Recipes Using Chocolate Kisses

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CHOCOLATE KISS COOKIES



Chocolate Kiss Cookies image

Chocolate kiss filled cookies. A wonderful chocolate treat.

Provided by June

Categories     Desserts     Cookies     Filled Cookie Recipes

Time 1h

Yield 36

Number Of Ingredients 7

1 cup margarine, softened
½ cup white sugar
1 teaspoon vanilla extract
1 ¾ cups all-purpose flour
1 cup finely chopped walnuts
1 (6 ounce) bag milk chocolate candy kisses
⅓ cup confectioners' sugar for decoration

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.

Nutrition Facts : Calories 127.3 calories, Carbohydrate 11.8 g, Cholesterol 1 mg, Fat 8.6 g, Fiber 0.5 g, Protein 1.5 g, SaturatedFat 1.9 g, Sodium 62.4 mg, Sugar 4 g

JEANNE'S CHOCOLATE KISS COOKIES



Jeanne's Chocolate Kiss Cookies image

This recipe is fast and easy to make. It's a true chocolate lover's dream cookie.

Provided by Jeanne Hopkins

Categories     Desserts     Cookies     Chocolate Cookie Recipes

Yield 24

Number Of Ingredients 10

1 ¼ cups butter
2 cups white sugar
2 egg
2 teaspoons vanilla extract
2 ½ cups all-purpose flour
¾ cup unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon salt
54 milk chocolate candy kisses, unwrapped
⅓ cup granulated sugar for decoration

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!

Nutrition Facts : Calories 275.1 calories, Carbohydrate 37.2 g, Cholesterol 43.3 mg, Fat 13.8 g, Fiber 1.6 g, Protein 3.2 g, SaturatedFat 8.4 g, Sodium 184.4 mg, Sugar 19.6 g

CHOCOLATE KISSES



Chocolate Kisses image

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 24 filled cookies

Number Of Ingredients 6

6 1/4 ounces blanched almonds (to yield 1 1/2 cups ground)
1 cup sugar, plus 1 tablespoon for grinding almonds
2 large egg whites
6 tablespoons Valrhona cocoa powder, sifted
3 ounces semisweet chocolate
6 tablespoons heavy cream

Steps:

  • Heat oven to 325 degrees. Place almonds in the bowl of a food processor, add 1 tablespoon of sugar to absorb the oil generated by the nuts, and grind until medium fine.
  • Place egg whites in the clean bowl of an electric mixer. Beat on high speed, using the whisk attachment, until egg whites are stiff. Add the remaining sugar slowly; continue beating until egg whites are very thick, 2 to 3 minutes.
  • Beat in cocoa until combined. Fold in almonds, and mix until completely blended.The batter should be quite thick and sticky.
  • Line two baking sheets with Silpats (French nonstick baking mats) or parchment paper. Dampen hands, and shape about 1 heaping teaspoonful of dough into a 1-inch ball. Pinch the ball with your fingers to form a teardrop shape, and place on baking sheet. Continue process, spacing cookies about 2 inches apart, until all the dough is used.
  • Bake until cookies are slightly cracked and soft but slightly firm, 12 to 14 minutes. Let cool on sheet for several minutes, then transfer to a rack to cool completely.
  • Place chocolate in a mixing bowl. Heat heavy cream in a small saucepan over medium heat until simmering. Pour over chocolate, and let stand; stir until all the chocolate has melted and mixture is smooth. Let cool until thick yet pipeable. The ganache should be the consistency of toothpaste. Fill a pastry bag fitted with a #11 round pastry tip with the ganache. Pipe about 1/2 teaspoon of chocolate onto the flat side of a cooled cookie, and place another cookie on top. Press together gently so chocolate oozes out slightly. Return cookie to rack, and let chocolate harden. Repeat process with remaining cookies.

CHOCOLATE MERINGUE KISSES



Chocolate Meringue Kisses image

Chocolate "kiss" cookies that literally melt in your mouth. These are my favorite (low fat) way to satisfy huge chocolate cravings.

