These BY FAR are the best cookies I’ve ever made. They are also a little time consuming so be prepared to spend a few extra minutes molding these cookies around the Hershey Kiss. But the end result is nothing short of heaven in your mouth. Fresh out of the oven or reheated, the liquid caramel oozes out of the middle you can’t help but smile (mostly because you’ve made a mess and it’s all over your face, but that’s beside the point). Take these to any holiday party and they (and you) will be a total hit.
1-1/2 pkg (12 squares) BAKER’S Semi-Sweet Chocolate
1/4 cup (1/2 stick) butter
1 can (14 ounces) sweetened condensed milk
1 teaspoon vanilla
2 cups All-purpose GF Flour (Jules Gluten Free)
1/2 cup finely chopped pecans
48 Hershey Caramel Kisses
1/4 cup sugar (use to roll cookies in before baking)
Preheat oven to 350 degrees F. Microwave semi-sweet chocolate and butter in large microwaveable bowl on HIGH 2 minutes or until butter is melted, stirring after 30 seconds. Stir until chocolate is completely melted. Blend in milk and vanilla. Add flour and pecans and mix well (dough will be stiff).
Shape 1 tablespoonful of dough around each caramel kiss, enclosing it completely. You can use as much or as little dough as needed, as long as they are covered. Roll in sugar. Place 1 inch apart on ungreased cookie sheet. Dough will become crumbly after awhile of sitting in between baking times; you will need to work each tablespoon full in your hands for a minute or so to warm up the dough and mold it together again before adding another caramel to it.
Bake for 6-7 minutes depending on your oven. Cookies will be slightly soft. Let cool on cookie sheet for 5 minutes before transferring to wire rack.
To get centers gooey again, warm in microwave for 10 seconds.
*recipe adapted from recipe.com*