Recipe: Valentine Chocolate Crinkle Kiss Cookies

Posted in , , , , , on the 10th February, 2013
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Valentine Chocolate Crinkle Cookies

These Valentine Chocolate Crinkle Kiss Cookies are really quite good. They have such a deep chocolate flavor and the cookie is just slightly crispy on the outside but it is still soft enough to be bendable. These were an unexpected gem!

I found these cookies & cream hearts at a Walgreens and had to find some recipe to use them in I’ve been “kissing” things right and left if seems like these days. Any “kiss” cookie you can add a small peanut butter cup, chocolate, caramel covered chocolate of whatever. It’s so much fun to add these to a cookie.

Let me show you how to make these Valentine Chocolate Crinkle Kiss Cookies I adapted from AllRecipes.

<Don’t like step-by-step pictures? For a standard printable recipe, CLICK HERE or scroll all the way to the bottom>

Valentine Chocolate Crinkle Cookies

Here are the ingredients: flour, unsweetened (dark) cocoa powder, baking soda, kosher salt, butter, granulated sugar, eggs, vanilla extract and chocolate candy.

350 degrees

Preheat your oven to 350°F (175°C) and adjust your oven racks to low and middle positions.  Prepare your baking pan by using an ungreased cookie sheet, silicone, or parchment paper lined cookie sheet (CLICK HERE to learn the outcome for each option.)

Valentine Chocolate Crinkle CookiesValentine Chocolate Crinkle Cookies

In a medium sized bowl, combine the flour, cocoa powder…

Valentine Chocolate Crinkle CookiesValentine Chocolate Crinkle Cookies

…baking soda and salt.

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Whisk to combine and set aside.

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Add butter and sugar to a large mixing bowl.

Valentine Chocolate Crinkle Cookies

With your mixer on medium speed, mix the butter and sugar until they are light and fluffy. This will take about 3-4 minutes.

You can also use a wooden spoon for this step; however be prepared to use A LOT of muscle to get to a fluffy stage. The key is to use softened butter. Just don’t melt the butter if you forget to leave the butter out for a few hours. It will completely mess up your cookie texture.

Valentine Chocolate Crinkle CookiesValentine Chocolate Crinkle CookiesValentine Chocolate Crinkle Cookies

Add the eggs one at a time; mixing thoroughly after each egg.

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Add in the vanilla extract and mix to combine again.

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Next add in the flour mixture you set aside to the wet mixture. You can either add it in one cup at a time or gently mix with a mixer or wooden spoon. Or you can do it like me. I am impatient and put it all in and gently pulse my stand mixer (I haven’t tried this with a hand-mixer yet.) If you gently pulse the switch, it works every time and doesn’t over-mix.

Valentine Chocolate Crinkle Cookies

The general rule when mixing cookie dough or cake/muffin batter is to mix until just about all of the flour – but not all – is incorporated.  You can mix by hand any remaining flour.

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Roll the cookie dough into balls that are about 1 1/2 inch in diameter.

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Then roll them in granulated sugar and place them on ungreased cookie sheet.

Valentine Chocolate Crinkle CookiesValentine Chocolate Crinkle Cookies

Valentine Chocolate Crinkle CookiesValentine Chocolate Crinkle Cookies

Bake at 350 degrees F (175 degrees C) for 9-11 minutes.

Valentine Chocolate Crinkle CookiesValentine Chocolate Crinkle Cookies

Place an unwrapped cookies & cream candy heart (OR a standard chocolate kiss or whatever chocolate candy you want) in the center of each cookie while still hot. Allow the cookies to rest on the cookie pan for 2-3 minutes.

Valentine Chocolate Crinkle CookiesValentine Chocolate Crinkle CookiesValentine Chocolate Crinkle Cookies

Remove from the pan and place on a cooling rack and allow them to cool completely. If you live in a cold climate like I do, set them outside for 20-30 minutes until the chocolate has set (you can also refrigerate if you have room in your fridge). The candy will melt when it meets the hot cookie, so placing it a cooled setting is important. And leave them be until they are set up hard again, otherwise you’ll have a mess.

