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Secret Kiss Cookies

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Uncover the joy of baking with these delightful Secret Kiss Cookies! Each cookie hides a sweet surprise – a Hershey’s Kiss, making them a perfect treat for family gatherings, festive occasions, or just a special moment at home. This easy-to-follow recipe ensures a fun and rewarding baking experience, leading to a batch of irresistible, melt-in-your-mouth cookies that everyone will love. Let’s get baking and reveal the delicious secret within each cookie!

Table of contents

Secret Kiss Cookies Recipe

Ingredients

  • 1 cup salted sweet cream butter, softened ????
  • ½ cup plus 2 tablespoons granulated sugar ????
  • 1¼ teaspoons vanilla extract ????
  • 2 cups all-purpose flour ????
  • 32 Hershey Kisses, unwrapped ????
  • 3 cups powdered sugar ❄️

Instructions

  • Beat the Butter:
    • Beat the softened butter in a mixer for about 1 minute.
  • Add Sugar and Vanilla:
    • Add the sugar and vanilla extract, mix for another minute.
  • Mix in Flour and Chill:
    • Gradually mix in the flour until well combined, then chill the dough for 30 minutes.
  • Preheat Oven and Prepare Baking Sheets:
    • Preheat the oven to 375°F (190°C) and line baking sheets with parchment paper.
  • Shape the Dough:
    • Scoop out the dough with a tablespoon and shape it into balls.
    • Flatten each ball and place a Hershey Kiss in the center. Press the dough around the Kiss.
  • Bake the Cookies:
    • Place on baking sheets, leaving space between each cookie.
    • Bake for 10 to 12 minutes until golden.
  • Cool and Sugar Coat:
    • Let them cool for 8-10 minutes, then roll in powdered sugar.
  • Enjoy:
    • Enjoy your Secret Kiss Cookies!
  • Prep Time: 15 minutes I Cook Time: 12 minutes I Total Time: 27 minutes I Servings: 32 cookies

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Secret Kiss Cookies FAQS

  • Moisture Content: Higher moisture content in cookies contributes to a chewier texture. Ingredients like brown sugar, which contains more moisture than white sugar, or the addition of syrups like honey or molasses, can help achieve this.
  • Flour Type and Measurement: Using a higher proportion of flour can lead to a tougher cookie. For chewiness, it’s crucial to measure flour correctly (preferably by weight) and consider using bread flour, which has a higher protein content that can increase chewiness.
  • Baking Time and Temperature: Underbaking cookies slightly, by removing them from the oven when they are just set but still soft in the middle, can result in a chewier texture. The residual heat will continue to cook them without drying them out.

What is the key to making good cookies?

  • The key to making good cookies often lies in the balance of ingredients, proper mixing, and baking techniques. Using quality ingredients, measuring them accurately, and following the recipe instructions carefully are crucial. Additionally, factors like creaming the butter and sugar properly to incorporate air, chilling the dough to prevent spreading, and baking at the right temperature for the correct amount of time are essential for achieving the desired texture and flavor.

How do you know when cookies are done?

  • Cookies are typically done when the edges are set and lightly golden, but the centers still look slightly undercooked. They should not be overly browned unless the recipe specifically calls for a crispier cookie. It’s important to remember that cookies will continue to cook and set as they cool on the baking sheet, so taking them out just at the right time is key to achieving the perfect texture.

How do I make my cookies chewy?

To make cookies chewy, consider the following tips:

  • Use more brown sugar than white sugar, as it retains more moisture.
  • Add an extra egg yolk, which adds fat and helps create a chewier texture.
  • Underbake the cookies slightly; remove them from the oven when they are set around the edges but still soft in the middle.
  • Consider using a mix of bread flour and all-purpose flour to increase the protein content, which can enhance chewiness.
  • Avoid overmixing the dough once the flour is added, as this can develop more gluten and lead to a tougher cookie.

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