So I have these peppermint hersey's kisses, right? Well, actually I also had these peppermint Andes Candies crumbles that I wanted to use up to start with but they were nast. So, the kisses. What to do with them?
Nothing apparently. This started out as a recipe for espresso peppermint cookies and turned into this:
I don't even know.
But damn, they're good.
1/2 cup unsalted butter -- softened
1 cup brown sugar
1/4 cup granulated sugar
1 large egg
2 teaspoons vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
1 3/4 cup total flour and cocoa. I used about half and half, with the cocoa split between regular and dark
Note: I sprinkled some kosher salt on top before baking because it seemed like a good idea. Not actually all that great. (Though it was excellent on the raw dough!)
Bake at 375 for about 8-9 minutes - you don't want to overbake. Crispy chewy goodness.
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