One of the classic cookies of all time, Chocolate Kiss Cookies are finally making their debut on The Heritage Cook! Often made with peanut butter or chocolate cookies, I chose to make a vanilla version. The others may make an appearance eventually, but the Artist and I really enjoyed these!
There is a reason these cookies are so popular, just look at them! Any chocoholic or child who looks at them wants at least one (more like a dozen LOL). Beautiful and so tempting.
These cookies are perfect for your holiday parties, gifts, and any celebration. They make an excellent addition to cookie trays.
They are also incredibly easy to make, a perfect recipe to help little ones learn how to bake! I would have loved to make these when I was a little girl!
These Chocolate Kiss Cookies always remind me of mini hats. If the cookies were colorfully colored think how fun these would be. I may try that next time – make multi-colored cookies! Or make them with a chocolate cookie base and you have witches hats for Halloween! (Replace 1/3 cup of the flour with 1/3 cup of unsweetened cocoa powder.)
I hope you enjoy these cookies, have a fabulous Chocolate Monday, and have a wonderful week ahead!
Jane’s Tips and Hints:
Chilling the dough and a spring-loaded scoop help you form even balls of dough for cookies all the same size.
- 1/2 cup (113g; 1 stick) butter, at room temperature
- 1/2 cup (100g) granulated sugar
- 1/2 cup (100g) firmly packed brown sugar
- 1 large egg
- 2 tsp vanilla paste or pure extract
- 1-3/4 cups + 1 tbsp (220g) gluten-free flour blend or all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3 to 4 tbsp milk
- 30 to 36 Hershey's Chocolate Kisses, unwrapped
- In the bowl of your stand mixer, combine the butter, both sugars, the egg, and vanilla, beating until thoroughly blended.
- In a separate bowl, whisk together the flour, baking soda, and salt. Add the dry ingredients to the butter mixture alternately with the milk, mixing until smooth and creamy. Cover the bowl and refrigerate at least 1 hour to firm up the dough.
- Preheat the oven to 375°F. Line two baking sheets with parchment paper.
- Use a spring-loaded ice cream scoop to portion the dough into 1-inch diameter balls and place them on the prepared baking sheet.
- Bake for 8 to 10 minutes or until set. Cool for 1 minute on the baking sheet; transfer to a wire rack and gently press a chocolate kiss in the center of each cookie immediately. Cool completely before serving.
- Yield: about 3 dozen cookies
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