Every summer, I am lucky enough to be involved in an event right in the heart of Salisbury Beach, MA that has raised funds in past years for a variety of causes. It’s called the Ramble, and it’s put on by Adam Ezra Group, a band that I’ve been close with for a few years — I may have mentioned before that on Ian’s and my first date, we went to a show and the guys vetted him. Anyway, last year I wasn’t able to enter a cookie recipe in the Bake-Off, a portion of the event that I’m proud to say was my own creation, due to having a brand new baby. This year I made my cookies at my in-laws’ house, and had a one-year-old taste tester at the tent with me!
Lyric’s favorite entry was our friend Susan’s ginger snaps, but my recipe was named after her. Lyric Kisses cookies have a surprise in the middle… just like I did! The surprise is a piece of candy — either a Haviland Original Thin Mint, or a Haviland Raspberry Thin Mint — which makes for a nice, chewy, gooey bite, and I enhanced the flavor of the candy center with Watkins flavored extract in the dough. You could also make these with Haviland Orange Thin Mints and Watkins orange extract, and I plan to very soon. Maybe for Christmas! I’m pleased to say that my recipe won, and along with all the other entrants, we raised raised nearly $650 toward the event’s total.
Lyric Kisses Cookies
- 2 cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 stick butter-flavored Crisco
- 3 cups sugar
- 4 large eggs, room temperature
- 2 teaspoons raspberry, orange or peppermint extract
- 1 1/4 cups chocolate chips, melted
- 1 1/4 cups mini chocolate chips
- Haviland Original, Orange or Raspberry Thin Mints
- colored sugar (green or pink to coordinate with flavor)
Preheat oven to 375°F. In a medium bowl, whisk together flour, cocoa, baking powder, and salt; set aside. Cream together Crisco and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition; mix in vanilla and melted chocolate. Gradually add flour mixture; mixing just until combined. Fold in chocolate chips. Form dough into pucks about and inch and a half across around a Thin Mint center. Sprinkle with colored sugar and bake until edges are dry, approximately 12 minutes. Transfer cookies to a wire rack to cool completely.