Chocolate Walnut Kiss Recipes

Steps:

• In a large bowl, cream butter, sugar and vanilla until light and fluffy, 5-7 minutes. Gradually add flour and mix well. Fold in walnuts. Refrigerate dough until firm, 2-3 hours. , Preheat oven to 375°. Shape into 1-in. balls. Flatten balls and place a chocolate kiss in the center of each; pinch dough together around kiss. Place 2 in. apart on ungreased baking sheets. , Bake until set but not browned, 12 minutes. Cool 1 minute; remove from pans to wire racks. , Sift together 2/3 cup confectioners' sugar and cocoa. While cookies are still warm, roll half in cocoa mixture and half in remaining confectioners' sugar. Cool completely. Store in an airtight container.

Steps:

• 1. PREHEAT OVEN TO 400 DEGREES F. Unwrap kisses and put in a bowl in fridge till ready to use. Cream butter, sugar, and vanilla in a large mixing bowl, till creamy and smooth. Gradually add flour, nuts,& salt and mix until dough holds together.
• 2. For each Chocolate walnut kiss, pinch off a small amount of cookie dough, enough to wrap around the kiss. Shape into a ball. Place on ungreased cookie sheet. Bake in preheated 400 degree oven 10 to 12 minutes,until set, but not real brown. Remove from oven. Roll in powdered sugar while still warm. Cool and dust with powdered sugar again, before serving.

Steps:

• Sift the flour, kosher salt, baking powder and baking soda together into a large bowl.
• Beat the butter and brown sugar in another large bowl with an electric mixer on medium-high speed, scraping down the sides of the bowl as needed, until pale and fluffy, about 4 minutes. (Use the paddle attachment for a stand mixer.) Beat in the eggs one at a time, then beat in the vanilla. Reduce the mixer speed to low. Add the dry ingredients and beat until combined. Fold in the chocolate chunks and walnuts by hand.
• Press plastic wrap directly onto the surface of the dough and refrigerate for at least 1 hour or up to overnight.
• Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment.
• Use a 2-ounce ice cream scoop to scoop half the dough onto the prepared baking sheets, spacing about 2 inches apart (you should have about 8 cookies, roughly 3 1/2-ounces each, per baking sheet). Sprinkle the flaky sea salt on top of the dough balls.
• Bake, rotating the pans from top to bottom and front to back halfway through, until the cookies are golden around the edges but still soft in the middle, 18 to 20 minutes. Let them cool for 10 minutes on the baking sheets, then transfer to a wire rack to cool completely, about 30 minutes.
• Store the cookies in a tightly sealed container at room temperature for up to 5 days.

Steps:

• In a medium bowl, sift the flour, cocoa, baking powder, and salt onto a piece of parchment or wax paper. Set aside. In a mixer, beat the butter and sugar until fluffy, about 2 to 3 minutes. Add eggs and vanilla, and mix until combined. On low speed gradually add the flour mixture and mix until incorporated. With a wooden spoon, mix in the walnuts. Add the melted chocolate and milk, and stir to combine well. Refrigerate dough until firm, about 30 minutes.
• Preheat the oven to 350 degrees F.
• Roll dough into 1 1/2-inch logs and refrigerate until firm, about 30 minutes more. Cut logs into 1-inch slices and roll in confectioners' sugar. Transfer to an ungreased cookie sheet and bake until golden around the edges, about 10 to 12 minutes. Cool on wire racks.

Steps:

• Preheat oven to 350°F.
• Grease and flour a 10 1/2 x 15 1/2 x 1 inch jelly roll pan.
• In a large mixing bowl, combine butter, cocoa, sugar, eggs and vanilla; blend well.
• Stir together flour, salt and baking powder.
• Stir into cocoa mixture until smooth.
• Add black walnuts and mini kisses.
• Spread evenly in the prepared pan and bake 25 minutes on middle oven rack.
• Cool before cutting.
• Optional: individually warm cut brownies slightly before serving.
• Makes 3 to 5 dozen.
• Topping: Melt mini kisses over low heat, stirring continually.
• Stir in milk.
• Drizzle over warm brownies just before serving.
• If desired, top with black walnut ice cream.