Hidden Kiss Cookies
Hidden Kiss Cookies present soft flavorful cookies that have a Hershey’s kiss hidden inside, and the warm cookies get dipped in powdered sugar. These cookies are delicious and perfect for Christmas or Valentine’s Day!
I set out to make a cookie recipe that would be sturdy enough to hold up when stuffed with a Hershey’s kiss, yet soft, and not dry and crumbly. After pondering, I knew the exact cookie recipe to reach for in my recipe repertoire!
I’ve noticed that many bakers adapt this recipe for Pecan Dreams, (aka Russian Tea Cakes, Mexican Wedding Cookies), to stuff with Hershey’s kisses.
My problem with adapting this classic recipe is the dryness and crumbliness of the cookie itself when you’re biting into it to get to that chocolate surprise.
I wanted a softer cookie surrounding the chocolate kiss. I didn’t have to think for long to decide on the perfect recipe to use…my Pecan Date Nut Cookie recipe.
For these Hidden Kiss Cookies, you don’t need sturdy cookie dough. This dough doesn’t get wrapped or formed around a Hershey’s kiss. It is very moist and the chocolate actually gets stuffed into the dough, resulting in a soft chocolate stuffed cookie. I’ll show you below.
Stuffing the cookie dough
- Using a small cookie scoop, scoop up one level cookie scoop of dough, (no more, or your cookie to chocolate ratio will be too much cookie).
- Turn a chocolate kiss upside down and push it down into the scoop of dough.
- Using the tip of a spoon, smooth the cookie dough over the top of the bottom of the kiss.
- Release the cookie dough onto an ungreased cookies sheet. Repeat until you have placed 12 on each cookie sheet, leaving at least 1 1/2 inches between them.
Dip the warm baked cookies in powdered sugar!
Check out more Valentine recipes,
Chocolate Kiss Meringue Cookies.
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Hidden Kiss Cookies
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 36 Cookies 1x
- Category: Cookies
- Method: Bake
- Cuisine: American
Description
Hidden Kiss Cookies present soft flavorful cookies with a Hershey’s kiss hidden inside, and an outer dusting of powdered sugar.
Ingredients
- 36 Hershey’s kisses, unwrapped and set aside
- 2 1/2 cups all-purpose flour, spoon, and leveled
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 stick unsalted butter, (1/2 cup) room temperature
- 1 1/2 cups light brown sugar, packed
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 1 cup sour cream
- Powdered sugar for dipping cookies
Instructions
- Preheat oven to 350 degrees.
- In a medium bowl, sift or whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a bowl of a stand mixer (or use a hand mixer), beat the butter on medium-high speed until it’s very light and creamy. Add the brown sugar, eggs, and vanilla. Beat on medium speed until all is thoroughly combined. Add the sour cream and dry ingredients in 2 additions, starting with the sour cream. Mix the last addition of dry ingredients only until incorporated. Don’t overmix.
- Using a small cookie scoop, scoop up one level cookie scoop of dough, (no more, or your cookie to chocolate ratio will be too much cookie). Turn a chocolate kiss upside down and push it down into the scoop of dough. Using the tip of a spoon, smooth the cookie dough over the top of the bottom of the kiss. Release the cookie dough onto an ungreased cookies sheet. Repeat until you have placed 12 on each cookie sheet, leaving at least 1 1/2 inches between them.
- Bake the cookies for about 13 to 15 minutes until the cookies are golden brown on top and around the edges. Immediately, dip each cookie in powdered sugar and transfer them to a wire rack to completely cool.
- Place the cookies in an airtight container and store on a counter for up to 4 days.
Notes
- Cookies can be frozen for up to 3 months. I suggest not coating them with powdered sugar until they are re-thawed, and slightly warmed in a 300-degree oven for 3 minutes.