Saturday, December 5, 2009

Chocolate cookies

I am in a Christmas cookie exchange tomorrow, so I decided on 3 varieties of cookies, all chocolate. Now they are all cooling and I'm resisting (somewhat successfully) the urge to eat them myself.

First up were my favorite from last Christmas, the Chocolate Mint Cookies I found on allrecipes. Only thing I add to the batter is 1/2 tsp vanilla and 1/4 tsp mint extract. Then I use 1/2 an andies mint on top of each instead of whatever the mint was they wanted you to hunt down. Andies mints are easy to find.

While the batter for those was chilling, I made the fudgey bon-bon cookie recipe; I used the new dark chocolate Hershey kisses this year, and they're good :)

Fudgey bon-bons
(recipe says 60 cookies but I don't get that many)

12 oz semi-sweet chocolate chips
1/4 cup butter
14 oz can sweetened condensed milk
1 tsp vanilla
2 cups flour
60 Hershey's kisses (your favorite flavor)
2 oz chocolate
1 tsp shortening
sprinkles/decors (optional)

Preheat oven to 350. In double boiler combine chips and butter; cook and stir over very low heat until chips and butter are melted and smooth. Remove from heat. Add sweetened condensed milk, mix well. Stir in vanilla. In medium bowl add flour then pour over chocolate. Mix well. Shape 1 tablespoon of dough around each kiss, covering completely. Place 1 inch apart on ungreased cookie sheet. Bake for 6-8 minutes. Cookies will be soft and may appear shiny, but will firm up as they cool. DO NOT OVERBAKE. Remove cookies from cookie sheet and let them cool completely. Melt chocolate and shortening in microwave. Place cookies on wax paper, drizzle chocolate over cookies and add sprinkles. Store tightly covered.

Next I made the cookie dough for the brownie cups I found on the mint Hershey kisses bag (yes I have more than one kind of Hershey kisses in my house, don't judge).

Mint Capped Brownie Cookie Cups
(4 dozen)
48 Hershey Kisses mint truffles wrapped in dark chocolate
2/3 cup butter, softened
1 1/4 cup sugar
1 Tbsp water
1 tsp vanilla extract
2 eggs
1 1/2 cups flour
1/2 cup Hershey special dark cocoa powder
1/2 tsp salt
1/4 tsp baking soda
(powdered sugar optional)

Preheat oven to 350. Line 48 mini muffin cups with paper or foil baking cups. Remove kisses from wrappers. Beat butter, sugar, water, and vanilla on medium speed until well blended. Add eggs, beat well. Sift together flour, cocoa, salt, and baking soda. Gradually add to sugar mixture, beating on low speed until just blended. Refrigerate dough until firm enough to handle. Shape dough into 1 inch balls, place in prepared muffin cups. Bake 11-13 minutes or until cookie surface is set. Cookies will appear soft and moist. Do not overbake. Cool about 5 minutes on wire rack, then press one kiss into center of each cookie cup. Cool completely. Sprinkle each cookie with powdered sugar if desired.

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