It’s crunch time people. The final days where stuffing your face with christmas cookies is still socially acceptable.
Milk it for all it’s worth.
I’ll admit I’ve made some pretty darn delicious cookies this year, but these may just be the best of the lot.
I first came across the elusive Mint Truffle Kiss during our excursion to Hershey’s kitchens. Where better to find these magical bites than where they were born? Anyway, a bag came home with me, although at the time I didn’t quite realize what I had discovered. I was, I think, expecting more of a minty flavored chocolate rather than a creme-de-menthe filled confection. They’re like Andes mints in the shape of Kisses. Once I realized this, well, let’s just say that bag didn’t last long.
Two Krogers, a Walgreens, and a Publix later… I had four more bags. And don’t be surprised if I make another run before they disappear for good.
I knew that I had to turn some of these Kisses into the ultimate Christmas cookie.
The cookie base I used is basically a soft chocolate sugar cookie. I’m not one to add cream cheese willy nilly to things (in fact, you could call me somewhat cream cheese averse,) but there isn’t a hint of it in the final cookie other than a delicate, pillowy texture that stays soft for days (not that they’ll last that long, but still).
I first set out to make a chocolate mint version of the classic Peanut Butter Blossom, but soon discovered that stuffing the cookies was where it’s at. They look all innocent on the outside, and then BAM! Mint truffle EXPLOSION.
Sorry for the outburst. I think all the sugar has gone to my head.
Yield: 28 cookies
Total Time: 45 minutes
Cookie base adapted from Cooks Illustrated via the Craving Chronicles.