It’s true. A fatal kiss is all you neee-EEE-eed. Especially when it’s a Hershey Kiss and it’s filled with killer chocolatey goodness. So go ahead, dance into the fire and mourn the death of your diet. These cookies are dangerously delicious for Halloween and Danse Macabre listening parties and Halloween costume parties too.
Fatal Kisses Ingredients:
All-Purpose Flour
Unsweetened Dutch-process Cocoa Powder
Baking Powder
Salt
Dark or Light Brown Sugar
Granulated Sugar
Egg
Whole Milk
Unsalted Butter
Vanilla Extract
Chocolate Hershey Kisses
Icing Ingredients:
3 large egg whites 1 teaspoon cream of tarter 2 1/12 cups powdered sugar Red gel food coloring 1 teaspoon pure vanilla extract
Instructions:
Preheat oven to 350 degrees.
Line two large baking sheets with parchment paper/silicone baking mats.
In a large mixing bowl, whisk the flour, baking powder, cocoa powder, and salt.
In the bowl of a stand mixer or with a hand-held electric mixer, cream the butter, brown sugar and 1/2 cup of granulated sugar at medium high speed for 4-5 minutes until fluffy.
Beat in the vanilla extract followed by the egg and milk into wet mixture until egg and milk are fully incorporated, about 30-60 seconds.
Reduce mixer speed to low and mix dry ingredients into wet batter at low speed just until chocolate blossom cookies dough starts to form into a ball. Do not over mix dough.
Refrigerate dough for 3-4 hours or overnight.
Place remaining granulated sugar in a small mixing bowl.
Scoop chilled cookie dough into 1 tablespoon balls and roll scoops into a smooth ball between the palm of your hands.
Working one at a time, coat each rolled ball of cookie dough in remaining sugar so that it is completely covered in sugar. Repeat if needed.
Evenly arrange sugar coated cookie doughs between the prepared baking sheet(s) taking care to not overcrowd the baking sheet(s).
Bake sugar coated cookie doughs for 9-10 minutes, rotating the baking sheet(s) halfway through bake time. Do not over bake.
Cool chocolate blossom cookies on baking sheet(s) for 2-3 minutes.
FOR THE INCING: Using a stand mixer, beat egg whites, cream of tartar, powdered sugar, and vanilla until combined and holds a soft peak, about 5 – 7 minutes.
If your icing is too runny, beat in another ½ cup powdered sugar.
Once the icing is white and holds a peak, beat in about 5-7 drops of super red gel food coloring. You want to color to be dark as blood.
Plop a blob of red icing onto the cookie then gently push a Hershey chocolate kiss into the center.
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