When I was growing up, my mom made chocolate chip cookies on a regular rotation. I’m not a chocolate chip cookie fan. I’m not going to hurl, but it’s one of the few cookies when offered one, I’ll say no thanks. It’s the chocolate chips and my typical aversion to chocolate.
So, why do I like these incredibly chocolatey cookies? Part of the love is the surprise in the middle. I’m never expecting the Hug or Kiss inside. The other thing I love is the intense fudgey quality of the dough surrounding the Kiss.
These cookie come together so quickly. They make a great Christmas cookie with red and green drizzle and Peppermint Kisses. I’ve made them for the 4th of July, Halloween, always coordinating the drizzle to the Kiss flavor. They freeze beautifully. They end up looking like precious little bon-bons.
Make a batch soon and let me know what you think.
Unwrap 60 Hershey’s Hugs or Peppermint Kisses. This takes longer than making the batter.
Melt together 12 ounces chocolate chips and ¼ cup butter.
Add: 1 can sweetened condensed milk. Stir to blend.
Stir in 2 cups flour and 1 teaspoon vanilla.
Flatten approximately 1 tablespoon of dough. Place a hug in the center and completely cover, forming into a ball. Place on an ungreased cookie sheet.
Bake 8 minutes at 350 degrees.
When cool, drizzle with 2 ounces white chocolate and 1 tablespoon Crisco melted together. I do this in a small ziplock bag and poke a hole in one corner and use it like a piping bag.
* From the Recipe Box:
I was minding my own business, watching a talk show. They announced the Pillsbury Bake-off winner and I grabbed a piece of scratch paper. It sounded so easy and looked so cool. I’ve made them with a bunch of different Kisses, but white chocolate Hugs remain my favorite. I love them warm from the oven. To make sure I have uniform cookies, I divide the dough into fourths or eighths and count out the appropriate number of Kisses.
and remember: A balanced diet is a cookie in each hand. Big kiss, Lynn