Magical Mint Kiss Cookies Recipe - Allrecipes.com
Magical Mint Kiss Cookies Recipe

Magical Mint Kiss Cookies

Recipe by  

"Have a sweeter holiday with these Magical Mint Kiss Cookies. They have a yummy Chocolate Mint Hershey's Kiss inside!"

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Original recipe makes 4 dozen cookies Change Servings
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Directions

  1. Heat oven to 350 degrees F. Beat butter, sugar and vanilla in large bowl until creamy. Stir together flour and cocoa; gradually add to butter mixture, beating until blended. Mold scant tablespoon dough around each chocolate piece, covering completely. Shape into balls. Place on ungreased cookie sheet.
  2. Bake 8 to 10 minutes or until set. cool about 1 minute; remove from cookie sheet to wire rack. Cool completely. Roll in Powdered sugar. Roll in sugar again just before serving, if desired.
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Reviews More Reviews

Most Helpful Positive Review
Mar 05, 2003

These cookies are so good and so easy to make. They taste like the Girl Scout's Thin Mints. (if you don't like mint try plain kisses, they are still yummy) I used as little dough as possible to cover the kisses and got at least 6 dozen cookies out of the recipe. My only complaint was the amount of flour made them a little bit dry so I'll probably reduce the amount next time, but even that didn't affect the taste. I’ll definitely be making these again.

 
Most Helpful Critical Review
Dec 21, 2002

My grandaughter and I made these cookies last week and they were not a big hit. They didn't have much taste and the chocolate cookie part was rather dry and crumbly. We won't be making these again.

 

66 Ratings

Dec 21, 2002

These are very easy to make. They are almost like chocolate shortbread around the mint kiss. We thought they tasted better the day after they were made. The only thing we didn't like was that they are a bit flour-y. Also, we thought the cookies that only had just enough dough around them to cover the candy tasted the best.

 
Dec 22, 2002

DELICIOUS!!!!!!! I used 1 2/3c - 1 3/4c flour since other comments said to use less. I did some without the powder sugar & great also. Had to put in the freezer so we didn't eat them all right away. May try just the cookie part (without mints) for chocolate cookies.

 
Dec 04, 2003

I made these cookies for a Christmas party. Most people thought they were awesome. They were a hit. The dough was sticky when I first tried to handle it. I refrigerated it until it was chilled and the dough was much more pliable and easy to handle. If the dough is chilled, the cookies probably will not spread as much.

 
Dec 04, 2003

I think these cookies taste fantastic, especially when hot (but not right out of the oven - the melty kiss will BURN your tongue!) These cookies were a big hit, with or without powdered sugar (some liked it without.) I accidentally melted my butter beforehand, and mine turned out great - the cookies looked somewhat like chocolate truffles, and didn't expand very much, but had some great semi-crunchy parts. However, I have a big complaint about how long it takes to make these cookies - it took me a ridiculous amount of time, because I was trying to cover each kiss completely, and the dough would get very crumbly and dry. I really recommend this recipe, but only if you have an ample amount of time to make it.

 
Dec 22, 2002

These are delicious!!! Loved by everyone. I followed this recipe exactly as it was written and had no problems at all!! The cookies were easy to make and baked quickly. When it came to the powdered sugar, I dumped a bit into a Ziploc bag and rolled about five cookies around at a time. Saves on mess and time. These cookies were taken to the office and were gone in no time at all. Also, the recipe was requested by many of my co-workers. I will make these cookies again!!

 
Dec 24, 2002

I made two batches of these and thought they turned out really well and tasted great. One batch I tried reducing the flour to 1 3/4 cup and they didn't hold their "ball" shape. So I personally can't recommend reducing the flour. I think it depends on how you measure your flour (I spoon the flour into the measuring cup rather than scooping it out of the container). I wouldn't recommend using milk or egg, this will alter the chemistry of the recipe. Make sure your butter is VERY soft before you start and use a smaller amount of dough to cover each kiss. Don't overcrowd the cookie sheet, they won't rise but they will spread just a little bit. I think these will go over well at my cookie exchange!

 

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Nutrition

  • Calories
  • 817 kcal
  • 41%
  • Carbohydrates
  • 92 g
  • 30%
  • Cholesterol
  • 122 mg
  • 41%
  • Fat
  • 47.2 g
  • 73%
  • Fiber
  • 2.7 g
  • 11%
  • Protein
  • 7.9 g
  • 16%
  • Sodium
  • 328 mg
  • 13%

* Percent Daily Values are based on a 2,000 calorie diet.

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