Chocolate Caramel Kiss Cookies Recipes

Steps:

• In a large bowl, cream margarine with sugar and vanilla until light and fluffy. Mix in flour and walnuts, beating on low speed of an electric mixer until well mixed. Cover, and refrigerate dough for 2 hours, or until firm enough to handle.
• Preheat oven to 375 degrees F (190 degrees C).
• Remove wrappers from chocolate kisses. Shape approximately 1 tablespoon of dough around each chocolate kiss; be sure to cover chocolate completely. Place cookies on an ungreased cookie sheet.
• Bake for 10 to 12 minutes in the preheated oven. While cookies are still warm, roll them in confectioners' sugar.

Steps:

• Preheat oven to 350°. Cream butter, brown sugar and 1/2 cup sugar until light and fluffy. Beat in egg, egg yolk and vanilla. In another bowl, whisk next 5 ingredients; gradually beat into creamed mixture., Shape rounded tablespoons of dough into balls. Roll in remaining sugar. Place 2 in. apart on ungreased baking sheets. Bake until edges begin to brown, 8-10 minutes. Immediately press a chocolate kiss into center of each cookie (cookie will crack around edges). Cool on pans 2 minutes. Remove to wire racks to cool.

Steps:

• Cream butter, sugar and vanilla together. Add flour gradually until well blended; stir in pecans. Cover and chill the dough.
• Mold about 1 teaspoon of cookie dough around each unwrapped chocolate kiss, covering candy.
• Bake at 375 degrees until they turn a golden brown around the edges, about 10 minutes. When Completely cool, dust with powdered sugar. Store in airtight container.

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.

Steps:

• Preheat oven to 350 degrees and cover a cookie sheet with parchment paper.
• In a large mixing bowl cream together the butter and sugar until light and fluffy.
• Stir in egg, vanilla, milk, and vegetable oil.
• Then add in the salt, baking soda, cocoa, and flour. Stir until combined.
• If the dough is too sticky, chill in the fridge for about 10 minutes.
• Otherwise, roll into 1 inch balls and then roll into a bowl filled with sprinkles.
• Place on prepared baking sheet.
• Bake for 8 minutes and remove from oven.
• Gently press an unwrapped Kiss into the center of each cookie.
• Remove for baking sheet onto a cooling rack (or a paper towel).
• Let the chocolate Kisses set up for about 20 minutes before eating.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In large bowl mix butter and sugar till fluffy, add eggs and vanilla mix well. Sift together flour, cocoa, baking soda, and salt, and add to creamed mixture.
• Roll dough into balls about 1 inch in diameter then roll in white sugar. Place balls on ungreased cookie sheet and bake for 8 to 10 minutes. Place unwrapped chocolate kiss in the center of each cookie while still hot. Let cool and enjoy!