Chocolate Chip Kiss Cookies Recipes

BEST CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans.
• Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.

ULTIMATE CHOCOLATE CHIP COOKIES

Steps:

• Heat oven to 375°F. In small bowl, mix flour, baking soda and salt; set aside.
• In large bowl, beat softened butter and sugars with electric mixer on medium speed, or mix with spoon about 1 minute or until fluffy, scraping side of bowl occasionally.
• Beat in egg and vanilla until smooth. Stir in flour mixture just until blended (dough will be stiff). Stir in chocolate chips and nuts.
• Onto ungreased cookie sheets, drop dough by rounded tablespoonfuls 2 inches apart.
• Bake 8 to 10 minutes or until light brown (centers will be soft). Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes. Store covered in airtight container.

CHOCOLATE KISS COOKIES RECIPE

Steps:

• Mix together Cake Mix, Eggs, and Oil until well combined.
• Chill dough in refrigerator for 1 hour.
• Line cookie sheets with parchment paper.
• Pour Powdered Sugar into small bowl, and set aside.
• Preheat oven to 350 degrees.
• After dough has chilled, form into small tablespoon size balls.
• Roll each cookie dough ball in powdered sugar until very well coated. {the crinkle effect comes from small dough balls with lots of powdered sugar coating}
• Transfer dough balls to parchment lined cookie sheets.
• Bake for 7 minutes, or until done.
• Immediately after removing from oven, carefully place unwrapped Hershey Kiss in the center of each cookie, and gently push down.
• Allow to cool for 1 - 2 minutes, then transfer to cooling rack to finish cooling. ENJOY!

CHOCOLATE CHIP KISS COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In large mixing bowl, beat butter or margarine, sugar, brown sugar and vanilla until well blended. Add flour, blend until smooth. Stir in small chocolate chips.
• Unwrap chocolate kiss candies. Mold scant tablespoons of dough around each chocolate piece, covering completely. Shape into balls; place on ungreased cookie sheet.
• Shape into balls; place on ungreased cookie sheet. Bake 10 to 12 minutes or until set. Cool slightly; remove from cookie sheet to wire rack. Cool completely. NOTE: I buy chocolate dessert topping and drizzle over cooled cookies.

HERSHEY'S SECRET KISS COOKIES

Steps:

• In a bowl, combine the butter, sugar, and Vanilla, and cream together until smooth.
• Add the Pecans, and flour, and stir until well combined.
• Place the dough in the refrigerator to chill for about 45 minutes.
• While the dough is chilling, line 2 cookie sheets with Parchment paper, and remove the wrappers from the chocolate Kisses.
• When the dough is chilled, remove from the refrigerator, and using about a Tablespoonful of dough, roll it slightly in your palms, and press in the center.
• Place a chocolate kiss in the center of the cookie dough, and pull the dough up around the candy.
• Gently roll the dough to form a ball and place it on the parchment paper.
• Continue until you've used all the dough.
• Place the cookie sheets in the oven at 375 degrees for 14 minutes, until the cookies are golden brown on the bottom edges.
• Remove the cookies from the oven, and allow them to cool until they are just warm.
• Place a clean piece of Parchment paper on the counter and place the powdered sugar in a bowl.
• Place a small bit of powdered sugar where each cookie will set on the parchment paper.
• When the cookies are still just warm, roll them in the powdered sugar in the bowl, then place them on the parchment paper on powdered sugar to prevent them from sticking.
• Allow cookies to completely cool.
• Serve and Enjoy!

CANDY CANE KISS COOKIES

Steps:

• Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. Set aside. Using a hand-held or stand mixer with a paddle attachment, cream the butter and sugar together on medium speed for 5 full minutes, scraping down the sides and the bottom as necessary. Add the egg yolks and vanilla, beating on medium-high until fully combined. Scrape down the sides and bottom of the bowl as necessary. In a medium bowl, toss the flour, baking powder, and salt together. Add the flour mixture to the wet ingredients on low speed until fully combined. The dough will be very thick. If the dough is extremely sticky, chill for at least 45 minutes.
• Roll dough into balls, a little less than 1 Tablespoon of dough each. The dough may seem dry*, but the warmth of your hands will allow it to come together in a ball. Roll into assorted sprinkles and bake for 8-10 minutes. The cookies will look very, very under baked. That's what you need. Do not over bake. Allow the cookies to cool on the baking sheet for about 5 minutes. Press a Hershey Kiss into the center and immediately put the cookie sheet into the freezer for 5 minutes. Doing this will prevent the kiss from melting. Cookies remain fresh tightly covered at room temperature for 1 week.
• Using a handheld or stand mixer with a paddle attachment, cream the butter on medium speed for about 20 seconds. Add the sugars with the mixer running on medium speed. Cream it all together until light and fluffy. Beat in the egg and vanilla. Scrape down the sides of the bowl as needed. Sift the flour, cocoa powder, baking soda, and salt together in a medium bowl. Slowly add to the wet ingredients on low speed. Beat in the milk on medium speed until combined. The dough will be thick and very sticky. Chill for at least 2 hours.
• Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. Set aside. Roll dough into balls, a little more than 1 Tablespoon of dough each. Roll each ball into confectioners' sugar to coat heavily. Bake for 10-11 minutes. Cookies will appear undone and very soft. Allow the cookies to cool on the baking sheet for about 5 minutes. Press a Hershey Kiss into the center and immediately put the cookie sheet into the freezer for 5 minutes. Doing this will prevent the kiss from melting. Cookies remain fresh tightly covered at room temperature for 1 week.

