Chocolate Caramel Kiss Cookies Recipe

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Chocolate Caramel Kiss Cookies Recipe

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I make this cookie every Christmas with my family. It’s a fun twist on a classic peanut butter blossom because of the cinnamon in the batter and the caramel kiss on top. We love the cinnamon-caramel combination, but you could switch out the kiss with a different festive flavor. —Kristen Heigl, Staten Island, New York
MAKES:
24 servings
TOTAL TIME:
Prep: 15 min. Bake: 10 min./batch + cooling
MAKES:
24 servings
TOTAL TIME:
Prep: 15 min. Bake: 10 min./batch + cooling

Ingredients

  • 1/2 cup butter, softened
  • 1/2 cup packed brown sugar
  • 1 cup granulated sugar, divided
  • 1 large egg plus 1 large egg yolk
  • 1-1/2 teaspoons vanilla extract
  • 1-1/4 cups all-purpose flour
  • 3/4 cup baking cocoa
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon salt
  • 24 caramel-filled milk chocolate kisses

Directions

Preheat oven to 350°. Cream butter, brown sugar and 1/2 cup granulated sugar until light and fluffy. Beat in egg, egg yolk and vanilla. In another bowl, whisk next five ingredients; gradually beat into creamed mixture.
Shape rounded tablespoons of dough into balls. Roll in remaining sugar. Place 2 in. apart on ungreased baking sheets. Bake until edges begin to brown, 8-10 minutes. Immediately press a chocolate kiss into center of each cookie (cookie will crack around edges). Cool on pans 2 minutes. Remove to wire racks to cool. Yield: about 2 dozen.
Originally published as Chocolate Caramel Kiss Cookies in Cookies & Candies Bookazine 2017

Nutritional Facts

1 cookie: 143 calories, 6g fat (3g saturated fat), 27mg cholesterol, 170mg sodium, 23g carbohydrate (15g sugars, 1g fiber), 2g protein.

  • 1/2 cup butter, softened
  • 1/2 cup packed brown sugar
  • 1 cup granulated sugar, divided
  • 1 large egg plus 1 large egg yolk
  • 1-1/2 teaspoons vanilla extract
  • 1-1/4 cups all-purpose flour
  • 3/4 cup baking cocoa
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon salt
  • 24 caramel-filled milk chocolate kisses
  1. Preheat oven to 350°. Cream butter, brown sugar and 1/2 cup granulated sugar until light and fluffy. Beat in egg, egg yolk and vanilla. In another bowl, whisk next five ingredients; gradually beat into creamed mixture.
  2. Shape rounded tablespoons of dough into balls. Roll in remaining sugar. Place 2 in. apart on ungreased baking sheets. Bake until edges begin to brown, 8-10 minutes. Immediately press a chocolate kiss into center of each cookie (cookie will crack around edges). Cool on pans 2 minutes. Remove to wire racks to cool. Yield: about 2 dozen.
Originally published as Chocolate Caramel Kiss Cookies in Cookies & Candies Bookazine 2017

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