Secret Kiss Cookies
Take a bite of these Secret Kiss Cookies and what a surprise to find a Hershey Chocolate Kiss hiding inside! You can coat the outside of the cookie with a mixture of powdered sugar and cocoa, powdered sugar or leave it plain. Whatever you do to the outside of the cookie, the inside remains full of that Hershey Chocolate Kiss goodness!
In a large mixing bowl beat the butter, sugar and vanilla until light and fluffy.
Add the flour and mix until it forms a dough ball.
If it is too dry, add 1/2 tsp of water at a time until it will form a ball.
Wrap in plastic wrap and refrigerate for 1-2 hours.
Take a tablespoon of the cold dough, flatten it and place a chocolate kiss in the middle.
Form the dough around the chocolate kiss making sure you can’t see any of the
chocolate. Roll the dough into a ball.
Place all of the dough balls onto an ungreased cookie sheet.
They can be very close, just not touching.
Bake at 375 degrees for about 10-12 minutes until done but not brown, watching them carefully until done.
Remove from the oven and after a minute or two, place them on a wire rack.
Combine the powdered sugar and cocoa.
Roll the warm cookies into the powdered sugar mixture.
Store in an airtight container.
Secret Kiss Cookies
1 cup (2 sticks) butter, softened
1/2 cup sugar
1 tsp vanilla extract
1-3/4 cups flour
1 cup finely chopped walnuts, optional
24-36 Hershey Kisses, unwrapped
1/3 cup powdered sugar
1 Tbl cocoa
In a large mixing bowl beat the butter, sugar and vanilla until light and fluffy. Add the flour and walnuts. Beat on low speed until well blended. If too dry, add 1/2 tsp of water until mixture forms a firm ball. Cover the dough ball with plastic wrap and refrigerate for 1-2 hours until it is firm enough to handle.
Preheat oven to 375 degrees.
Using 1 tablespoon of dough for each cookie, flatten cookie with your hand then place a chocolate kiss in the middle and wrap the dough around the chocolate making sure it is completely covered with dough. Roll into a ball. Place cookies onto an ungreased cookie sheet. They can be close, just not touching.
Bake for 10-12 minutes or until cookie is done, but not brown. Mine took 14 minutes but ovens may vary.
Remove from the oven and let sit for 1-2 minutes then place on a wire rack.
Mix the powdered sugar and cocoa. Once cookies are cool enough to hold but still warm, roll the cookies into the powdered sugar mixture. Let cool completely and store in a airtight container.
Source: Hershey Chocolate Lover’s Cookbook