CHOCOLATE CHIP KISSES COOKIES

Steps:

• Heat oven to 375°F Remove wrappers from chocolates.
• Beat butter, granulated sugar, brown sugar and vanilla in large bowl until well blended.
• Add flour to butter mixture; blend until smooth.
• Stir in small chocolate chips.
• Mold scant tablespoon dough around each chocolate piece, covering completely. Shape into balls; place on ungreased cookie sheet.
• Bake 10 to 12 minutes or until set. Cool slightly; remove from cookie sheet to wire rack.
• Cool completely.
• Prepare CHOCOLATE DRIZZLE; drizzle over each cookie.
• CHOCOLATE DRIZZLE: Place 1/4 cup HERSHEY'S MINI CHIPS Semi-Sweet Chocolate Chips and 1 teaspoon shortening in small microwave-safe bowl. Microwave at HIGH (100%) 30 seconds; stir. If necessary, microwave at HIGH an additional 20 seconds at a time, stirring after each heating, until chocolate is melted and mixture is smooth when stirred.

COOKIE KISSES

Steps:

• Preheat oven to 350°F (176°C) . Cut dough into 9 slices. Cut each circle into 4 pieces.Lightly spray Mini Muffin Pan with vegetable cooking spray. Place one piece of dough into each cup. Dip Mini Tart Shaper in flour and press into dough to form a cup. Re-flour Mini Tart Shaper after forming each cup. Place a chocolate kiss in each cup.Bake 10-12 minutes. Let cookies cool in pan 15 minutes; remove to Stackable Cooling Rack.

PEANUT BUTTER CHOCOLATE CHIP COOKIE KISSES RECIPE

Steps:

• Preheat oven to 350 degrees F.
• In a large bowl, mix well: butter, brown sugar, 1 cup of white sugar, egg, peanut butter, vanilla, flour, and chocolate chips.
• Roll into small balls, and then roll in the remaining sugar.
• Place on a greased cookie sheet, and slightly flatten; using a Hershey's Kiss.
• Bake for 10 to 12 minutes. Serve when ready.

HERSHEY KISS COOKIES

Steps:

• Preheat oven to 350 degrees and line two baking sheets with parchment paper.
• Melt the chocolate chips in a small microwave safe bowl in 30 second increments until smooth and creamy, then let sit for 2-3 minutes to cool.
• To your stand mixer add the butter and sugar to a stand mixer with the beater attachment on medium speed until lightened in color and fluffy, about two minutes.
• Add in the vanilla, egg and finally the cooled melted chocolate.
• Sift together the flour, cocoa powder, baking powder and salt and add it into the stand mixer on low speed until just combined.
• Scoop with a 1 tablespoon measure into a bowl of sugar and roll in the sugar (try not to touch the dough too much).
• Place on a baking sheet and bake for 8-10 minutes.
• Once you remove from the oven have the chocolate kisses unwrapped and ready to push into the center of each cookie (gently) immediately then remove from the pan to cool completely.

CHOCOLATE CHIP KISS COOKIES RECIPE

Steps:

• Preheat oven to 375 degrees F.
• In a large mixing bowl, beat butter or margarine, sugar, brown sugar, and vanilla until well blended.
• Add flour, blend until smooth. Stir in small chocolate chips.
• Unwrap chocolate kiss candies. Mold scant tablespoons of dough around each chocolate piece, covering completely.
• Shape into balls. Place on ungreased cookie sheet.
• Bake for 10 to 12 minutes, or until set.
• Cool slightly. Remove from cookie sheet to wire rack. Cool completely then serve.