The best time to make holiday-themed recipes is right after that particular holiday. That way you can get the ingredients on the cheap. For example, even though you may still be feeling its effects, St. Patrick’s Day is over and done with. So now is the ideal time to stock up on Crème de Menthe Hershey’s Kisses and make these cookies.
I used this cookie base with Andes’ mints previously, and they turned out great. So why mess with a good thing?
Crème de Menthe Kisses Cookies
- 2 1/4c flour
- 3/4c cocoa, sifted
- 1/2t baking soda
- 1/2t salt
- 1/2c shortening
- 1/2c butter, softened
- 3/4c sugar
- 3/4c brown sugar, firmly packed
- 2 eggs, beaten
- 2t vanilla
- 36 or so Crème de Menthe Hershey’s Kisses
- Preheat oven to 350 degrees and prep cookie sheets with parchment.
- Sift the flour, cocoa, baking soda and salt together into a bowl and set aside.
- With a hand held or standing mixer, beat together the shortening and butter until creamy. Add the sugars and continue beating until light and fluffy. Add the eggs and vanilla and beat until thoroughly incorporated.
- Add the flour mixture and blend until smooth.
- Scoop out some dough using your 1 1/2T cookie scoop and fold it over a Kiss. (You may need to use a bit of extra dough from the bowl to seal it all up).
- Bake cookies at 350 degrees for 10-12 minutes. Remove from oven and let cookies set 1 minute on baking sheet. Remove from sheet and move to wire rack to cool completely.
So I bit into this thing and thought, “Ooooh my goodneeeeeess. Thiiiiiiiiiis is a good cookieeeeee.” (Can you hear me singing it?) And I hadn’t even gotten to the Kiss before I decided that, so you know it only got better from there. By the time I got to the middle, the cookie was all soft, the Kiss was all gooey, and I was all *drool*.