December 10, 2013 by BettyCupcakes
Growing up, my mom hosted a Christmas party at our house every year. We invited all of our friends and family, from school and church and work and our neighborhood. I would estimate at least 100 people came every year. It was a pretty huge affair with massive amounts of food. I even met my childhood best friend at one of our Christmas parties!
I remember spreading poppy seed bread with cream cheese for sandwiches and melting Velveeta for chili con queso. Happiness- thy name is Christmas food buffet.
These Chocolate Mint Cream Cookies were on the menu every year.
My mom would use Wilton candy melts flavored with mint extract in red and green for the frosting. Unfortunately, those have become pretty hard to find, though you can sometimes get them online and at some Michael’s stores.
This year I decided to try the Hershey’s Candy Cane Kisses for the frosting. They were perfect! For added glitz, I dropped just a few white sprinkles on top of the frosting before it hardened. Thankfully, you can find these Candy Cane Kisses are pretty much every store, from CVS to Walmart.
Chocolate Mint Cream Cookies
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- 2/3 cup packed brown sugar
- 6 tablespoons unsalted butter
- 1 tablespoon water
- 6 oz. or 1 cup of semisweet chocolate chips
- 1 large egg
- 1 bag of Hershey’s Candy Cane Kisses (or mint flavored candy melts)
- Sprinkles, if desired
- In a medium bowl, stir together the flour, baking soda, and salt. Set aside.
- In a medium saucepan, combine the brown sugar, butter, water, and chocolate chips. Place over low heat. Stir frequently until chocolate and butter are fully melted.
- Pour the chocolate mixture into the bowl with the flour mixture and stir a few times to cool the chocolate.
- Once chocolate is cooled, add the egg and stir until well-mixed. Dough will be very loose and sticky.
- Cover the dough and refrigerate for 1-2 hours.
- Once dough is chilled, preheat oven to 350.
- Shape the dough into 1-inch balls and place 2 inches apart on an ungreased baking sheet.
- Bake the cookies for 7 minutes.
- Then remove, top each cookie with a Candy Cane Kiss and return to the oven for 2 minutes to melt the kiss.
- Remove from oven and, using an offset spatula or knife, spread each kiss over the cookie to frost. Add sprinkles before frosting has hardened, if desired.
- Cool on a wire rack. You may store in an air tight container for up to a week at room temperature.
What is your favorite holiday flavor combination? Cranberry and orange? Chocolate and mint?