This is a holiday favorite. The mint truffle Hershey's Kisses are a seasonal thing, you'll only see them around Christmas. Keep an eye out for their appearance, and snag a few, so you can make a batch or two of these. They make perfect gifts for neighbors or the mail man, so make a bunch, just try not to eat them all at once.
desert
60 Servings
- 3 1/2 C flour
- 1 1/2 C cocoa powder
- 2 t baking powder
- 1 t baking soda
- 1 t salt
- 3 C sugar
- *1/2 C cream cheese, room temperature
- 1 1/2 sticks butter or margarine
- 1/2 C vegetable oil
- 2 eggs
- 4 T milk
- 2 t vanilla
- about 60 Hershey's Mint Truffle kisses, unwrapped (about 2 bags)
Preheat oven to 350°F. Line a baking sheet with a silicone mat or parchment paper. In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt. Set aside. Combine sugar, cream cheese and melted butter in a large bowl and whisk until the mixture forms a smooth paste. Whisk in oil. Add egg, milk, and vanilla exract and stir (with a wooden spoon, don't try to use the whisk for this part, poor whisk) until smooth. Fold in flour mixture until all the flour is incorporated and no dry ingredients remain. Dough will be soft, but should still be workable. If not, refrigerate it for about 15-20 minutes until it is. Use a medium cookie scoop to portion out about 2 T of dough. Press a kiss in the center, shape into a ball around it. Arrange on prepared baking sheet, leaving about 2 inches of space between each cookie. Bake for 11-13 minutes, until cookies are set and cracked. Cool on the baking sheet for 3 minutes, then transfer to a wire rack to cool completely. Store in an airtight container at room temperature for up to 1 week.
Source: http://www.loveandoliveoil.com/2012/12/chocolate-mint-truffle-cookies.html