Eat a couple of these before you kiss your loved one and they will thank you-they give you "minty" breath. Each chocolate cookie holds a mini peppermint pattie in its middle. The instructions of the recipe say to wrap the dough around the mint, but I tried a few cookies just putting the mint in the middle and leaving it exposed. Either way, the results are the same-mintlicious!
Ingredients: 2/3 cup butter, softened, 1 cup granulated sugar, 1 egg, 1/2 teaspoon vanilla extract, 1 1/2 cups all-purpose flour, 1/3 cup cocoa (I used 1/2 cup for a darker chocolate flavor), 1/2 teaspoon baking soda, 1/4 teaspoon salt, 1 tablespoon milk (2 tablespoons if you use more cocoa), 1 theater-size box of peppermint patties.
Instructions: In large mixing bowl, beat butter and sugar; add egg and vanilla, blending well. Stir together flour, cocoa, baking soda, and salt in separate bowl, then add alternately with milk to butter mixture, mixing well. Cover and refrigerate for about an hour (dough will still be a little soft).
Preheat oven to 350 degrees. Shape small portion of dough around a peppermint pattie and roll into a ball. Place on ungreased baking sheet and flatten slightly. I sprinkled each cookie with a little raw sugar, just for looks (and more sweetness). The alternative is to flatten a small amount of dough and place a pattie in the center, leaving it exposed and sprinkle with a little raw sugar.
Bake for 9-10 minutes or until soft. Cookies will crackle a little. If the mint oozes out around the cookie after you remove the baking sheet from the oven, carefully use your spatula to mold it back around the cookie and allow to cool for 2 minutes. Remove from sheet to cool completely on cooling racks.
Makes about 2 dozen cookies.
"Hershey's Homemade" published by Hershey Foods Corporation in 1991.