Every Monday night for the month of December we decided to do something “Christmassy” for Family Home Evening. We started it off with spreading Christmas cheer, a religious message, and a plate of cookies to all our neighbors and a few of our dear friends.
The assignments were as follows: I was in charge of making the treats, husband was in charge of driving, the boys were in charge delivery. You can see who was in charge of “cleaning” the utensils. Hmmm? Wonder who did the most work?
Since the day after Thanksgiving, I keep grabbing the bags of specialty, holiday Hershey kisses at Kroger (2 for $6). The white chocolate peppermint kisses and the mint truffle kisses are our favorites. Since we are slightly obsessed with Peppermint here at our house…and chocolate, I thought it wouldn’t be awful to mix some white peppermint chocolate chunks into my favorite double chocolate chip cookie recipe.
Start off with unwrapping (and eating a few) of the white chocolate peppermint kisses. I used a whole package. Then chop them into chunks. Be careful—that’s slightly tricky. Proceed with the recipe as follows, but instead of mixing in nuts (as the recipe originally called for), I mixed in the peppermint chocolate chunks.
Hershey’s “Perfectly Chocolate” Chocolate Chip Cookies with Peppermint Kisses
- 2-1/4 cups all-purpose flour
- 1/3 cup HERSHEY'S Cocoa
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks) butter or margarine , softened
- 3/4 cup granulated sugar
- 3/4 cup packed light brown sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 2 cups (12-oz. pkg.) HERSHEY'S Semi-Sweet Chocolate Chips
- 2 cups chopped HERSHEY’s White Chocolate Peppermint Kisses (or more)
- Heat oven to 375°F.
- Stir together flour, cocoa, baking soda and salt. Beat butter, granulated sugar, brown sugar and vanilla in large bowl on medium speed of mixer until creamy. Add eggs; beat well. Gradually add flour mixture, beating well. Stir in chocolate chips. Add peppermint chocolate chunks. Drop by rounded teaspoons onto ungreased cookie sheet.
- Bake 8 minutes (you can do up to 10 minutes, but I find 8 is the perfect time). Cool slightly; remove from cookie sheet to wire rack.
About 5 dozen cookies.