Chocolate Kisses Cookies Recipe

A Kissable Treat

Chocolate Kisses Cookies Recipe

These chocolate crinkle cookies are fabulous! What I love most about them is that you can customize the Hershey's Hugs or Kisses that you top them with to whichever flavor you like. Put them in a little cellophane bag and tie with a red ribbon and some paper hearts for a wonderful Valentine gift for a friend or co-worker.


4 oz unsweetened chocolate, chopped
2 cups flour
2 tsp baking powder
3 eggs
1 1/2 cups sugar
1/2 cup vegetable oil
2 tsp vanilla
1 cup icing sugar (powdered sugar)
60 Hershey's Hugs (or you could likely try various flavors of Hershey's Kisses-like mint, chocolate truffle, peanut butter, and almond) for 60, you need approximately 2 packages.

  Melt the chocolate in a double boiler over simmering water. Allow to cool slightly. Whisk in the eggs, then the sugar, vegetable oil, and vanilla.

  In a separate bowl, whisk together the flour and baking powder. Add to the chocolate mixture in three additions, stirring well after each until a soft dough is formed. Cover the bowl with plastic wrap and place in the fridge for about 2 hours.

  Sift icing sugar into a small bowl. Roll 1 tsp of the dough into a ball and then dredge in icing sugar. Repeat with remaining dough. Place the balls 2 inches apart on a baking sheet and bake at 325 F for 10 minutes, until the sides are firm and the tops are cracked.

** I noticed that at this point, they didn't appear to be done and I was tempted to bake them longer. The tops were soft and squishy! But they do firm up once they cool, so 10 minutes really is all you need or you may over bake these babies. Overbaked ones are like little hockey pucks. Perfect ones have a brownie-like texture.

  Do not remove the cookies from the pan immediately. Let the pan sit for about 5 minutes before you press a candy into each of the cookies, otherwise the chocolate may melt. Remove cookies to wire rack to cool.

  Cookies can be stored for up to 5 days in an airtight plastic container, or frozen for up to 2 weeks.

Makes 60 cookies

Adapted from Canadian Living

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She may go by the name Scatteredmom online, but Karen really is anything but scattered when it comes to the kitchen.  Churning out tasty treats within view of the Georgia Strait on Canada's west coast, Karen will hand you an organized weekly meal plan or teach you how to make meals from scratch.  As Mom to a teenage boy, she knows exactly what it takes to keep kids full and happy-which has really come in handy with her job as the Food Editor at Yummy Mummy Club.

A strong supporter of Food Revolution who has been endorsed by Jamie Oliver himself, by day Karen can be found working as a special education teaching assistant, running a kitchen and showing teenagers how to cook nutritious meals for themselves.  By night, when she's not chatting on Twitter and answering cooking questions,  she writes her popular blog Notes From the Cookie Jar, or posting mouthwatering recipes over at Chasing Tomatoes.  Not afraid to give her opinion and passionate about community, Karen spoke at Blissdom Canada 2010 and her writing has been published in Canadian Living magazine, as well as in various online publications. 

Follow Karen on Twitter @scatteredmom