Provided by Mudpupsall

Categories     Drop Cookies

Time 35m

Yield 2 dozen cookies

Number Of Ingredients 7

1 tablespoon cocoa powder (sifted)
1 ounce unsweetened chocolate square (melted and cooled)
4 large egg whites
1 pinch salt
1 cup granulated sugar
1 teaspoon vanilla
cocoa powder (for dusting cookie sheets)

Steps:

  • Preheat oven to 300 degrees.
  • Grease three cookies sheets and dust with cocoa powder.
  • Melt the chocolate square and set aside to cool.
  • Beat the egg whites with salt until soft peaks form.
  • Add sugar slowly and beat until mixture very stiff and shiny.
  • Fold in vanilla, melted chocolate, and the 1 tbsp cocoa powder.
  • Drop by heaping teaspoonfulls (2 inches apart) onto prepared cookie sheets.
  • They will have the shape of chocolate kisses.
  • Bake 30 to 40 minutes.
  • Remove cookies from sheets immediately.
  • Cool completely and store in an airtight container.

DOUBLE CHOCOLATE KISSES



Double Chocolate Kisses image

These double-decker cookies are filled with semisweet, melted chocolate.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 16

Number Of Ingredients 6

2 large egg whites
1 cup sugar
6 tablespoons cocoa, sifted
1 1/2 cups medium-fine ground blanched almonds (about 6 1/4 ounces)
1/2 teaspoon shortening
4 ounces semisweet chocolate, melted

Steps:

  • Heat oven to 325 degrees. Place egg whites in the clean bowl of an electric mixer. Beat on high speed, using the whisk attachment, until egg whites are stiff. Then add the sugar slowly and continue beating until egg whites are very thick, about 2 to 3 minutes.
  • Beat in cocoa until combined. Stir in almonds and mix until completely blended. The batter should be quite thick and sticky.
  • Line a baking sheet with parchment. Dampen hands and shape about 1 heaping teaspoonful of dough into a 1-inch ball. Pinch the ball with your fingers to form a teardrop shape and place on prepared baking sheet. Continue process, spacing cookies about 2 inches apart, until all the dough is used.
  • Bake until cookies are slightly cracked, 15 to 17 minutes. Let cool on sheet for several minutes, then transfer to a rack to cool completely.
  • Combine shortening and melted chocolate. Spoon about 1/2 teaspoon of chocolate onto the flat side of a cooled cookie and place another cookie on top. Press together gently so chocolate oozes out slightly. Return cookie to rack and let chocolate harden. Repeat process with remaining cookies.

CHOCOLATE KISSES COOKIES



Chocolate Kisses Cookies image

This recipe was given to me by a family member of my DH I think, and was published in the Elk Ladies of "518" Nevada City, CA volumn III cookbook some eons ago. I make these especially at Christmastime, but not only for that time of the year, as my grandchildren ask for them as much as their mothers do whenever they come to visit. I have the kids unwrap the kisses, their favorite part about making these in the first place. Part of the preparation time is chill time, and I don't include unwrapping the kisses cuz the kids do that...lol. *** Just a bit of a warning due to some consternation of the part of people who have tried to make perfect little round balls from this recipe...these cookies do flatten out. If anyone gets them to make little perfect round balls please let us know how you did it.***

Provided by Chabear01

Categories     Dessert

Time 55m

Yield 36 cookies, 36 serving(s)

Number Of Ingredients 7

1 cup butter
1/2 cup sugar
1 teaspoon vanilla
1 3/4 cups flour
1 cup pecans, chopped finely
1 (9 ounce) package Hershey chocolate kisses (you might want to buy two packages, as when you unwrap them it is "One for me, one for the cookies")
1 cup powdered sugar (this is approximate, it could take more or less for you)

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.

PEANUT BUTTER BLOSSOMS



Peanut Butter Blossoms image

Make and share this Peanut Butter Blossoms recipe from Food.com.

Provided by Susan A Denney

Categories     Dessert

Time 28m

Yield 3 dozen, 2 serving(s)

Number Of Ingredients 6

36 hershey milk chocolate kisses
1 (17 1/2 ounce) envelope betty crocker peanut butter cookie mix
3 tablespoons vegetable oil
1 tablespoon water
1 egg
granulated sugar

Steps:

  • Heat oven to 375°F Remove wrappers from chocolates.
  • Stir cookie mix, oil, water, and egg in medium bowl until soft dough forms.
  • Shape dough into 1-in balls. Roll in granulated sugar: place on ungreased cookie sheet.
  • Bake 8-10 minutes or until lightly browned. Immediately press a chocolate into center of each cookie; cookie will crack around edges. Remove from cookie sheet to wire rack. cool completely.

Nutrition Facts : Calories 654.8, Fat 47.1, SaturatedFat 18.6, Cholesterol 111.9, Sodium 100.5, Carbohydrate 48.9, Fiber 2.8, Sugar 42.3, Protein 9.4

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