Hershey’s Cookies And Cream Cake

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Ingredients Needed To Prepare This Recipe

The following is a list of the ingredients needed to prepare this recipe. For exact amounts and measurements, refer to the printable recipe card located near the bottom of this post.

  • Butter Make sure your butter is at room temperature! To be perfectly honest, I have made these with both salted and unsalted butter and theres no difference in taste or appearance once all is said and done. Use what you have on hand.
  • Sugar Sugar will caramelize when baked, which will help to brown cookies and cakes. In cookies, the sugar will help the dough to spread and will create a crispness to the bottom of the cookie.
  • Peppermint Extract You could use vanilla, but were going to pack as much peppermint flavour as possible into these cookies!
  • Eggs Whenever you set out to bake, make sure your eggs are at room temperature too just like your butter!

How To Make Hersheys Peppermint Cookies

Add the softened butter and the sugar to a large mixing bowl. Beat the two together for 2-3 minutes until the mixture is light and creamy. Be sure to scrape down the bowl with a rubber spatula halfway through beating. Add the extract and eggs. Beat into the butter mixture until well incorporated.

Next, measure out the flour, cocoa powder, baking soda, and salt. Dump these ingredients into the butter and egg mixture. With your beater on a low speed, beat the dry ingredients into the wet ingredients until just mixed through. The dough will form a ball. Once done, place the bowl of cookie dough into the fridge for 30 minutes.

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  • Flour No need for anything special. Just use regular all-purpose flour. I have not tried this recipe with any other type of flour.
  • Cocoa Powder Cocoa powder is an unsweetened chocolate product which adds deep chocolate flavor to desserts and beverages. Use a good quality cocoa powder, not the kind we used to stir into milk as kids!
  • Baking Soda Commonly known as sodium bicarbonate, or just bicarb, it is a baking ingredient thats activated by a liquid and an acid to help with leavening or rising.
  • Salt Do not add the extra salt if you used salted butter!
  • Chocolate Chips These are used for the chocolate drizzle, which by the way, is optional! I used both white chocolate and milk chocolate.
  • Vegetable Shortening This is used to thin the chocolate. You can also use coconut oil.
  • Hersheys Peppermint Kisses

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Hersheys cookies and cream cake

As you know, John.e is a major lover of ice cream. As for me, I can take it or leave it. In fact, most times, I leave it! I dont get the appeal of ice cream as most people do. Its not that I dont like it I just dont care that much for it. But, every Christmas, John.e will find a peppermint ice cream somewhere and we have to have it. I have just one scoop because I need that peppermint/candy cane experience, but I never could eat a large serving of ice cream.

Thats why these cookies are just perfect for me. I can get a good amount of peppermint flavour baked into a double chocolate cookie. And, to top it all off, a Hersheys peppermint kiss is pushed into the center of the hot cookie and allowed to melt. Once melted, its swirled to flatten and then drizzled with melted chocolate. Its perfection!

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Storing Packaging & Freezing

When it comes to most cookies, they taste best at room temperature, but they dont hold up well to being left out on your countertop for long periods of time. Cookies will stay fresh in a cookie jar or food-safe container with a lid for 3-5 days if left to sit on your kitchen countertop. You can store them in a food-safe container in your fridge. When you want one, two, or half a dozen, take them out of the container and place them in a single layer on a plate. Let them sit at room temperature for 5 minutes and theyre ready!

If you plan to freeze your Hersheys Peppermint Cookies, you certainly can! Once the chocolate has hardened, pile them into a clean, food-safe container. The container must be freezer friendly! Youll want to ensure a very tight-fitting lid too. I use these quite often when freezing baked goods. I like to place a sheet of plastic wrap over the top of the container before pushing the lid on. This helps to create a better seal. The goal is to keep all of that freshness locked in!

You can freeze these cookies for up to three months. If you plan to give previously frozen cookies as a gift, I would lay them out on a wire cooling rack to thaw completely. If packaging, wait until the condensation has evaporated. Whenever I work with anything covered in chocolate, I like to use a glove to prevent getting fingerprints on it as much as possible! Once thawed, pile into cellophane bags and tie with a ribbon, or stack in a cookie tin/box.

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