In a large mixing bowl, or bowl from stand mixer fitted with paddle attachment, cream butter, granulated sugar and brown sugar until light and fluffy. This usually takes a full …
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Chocolate cookie cups topped with a mint Hershey kiss. Beat together butter, sugars, eggs, and vanilla in a large mixing bowl. Combine flour, cocoa, soda, baking powder, and salt in a small bowl. Stir into creamed mixture. Chill for an hour to make dough easier to handle. Roll in small balls and place in greased mini muffin pans.
Instructions Cream together the butter and peppermint extract. Beat in the crushed peppermint candies. Add the flour, 1/2 cup sugar, and salt; stir well. Chill for 30-60 minutes. Roll in 1” balls, then roll in sugar. Place on silpat lined or lightly greased cookie sheets. Bake at 350° for about 12 minutes.
These soft chocolatey Hershey’s Peppermint Cookies are baked and then topped with a peppermint kiss as soon as they come out of the oven. Once softened, the kiss is swirled to cover the top of the cookie and then drizzled with melted chocolate.
The Hershey’s Kiss itself adds a lot of peppermint flavor to the cookie, but I still like to use a touch of peppermint extract in the cookie dough itself. Peppermint extract can be overpowering, so I use a combination of vanilla and a touch of peppermint. If you prefer a stronger flavor, swap out more of the vanilla extract for peppermint.