Peppermint-Kissed Chocolate Cookies

Recipe slightly adapted from Our Best Bites

Yesterday was a bad day.  I literally almost cried four times.  It was one of those days where all you want to do is go home, put on some stretchy pants and watch a "Gilmore Girls" marathon.

What I ended up actually doing is exercising and making these cookies.  And I am SO glad that I did. These are scrumptious! Seriously one of my new favorite cookies.  

The recipe calls for candy cane Kisses but they would be divine with any type of Hershey Kiss. The versatile dark chocolate cookie is the perfect base for any flavor.  I'm excited to try it with raspberry Kisses.  Yum! 

1/2 c. unsalted butter, softened

1/2 c. butter-flavored shortening

1 c. brown sugar

1 c. granulated sugar

2 eggs

1 1/2 tsp. vanilla extract

1/2 tsp. peppermint extract

1 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

2 1/2 c. flour

1/4 c. plus 2 Tbsp. unsweetened cocoa powder

1 (10 to 12-ounce) bag dark chocolate chips

50 Hershey Kisses

Preheat oven to 350 degrees.  Line 2 baking sheets with parchment paper.

Cream together softened butter, shortening and sugars for about 2 minutes on medium to medium high speed until light and fluffy.  Add eggs, vanilla and peppermint.

Combine baking powder, baking soda, salt, flour and cocoa powder in a separate medium bowl.  Whisk together.  Add to butter-sugar mixture and mix until combined.

Mix in chocolate chips.

Refrigerate dough for an hour to prevent the cookies from flattening when they bake.

Once refrigerated, scoop dough with a cookie scoop and place on cookie sheets.

Bake each sheet for 8 minutes (you want the cookies to be slightly under baked).  Remove from oven and cool about 2 minutes.  Top each cookie with an unwrapped Hershey Kiss and push down very lightly.  Transfer cookies to cooling rack.  If necessary, place cookies in fridge to re-solidify the Kiss.

Enjoy!