When I was in college, I used to bake for friends, family, or anyone who wanted to place an order so I could pay for my books and other things like food and going out with friends. I had a website called Nikki Cakes and Bakes - which is still active! Although, it hasn't been updated in forever so don't judge if you take a peek.
Through all those cakes and desserts I baked, these cookies were BY FAR the most popular and they were always requested at every holiday or family gathering. After baking them over and over and over, I of course started to switch things up and made it my goal to bake a new recipe for every occasion.
I haven't baked these cookies in a while, but this year I decided to reunite with them for the holidays. I needed a quick but delicious recipe that produced a good number of cookies since I was giving them to a few different people - so these were the first to come to mind. They're super easy to make, look beautiful, and are addictively delicious!
I originally found the recipe from Hersheys.com - and there are two different versions. One version is simple and you can make with store-bought dough mix to save time in a pinch. The other is made entirely from scratch. The cookies have a sugar cookie base that surround a lovely surprise Hershey Kiss on the inside. Then they're topped with a drizzle of chocolate.
You can use any kind of Hershey Kiss - I use dark chocolate - but you can use anything! The dark chocolate is perfect because it balances out the sweetness of the sugar cookies. I've also tried the milk and almond Hershey Kisses which tasted just as amazing! I also used dark chocolate for the drizzle as well, but you can use anything you like for that too.
Ingredients (for the simple recipe)
52 to 55 Hershey's Kisses Chocolates (any kind, but I recommend dark!)
1 pouch Betty Crocker Sugar Cookie Mix (17.5 oz.)
All-purpose flour, butter and egg called for on cookie mix package
1-1/4 cup Mini Chocolate Chips, divided (or chopped chocolate chips - I used semi-sweet, but again, use what you'd like)
For the drizzle - 1 teaspoon shortening - (do not use butter, margarine, spread or oil) - I didn't use this but it does make the chocolate harden on the top of the cookie.
Heat oven to 350 degrees. Remove wrappers from chocolate kisses.
Prepare cookie dough following package directions for CUT-OUT cookies. Set aside 1/4 chocolate chips. Stir remaining chips into dough. (Dough is stiff; chips may need to be worked in with hands).
Mold scant tablespoon dough around each chocolate piece, covering completely. Shape into balls and place on ungreased cookie sheet.
Bake 9-11 minutes or until cookie is set and golden brown at the bottom. Cool slightly; remove from cookie sheet to wire rack. Cool completely.
Place remaining 1/4 cup chips and shortening in a bowl. Microwave for 30 seconds; stir. If necessary, microwave an additional 10 seconds at a time, stirring after each heating, until chocolate mixture is melted and smooth.
Carefully add mixture to a heavy-duty resealable plastic food storage bag and cut off the corner of the bag about 1/8 inch from point. Drizzle over cookies using this method, or you can use a piping bag, or drizzle by dipping a fork into the chocolate and spattering over the cookies. I also used some gold sprinkles to make them festive!
Want the scratch recipe? Check it out here!