These Chocolate Cherry Kiss Cookies are made with Hodgson Mill Whole Wheat Pastry Flour, Hodgson Mill Naturally White Flour, dried cherries, white chocolate chips and milk chocolate Hershey’s Kisses®. There’s also cocoa powder in the dough, so chocolate is in every bite of these cookies which makes them the perfect treat for Valentine’s Day or whenever you have a chocolate craving.
- 1/4 cup butter, softened
- 1/2 cup dark brown sugar, packed
- 1/4 cup granulated sugar
- 1/4 cup canola oil
- 1 egg
- 1 tsp vanilla extract
- 1/2 cup Hodgson Mill All Purpose White Flour
- 1/2 cup Hodgson Mill Whole Wheat Pastry Flour
- 1/4 cup unsweetened cocoa powder, not Dutch processed
- 1/4 tsp salt
- 2/3 cup dried tart cherries, coarsely chopped
- 2/3 cup white chocolate baking chips
- 18-20 Hershey’s Milk Chocolate Kisses®, unwrapped
In a large bowl, mix together the butter and sugars until well combined. Add the oil, egg and vanilla and mix thoroughly. Set aside. In a medium-sized bowl, whisk together the cocoa powder, salt and both flours. Add the flour mixture to the butter/sugar mixture and mix until well combined. Stir in the cherries and white chocolate chips. Refrigerate the dough for 30 minutes. Scoop tablespoon-sized portions of dough out onto parchment-lined baking sheets and bake in a 350˚F oven for 9-10 minutes or until the edges are just set. The cookies may seem a little underdone on top, but will firm up once they cool. Press one, unwrapped milk chocolate Hershey’s Kiss® on top of each cookie immediately after removing them from the oven. Allow the cookies to cool on the hot baking sheet for 10 minutes and then carefully transfer them, so as not to nudge the soft chocolate Kiss® on top, to a rack to finish cooling. Once completely cooled, cookies can be kept in an airtight container for up to 3 days.
Makes approximately 19 cookies.
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