1 1/3 cup flour
1/2 cup unsalted butter at room temperature
1/2 cup dark brown sugar
1/2 cup sugar
1 egg at room temperature
1 teaspoon vanilla
1/2 teaspoon kosher salt
1/2 teaspoon baking powder
5.5 oz Kissables (or M & Ms)
Preheat the oven to 350. Line 3 cookie sheets with parchment paper. In a medium sized bowl combine flour, salt, and baking powder. In a large bowl, cream the butter and sugars until light and fluffy. Add the egg and vanilla and combine thoroughly. Gradually add the dry ingredients to the sweetened butter and mix until a very thick dough forms. Use a spoon to fold in the Kissables and distributing them evenly. Form cookies by dropping 1 teaspoon of dough on the sheet two inches apart. Flatten slightly then bake until light brown, about 12 minutes. Let cool on wire racks (if you can wait that long) then serve with plenty of cold milk.
Yields: about 2 dozen cookies, depending on size. I like to make just a few cookies at a time and keep the rest of the dough in the fridge until the next urge stikes.
My mom gave me a bag of Special Dark Hershey Kissables a couple of weeks ago. She had suggested making cookies with them, but I worried that since they weren’t marked for baking they might melt or crack so I planned to eat them out of hand. Then she called me last night and said she had made a batch of cookies using Kissables that she swooned over. I couldn’t find the exact recipe she used (I think it originally called for M&M baking bits) but I was inspired to make some cookies of my own. They truly are swoon-worthy. I think I like Kissables better in a cookie than out of hand, out of the bag the shells are almost have a slippery coating (I think she they don’t stick together in the bag) but in cookies they are perfect. The shell stayed intact and the chocolate inside stays slightly melted even after they are cool which contrasts nicely with the crisp, buttery cookie. Not to mention that Kissables are bigger than chocolate chips so you get a lot of chocolate in one cookie. Kissables have a higher ratio of chocolate to shell than M&Ms but if you can’t find Kissables, dark chocolate M&Ms would be a good substitute.
Yum! Those sound good.
Out of curiosity, why kosher salt rather than regular salt? What difference does it make in baking?
Those look good and would be perfect for Valentine’s Day.
Hilary: re: kosher salt. We don’t buy table sa;t sp only cook or bake with kosher salt. I have read it’s better but then other sources say tablesalt is better, but no real clear reasons why for either. So, you could use either salt, I don’t think it would make much difference which you use.
Congratulations on the Food Blog Award!
dark chocolate m&mS? how fascinating. We don´t have any of those, but I´m still looking for the cookie I´ll call The One, so I´ll try these with normal choc chips and see if I swoon.
Congratulations on the Food Blog Award Rachel!
I had never thought of using Kissable’s in baking. What a delicious sounding cookie!
Yeah, I made some at Christmas and was a little conserned they might crack, but nope, they held up great…just like these.
oh man, those are SO CUTE!
Absolutely adorable! However, we’re not lucky enough to get hershey’s kisses here in Melbourne (I trekked all over the city last year visiting supermarkets to try and track them down :(), so I doubt the kissables will be here either 🙁
such fun! and congrats on the win!
congratulations on the win! (i, too, voted for you!!!) so…would these swoon worthy kissable cookies happen to be chewy? or crispy? or cakey? all the difference in the world in terms of cookies depends on these three types. myself? i’m a chewy kinda cookie lover!
They are more on the chewy side, with a slightly crisp edge.