These buttery, melt in your mouth cookies are topped with a chocolate kiss to create an easy, moreish dessert you won’t be able to stop eating!
Hi everyone… any of you bloggers struggle with greetings? It gets to the point where I’m like “do I just keep saying the same thing… how many different types of greeting are there!!?”
I just said this to my husband… he doesn’t have the same issue, but I said as someone who blogs multiple times a week, I feel like I need to sometimes say something different. He goes “you should say greetings earthlings” hahahahahahaha
It has been a hectic few days here; my best friend had her first baby, my other best friend is having wedding drama, I’m still over here in agony every day and dealing with a company who are desperately trying to string me along and get me to go away quietly.
I spent hours on the phone yesterday clarifying things with solicitors, ACAS and the Equality Act helpline. They’ve all been super helpful and told me the truth of the law which is that no matter what rubbish is being spewed at me, the law is the law. I have an appointment with a solicitor soon, so it’s been time consuming getting everything together and condensed down to a readable, easy to understand format.
It’s massively stressful on top of being chronically ill, but this has ruined my life for the last few months, I’m not going to be bullshitted and told to go away and that what happened to me doesn’t matter. It does matter, I was massively disadvantaged as a person with a disability – to the extent that I had to leave my job.
Anyway, I’ve had some chocolate kiss chocolates in the cupboard for a while and I haven’t really known what to do with them. I keep seeing gorgeous cookies on Pinterest, sometimes they’re red velvet, sometimes chocolate, but I decided to make buttery, melt in your mouth vanilla cookies and then place a chocolate kiss in the centre of each one.
These are SO simple to make, yet totally addictive. I ate 3 straight out of the oven. No regrets.
As soon as the plain cookies came out of the oven, I put the chocolate kiss into the centre. I then left them to cool for 5 minutes then ate one and it was just incredible. The chocolate kiss looked like it had held its shape, but as soon as you bite into the cookie, you get a burst of melted chocolate.
Is it just me who thinks that melted chocolate is far superior to regular chocolate? It doesn’t make sense because it’s the same product just melted, but it tastes so much better than when it’s room temperature or chilled.
When chocolate is melted, I could drink it. It’s that good! You get the perfect mixture of melted chocolate and buttery cookie with these Chocolate Kiss Cookies and they’re ready in under 30 minutes.
If you have a craving for cookies, then these are an easy and delicious way to kerb that craving, enjoy!
Chocolate Kiss Cookies
Ingredients
- 24 unwrapped chocolate kisses, I used Hershey’s
- 2 sticks (226g) unsalted butter, at room temperature
- 2/3 cup (132g) light brown sugar
- 1 large egg yolk
- 1 tsp vanilla extract
- 1 3/4 cup (245g) plain/all-purpose flour
- 2 tbsp cornflour/cornstarch
- Pinch of salt
Instructions
- Preheat the oven to 180C/350F and line 2 baking trays with grease proof paper/a silicone mat.
- Leave your unwrapped chocolate kisses in a bowl to the side and cover with a kitchen paper.
- Place the butter and sugar into a large bowl, or the bowl of your stand mixer and beat on medium speed until light and fluffy. Around 2 minutes.
- Add in the egg yolk and vanilla extract, scraping down the sides as necessary, and beat until well incorporated and smooth.
- Add in the flour, cornflour and salt and mix on low until the mixture begins to come together. Once it comes together, turn the speed up to medium until you have a smooth dough with no lumps of flour.
- Take 1tbsp of dough and roll into a ball, place on your prepared baking tray and then flatten slightly with your palm. Either use a small rolling pin or your thumb to make an indentation in the middle of the cookie. Repeat until you have 24 cookies placed 2 inches apart on your baking trays.
- Place in the oven for 10-14 minutes (mine took 11 minutes) until golden around the edges and risen.
- Remove from the oven and immediately place a chocolate kiss into the centre of each cookie where you made the indentation.
- Leave to cool for 5 minutes before digging in.
- You can also enjoy these at room temperature, but when warm, the chocolate is gooey and melted. You can store the cookies in an airtight container, at room temperature for 5 days. Warm in the microwave for 30 seconds if you want them warm.
Annie is a self-taught baker, recipe developer and food photographer, who has an obsession with dessert and beauty! 
