Kiss Cookies
5 from 3 votes
Print

Kiss Cookies (Biscotti con Baci/Galletas con Besos/Cookies de Baisers)

Makes 4 dozen cookies
Author Wendy Sondov themondaybox.com

Ingredients

  • 1 cup butter melted
  • 4 ½ cups all-purpose flour
  • ½ cup cocoa regular or Dutch processed cocoa can be used
  • 4 ½ teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 ½ teaspoons espresso powder
  • ½ teaspoon salt
  • 1 ½ cups granulated sugar
  • 3 large eggs
  • 1/3 cup plain yogurt
  • 7 tablespoons milk
  • 2 teaspoons vanilla extract
  • 48 chocolate kiss candied
  • 3-4 cups Chocoley Bada Bing Bada Boom Candy & Molding Formula chocolate discs
  • Sprinkles

Directions

  1. In a small bowl, microwave butter until melted. Set aside to cool slightly.
  2. In a large bowl whisk together flour, cocoa, baking powder, baking soda, espresso powder, and salt.
  3. In the bowl of an electric mixer, beat butter and sugar until combined, about 2-3 minutes.
  4. Mix in the eggs, yogurt, milk, and vanilla.
  5. Reduce speed of mixer and slowly add dry ingredients until just combined.
  6. Chill in the refrigerator for 2 hours-overnight.
  7. When dough is chilled and ready to bake:
  8. Preheat oven to 350˚F. Lightly coat the cups of a mini muffin pan with cooking spray.
  9. Scoop 1 tablespoon golf-ball sized dough balls. Tear the ball in half and insert a chocolate kiss. Mold the dough into a ball covering the chocolate kiss inside.
  10. Place one dough ball in each mini muffin cup and bake for 10-12 minutes. The cookies are done when the top looks evenly dry. Don’t worry about any wrinkles or cracks. They will be covered with the chocolate coating.
  11. Cool in the pan for 10 minutes before transferring the cookies onto wire racks to cool completely.
  12. Melt the chocolate coating discs in a small bowl in the microwave at 50% power for 30 seconds. Stir, then return to the microwave for 10-20 second intervals at 50% power just until completely melted.
  13. Use a spoon to spread the melted chocolate onto the cookies or dip the cookie directly into the bowl of melted chocolate. Place the cookie on a tray line with wax paper and sprinkle each cookie immediately after coating. After completing 6 cookies, place the tray in the refrigerator for about 10 minutes to set the chocolate.
  14. The cookies will remain soft and cakey stored in an airtight container at room temperature for up to 10 days.

Packing Tips

In a plastic food storage container, place cookies in layers separated by wax paper. Balled up wax paper can be placed between the top cookies and the lid to ensure no movement within the container during shipping. Wrap the entire container in plastic wrap or place in a freezer weight ziplock bag.