Tag Archives: Hershey

Secret Kisses Cookies

6 Feb Secret Kisses Cookies cooling on the wire rack after rolling in powdered sugar.

I have a love affair with Hershey’s. Actually, I’ve always had a love affair with chocolate, ever since I was a little girl, but it wasn’t until near the end of my junior year, March 20o2 to be exact, that Hershey’s and I became inseparable. I was appointed to a state office in the California Rainbow for Girls, the Grand Representative to Ohio and Pennsylvania, and since Hershey’s was founded in Pennsylvania, my life was immediately filled with all things Hershey’s and all things chocolate. To this day I see something Hershey and I just have to have it. Earrings, necklace, hoodie, old candy tins, and of course, cookbooks. And so every year during my holiday baking I always use a recipe from these books that uses a whole Hershey’s Kiss. Last year it was chocolate thumbprint cookies and this year it is Secret Kisses Cookies from Hershey’s Kisses Brand Recipes (that is in the shape of a kiss, lol).

33911_A_01_Kisses_EBUI thought I would be clever and use not just regular kisses, but caramel filled ones too. Well…it kind of backfired on me, and while they were baking the caramel proceeded to melt and seep from the cookies. Well drat. Upon eating one later I discovered that the kisses became hollow. Drat again. While some of the caramel stuck to the bottom of the cookies, some melted to the pan. Oh well, have to try it at least once! I don’t know if I’d make these cookies again, I think I prefer the thumbprint ones better. Tell me in the comments below which one you prefer!

Secret Kisses Cookies Ingredients L-R: Flour, Milk Chocolate Kisses, Crisco Butter Flavor, Vanilla, Sugar, Caramel Kisses, Powdered Sugar

Secret Kisses Cookies Ingredients L-R: Flour, Milk Chocolate Kisses, Crisco Butter Flavor, Vanilla, Sugar, Caramel Kisses, Powdered Sugar

SECRET KISSES COOKIES (makes about 3 dozen)

  • 1 Cup Butter
  • 1/2 Cup Sugar
  • 1 Tsp Vanilla
  • 1 3/4 Cups Flour
  • 1 Cup Finely Chopped Walnuts or Almonds (optional)
  • 36 Hershey’s Kisses (I used Milk Chocolate along with a few Caramel filled ones)
  • Powdered Sugar for sprinkling, about 1/4 cup

DON’T preheat the oven as you will need to refrigerate the dough for an hour or two before baking.

In your stand mixer (or large mixing bowl if using a hand mixer), cream together your softened butter and sugar until fluffy on high-speed. On a low-speed slowly add in your flour (and nuts if you choose-I did not) and mix until well blended. Cover with plastic wrap and refrigerate for 1 to 2 hours until the dough is firm.

Secret Kisses Cookies

Creaming together the butter and sugar

Secret Kisses Cookies

Mixing in the flour to form the dough.

Once dough is firm, preheat the oven to 375 degrees and unwrap your kisses. Scoop out about one tablespoon of dough and form a  ball around each kiss. Make sure that the kiss is completely covered by the dough.

Secret Kisses Cookies

Secret Kisses Cookies ready for the oven!

Bake each sheet for 10 to 12 minutes. Start at 10 minutes and increase by 1 minute at a time if additional baking time is needed. When done let cool for about 2 minutes then remove to wire racks to finish cooling.

Secret Kisses Cookies fresh from the oven.

Secret Kisses Cookies fresh from the oven.

Before completely cool though, roll in powdered sugar (or sprinkle over cookies). Enjoy!

Secret Kisses Cookies cooling on the wire rack after rolling in powdered sugar.

Secret Kisses Cookies cooling on the wire rack after rolling in powdered sugar. You can see one in the upper right that has caramel leaking, lol.

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Baking Flashback

17 Dec ghiradelli chocolate truffles

Last week I started my annual holiday baking that I give as gifts. Last year I shared it all with you, and while I will  be doing posts on all new baking again this year, there are a few items that are repeats. So here’s what I’ve made this year that was made last year. I hope you enjoy these baking favorites and share with your own family and friends! Merry Christmas!

