H is for…. Hersheys Almond Kiss Cookies

Back in November, my parents went via the US for my cousins wedding on the beautiful island of Puerto Rico. Unfortunately I couldn’t go as it was during term time and couldn’t take my son out of school nursery, but my parents did think of me while they were away though, and brought us back some goodies, including these, Hersheys Almond Kisses.Until this month, I didn’t know what to do with them, as I’m not fond of Hersheys Chocolate, apart from the Cookies & Cream, Caramel or Mint Kisses.  Fortunately for me though, the Alphabakes challenge for this month was the letter “H”, and the We Should Cocoa challenge was “Chocolate and Almond”!  I could enter two baking challenges for the price of one!  I really do prefer Almond Kisses used in baking this way to just on their own, and will bake these again.

Alphabakes is hosted by Caroline at Caroline Makes this month. Alphabakes is hosted next month by Ros from The More than Occasional Baker.

We Should Cocoa is hosted by Laura at How To Cook Good Food this month.  It is also hosted alternately by Choclette at Chocolate Log Blog, and Chele over at The Chocolate Teapot.

Here is my recipe for Hersheys Almond Kiss Cookies.

  • 115g Softened Unsalted Butter
  • 150g Golden Caster Sugar – 50g of which is kept back for decoration
  • 60g Soft Light Brown Sugar
  • 50g Soft Dark Brown Sugar
  • 1 Egg
  • 1tsp Almond Extract
  • 250g Plain Flour
  • 1tsp Bicarbonate of Soda
  • 1/4 tsp Salt
  • Approximately 40 Hersheys Almond Kisses (you may want to have more for nibbling at)

Place the butter, light and dark brown sugars, and 100g of the caster sugar in a mixer.

Mix until combined, and then add the egg and almond extract.

Mix until light and fluffy, scraping down the sides of the mixing bowl to make sure that everything is incorporated.

Mix together the flour, bicarbonate of soda and the salt, then add to the mixer, and mix until you get a smooth dough.

Refrigerate the cookie dough for an hour and then prepare to roll into balls!

You will want the balls to be about pingpong ball sized – this was about 16g for me, making 37 cookies.

After rolling the balls, coat them in the reserved caster sugar.

Place the balls of cookie dough onto a lined baking sheet, and bake at 165degrees for about 12 minutes until a pale golden colour, turning the tray towards the end of baking to ensure an even bake if necessary.

While the cookies are in the oven, it is time to unwrap the Hersheys Almond Kisses!

As soon as the cookies are out of the oven, press an unwrapped Hersheys Kiss into the centre of each cookie.  You need to work fast with this to make sure the cookie is still warm when you do it!

As you can see from this picture, the residual warmth in the cookies melts the chocolate in the Kisses, but they do retain their shape.  I refrigerated the cookies at this point, as I didn’t have time to wait for them to set back up before I took them to playgroup for the mums to try.

These were delicious, and I can’t wait to try variations, with Rolos, or Milky Way Stars instead of the Kisses!

 

 

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5 Responses to H is for…. Hersheys Almond Kiss Cookies

  1. Caroline says:

    These look amazing, thanks for entering them into Alphabakes! I will definitely have to pick up some Hersheys kisses when I go to America later this year!

  2. Choclette says:

    You are always so inventive Sarah, what a brilliant way to use up some unwanted chocolate kisses! They look so pretty too. I only ever tried a Hershey bar once, on a visit to New York when I was 12 and one was enough. I would be interested in trying one again now, just to see why it was I didn’t like it.

    Thanks for joining in with WSC.

  3. Pingback: We Should Cocoa – The May Round-up

  4. Anuja says:

    Love how you used your “never used” chocolate in this. Definitely will try your way in future.

  5. Oh these are too cute to eat! hehe…or maybe not! I’m exactly the same as you, hate all regular Hershey’s but will eat the flavoured kisses, I love the mint truffle ones and they have amazing coconut creme ones which I’ve never managed to try! That was a great present to be brought back! I’ve just started a monthly challenge called United Bakes of America where you submit recipes made with American ingredients or from American cookbooks – if you do any American baking in the future it would be fun to have you joining in with us :)

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