle attachment. Beat in egg, egg yolk, brandy and vanilla.
- Alternate adding the flour mixture and the milk to the butter mixture; beginning and ending with flour. You used four additions. Add the chocolate chips and stir until chips are distributed throughout the batter.
- At this point you may choose to refrigerate the batter for 2 hours. It is not necessary but it will help you roll the cookies into pretty balls.
- Roll 2 tablespoons of the dough into a ball and place 2” apart on the cookie sheet.
- Bake 8-11 minutes or until the edges of the cookie are set but the middle is still glossy and a little loose.
- Allow it to cool 10 minutes on the sheet pan and then press a kiss into the center of each cookie. Move to a wire rack to cool until it is no longer warm.
After it comes off the heat
Cool the sheet on a rack before the pieces are stacked. A covered tin keeps them for a few days.
If you want another plate from Cookies, open Orange Pecan Milk Chocolate Chip Cookies with a Soft Middle and Browned Butter Cardamom Snickerdoodles for the Dessert Plate.
