One of the things about getting ready to move is you start trying to clean out your pantry. I have a big jar of Nutella and A. LOT. of Hershey Kisses in there. So I decided to make some of those classic Kiss Blossom cookies, but instead of using peanut butter, I used Nutella.
And you thought they were delicious when they had peanut butter in them.
NUTELLA BLOSSOM COOKIES
48 Hershey Milk Chocolate Kisses
1/2 cup of shortening
3/4 cup Nutella
1/3 cup sugar
1/3 cup packed brown sugar
2 tablespoons of milk
1 teaspoon vanilla extract
1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
white sugar for rolling
1. Preheat oven to 375 degrees. While the oven is pre-heating unwrap the Kisses.
2. Beat the Nutella and shortening together. Add the two sugars and beat until fluffy. Add the milk, egg and vanilla and beat well. Mix in the flour, baking soda and salt.
3. Roll the dough into 1 inch balls and then roll into white sugar and place them on an un-greased cookie sheet.
4. Bake 8 to 10 minutes (do not over bake or the cookies will become hard later). As soon as you take them out of the oven, press a Kiss into the middle of each cookie. Place on a wire rack and allow to cool completely.
You can also make them a bit larger (2 inches) and bake them up without adding the Hershey Kisses at the end.
Here’s the thing though, if you do make them with the Kisses you have to use the Milk Chocolate ones. I tried them with Hershey Hugs, and they melted a bit.
I also tried them with the seasonal Kisses in the Coconut Cream flavor…Um yeah, they taste delicious BUT…
the whole Kiss melted into a flat blob. LOL. I had to refrigerate those to get them to solidify again. If you want that delicious combination of flavors of chocolate, hazelnut and coconut, I suppose while the chocolate is still soft you could try and shape it into something that look prettier than a “blob”