Valentine Chocolate Crinkle Cookies

Just look at how rich and chewy these look!  These are very decadent. You have to give these Valentine Chocolate Crinkle Kiss Cookies a try!

Valentine Chocolate Crinkle Cookies 

The cookies can be stored in an airtight container at room temperature for up to 5 days.

The cookie dough can be frozen after mixed, after you scoop and roll the cookie dough (freeze dough balls solid – minus the rolling in sugar – on a baking sheet before adding to a zip-top freezer bag) OR after they are baked and cooled. It’s a great thing to prepare quickly for drop-in guests.

If you try this recipe for Valentine Chocolate Crinkle Kiss Cookies, please COMMENT below. I want to hear your results!

Enjoy the comfort of food!

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Printable Recipe:

Valentine Chocolate Crinkle Kiss Cookies

Serves 40
Prep time 10 minutes
Cook time 10 minutes
Total time 20 minutes
Allergy Egg allergy, Milk Allergy (Dairy), Wheat Allergy (Gluten)
Dietary Vegetarian
Meal type Dessert
Misc Child Friendly, Freezable, Pre-preparable, Serve Cold, Serve Hot
Occasion Barbecue, Casual Party, Holiday Recipes, Valentines day
Website AllRecipes
These Valentine Chocolate Crinkle Kiss Cookies are really quite good. They have such a deep chocolate flavor and the cookie is just slightly crispy on the outside but it is still soft enough to be bendable. These were an unexpected gem! http://recipesingoodtaste.com/?recipe=recipe-valentine-chocolate-crinkle-kiss-cookies

Ingredients

  • 2 1/2 cups white wheat flour (all-purpose ok)
  • 3/4 cups unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 1/4 cup butter, at room (2 1/2 sticks)
  • 2 cups granulated sugar
  • 2 Large eggs
  • 2 teaspoons vanilla extract
  • 40 chocolate candy kisses, unwrapped (I used a cookies & cream heart, but you can use anything you want)
  • 1/4 cup granulated sugar (for rolling)

Note

Recipe URL: http://recipesingoodtaste.com/?recipe=recipe-valentine-chocolate-crinkle-kiss-cookies

Directions

Step 1 Preheat your oven to 350°F (175°C). Prepare your baking pan by using an ungreased cookie sheet, silicone, or parchment paper lined cookie sheet (see post for outcome for each option).
Step 2 In a medium bowl, combine the flour, cocoa powder, baking soda, and salt. Whisk together and set the dry mixture aside.
Step 3 In large mixing bowl using a hand mixer (or using a stand mixer), beat together the granulated sugar butter until it is fluffy. Beat in eggs one at a time and then the vanilla extract. Alternatively you can mix vigorously with wooden spoon. Mix gently or stir in dry mixture.
Step 4 Shape the cookie dough into about 1- 1 ½ -inch balls. Gently roll the balls in a bowl of granulated sugar. Place them about 2 inches apart on ungreased cookie sheet (I use a parchment lined baking sheet).
Step 5 Bake them for 8 to 10 minutes or until the edges are starting to get light brown.
Step 6 Remove the pan from the oven and immediately press 1 cookies & cream heart OR chocolate candy in center of each cookie. Let them rest directly on the cookie sheet for 2 minutes (to help firm up so they don’t fall apart when you remove them) and then remove the cookies gently from cookie sheet to wire rack.
Step 7 Store in an airtight container for up to a week or freeze in a freezer bag or container for a couple months.

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PS: If you see mistakes (i.e., spelling errors or inconsistencies in the recipe), please tell me right away. I appreciate any help I can get!

 

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Recipes In Good Taste | Delicious Comfort Food Recipe Blog | Pam Ruder

Recipes In Good Taste | Delicious Comfort Food Recipe Blog | Pam Ruder