Ingredients

The following ingredients have 4 Servings
  • 1 cup all-purpose flour
  • 1/2 cup Hershey's special dark cocoa powder
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/4 tsp instant espresso powder
  • 1 cup granulated sugar
  • 1/4 cup vegetable oil
  • 2 eggs
  • 1 tsp vanilla extract
  • 1/2 cup granulated sugar for coating cookies
  • 24 Hershey's candy cane mint kisses, unwrapped and frozen

Instruction

  • In medium bowl, whisk together flour, cocoa powder, baking powder, salt and espresso powder. Set aside.
  • In bowl of stand mixer, add oil and sugar and beat until light and fluffy, about 2 minutes. Add eggs one at a time and vanilla extract and beat until incorporated. Gradually add flour mixture and beat until just combined. Cover dough and chill for at least 4 hours or up to 24 hours.
  • Once ready to make cookies, preheat oven to 350°F. Line a baking sheet with parchment paper. Roll dough into 1 inch balls and then dip each ball in sugar until completely coated. Place each ball 2 inches apart on baking sheet.
  • Bake for 10-12 minutes or until the tops begin to slightly crack. Allow to cool for 3 minutes, then press Hershey's kiss into each cookie. Transfer to cooling rack and allow to cool completely.