Friday, January 17, 2014
Chocolate Kiss Cookies
Pardon the holiday sprinkles. But these were a huge hit this past Christmas and I'd feel bad not sharing them with you. A soft chocolate cookie coated in festive sprinkles and topped with a candy kiss--really, what more could you want if you were my 7 year old niece? Or all the other kids who got holiday cookies. Or me. Trust me, I'm a huge fan of the traditional peanut butter blossom (mine are pretty good if I do say so myself). But for a chocolate fan like me, there's nothing better than chocolate topped with chocolate. And adding sprinkles just makes these even more fun. Sub out holiday sprinkles for rainbow, your favorite color, or better yet--more chocolate. Yum!
I needed to makes these as soon as I saw them from The Curvy Carrot. But her yield wasn't going to cut it, so I doubled the recipe. then I added a little bit of espresso powder to amp up the chocolate. This created a rich undertone, almost like dark chocolate, without imparting a coffee or mocha flavor, which I wouldn't have enjoyed. I ran out of nonpareils while I was baking, then I ran out of one kind of sprinkle, so I went to a third, which actually created a nice, fun variety on a plate and in the tins. And since I made 26 different cookies this year, I think it's safe to say I like variety. Make, eat, drink a big glass of milk for these chocolate bombs and enjoy.
Chocolate Kiss Cookies
1 1/2 cups butter, softened
1 cup sugar
2 teaspoons vanilla
2 1/2 cups flour
1/2 cup unsweetened cocoa powdered
2 teaspoons espresso powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups sprinkles, for rolling
4 dozen candy kisses, unwrapped
In the bowl of a stand mixer fitted with the paddle attachment or a large bowl with a hand held mixer, beat butter until light and creamy, about 3 minutes. Beat in sugar until light and fluffy, about 3-5 more minutes, scraping sides of bowl as needed.
Beat in eggs, one at a time, then vanilla.
In a medium bowl, whisk together flour, cocoa powder, espresso powder, baking soda and salt.
Gradually add flour mixture to butter mixture, stirring until just combined.
Using a small cookie scoop, shape dough into balls and roll in sprinkles.
Arrange on a parchment or Silpat lined pan about 2 inches apart.
Bake at 375 degrees F for 8 minutes. Turn baking sheet 180 degrees halfway through. If using more than one sheet at a time, rotate positions in the oven for more even baking. Remove cookies from oven and quickly place one unwrapped candy in the center of each cookie.
Return to oven and bake for another minute. Remove from oven and cool on pan for 2 minutes before transferring to wire racks to cool completely.
Once cookies are completely cool, arrange in a single layer in an airtight container. Freeze for 5 minutes to set the chocolate kiss. Layer a piece of waxed paper on top of set cookies, then arrange a second layer of cookies and freeze. Repeat until all cookies are set and store sealed. Can be kept at room temperature for about a week or frozen.
Makes 4 dozen cookies.
The Cookie Princess
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