ChezCindy: Double Chocolate Kisses & Hugs Cookies

 

Peanut Butter Blossom cookies were the inspiration for these Double Chocolate Kisses & Hugs cookies.  I wanted to develop a cookie that featured the white chocolate/milk chocolate candy, named by Hershey's as Hugs.  The chocolate cookie dough is one I use during the December Holidays, sprinkling the top with crushed candy canes.  The cookie dough worked perfectly to snuggle in the Hershey's candy for a sweet treat, delicious any time of the year.  

Double Chocolate Kisses & Hugs Cookies

1 1/4 cups all-purpose flour

3/4 cup unsweetened cocoa powder

3/4 teaspoon baking soda

1/4 teaspoon kosher salt

3/4 cup butter-flavored Crisco shortening

1 1/2 cups light brown sugar, packed

2 large eggs, room temperature

2 teaspoons vanilla 

1 15.6-ounce bag of Hershey's Kisses & Hugs candy

Makes about 50 small cookies 

Preheat the oven to 350 degrees.  Have ready 2 large cookie baking trays, or 3 small, lined with parchment paper.  Set aside.

Working with a medium mixing bowl, add in the flour, cocoa powder, baking soda, and salt, gently stirring to combine.  Set aside.

Working with the bowl of a stand-mixer or using a large mixing bowl and an electric hand-mixer, add in the shortening and brown sugar, mixing together to combine until creamy.  Add in the eggs, one at a time, mixing until just combined.  Mix in the vanilla.  Turn the mixer off, add in the flour.  Starting slowly, mix the ingredients to combine until they just come together, not to overmix.  Allow the cookie dough to rest on the counter for 20 minutes.  While the dough is resting, remove the foil cover from 50 of the Kisses & Hugs candy.  Set aside.  

Using a tablespoon or a small spring-loaded scooper, scoop out the cookie dough, placing the cookie ball onto the cookie baking tray.  Place the cookies into the preheated oven, baking for 8 minutes.  Remove the cookie sheet from the oven.  Working quickly but carefully, place one chocolate candy into the center of each cookie.  Leave the cookies on the sheet pan for 1 minute.  Then, slide the parchment paper with the cookies onto the counter to finish cooling.