CHOCOLATE HAZELNUT KISS COOKIES
This time of year, we're all looking for new cookie ideas for holiday parties, cookie exchanges, and gifting purposes. These cookies are a hazelnut spin on a classic peanut butter favorite; they're a little more elegant with the flavor of hazelnut, and a little more grown-up with the addition of a crunchy layer of salted caramel brownie brittle crust. They're still the perfect pairing with a glass of cold milk or a cup of coffee, and they're festive enough to maybe even be everyone's new favorite.
YIELD 30 to 34 cookies
PREP 22 minutes
BAKE 8 minutes
- 1/4 cup unsalted butter, at room temperature
- 3/4 cup Chocmeister Milk Chocolate Hazelnut Spread
- 3/4 cup brown sugar, lightly packed
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 of a 5 oz package of Sheila G's Salted Caramel Brownie Brittle
- 30 to 34 chocolate kiss candies, unwrapped
Preheat the oven to 350F; line 2 large baking sheets with parchment paper or silpat liners.
Cream together the butter and hazelnut spread in a large bowl; beat in the brown sugar, egg, and vanilla. Stir in the flour, salt, and baking soda.
Process the brownie brittle in a blender or food processor until powdery.
Use a 1 tablespoon-sized scoop to measure out the dough and roll it into balls; roll each ball in the powdered brownie brittle.
Arrange the dough balls about 1 1/2 to 2 inches apart on the prepared baking sheets, and bake until the cookies are set along the outside and slightly doughy in the center, about 8 minutes.
Remove the cookies from the oven and immediately push a kiss into the top of each. Cool completely.