So recently I needed a sweet treat to add to a basket of make-ahead soup mixes I was packaging as a gift for a young single mom. I wanted to give her something she could use to help ease the nightly stress of meal preparation for her littles after a long day at work. But I also wanted to add in some “treats” for both her and the kiddos as well.
I made mom a batch of instant chai tea and some sugar scrub (coming soon) and included those in the gift box. For the littles, I made up a batch of these cookies and since I had very little time, I took the easy-peasy way out and used refrigerated cookie dough. I wanted to bake up a batch of those peanut butter-mini Reese’s Cups cookies (that are absolutely addictive) we have probably all made at one point or another. However, my store was out of the peanut butter cookies (gasp!), but they did have a package of a seasonal dark chocolate and peppermint variety.
Eureka! The dark chocolate lover in me knew where she was headed with those!
I first halved the slices, and while that worked, they made mini-cookies. Using a whole slice made a larger cookie that I preferred. The mini ones were fine though in case you want just a bite. In fact, I thought they were cute.
These cookies also use the seasonal Hershey’s Kisses of the peppermint variety so get them while they are available and stash them in your freezer like I did.
These do require mini-muffin pans, but probably most of us have one or two of those on hand already. It’s important to get them out of the pans while still warm — but not hot. I used a baby spoon to easily remove them from the pan. It worked beautifully. (I was so surprised to find that spoon still in my silverware drawer, y’all. You just never know!)
The peppermint Kisses melt into the cookie dough very quickly. After a minute or two, I used a spoon to slightly flatten them into the cookie but that’s not absolutely necessary. Allow them to cool completely before packaging.
Note: This is not a sponsored post.
Ingredients
- 1 package dark chocolate and peppermint refrigerated cookie dough
- 1 package peppermint Kisses™
- Nonstick spray
Instructions
- Preheat oven to 350 degrees.
- Spray mini-muffin tins with nonstick spray; set aside.
- Cut cookie dough squares in half for minis or leave whole for larger cookies; place each piece in a cookie tin.
- Unwrap Kisses™ and set aside.
- Bake cookie dough 8 minutes; remove from oven and gently press a candy piece into the center of each cookie.
- Allow to cool slightly before removing from tin. Place on wire rack to cool completely before packaging.
Wow, these do look addictive! 🙂
Is the cookie dough a bit like brownie dough? I wonder about baking in a brownie pan and pouring the kisses, ground up, over the top… Mmm, either way!
No, it’s not really like brownies. But…you might try it with that brownie dough. Let me know how that works out.