Ingredients for Cocoa Kiss Cookies
- 1 cup (2 sticks) softened butter
- 1 ½ cups granulated sugar
- Vanilla Extract
- All Purpose Flour
- ½ cup unsweetened cocoa powder
- 1 cup chopped pecans
- Hershey Chocolate Kisses
- Powdered sugar, for rolling
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How to Make Cocoa Kiss Cookies
- Preheat oven to 375°F (190°C).
- Cream together 1 cup (2 sticks) softened butter, 1 ½ cups granulated sugar, and 1 teaspoon vanilla extract in a large bowl until light and fluffy.
- In a separate bowl, whisk together 3 cups all-purpose flour and ½ cup unsweetened cocoa powder.
- Gradually add the dry ingredients to the wet ingredients, beating on low speed until just combined. Be careful not to overmix.
- Stir in 1 cup chopped pecans.
- Cover the bowl and refrigerate the dough for at least 1 hour, or until firm enough to handle.
- Unwrap 18 Hershey's Kisses (or other chocolate kisses).
- Roll 1 tablespoon of dough into a ball. Gently flatten the ball slightly and press a Hershey's Kiss into the center.
- Completely enclose the kiss with the dough, shaping into a smooth ball.
- Place the cookies on an ungreased baking sheet.
- Bake for 10-12 minutes, or until the edges are set.
- Let the cookies cool on the baking sheet for 1 minute before transferring them to a wire rack to cool completely.
- Once completely cool, roll the cookies in powdered sugar.
- Enjoy your delicious Cocoa Kiss Cookies!
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
21g
Fat
15g
Carbs
3g
