Chocolate Chip Kiss Cookies
Yield
48 servingsPrep
20 minCook
10 minReady
30 minLow Cholesterol, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 9 | ounces |
chocolate kisses
|
*
|
| 1 | cup |
butter
softened |
|
| ⅓ | cup |
sugar
granulated |
|
| ⅓ | cup |
brown sugar
light, packed |
*
|
| 1 | teaspoon |
vanilla extract
|
|
| 2 | cups |
all-purpose flour
|
|
| 1 | cup |
chocolate chips
|
*
|
| 1 | x |
chocolate topping
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 260.1 | ml/g |
chocolate kisses
|
*
|
| 237 | ml |
butter
softened |
|
| 79 | ml |
sugar
granulated |
|
| 79 | ml |
brown sugar
light, packed |
*
|
| 5 | ml |
vanilla extract
|
|
| 473 | ml |
all-purpose flour
|
|
| 237 | ml |
chocolate chips
|
*
|
| 1 | x |
chocolate topping
|
* |
Directions
Heat over to 375℉ (190℃).
Remove wrappers from chocolate pieces.
In large mixing bowl, beat butter, granulated sugar, brown sugar and vanilla until well blended.
Add flour, beat until smooth. Stir in small chocolate chips.
Mold scant tablespoon dough around each chocolate piece, covering completely.
Shape into balls; place on ungreased cookie sheet.
Bake 10 to 12 minutes or until set.
Cool slightly; remove from cookie sheet to wire rack.
Cool completely. Drizzle topping over each cookie.
About 4 dozen cookies.
