You know how I said I was trying to use up the rest of the Christmas chocolate? Well, this is how I decided to do it. Although, I must confess only some of the kisses used were from Christmas (thanks to another teacher not liking them and being given them). So I did have to buy a small bag to make sure all of the cookies had a kiss in them.
But look at them?! Don’t they look amazing? They’re the epitome of a Christmas cookie if you ask me. Even if Christmas is over for the year. I adapted this recipe from The Stay At Home Chef blog, giving credit where credit is due.
The dough for these cookies need time to chill, in order to make them easier to roll into balls (and roll in icing sugar), so while you wait you can clean up the bowls and whisk, and you can also make something healthy to counteract the cookies. It’s all about balance.
I also ran out of icing sugar while making these, so I only took photos of the ones that were rolled in icing sugar, because LOOK AT THEM! The crinkle and cracks are real. They’re everything.
Oh, and they taste AMAZING. Like a brownie cookie. A brookie? Have you ever had Pepperidge Farm Soft Baked Dark Chocolate Brownie cookies? They taste like them, but better!
As always, you can use any kind of Hershey’s Kiss to make these. For a more Christmas-inspired twist, find the peppermint flavoured Kisses, or use white chocolate ones to lighten up the chocolate cookie. It’s up to you. Just make sure you don’t over bake these cookies. They’re supposed to be soft, chewy and pillow-y.
170 grams unsalted butter, softened
280 grams caster sugar
110 grams soft light brown sugar
4 large eggs
2 teaspoons vanilla extract
313 grams plain flour
86 grams unsweetened cocoa powder
1 tablespoon baking powder
3/4 teaspoon salt
200 grams icing sugar, for rolling
36 Hershey’s kisses, unwrapped
- Beat together the butter and sugars until light and creamy. Add the eggs one by one, mixing well after each addition. Then beat in the vanilla extract.
- In a separate bowl, sift the flour, cocoa powder, baking powder, and salt. Whisk together to mix.
- Gradually beat in the flour to the sugar mixture, a bit at a time, ensure the flour is well incorporated before adding more.
- When all mixed together, cover with a tea towel and place in the fridge for a minimum of 4 hours.
- Preheat your oven to 180°C, and line a baking tray with reusable parchment paper.
- Using a cookie or coffee scoop, roll the dough into 1 and a half tablespoon balls. Roll each ball in icing sugar, and place on the baking tray.
- Place the baking tray into the oven and bake for 12 minutes. Remove from the oven and place on a heat-proof surface.
- After two minutes, press a Kiss into the middle of each cookie. Allow to cool completely on the baking tray.