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Chocolate Mint Blossoms

Details

Timing
Timing
Total:
Bake:
11 Min.
Prep:
25 Min.
Skill Level:
Beginner
Yields:
48 Cookies

Is there a better combination than rich dark chocolate and cool mint? These cookies made from scratch with HERSHEY’S SPECIAL DARK Cocoa are topped with HERSHEY’S KISSES Mint Truffle Candies for a new twist on an old favorite. Mint chocolate lovers, you’re welcome for making your dreams come true.

Ingredients & Directions

Prep Time
25 minutes
Bake Time
11 minutes
Cool Time
50 minutes
Chill Time
1 hour

You'll Need

READY TO MAKE THIS?

Directions

Equipment Needed 
Refrigerator Refrigerator
Rubber Scraper Rubber Scraper
Chef Hat Mixer
Large Mixing bowl Large Mixing Bowl
Bowl Smaller Bowl
chefs hat Measuring Cups
Oven Oven
cookie sheet Cookie Sheets
chef hat Spatula
wire rack Wire Rack
1

Remove wrappers from chocolates; set aside.

2

Beat butter, 1-1/3 cups sugar, egg yolks, milk and vanilla in large bowl until well blended.  Stir together flour, cocoa and salt; gradually add to butter mixture, beating until well blended.  Refrigerate dough 1 to 2 hours or until firm enough to handle.

3

Heat oven to 350°F.  Line cookie sheet with parchment paper or lightly grease.  Shape dough into 48  equal (about 1-1/4 inch) balls; roll in granulated sugar or decorator's sugar.  Place on prepared cookie sheet.

4

Bake 10 to 12 minutes or until set.  Cool 1 minute; press chocolate piece into center of each cookie.  Slide parchment paper and cookies to wire rack or remove cookies from greased sheet to wire rack. Cool completely.  Makes 48 cookies.

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Additional questions?