Chocolate Kiss Cookies Recipes

Steps:

• Preheat the oven to 350 degrees F. Line 2 baking sheets with silicone baking mats or parchment paper.
• In a microwave-safe bowl, add the chocolate chips. Microwave in 30-second intervals, stirring between each interval, until melted. Allow to cool.
• Using a stand mixer with a paddle attachment, mix the brown sugar, granulated sugar, butter and cooled chocolate on medium speed until combined. Add the eggs one at a time, mixing after each addition, then the vanilla. Scrape the sides of the bowl and continue to mix on medium speed until combined.
• Whisk together the flour, cocoa powder, baking powder and salt in a bowl. Gradually add the dry ingredients to the mixer and mix until just combined.
• Put the red sprinkles in a bowl. Scoop mounded tablespoons of the dough. Roll into balls and roll each ball in the sprinkles to cover completely. Place on the prepared baking sheets. Bake until the cookies are poufy and set, about 10 minutes. When still warm, press a chocolate candy into the top of each. Let the cookies sit on the baking sheets for 2 minutes, then remove them to a wire rack to cool completely. Repeat with the remaining dough, sprinkles and chocolate candies.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Whisk flour and salt together in a small bowl.
• Combine shortening, powdered sugar, cherry juice, red food coloring, and cherry flavoring in a large bowl. Add flour mixture and mix well. Stir in maraschino cherries.
• Shape dough into 1-inch balls; arrange 2 inches apart on ungreased cookie sheets.
• Bake in the preheated oven until edges are light golden brown, 8 to 10 minutes. Immediately top each cookie with a chocolate kiss, pressing firmly. Transfer cookies to wire racks to cool completely.

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:

• Preheat oven to 350°F. Beat margarine and sugar in large bowl with electric mixer on medium speed until light and fluffy. Blend in egg and almond extract. Add flour and baking soda; beat until well blended.
• Shape dough into 24 balls, each about 1 inch in diameter; roll in almonds. Place, 2 inches apart, on ungreased baking sheets.
• Bake 7 to 9 minutes or until lightly browned. Immediately top each with 1 unwrapped candy piece; press candy lightly into center of cookie. Remove to wire racks; cool completely. Store in tightly covered container at room temperature.

Steps:

• Cream butter and peanut butter.
• Gradually add sugar and brown sugar, at medium speed until fluffy.
• Add eggs and vanilla, beat well.
• Combine dry ingredients.
• Add to creamed mixture, mixing well.
• Shape dough into 1-inch balls.
• Place on ungreased baking sheets.
• Bake at 350° for 8 minutes.
• Press a kiss into top of each cookie.
• Bake 2 more minutes.
• Cool on wire racks.

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:

• Put a little caramel sauce on one plate and cocoa powder on another. Dip the edge of a martini glass first in the caramel, then in the cocoa powder.
• Put the cognac, half-and-half, sherry, Bitter Chocolate Syrup and Simple Syrup in a cocktail shaker and DRY SHAKE vigorously to mix the ingredients together well. Add ice and shake vigorously again. Taste for balance, single-strain into the prepared glass, garnish with fresh nutmeg and serve.
• Mix the chocolate with 4 ounces warm water in a small bowl until melted.
• Combine the sugar and 1 cup water in a small saucepan and bring to a boil. Cook, stirring, until the sugar dissolves. Remove from the heat and let cool completely. Keep covered in the refrigerator up to 1 month.

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 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!

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). Grease cookie sheets.
• In a large bowl, cream together butter and brown sugar. Beat in the egg until well blended then stir in the flour. Roll the dough into small balls. Roll each ball in egg white then roll in chopped nuts to coat. Place cookies onto the prepared cookie sheet and make an indention in the center with your finger.
• Bake for 8 to 10 minutes in the preheated oven, until the edges turn golden. While cookies are hot press a chocolate kiss into the center indention. Let cool on baking sheet for 5 minutes before removing to wire racks to cool completely.

Steps:

• Preheat oven to 350.
• Beat butter and sugar in large bowl with electric mixer on medium speed, or mix by hand.
• Stir in flour, salt, egg, vanilla and a few drops of food color.
• Wrap JUST enough dough around the chocolate kiss to cover it. Form into a small ball and place on cookie sheet.
• Refrigerate the cookies and cookie sheet for at least 10 minutes.
• Bake 10 minutes or until set but not brown. Immediately remove from cookie sheet to wire rack.

Steps:

• Heat oven to 350°F
• Beat butter, sugar, eggs and vanilla in large bowl until light and fluffy.
• Stir together flour, cocoa, baking soda and salt; add to butter mixture, beating until well blended.
• Stir in chocolates and nuts, if desired. Drop by tablespoonfuls onto ungreased cookie sheet.
• Bake 8 to 10 minutes or just until set.
• Cool slightly; remove from cookie sheet to wire rack. Cool completely.