Description
Delight in these soft, chewy cookies filled with a gooey caramel center, perfect for any occasion.
Ingredients
Scale
- 1 3/4 cup All-Purpose Flour
- 1 tsp Baking Powder
- 1 tsp Ground Cinnamon
- 1/2 tsp Salt
- 1/2 cup Dutch Process Baking Cocoa
- 1/2 cup Unsalted Butter (room temperature)
- 1/2 cup Granulated Sugar (plus additional for coating)
- 1/2 cup Light Brown Sugar
- 1 Large Egg
- 2 tbsp Milk (1%, 2%, or Fat-free)
- 1 tsp Vanilla Extract
- 10 oz bag of Hershey Caramel Kisses
- Sea Salt Flakes (optional)
- Salted Caramel Sugar (optional)
- Dark Cocoa Sugar (optional)
Instructions
- Whisk together all-purpose flour, baking powder, ground cinnamon, salt, and cocoa in a medium bowl. Set aside.
- Cream the butter, granulated sugar, and brown sugar on medium-high speed until fluffy.
- Add the egg, milk, and vanilla extract, scraping down the sides of the bowl.
- Gradually mix in the dry ingredients until fully blended; the dough will be thick.
- Wrap the bowl with plastic wrap and chill the dough for at least 60 minutes or overnight.
- Preheat the oven to 375ºF and line cookie sheets with parchment paper.
- Scoop out 1-inch balls of dough, roll in sugar, and place on the sheets 2 inches apart.
- Bake for 6-8 minutes; unwrap the Caramel Kisses.
- Press a Caramel Kiss into the center of each cookie as soon as they come out of the oven.
- Return cookies to the oven, baking for an additional 2 minutes.
- Cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
Store cookies in an airtight container at room temperature for up to a week. For longer storage, wrap individually in plastic wrap and freeze.
- Prep Time: 60 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg