Snowball Kiss Cookies
These Snowball Kiss Cookies are seriously amazing! Buttery, tender and sweet nutty cookies filled with a Hershey's chocolate kiss center. Such a fun twist on a classic!
Ingredients
- 1 cup (2 sticks) unsalted butter softened
- 1/4 cup granulated white sugar
- 1/4 cup light brown sugar
- 1 tsp vanilla extract
- 2 cups ground pecans should be a cookie crumb consistency - not super fine but not super coarse chunks
- 2 cups all-purpose flour
- 22-24 Hershey's milk chocolate Kisses unwrapped
- 1 cup confectioners' sugar
Instructions
- Preheat oven to 375° degrees F. Line 2 baking sheets with parchment paper or silicone liners. Set aside.
- In a large bowl of a stand mixer, cream together the butter and sugars with the paddle attachment until fluffy and smooth, about 1 minute. Scrape down the sides of the bowl and add in the vanilla, mixing well. Lastly, add in the finely ground pecans and flour and beat until combined and a soft dough comes together.
- Using a Tablespoon-size cookie dough scoop, portion out a ball of cookie dough and gently flatten it in your palm. Place an unwrapped Hershey's Kiss in the center, then roll the dough around the Kiss, enclosing it into a ball. Dredge the cookie dough into the confectioners' sugar and place 1-2" apart on the baking sheets.
- Bake for 10-12 minutes, rotating pans halfway through baking time to ensure even cooking, or until cookies appear set and dull in color. Allow to cool completely on the baking sheets, then dredge again in the remaining confectioners' sugar.
Notes
The pecans should be finely ground but not into a pecan meal-texture. It should still have some texture to it.