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Tuesday, December 20, 2011

Super Duper Chocolate Kisses

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I've always been a fan of Better Homes and Gardens cookbooks, so a few months ago, I subscribed to their Christmas themed e-news letters. Everyday I was sent emails about tons of awesome baking ideas, decorating ideas and entertaining ideas. While browsing one of the news letters I stumbled upon this recipe and quickly bookmarked it, to make this Christmas. I've always thought the cookies with the kisses on top were so beautiful and these were no exception. Plus, chocolate on chocolate, rolled in chocolate sprinkles???!?!!?? Come on!!

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The original recipe calls for packaged chocolate chip cookie dough. I didn't have any, so I just used my go to Nestle Toll House cookie recipe. I added 1/3 C of cocoa to the batter and a bit more flour, to make it stiffer (I'd say anywhere from 1/4-1/2 C more). Queenie, who has been helping me with my Christmas baking this year, really enjoyed forming these into a ball and rolling them into the sprinkles. A bit messy? Sure, but it was worth it, just to be able to spend time in the kitchen with her. These cookies are SO good. You get bits of chocolate throughout, and the dough itself isn't too chocolaty, so it's not like it's a sweet chocolate overload. The kids just love them and I've had to hide them in the freezer, in our basement, so I wouldn't be pestered to have "just 1 more".

Super Duper Chocolate Kisses
adapted from BHG.com
printable version

    1-16 1/2 ounce package refrigerated chocolate chip cookie dough
    1/3 cup unsweetened cocoa powder
    2/3 cup chocolate-flavor sprinkles
    2 tablespoons milk
    40 dark chocolate kisses, unwrapped

1. Preheat oven to 375 degrees F. Lightly grease a cookie sheet; set aside. In a large resealable plastic bag, combine cookie dough and cocoa powder. Seal bag; knead with your hands until dough is well mixed. Remove dough from bag.

2. Place chocolate sprinkles in a shallow dish or small bowl. Place milk in another shallow dish or small bowl. Shape dough into 1-inch balls. Dip balls in milk to moisten, then roll in chocolate sprinkles to coat. Place balls 2 inches apart on prepared cookie sheet.

3. Bake in the preheated oven about 8 minutes or until edges are firm. Immediately press a chocolate kiss into the center of each cookie. Transfer cookies to a wire rack; let cool. Makes about 40 cookies.
From the Test Kitchen

Storage To Store: Layer cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

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This recipe is being entered in EatInEatOut's 3rd Annual Christmas in July Cookie Contest

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1 comment:

MM said...

I love that you have to hide them in the basement. That tells me everything I need to know about these cookies...which is that I would like them. Triple chocolate? I'm sneaking into your basement.

Thanks for linking! Merry Christmas to you and your family.