  1. THREE GREAT TASTES BLONDE BROWNIES
    Chocolate, White and Peanut Butter Chips in these yummy blonde brownies!
  2. CHOCOLATE TRUFFLES
    Rolled in Cocoa, Toffee Bits, Peppermint Bark
  3. PUMPKIN SPICE COOKIES
    Not the cookie cutter version
Three Great Tastes Blonde Brownies

Three Great Tastes Blonde Brownies fresh from the oven!

ghiradelli chocolate truffles

Chocolate Truffles ready for consuming!

Chocolate Thumbprint Cookies Redux

5 Apr

Remember when I made the Hershey Chocolate Thumbprint cookies during my Christmas baking spree? Well I decided to make them again, this time to take with me on my trip to Fresno, CA for Grand Assembly (GA) for California Rainbow For Girls (CRFG). I hadn’t attended GA since 2008, as life just kept getting in the way. I was in France in 2009, then I was working shows in Los Angeles, and while I am in a show this year, I was able to sneak away for 36 hours in order to attend my 10 year reunion with my fellow Whimsically Wacky Walruses. My year as a Grand Officer is a highlight of my life. I met so many amazing people, traveled all around the state and to Pennsylvania. As I’ve said before, Rainbow changed my life, and the ladies I served with are still among my close friends, and while many of us hadn’t seen each other in at least five years (some it had been a full 10!) it was like we hadn’t missed a beat.

Most of the 52 of us made it to our 10 Year Reunion Dinner. Still fabulous after 10 years!

Most of the 52 of us made it to our 10 Year Reunion Dinner. Still fabulous after 10 years!

Because I can’t go anywhere these days without making something (and for Rainbow events if I don’t show up with cookies from me and/or my dad hearts sink a little), I decided to make my Chocolate Thumbprint Cookies from my Hershey cookbook. Since it’s Rainbow that got me to start collecting Hershey stuff it was only fitting I bring cookies with Hershey kisses on them! This time though I wanted to try something a little different, and while at first it seemed my blondness had struck me down, it became a happy accident for a delicious new cookie! Instead of rolling the cookies in nuts I thought I would roll them in toffee bits.

Chocolate Thumbprint Cookies With Toffee Bits ready for the oven! Little did I realize what would happen next....

Chocolate Thumbprint Cookies With Toffee Bits ready for the oven! Little did I realize what would happen next….

And the toffee bits melted....

And the toffee bits melted….

Filled with Vanilla frosting and waiting for the Hershey Kiss to be pressed in.

Filled with Vanilla frosting and waiting for the Hershey Kiss to be pressed in.

Welllll, I sort of forgot that the toffee bits would melt (which they did), so for about half an hour while they cooled and I continued making more cookies sans toffee bits, I was disheartened that my idea didn’t work. Once I put my final batch of cookies in the oven I decided to try one. Oh. My. God. I had my roommate Janelle try one too and we were both very satisfied. So delicious there are no words to describe it. I gave one to my boss at work (who is a foodie) as well as my parents when I went home that Friday night. We were all in agreement, I had a new cookie that was oh so good. Yay for happy accidents! Will have to make an entire batch that way now! Enjoy!

Chocolate Thumbprint Cookies With Toffee Bits on the right and regular on the left.

Chocolate Thumbprint Cookies With Toffee Bits on the right and regular on the left.

Chocolate Chip Cookies by Nestle

13 Mar

The chocolate chip cookie. Probably the most commonly baked cookie in the United States. When you think cookie,  “chocolate chip” probably pops into your head first (or maybe second). Nestle Toll House has created a huge brand based around chocolate chip cookies. You can buy dough already made that just needs to be placed on cookie sheets. No mess and super easy. But I don’t like that, I like the process of making cookies. We’ve all done it and probably all have fond memories as children of making cookies with a parent or grandparent, right? I have fond memories of my sister and I making a quarter of a batch of cookie dough after school and eating it as a snack. Yup, we really did that. More than once. And nope, I don’t regret it, lol. For my 8th Grade science fair project I posed the question, “Which chocolate chip makes the best chocolate chip cookie?” (I guess you could say the love of baking has been in my blood for quite some time now.) I tested four different chips: Ghiradelli, Nestle Toll House, Hershey’s and the store brand (Vons). The winner? Nestle Toll House. Ghiradelli was second, then store brand and, sadly, Hershey’s was last. So when Towne Street’s 10 Minute Play Festival had its closing party I decided to make chocolate chip cookies, using Nestle’s recipe on the bag. Keep in mind, there are about as many chocolate chip recipes in the world as there are Starbucks in Los Angeles (if not more), so this won’t be the last chocolate chip cookie recipe I post. The cookies were a hit and I even managed to keep a few for myself and my office mates.

