Do any of you get those recipe packets sent to you in the mail? You know the ones I mean -- where a company sends you ten or so recipes on those 5 x 7 cards, in hopes of luring you into ordering even more recipe cards? I get them all the time and I have for years, but to date these cookies are the first recipe I ever tried. Joe saw the picture on the front of the card and said, "You have to make those. Right now." And who am I to deny a request from anyone for cookies?
Okay, I'm going to warn you: I found these cookies to be very inconsistent. The first time I made them they turned out so dry they were barely palatable, and I decided that I wasn't going to post the recipe. But then I thought I'd try them again, just to be sure, and the second time they turned out perfectly: nice and chewy with a sweet, semi-soft chocolate surprise inside. I have no idea what I did differently the second time. Because of the inconsistency, I don't know if I'll make this particular cookie again, although I do love the idea of them. Maybe I'll try them with a chocolate chip cookie dough, or maybe I'll use the peanut butter dough from these Snickers cookies to make them taste like inverted peanut butter blossoms. (Holy yum!) If you try them, will you let me know how they turn out?
Secret Kiss Cookies
source: Great American Home Baking recipe card
3/4 cup (1 1/2 sticks) butter, softened
1/3 cup firmly packed light brown sugar
1 1/2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1/8 teaspoon cinnamon
25 Hershey's Kisses
1 1/2 tablespoons confectioners' sugar
3/4 teaspoon unsweetened cocoa powder
1. Preheate oven to 350 degrees. Combine the butter and brown sugar in a medium bowl. Beat with an electric mixer set on medium speed until light and fluffy. Add the vanilla. Combine the flour and cinnamon in another medium bowl. Add the flour mixture to the butter mixture and mix well.
2. Shape the dough into 25 1-inch balls. Flatten each ball into a 2-inch round. Place the rounds 1 inch apart on 2 ungreased baking sheets. Place 1 Hershey's Kiss in the center of each round. Enclose the candy with the dough, making sure the candy is completely sealed in the dough. Bake until golden, about 15 minutes.
3. Combine the confectioners' sugar and cocoa in a small bowl. Sprinkle over the hot cookies. Cool the cookies on the baking sheets for 10 minutes, then transfer to wire racks to cool completely.