Minty Mistletoes chocolate cookies are the perfect holiday cookie. Just great for cookie exchanges and gift giving.
- 24 NESTLÉ CRUNCH Jingles, unwrapped
- 1 1/2 cups all-purpose flour
- 1/3 cup NESTLÉ® TOLL HOUSE® Baking Cocoa
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup (6 oz.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
- 1 cup granulated sugar
- 1/2 cup (1 stick) butter or margarine, softened
- 1 1/2 teaspoons vanilla extract
- 2 large eggs
- 1 cup powdered sugar
- 2 tablespoons butter or margarine, softened
- 2 teaspoons milk
- 1/8 teaspoon peppermint extract
PREHEAT oven to 350° F.
COMBINE flour, cocoa, baking powder and salt in small bowl. Melt morsels in small, microwave-safe bowl; stir until smooth. Beat granulated sugar, 1/2 cup butter and vanilla extract in large mixer bowl until creamy. Beat in melted chocolate. Add eggs one at a time, beating well after each addition. Gradually beat in cocoa mixture. Cover; refrigerate just until firm.
SHAPE dough into 1 1/2-inch balls; press thumb into tops to make about 1/2-inch-deep depressions. Place 2 inches apart on ungreased baking sheets.
BAKE for 10 to 15 minutes or until sides are set but centers are still slightly soft. Place baking sheets on wire racks. Using back of spoon, press centers slightly to make indentation for filling. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
COMBINE powdered sugar, 2 tablespoons butter and just enough milk to make into smooth, thick frosting. Stir in peppermint extract. Spoon about 1/2 to 1 teaspoon filling into center of each cookie; top each with 1 Nestlé Jingle.
Review This Recipe
I just made the minty mistletoes, and they are great. I made a few changes to make them a little more festive. I added green food coloring to the frosting and sprinkled on some red sugar crystals. I was unable to find Crunch jinglers, so I used mint kisses, great!!
Read More Reviews