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The holiday season was in full swing and I was prepared to bake my butt off for all of the gatherings we had. I started to think about how I could keep it simple, but also bake something wonderful and unique. I feel like this is a consistent goal of mine when it comes to baking!
After thinking about it, I figured, why not go back to a classic? This Surprise Kiss Cookie recipe used to be my go-to for all events when I first started baking. I remember being younger and wowing people at parties with the fact that a Hershey Kiss was hidden inside these babies. I mean, who doesn't love a surprise piece of chocolate?
This recipe is so easy, very yummy, and creates an adorable treat that you can make for any occasion. They are especially great for the holidays because you can make them look like as if they're covered in snow (the magic of powdered sugar!) if you'd like.
It had been years since I last made these, so I couldn't remember the recipe off-hand. I searched to find something similar and found one on a website called Spaceships and Laserbeams (which made me giggle). It was pretty much how I remembered it, give or take a few things I adapted, but these are simply perfect.
This recipe features a soft, buttery, cookie with a surprise Hershey's Kiss inside, topped with a drizzle of chocolate and a pinch of sweetness from the powdered sugar. These are also fun to make, and if you have any loved ones who want to help you, you could turn it into a cozy night of baking!
The ingredient list is simple and overall standard items you'd already have on hand. You can also use any Hershey's Kisses you like. I've tried them with dark kisses before and they were *mwah, chefs kiss!* This time around, I went with the regular milk chocolate, but the options are endless!
These are a lovely treat to whip up, especially during the hectic holiday season. Put a smile on other's faces with these surprise little kisses that are oh-so delicious!
PREP TIME: ~15 minutes
COOK TIME: ~12 minutes
TOTAL TIME: ~57 minutes
SERVINGS: ~32 cookies
Here's What You Need:
1 cup salted sweet cream butter softened* (NOT melted)
½ cup + 2 tablespoons granulated sugar
1¼ teaspoon vanilla extract
2 cups all-purpose flour
32 Hershey Kisses unwrapped (using the flavor of your choice, I used regular milk chocolate)
2 cups powdered sugar (or more if needed)
1 1/2 cups chocolate chips (if desired) to melt and add for decoration
Here's What To Do:
Using a stand mixer, or a medium size mixing bowl and a handheld mixer on medium-high speed, beat the softened butter for about 1 minute.
Add the sugar and vanilla extract, and continue mixing for 1 minute.
Add the flour and mix on low for 30 seconds to 1 minute, until the dry ingredients are well combined. Cover the cookie dough and chill in the refrigerator for 30 minutes.
Preheat the oven to 375°F. Line 2 baking sheets (or one large baking sheet) with parchment paper.
Using a 1 tablespoon cookie scoop, scoop out the cookie dough.
Roll the cookie dough into a ball.
Using your hands, flatten the cookie dough ball and place the unwrapped kiss in the center of the flattened cookie dough. Then fold the dough up around the kiss, ensuring the kiss is completely covered by the dough. Form a slight ball shape.
Place the shaped dough 2 inches apart.
Bake for about 10 minutes, being extra careful not to over-bake. The tops of the cookies may only look slightly browned (almost pale), but the bottoms will bake faster so keep an eye on them.
Allow the cookies to cool on the cookie sheet for 10-15 minutes.
You can drizzle the tops with melted chocolate and then sprinkle with powdered sugar, or, you can roll the cookies in the powdered sugar to create a snowball effect.
Return the coated cookies to the baking sheet to completely cool. Enjoy!
*Notes
Make sure your butter is softened, not melted, or it will affect the texture of your cookies, and they won’t hold their shape the way they should.
If the cookie dough is a bit stiff, you can add 1 tablespoon of milk to the dough before chilling.
If you find your dough has warmed up too much while you were shaping your cookies, pop the tray in the fridge for about 10 minutes before baking; otherwise, the cookies may spread too much during baking.