Chocolate Chip Cookies Ingredients L-R: Baking Soda, Brown Sugar, Butter (I used Crisco), White Sugar, Chocolate Chips, Eggs, Flour, Vanilla Extract, Salt

Chocolate Chip Cookies Ingredients L-R: Baking Soda, Brown Sugar, Butter (I used Crisco), White Sugar, Chocolate Chips, Eggs, Flour, Vanilla Extract, Salt

CHOCOLATE CHIP COOKIES BY NESTLE (makes between 4 and 5 dozen)

  • 2 1/4 Cup Flour
  • 1 Tsp Baking Soda
  • 1 Tsp Salt
  • 1 Cup Butter, Softened
  • 3/4 Cup White Sugar
  • 3/4 Cup Brown Sugar, Packed
  • 1 Tsp Vanilla
  • 2 Eggs
  • 2 Cups (12 oz bag) Semi-Sweet Chocolate Chips
  • 1 Cup Chopped Nuts (optional)
Sugars and butter about to be mixed

Sugars and butter about to be mixed

Adding in the eggs and vanilla

Adding in the eggs and vanilla

Pre-heat your oven to 375 degrees. In a medium bowl combine your dry ingredients: flour, baking soda and salt. Set aside. In a large mixing bowl (or your stand mixer), combine your sugars and butter. Blend until smooth. Add in your eggs and vanilla and beat again until thoroughly mixed. On the lowest setting start adding your dry ingredient mixture slowly. Once all the dry ingredients are thoroughly mixed add in your chocolate chips (and nuts if you wish. I don’t add nuts as I don’t like them in my cookies.) and mix until they are well blended into your dough.

Chocolate Chip Cookies

Chocolate Chip Cookies

Everyone has their own style of putting cookies on the sheet to be baked. If you want pretty round ones, then make small balls about an inch in diameter (unless you want bigger cookies). If you don’t care about the shape just plop the dough onto the sheet either with your hands or a spoon. I kept my cookies about an inch in diameter so there would be lots for the party.

I used a spoon to approximate the size of the cookies.

I used a spoon to approximate the size of the cookies.

Ready for the oven!

Ready for the oven!

The bag says to bake for 9 to 11 minutes, however, I have found that every oven is slightly different, so my first batch of cookies I baked for 8 minutes. Perfect! The rest of the batches were subsequently baked for 8 minutes as well. I let them cool for another two or three minutes on the pan before removing to a cooling rack. I tasted one and it was delicious! They were quickly gobbled up (and stuffed in pockets to take home) at the party. Success!

Fresh from the oven!

Fresh from the oven!

Chocolate Chip Cookies ready for consumption

Chocolate Chip Cookies ready for consumption

Chocolate Thumbprint Cookies

21 Jan

I LOVE chocolate. I have always loved chocolate and I always will love chocolate. So when I was appointed as Grand Representative to Ohio & Pennsylvania in the California Rainbow for Girls (a state office in a service organization for girls) and was told that I’d be collecting Hershey products, well that was just the cherry on top of this amazing honor. During the year I served I received a number of Hershey products, including a couple of cookbooks. I already wrote about the amazing Three Great Tastes Blondie Brownies from the Hershey’s Classic Recipe Cookbook, now I’m going to tell you about the just as amazing and delicious Chocolate Thumbprint Cookies. I did decide NOT to roll these in nuts like the recipe calls for, and I drizzled the vanilla filling over the cookies in addition to putting in the thumbprint. There are many, many versions of thumbprint cookies. They are usually a shortbread cookie with either chocolate or a fruit filling pressed in the middle. But these are for the ultimate chocolate lover, aka-me. I hope you enjoy them as much as I did!

