Ingredients:

Cheesecakes
9 creme-filled chocolate sandwich cookies or 18 vanilla wafer cookies
2 packages (8 ounces each) plus 1 package (3 ounces) cream cheese, softened 1 cup granulated sugar
1/4 cup unsweetened baking cocoa
2 teaspoons vanilla
3 eggs

Whipped Cream
3/4 cup whipping (heavy) cream
2 tablespoons granulated or powdered sugar

1. Heat oven to 350ºF. Line 18 medium muffin cups, 2 1/2x1 1/4 inches, with paper baking cups. Split sandwich cookies in half. Place 1 cookie half, middle side up, in each cup. Or place 1 wafer cookie, flat side down, in each cup.
2. In large bowl, beat cream cheese with electric mixer on medium speed until smooth. Gradually beat in 1 cup sugar and the cocoa until fluffy. Beat in vanilla. Beat in eggs, one at a time, until well blended. Divide evenly among cups (cups will be almost full).
3. Bake cheesecakes 20 to 25 minutes or until centers are firm. Cool 15 minutes (cheesecake centers will sink while cooling). Refrigerate in muffin cups at least 1 hour; cover and refrigerate at least 1 hour longer before serving.
4. In chilled small bowl, beat all Whipped Cream ingredients with electric mixer on high speed until stiff. Spoon Whipped Cream on chilled cheesecakes. Cover and refrigerate any remaining cheesecakes.

 

Ingredients:
 

1/2 cup (1 stick) butter or margarine, softened

2/3 cup sugar

1 egg, separated
2 tablespoons milk

1 teaspoon vanilla extract

1 cup all-purpose flour

1/3 cup cocoa powder

1/4 teaspoon salt
Hershey’s Mint Kisses
Wilton’s Mint Brownie Drizzle (Found at Michaels)

1. Beat butter, sugar, egg yolk, milk and vanilla in medium bowl until fluffy. Stir together flour, cocoa and salt; gradually add to butter mixture, beating until blended. Refrigerate dough at least 1 hour or until firm enough to handle. 


2. Heat oven to 350°F. Lightly grease cookie sheet. Shape dough into 1-inch balls. Place on prepared cookie sheet. Press thumb gently in center of each cookie. 


3. Bake 9 to 11 minutes or until set. Remove wrappers from chocolate pieces. Remove cookies from cookie sheet to wire rack; cool 3 to 5 minutes. Gently press chocolate piece in center of each cookie. Cool completely.
4. Warm mint drizzle as directed if needed and zigzag over cookies. Let set and enjoy.
Recipe adapted from Hershey.com. Photograph by Laura Flowers.



 

1 2/3 cups granulated sugar
2/3 cup NESTLE® CARNATION® Evaporated Milk
2 tablespoons butter or margarine
1/4 teaspoon salt
2 cups miniature marshmallows
1 1/2 cups NESTLE® TOLL HOUSE® Semi-Sweet Chocolate Morsels
1/2 teaspoon vanilla extract
1/4 teaspoon peppermint extract
1/4 cup crushed, hard peppermint candy

 

Directions:

1.Line 8-inch-square baking pan with foil.

2.Combine sugar, evaporated milk, butter and salt in medium, heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 4 to 5 minutes. Remove from heat.

3.Stir in marshmallows, morsels, vanilla extract and peppermint extract. Stir vigorously for 1 minute or until marshmallows are melted. Pour into prepared baking pan; cool for 1 minute. Top with candy, pressing in slightly. Refrigerate for 2 hours or until firm. Lift from pan; remove foil. Cut into 48 pieces.