Chocolate Kiss Surprise Cookies
January 31, 2011 § Leave a comment
E: Come gather ’round people, wherever you roam, and admit that the chocolate kiss cookie has been done almost to extinction. But we had some kisses left sitting around from Christmas cookies, so we decided to use a few up with an improvisational feat the likes of which this world has never seen: we put kisses inside of cookies.
Actually, I don’t claim to be the first to do it by any stretch. But since it isn’t something I see around too often, I decided to put it up here. Keep in mind you could (and you probably should) use any other chocolate inside them. I suggest a good, real milk chocolate. We used store-bought kisses because they are iconic, and because we had them around, but the ingredients list makes me cry a little inside. If I made these again I’d go with something else inside of them.
For the dough, we went with a tasty, thick dough from vanilla sugar that, critically, didn’t spread out too much. (I can affirm that the cookies the original recipe makes are also delicious.)
2 sticks unsalted butter, right from the fridge
3/4 c. granulated sugar
3/4 c. packed brown sugar
2 large eggs
1 tsp vanilla
3 c. all purpose flour
3/4 teaspoon salt
1 tsp baking powder
1/2 tsp baking soda
1/2 to 1 c. chopped pecans
about 12 chocolate kisses
Dawn, at vanilla sugar, suggests chilling the dough before cooking. We didn’t, and it worked just fine, so I’ll assume you won’t want to do that either.
Preheat your oven to 350F.
Beat the butter and sugars together until they are creamy. I’d start with cold, fridge-temperature butter if possible, but I microwaved the sticks for about 5 seconds so they were just soft enough to cream by hand without too much arm pain. If you have an electric mixer leave the butter as cold as possible.
Then add in the eggs and vanilla, and beat just until incorporated. Combine the dry ingredients in a separate bowl and mix them up well. Add the dry ingredients to the batter in halves, and stir together until the dough looks evenly mixed.
Now, chop up the nuts, and mix those into the dough. They add a nice flavor and crunch.
Unwrap your kisses, take big balls of the dough, and form them around the kisses. You will probably get about 12 large cookies out of it. How many you do isn’t critical, but you want them big enough that the chocolate doesn’t show from the outside. You can use the pictures for a guide. I wrapped the dough that is in my right hand around to close the cookie up.
If you want, throw some chocolate chips in to some of your dough, and make regular cookies out of it too. We made 6 kiss surprise cookies and a bunch of small chocolate chip cookies.
Put the cookies on ungreased cookie sheets, and bake. The kiss cookies took about 20 minutes, but if you make some smaller cookies too, put them on a different sheet because they will take only about 10 minutes to cook.
Take the cookies out when they are golden around the bottom edges, and look thoroughly set. The picture below is for the regular chocolate chip ones, without kisses.
We really liked the way these came out, especially the kiss surprise cookies. They are big enough that your first bite hits nothing but dough, which is excellent on its own and would be great without any chocolate at all.
These are a novel way to use chocolate kisses, and they have one big plus side over other such cookies: the shape of the chocolate doesn’t really matter. You could use squares, cubes, or irregular hunks of real chocolate inside, and get a better-tasting dessert with the same exterior aesthetic. I suppose some of the uniqueness of the concept would be lost, but will anyone really care when the results are so delicious?
No? Thought not.