Chocolate Thumbprint Cookie Ingredients from L-R: Salt, White Sugar, Dark Chocolate Kisses, Egg, Butter, Hershey Cocoa, Vanilla Extract, Flour, Milk, Powdered Sugar

Chocolate Thumbprint Cookie Ingredients from L-R: Salt, White Sugar, Dark Chocolate Kisses, Egg, Butter, Hershey Cocoa, Vanilla Extract, Flour, Milk, Powdered Sugar

CHOCOLATE THUMBPRINT COOKIES (about 3 dozen cookies)

  • 1/2 Cup Butter or Margarine
  • 2/3 Cup White Sugar
  • 1 Egg, Separated
  • 2 Tbsp Milk
  • 1 Tsp Vanilla Extract
  • 1 Cup Flour
  • 1/3 cup Hershey’s Cocoa Powder
  • 1/4 Tsp Salt
  • 26 Hershey’s Kisses (any variety, I used dark chocolate kisses)

VANILLA FILLING

  • 1/2 Cup Powdered Sugar
  • 1 Tbsp Butter or Margarine
  • 2 Tsp Milk
  • 1/4 Tsp Vanilla Extract

NOTE: You must refrigerate your dough for at least an hour before baking, so don’t turn your oven on right away. I made the dough on a Sunday night and then made the cookies later in the week.

In your stand mixer (or large bowl if using a hand mixer), beat together your butter and sugar. Add in your egg yolk, milk and vanilla until the mixture is fluffy. To separate your egg, grab 2 small bowls and crack your egg on a flat surface (you’ll get a more even crack versus cracking on the side of the bowl). Don’t open the egg like you normally would, instead when you finish cracking with your nails, make sure you upend the egg so it’s vertical in your hand. This allows the egg white to fall into one bowl while the yolk stays in one half of the egg-shell. Move your egg yolk back and forth between the two egg-shell halves until all the egg white has fallen out. (If you would like to roll your cookies in nuts then set this aside to brush the cookies with later.)

Butter and sugar mixed together.

Butter and sugar mixed together.

In a separate bowl mix your dry ingredients together: flour, cocoa and salt. Put your stand mixer on its lowest setting and add the dry ingredients in slowly. (If you have your shield make sure you put it on.) Once it’s all blended together, lay out a piece of plastic wrap and put your dough in a large lump and wrap it up. Refrigerate for at least an hour before baking. It’s okay to refrigerate longer.

Dry Ingredients ready

Dry Ingredients ready

All the ingredients are mixed together and ready for the fridge.

All the ingredients are mixed together and ready for the fridge.

When you’re ready to bake, take out your dough and preheat your oven to 350 degrees. Shape your dough into 1 inch balls and place on your cookie sheet. (If you decide to roll in the nuts, beat your egg white slightly and then dip each cookie ball in the egg white then roll in the nuts.) Before placing cookie sheet into the oven, place your thumb into each cookie making a small depression. Bake the cookies for 10 to 12 minutes. I start at 10 minutes and if they need another minute or two then I keep going.

Chocolate Thumbprint Cookie Dough after spending time in the refrigerator.

Chocolate Thumbprint Cookie Dough after spending time in the refrigerator.

Almost ready for the oven! Just have to press my thumb in next.

Almost ready for the oven! Just have to press my thumb in next.

Hershey's Dark Chocolate Kisses ready for the warm cookies.

Hershey’s Dark Chocolate Kisses ready for the warm cookies.

While your first set of cookies are baking, make your vanilla filling. Combine all ingredients in a small bowl and beat until smooth with a hand mixer or a whisk. Next unwrap your chocolate kisses (at least enough for the first round of cookies). When the cookies come out let cool for a few minutes on a wire rack. Be sure to place a paper towel underneath to catch any of the filling that may spill over. Start rolling more cookies while the first batch cools, just be sure to only let the warm cookies cool no more than 5 minutes. Take a spoon and put about 1/4 of a teaspoon into each cookie, then gently press a kiss into each one as well. The vanilla filling will probably spill over, and this is why I decided to drizzle more filling over all the cookies. Repeat for all cookies.

Vanilla filling ready for the cookies.

Vanilla filling ready for the cookies.

These cookies stay soft and chewy and are absolutely delicious! One cookie won’t kill you, I promise. After I put some into each person’s Christmas tin, there were two left over just for me, and I savored each and every bite. Hope you enjoy them too!

Chocolate Thumbprint Cookies. Yum!

Chocolate Thumbprint Cookies. Yum!

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