Chocolate Kiss Cookies are the perfect blend of buttery, sugary goodness topped with a delicious chocolate kiss. These cookies are great for special occasions, holidays, or when you simply want a sweet treat to share. Easy to prepare and fun to make, this recipe will surely become a favorite!
Ingredients:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chocolate kisses, unwrapped
Directions:
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until smooth.
- Beat in the eggs, one at a time, then stir in the vanilla extract.
- In another bowl, combine the flour, baking soda, and salt. Gradually blend this dry mixture into the wet mixture.
- Roll the dough into small balls and place them on ungreased baking sheets.
- Bake for 8-10 minutes or until the edges are lightly golden.
- Remove from the oven and immediately press a chocolate kiss into the center of each cookie.
- Allow them to cool on the baking sheet for a few minutes before transferring to a wire rack.
Servings and Timing
- Servings: 24 servings
- Prep Time: 30 minutes
- Cooking Time: 10 minutes
- Total Time: 40 minutes
- Calories: 120 kcal per serving
Variations:
- Peanut Butter Twist: Add 1 cup of peanut butter to the dough for a nutty flavor.
- Dark Chocolate Kisses: Use dark chocolate kisses instead of milk chocolate for a more intense cocoa flavor.
- Sprinkles: Roll the dough balls in colored sugar or sprinkles for a festive touch before baking.
- Gluten-Free Option: Substitute the all-purpose flour with gluten-free flour to accommodate dietary needs.
Storage and Reheating:
- Storage: Store cookies in an airtight container at room temperature for up to one week.
- Freezing: These cookies can be frozen for up to 3 months. Just place them in a sealed freezer bag or container.
- Reheating: To enjoy warm cookies, microwave them for 5-10 seconds after thawing.
10 FAQs:
1. Can I make these cookies ahead of time?
Yes, you can make the dough ahead and refrigerate it for up to 48 hours before baking.
2. Can I freeze the dough?
Absolutely! You can freeze the dough balls for up to 3 months. Just bake them directly from frozen, adding an extra 1-2 minutes to the baking time.
3. What type of chocolate kisses should I use?
Milk chocolate kisses are traditional, but feel free to use dark, white chocolate, or flavored kisses.
4. Can I use salted butter instead of unsalted?
Yes, but reduce the salt in the recipe by half if using salted butter.
5. How do I prevent my cookies from spreading too much?
Chilling the dough for 30 minutes before baking can help the cookies hold their shape.
6. Can I use whole wheat flour?
You can substitute up to half of the all-purpose flour with whole wheat flour, but the texture will be slightly denser.
7. Why did my cookies turn out dry?
Overbaking or using too much flour can cause dryness. Make sure to measure the ingredients carefully and bake just until the edges are golden.
8. Can I add chocolate chips to the dough?
Yes! You can mix 1/2 cup of chocolate chips into the dough for an extra chocolatey experience.
9. How long should I cool the cookies before eating?
Allow the cookies to cool for at least 10-15 minutes to set the chocolate kiss and achieve the perfect texture.
10. Can I make smaller or larger cookies?
Yes, just adjust the baking time accordingly. For smaller cookies, reduce the time; for larger cookies, increase the time by a few minutes.
Conclusion:
These Chocolate Kiss Cookies are a delightful treat that’s easy to prepare and perfect for any occasion. With endless variations and the ability to store or freeze them, you can always have these sweet treats on hand. Whether you make them for a special gathering or a cozy afternoon at home, they are sure to bring a smile to everyone who tastes them.