Chocolate Mint Truffle Kiss (Printable Version)
Rich chocolate cookies with peppermint and mint truffle kiss topping, ideal for sharing at celebrations.
# Ingredients Required:
→ Dry Ingredients
01 -
375 grams all-purpose flour
02 -
100 grams unsweetened cocoa powder
03 -
1 teaspoon baking soda
04 -
1 teaspoon baking powder
05 -
1/2 teaspoon salt
→ Sugars
06 -
200 grams granulated sugar
07 -
220 grams packed brown sugar
08 -
100 grams granulated sugar (for rolling)
→ Wet Ingredients
09 -
227 grams Imperial margarine, softened
10 -
2 large eggs, room temperature
11 -
1 teaspoon vanilla extract
12 -
1/4 teaspoon peppermint extract
→ Toppings
13 -
60 Hershey's Mint Truffle Kisses, unwrapped
# Guide to Cooking:
01 -
Preheat oven to 190°C and line two large baking sheets with parchment paper.
02 -
Whisk together the flour, cocoa powder, baking soda, baking powder, and salt in a large bowl.
03 -
Using a mixer, cream granulated sugar, brown sugar, and softened margarine for 3 to 4 minutes until fluffy.
04 -
Beat in the eggs, vanilla extract, and peppermint extract until fully incorporated.
05 -
Gradually mix the dry ingredient blend into the wet mixture until just combined, scraping bowl sides as needed.
06 -
Place 100 grams granulated sugar into a small bowl. Using a 15 ml cookie scoop, portion dough and roll each scoop in sugar until thoroughly coated. Arrange on baking sheets spaced 5 centimeters apart.
07 -
Bake for 8 to 9 minutes at 190°C. While baking, unwrap all Hershey's Mint Truffle Kisses.
08 -
Immediately after removing from oven, press one unwrapped mint Truffle Kiss into the center of each cookie.
09 -
Allow cookies to rest on baking sheets for 10 minutes before transferring to a cooling rack until completely cooled.
# Extra Suggestions:
01 -
Using silicone baking mats may cause cookies to spread more extensively.
02 -
Peppermint extract is essential for authentic mint flavor; substitution with standard mint extract is not recommended.