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I love holiday-flavored candies, and that says alot because I am a bit of a chocolate snob.
Ok. A big chocolate snob.
An expensive chocolate snob.
Years ago, my aunt would always buy chocolate mint m&m’s. They went on a brief hiatus and we couldn’t find them for years. I am so excited they are back.
I’m even more excited because they are bigger than regular m&m’s. You know how the peanut butter m&m’s are fatter than regular? These mint ones are fat, too. Plump, minty chocolate. It’s right up my alley.
Last week at Target I also picked up some candy cane Kisses.
I wasn’t fond of the candy corn Kisses at Halloween, but these more than make up for it. See those little red crystals? These kisses are crunchy!
Plump chocolate and crunchy chocolate. It’s like I’ve died and gone to Heaven.
I decided I wanted to make some double chocolate cookies, since I just can’t get enough chocolate.
Sometimes I eat it for breakfast.
True story.
There was a recipe in Mother Lovett’s book of secrets that I had found, so I quickly whipped it up.
I chopped up the crunchy Kisses. I love chopping.
I separated the cookie dough into three parts.
One bowl got the plump m&m’s.
Another got the chopped, crunchy Kisses.
And the third bowl I left plain. I rolled the dough into balls to make festive blossom cookies.
All of the cookies turned out delicious. Very chocolate-y (just how I like ’em) with hints of peppermint. It tasted like Christmas in a cookie. I will definitely be making these closer to the holiday.
We have double chocolate mint m&m’s cookies.
And double chocolate peppermint chunk cookies.
While these cookies are festive, the chocolate cookie recipe turned out fabulous. Perfectly moist and very soft. Occasionally I like a crispy cookie (my dad’s favorite!), but usually I am a sucker for soft and chewy.
Double Chocolate Peppermint Cookies
Ingredients
- 2 sticks butter
- 1 1/2 cups sugar
- 2 eggs
- 1 teaspoon vanilla
- 2 cups flour
- 1/2 cup cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
- Preheat oven to 350.
- Cream butter, sugar, eggs and vanilla until fluffy. Add flour, cocoa powder, baking soda and salt and mix until combined.
- Fold in any chips, m&m’s or nut’s if you’d like. Leave plain to make blossom cookies.
- Spoon onto a baking sheet. Bake at 350 for 8-10 minutes.
- If making blossom cookies, roll into balls and bake for 8 minutes. Remove from oven and push Kiss into center of cookie. Bake for 1 more minute.
Did you make this recipe?
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The blossom cookies turned out unexpectedly. The Kiss was only in the oven for 30 seconds, but these peppermint Kisses must be very sensitive to heat. Every batch I made, leaving in the oven for less time, came out melted down.
But at a second glance, I really like these cookies and thought they were extremely merry.
Not to mention incredibly delicious. I used the same dough, but because there was nothing in each cookie besides the Kiss on top, they were even more soft.
And can I just ask if you’ve seen these?
Irish Creme Kisses!
Hello…?
That makes for a Bailey’s cookie. With a side of Bailey’s of course.
This was definitely my favorite because it tasted like Bailey’s in a Kiss.
Which is ironic, since I’m sure Bailey’s leads to plenty of kisses.