These cookies are super cool because A) they look cool and B) they are easy & very muy tasty! The cookie itself taste like a really fudgy brownie, which, helloooo, who doesn't love a fudgy brownie? Anywho, the recipe says it makes 60 cookies I leaned a little less than that. I think because I tend to make my cookies a little on the bigger side ;)
I took the batter and split it into two to make two different types of cookies. The first is the Chocolate Candy Cane Cookie made with candy cane flavored Hershey's Kisses & the second is the Chocolate Caramel Cookie made with Hershey's Caramel filled Kisses and the batter is spiked with a little cinnamon wich tastes fantastic with the caramel. If you are worried the cinnamon will be over powering it really isn't, it's just in the background to where you taste it but you're not sure if that's what you're tasting, but it's definately there and definately a great compliment to the caramel.
I got nothing else to say except, enjoy!
Fudgy Cookies Two Ways
Original Recipe courtesy of Betty Crocker
Ingredients:
Mother Batter
1/3 cup butter or margarine
6 oz unsweetened chocolate
1 can (14 oz) sweetened condensed milk (not evaporated)
1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
Candy Cane Cookies:
24-30 unwrapped candy cane kisses
Chocolate Caramel Cookies:
1/2 tspn cinnamon
24-30 unwrapped caramel kisses
Directions:
1. Heat oven to 350°F. In large microwavable bowl, microwave butter and chocolate on High 1 minute. Stir; microwave on High 1 minute longer or until butter is melted and chocolate can be stirred smooth.
2. Stir condensed milk into chocolate mixture. This will make roughly 2 cups. At this point (if you are making both cookies you want to start splitting your ingredients). Seperate into 1 cup portions and pour each cup into a seperate bowl.
3. Split the Sugar Cookie cookie mix too, it's roughly 3 cups so (1 1/2 cups each).
For the Chocolate Candy Cane Kiss Cookies:
1. Stir cookie mix into chocolate mixture until well blended (this will take some elbow grease).
2. Using 1 level tablespoonful of dough for each cookie, shape into 30 balls. Place 2 inches apart on ungreased cookie sheets.
3. Bake 6 to 7 minutes or until edges lose their shiny look (do not overbake). Immediately press 1 candy into center of each cookie. Cool cookies on cookie sheet 5 minutes; remove from cookie sheets. To get candy to spread slightly on top of cookie, tap edge of each cookie lightly. Cool completely. Store covered at room temperature.
For the Chocolate Caramel Kiss Cookies
1. Stir cookie mix and cinnamon into chocolate mixture until well blended (this will take some elbow grease).
2. Using 1 level tablespoonful of dough for each cookie, shape into 30 balls. Place 2 inches apart on ungreased cookie sheets.
3. Bake 6 to 7 minutes or until edges lose their shiny look (do not overbake). Immediately press 1 candy into center of each cookie. Cool cookies on cookie sheet 5 minutes; remove from cookie sheets. Cool completely. Store covered at room temperature.
