Sunday, November 29, 2009

Chocolate Mint to be Cookies.



  • 2 cups all-purpose flour
  • 3/4 cup HERSHEY'S Cocoa
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1-1/4 cups (2-1/2 sticks) butter or margarine, softened
  • 2 cups sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1 1/2 cups Andy's Mint baking chips
  • 1 bag Candy Cane Hershey's kisses
1. Heat oven to 350°F. Stir together flour, cocoa, baking soda and salt; set aside.

2. Beat butter and sugar in large bowl with mixer until fluffy. Add eggs and vanilla; beat well. Gradually add flour mixture, beating well. Stir in mint chips. Drop by rounded teaspoons onto ungreased cookie sheet.

3. Bake 8 to 9 minutes. (Do not overbake; cookies will be soft. They will puff while baking and flatten while cooling.) Cool slightly; remove from cookie sheet to wire rack and plop a kiss on top.
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