Chocolate Chocolate Kiss Cookies
Soft, fudgy chocolate cookies rolled in powdered sugar and topped with a striped Hershey’s HUGS Kiss. A festive, double-chocolate twist on classic blossom cookies!
Servings: 42 cookies
Ingredients
- 2 cups miniature semisweet chocolate chips, divided
- 1 cup granulated white sugar
- 2 tablespoons salted butter, at room temperature
- 2 large egg whites, at room temperature
- 1½ teaspoons vanilla extract
- 1½ cups all purpose flour
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- ¼ cup water
- ½ cup powdered sugar
- 42 Hersheys Kisses HUGS
Instructions
- In a microwave, melt 1 cup of chocolate chips. Stir until smooth.
- In a large bowl, use an electric mixer to beat the sugar and butter until crumbly, about 2 minutes. Beat in the egg whites and vanilla. Stir in the melted chocolate.
- In another bowl, whisk together the flour, baking powder and salt; gradually add to the butter mixture alternately with the water. Stir in the remaining 1 cup of chocolate chips. Refrigerate, covered, until easy to handle- at least 2 hours.
- Preheat the oven to 350℉. Line baking sheets with parchment paper. Place a smaller baking sheet in the freezer.
- Shape the dough into 1-inch balls. Roll in powdered sugar. Place the balls 2-inches apart on the prepared baking sheets. Bake until set, 10 to 12 minutes. Remove cookies to the chilled baking sheet. Press a Kiss in the middle of each cookie. Then place the baking sheet back into the freezer to set the kisses so they don't melt.
Notes
TIPS:
- Chill the dough well. Cold dough = prettier crinkles + better shape.
- Unwrap the HUGS ahead of time. Have them ready before the cookies come out of the oven. And sometimes I freeze them so they're as cold as can be when they come in contact with warm cookies.
- You can freeze the dough: Roll dough balls (without powdered sugar), freeze on a tray, then store in zip-top bags for up to 3 months. Thaw slightly before rolling in powdered sugar and baking.
- Store cookies at room temperature in an airtight container for 3 to 4 days.
- You can freeze baked cookies: Freeze in layers with parchment between them for up to 2 months.
Nutrition
Serving: 1cookie | Calories: 134kcal | Carbohydrates: 18g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.03g | Cholesterol: 3mg | Sodium: 41mg | Potassium: 72mg | Fiber: 1g | Sugar: 13g | Vitamin A: 22IU | Calcium: 26mg | Iron: 1mg