Peppermint Red Velvet Cookies with Peppermint Kisses
Peppermint Red Velvet Cookies with Peppermint Kisses takes about 45 minutes from beginning to end. This dessert has 92 calories, 1g of protein, and 5g of fat per serving. This lacto ovo vegetarian recipe serves 36 and costs 15 cents per serving. It is perfect for valentin day. This recipe from Cooking Classy requires salt, white vinegar, unsweetened cocoa powder, and hersheys kisses brand milk chocolate. 168 people were impressed by this recipe. Overall, this recipe earns a very bad (but still fixable) spoonacular score of 7%. If you like this recipe, you might also like recipes such as Red Velvet Peppermint Pattie Cookies, Red Velvet Peppermint Thumbprint Cookies, and Red Velvet Peppermint Thumbprint Cookies.
Servings: 36
Ingredients:
1/2 tsp baking soda
1 large egg
1 1/2 cups + 2 Tbsp all-purpose flour
1 cup granulated sugar
36 Hersheys Peppermint Kisses, Hugs or Milk Chocolate Kisses, frozen*
3/4 tsp peppermint extract
2 tsp red food coloring
1/2 tsp salt
2 Tbsp unsweetened cocoa powder
1 tsp vanilla extract
1/2 cup vegetable oil
1 tsp white vinegar.jpg)
Equipment:
mixing bowl
stand mixer
whisk
oven
baking paper
baking sheet
wire rack
Cooking instruction summary:
Preheat oven to 375 degrees. In a mixing bowl, whisk together flour, cocoa powder, baking soda and salt, set aside.In the bowl of an electric stand mixer fitted with the paddle attachment, blend together vegetable oil and sugar on medium speed until mixture is creamy, about 3 minutes. Mix in egg. Add in food coloring, vinegar, vanilla extract and peppermint extract and mix until well blended. With mixer set on low speed, slowly add in dry ingredients and mix just until combine. Roll dough into balls about 1 scant Tbsp each and place on Silpat or parchment paper lined baking sheets. Bake in preheated oven about 8 - 9 minutes. Remove from oven and allow to cool 30 seconds then lightly press 1 chocolate Kiss onto each cookie and immediately transfer cookies to a wire rack to cool. Allow Kisses on cookies to set at room temperature (or transfer to an airtight container and refrigerate until chocolate has set then return to room temperature before enjoying or enjoy warm out of the oven and slightly melted). Store cookies in an airtight container at room temperature.*Place in freezer for at least 30 minutes and don't remove from freezer until removing cookies from oven. If using Hugs or Milk Chocolate Kisses I would recommend increasing peppermint extract to a full 1 tsp.Recipe Source: adapted slightly from Cuisine at Home
Step by step:
1. Preheat oven to 375 degrees. In a mixing bowl, whisk together flour, cocoa powder, baking soda and salt, set aside.In the bowl of an electric stand mixer fitted with the paddle attachment, blend together vegetable oil and sugar on medium speed until mixture is creamy, about 3 minutes.
2. Mix in egg.
3. Add in food coloring, vinegar, vanilla extract and peppermint extract and mix until well blended. With mixer set on low speed, slowly add in dry ingredients and mix just until combine.
4. Roll dough into balls about 1 scant Tbsp each and place on Silpat or parchment paper lined baking sheets.
5. Bake in preheated oven about 8 - 9 minutes.
6. Remove from oven and allow to cool 30 seconds then lightly press 1 chocolate Kiss onto each cookie and immediately transfer cookies to a wire rack to cool. Allow Kisses on cookies to set at room temperature (or transfer to an airtight container and refrigerate until chocolate has set then return to room temperature before enjoying or enjoy warm out of the oven and slightly melted). Store cookies in an airtight container at room temperature.*
7. Place in freezer for at least 30 minutes and don't remove from freezer until removing cookies from oven. If using Hugs or Milk Chocolate Kisses I would recommend increasing peppermint extract to a full 1 tsp.Recipe Source: adapted slightly from Cuisine at Home
Nutrition Information:
covered percent of daily need
