Was that a misprint? An oatmeal cookie with mint? No mistake here, these two flavors are a hidden treasure. San Francisco is know for an ice cream sandwich from IT’s-IT Ice Cream which is vanilla, mint, chocolate, or cappuccino ice cream in between two old-fashioned oatmeal cookies and then dipped in dark chocolate. We found them at the grocery store recently and have tried both the vanilla and mint sandwiches. I have to say my favorite is the mint. The classic oatmeal cookie with the cool refreshing taste of mint ice cream all pulled together with the bitter dark chocolate is something truly to write home about.
I was inspired to try to make a cookie version of this ice cream sandwich after eating some of Hershey’s Holiday Mint Truffle Kisses. I searched through my cookbooks for a basic oatmeal cookie recipe and decided to tuck the kiss inside the cookie versus placing on top. When the cookies came out of the oven, the flavor was almost perfect but missing something. I had leftover melted chocolate from the chocolate-dipped shortbread cookie recipe so I drizzled some chocolate on top. With the addition of the chocolate, the cookie instantly tasted just like the ice cream sandwich.
My boyfriend told me that they were best of all the holiday cookies I created, which is a huge feat after our favorite shortbread recipe. I was a little worried about bringing them into work because of the weird combo, but my co-workers went nuts over them and they were gone quickly. Take a chance this holiday season and make these cookies before those truffle kisses run out!
- 1 cup of unsalted butter (2 sticks), at room temperature
- 1 cup packed light brown sugar
- 1 egg
- 1 tsp. vanilla extract
- 1 ¾ cup all purpose flour
- 1 tsp. Cinnamon
- ½ tsp. salt
- 2 ½ cups old fashioned oats
- 30-36 Hershey’s Mint Truffle Kisses, unwrapped
- ¼ cup Bittersweet chocolate chips
- In the bowl of you mixer, beat together butter and brown sugar until its fluffy and light yellow in color. Scrape down the sides of the bowl and add in egg and vanilla extract, mix for about 1 minute.
- In a separate bowl mix together flour, cinnamon, and salt. Add in oats.
- With mixer on low speed add dry ingredients to butter mixture. Mix for about 30 seconds and then finish the rest with a rubber spatula.
- Cover bowl with plastic wrap and place in the refrigerator for at least 1 hour or up to 12 hours.
- After at least an hour of chilling, preheat oven to 350 degrees
- Taking about 2 teaspoon of dough in your hand, flatten into a disk and place a mint kiss in the middle. Fold sides up around the kiss and top with an additional teaspoon of dough so that the kiss is completely sealed in the dough ball. Place on a baking sheet lined with a silicone baking mat or parchment paper, leaving at least 2 inches between each cookie.
- Bake for 14-16 minutes or until set. Let cool on baking sheet a couple of minutes before moving to a wire cooling rack.
- Once cookies have cooled top with chocolate drizzle.
- For Drizzle- In a small heat proof bowl, add chocolate chips. Microwave in 20 second intervals, stirring in between until melted. To drizzle, take a spoon of melted chocolate, tip the spoon to get a small stream of chocolate going and move back and forth over the cookies so you get zig zags over the cookies.
Have you been following our entire 2013 Cookie Countdown? Catch up below if you have missed any!
5 Sprinkle Cookies
6 Chocolate-Dipped Shortbread Cutouts
7 Chocolate Hazelnut Coins
8 Italian Lemon Drops
9 Chocolate Toffee Crackers
10 Cranberry Pistachio Shortbread Cookies
11 Christmas Snickerdoodles
12 Chocolate Raspberry Thumbprints