We’re still suffering from an abundance of Starbucks Mocha Powder.
I know, I know. It stinks to be us.
Here’s a yummy recipe – I took these to two separate events and not a one was left.
- 3/4 c butter, melted and cooled
- 1 c brown sugar, packed
- 1/2 c sugar
- 1 egg
- 1 egg yolk
- 1 T vanilla
- 2 1/2 c flour
- 2/3 c mocha powder (or cocoa)
- 1/2 t baking soda
- 1/2 t baking powder
- 1/2 t salt
- Hershey kisses (I used a mixture of leftover holiday mint truffle and cherry cordial kisses)
Beat together butter, sugars, eggs and vanilla. Combine flour, cocoa, soda, baking powder and salt. Stir into creamed mixture. Chill for about an hour to make dough easier to handle. Roll in small balls and place in greased mini-muffin tins. Bake at 350 for about 8 minutes. Immediately place an unwrapped Hershey kiss in the middle of each cookie. Allow the cookies to cool in the pan so the kiss will “set” into the cookie.