INGREDIENTS
1 cup butter softened
1/2 cup sugar
1/2 cup brown sugar
2 eggs
1 teaspoon mint extract
1 1/2 cups all purpose flour
2/3 cup cocoa
1/4 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
28 unwrapped peppermint kisses
INSTRUCTIONS
- Preheat oven to 350 degrees. Cover baking sheets with parchment paper or silicone mats.
- Cream butter and both sugars with mixer until light and fluffy. Add eggs one at a time and mix just until incorporated. Mix in mint extract.
- Whisk together flour, cocoa, salt, baking powder and baking soda in a medium bowl. Add the dry mixture to butter mixture in three parts. Blend after each addition just until combined; scraping down the side of mixer bowl as needed. Remove bowl from mixer, cover and refrigerate for at least 3 hours up to overnight.
- Butter hands and roll dough into 1 inch balls. Place on cookie sheet with 1-2 inches between cookies.
- Bake for 10 minutes. Allow to cool for 3 minutes only. Press one peppermint kiss into the top of each cookie. Carefully move to cookie cooling racks.
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