While walking through Target today, I noticed a display for the day when even the non-Irish
try to drink like they are Irish, St. Patrick’s Day. Shelved between the quirky green hats and green polka-dotted napkins were Hershey’s Creme de Menthe Dark Chocolate Kisses. I passed by the display, contemplating what I could make with the delicious sounding treats. I was reminded of the Peanut Butter Kiss Cookies I’ve become slightly famous for in my circle of friends. They’re amazingly decadent and taste like Reese’s Peanut Butter Cups. I stopped drooling over the idea of the Peanut Butter Kiss Cookies when it hit me- I could do something similar and make them taste like Andie’s mints!
Quite a few years back, my lovely Auntie Leigh introduced me to her 1, 2, 3 Cookie recipe. Its name comes not only from how ridiculously easy the recipe is, but because of the ingredients. You take one (1) cake mix of your choice, two (2) eggs, and 1/3 (3) cup of oil. You can add any mix-ins you’d like. I usually use chocolate chips, nuts, or candies (like M&M’s or Reese’s Pieces). I like experimenting with a variety of mix flavors and mix-ins. This has been my go to recipe throughout my baking years, super easy and super delicious. I decided I’d combine this idea with the Peanut Butter Kiss Cookie idea and make them for my extremely food-critical grandfather during my visit. I figured he could be my guinea pig and I could guarantee myself
a harsh critique an honest answer. Below is the recipe I conjured up to make these Chocolate Creme de Menthe 1, 2, 3 Cookies.
“1, 2, 3 Cookies”: Chocolate Creme de Menthe Edition
- 1 chocolate fudge cake mix
- 2 eggs
- 1/3 cup of canola oil
- 32 Hershey’s Creme de Menthe Dark Chocolate Kisses, unwrapped
- Preheat oven to 350 F.
- Mix cake mix, eggs, and oil until well combined.
- Roll mixture into 1″ balls and place 1-2″ apart on an ungreased cookie sheet.
- Bake for 10-12 minutes.
- Pull tray out and set aside. Place one Kiss in each cookie and slightly twist. Once all cookies have a Kiss, place back in the oven for about a minute.
- Take tray out and cool for few minutes. Use a spatula to remove cookies from the tray to cool completely.
Makes approximately 32 cookies, depending on the size of the cookie dough balls.
My experiment turned out to be a huge success! Slightly crispy on the outside and a soft center. The mint flavoring was tasted throughout the cookie, making it quite similar to an Andie’s mint. Not only did everyone in my family love them, my grandfather even requested seconds and eventually thirds! These were delicious with a glass of milk and I can see myself eating a few with some mint chocolate chip ice cream. Quick, easy, and delicious– definitely keeping this recipe.