I had to make boobie cookies.
The name got me.
And the picture in the book.
They really kind of look like boobies.
Hershey's Chocolate Kisses make these things just...so...cute.
They give them that shape.
Plus, the cool thing about milk chocolate is that it seems to stay softer longer than other types of chocolate.
So you get that soft chocolate bite right there in the center.
As cool as they looked though, I was afraid the original cookie dough recipe may have been a bit on the dry side - quite a bit of flour, not quite enough butter, that kind of thing.
The other dough may have been easier to handle, but I'm more of a buttery-brown sugar girl myself.
So I switched it up for a chocolate chip cookie dough -- more butter, more brown sugar (awesome!).
Basically, they're chocolate chip cookie-covered Kisses -- so yummy!
Plus, it's fun to say.
adapted from Sugar, Sugar: Every Recipe Has a Story, by Kimberly "Momma" Reiner and Jenna Sanz-Agero
makes about 45 to 50 little cookies
- 1 1/4 all-purpose flour, plus more for hands
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 9 tablespoons unsalted butter, at room temperature
- 1/2 cup light brown sugar
- 1/4 cup granulated sugar
- 1 egg, lightly beaten
- 3/4 teaspoon pure vanilla extract
- 45-50 Hershey Chocolate Kisses, unwrapped
Preheat oven to 375 degrees. Pop Kisses into the freezer while you prep. Line baking sheets with foil and spray lightly with nonstick spray, or line with parchment paper.
In small bowl, whisk together flour, baking soda and salt.
In large bowl, beat together butter and both sugars until light and creamy, about 2 to 3 minutes. Add egg and vanilla and beat until well-combined and fluffy, about 3 minutes. With mixer on low, add flour mixture and beat until almost combined. Do not over beat. Fold in remaining streaks of flour with spatula.
Chill dough for 10 to 20 minutes in refrigerator to firm it up.
Flour hands well to prevent sticking! Roll about 1 teaspoon of dough into a ball and flatten it out (more dough will only spread out and ruin the shape). Place a Kiss in the center. Pull sides of dough up around the Kiss, flouring hands as needed. Pull dough into a point at the top.
Avoid adding too much dough to the cookie!
Repeat Kiss-covering process to fill one baking sheet. Chill extra cookie dough and Kisses between batches.
Place dough-covered Kisses on baking sheet, spacing each cookie about 2 inches apart.
Bake for about 7 to 8 minutes, until golden around the edges and light golden on top (I baked one cookie sheet at a time.)
Allow cookies to cool on pan for 1 minute, then remove and cool on rack completely.