Kahlua Crinkle Cookies with Hugs Kisses

Ingredients

1 1/2 cups all-purpose flour

1/3 cup plus 1/4 cup unsweetened Dutch-process cocoa powder

2 teaspoons instant espresso powder

1 teaspoon baking powder

1/2 teaspoon salt

1/4 teaspoon baking soda

6 ounces bittersweet chocolate, chopped

1 stick unsalted butter, cut into pieces

1 cup packed light brown sugar

3 large eggs, at room temperature

3 tablespoons Kahlúa

1 cup confectioners’ sugar

1 10.6-ounce bag Hershey’s Hugs

Instructions

Sift together the flour, 1/3 cup cocoa powder, the espresso powder, baking powder, salt and the baking soda through a fine-mesh sieve into a large bowl; whisk until combined. Microwave the chocolate and butter together in a microwave-safe medium bowl, stirring every 30 seconds, until fully melted. Set aside to cool slightly.

Beat the brown sugar and eggs in a large bowl with a mixer on medium-low speed until smooth. Beat in the Kahlúa, then beat in the melted chocolate mixture until smooth. Reduce the mixer speed to low and beat in the flour mixture until no dry spots remain and the dough is just combined (it’s OK if the dough looks loose). Stir the dough again using a rubber spatula, scraping down the sides and bottom of the bowl. Cover with plastic wrap and refrigerate until the dough has firmed up and is very cold, at least 2 hours or up to overnight.

Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 3 baking sheets with parchment paper. Put the confectioners’ sugar in a medium bowl and the remaining 1/4 cup cocoa powder in another bowl.

Roll heaping tablespoonfuls of the dough into balls. Toss each dough ball in the confectioners’ sugar until it’s completely coated. Next, toss in the cocoa powder to lightly coat; shake off any excess so there’s a thin layer of cocoa powder. (You should still be able to see the confectioners’ sugar layer).

Arrange the dough balls 2 inches apart on the prepared baking sheets. Bake 2 pans at a time, switching the pans halfway through, until the cookies spread and the edges are set but the center is still fudgy, about 10 minutes. Remove from the oven and immediately press 1 unwrapped Hershey’s Hugs chocolate in the center of each. Let cool 10 minutes on the baking sheets, then transfer to racks to cool completely.

Description

These fudgy cookies with the hint of Kahlua are indescribable. Put a Hershey kiss on top and you become speechless....at least I did.

Servings

28 I measured each one and got 25.

Notes

Don't be put off by the long list of ingredients and instructions. This recipe is worth every word of it. I found it easier to moisten my hands slightly to roll the dough. I was so excited with how beautifully they came out that I didn't wait to plate a few for the picture. Make these and then let me know how much you loved them.

Source

Andy Liang for Food Network Kitchenhttps://www.foodnetwork.com/recipes/food-network-kitchen/kahlua-crinkle-cookies-with-white-chocolate-kisses-23104104