Remember those Peanut Butter Chocolate Kisses Cookies you once loved making as a kid? You know, the ones that you ate more of the Kisses than actually put on the cookies itself? And remember these homemade White Chocolate Peppermint Kisses (click on the underlined words for the link) that I made a couple of weeks ago? Well, can you imagine what would happen if you combined both concepts into a cookie? Why, you’d get your very own holiday-ified (Yup, we are making up our own words now. It has come to that…) Double Chocolate Chip Kisses Cookies. Imagine no more, your wishes have come true (you did wish for these right?)
I actually bought a Hershey Kisses chocolate mold on Amazon–it made the process of making these candy morsels so much easier as opposed to making them one by one.
These cookies are even just as good all by their lonesome. Now you don’t have to feel bad about the fact that you ate all of the Kisses. Double win! Look at that balancing act below in that picture, by the way. It’s magic here in this household. Or more like a wine stopper. If you look closely you can see the blue popping out. Ha! I’m exposing all of my tricks…
Did you see it?
If you are anything like me, you will find yourself eating the dough more than the actual cooked cookie. I have a real problem. But I just love the fact that you can eat the cookie dough to all your heart’s desire when you bake vegan. No worries of weird bacteria infections. Wash your hands first though! This has been your friendly public service announcement.
Gluten, egg, and dairy-free
- 3/4 c. Gluten-free flour mix
- 1/4 c. cocoa powder
- 1/4 c. brown sugar
- 1/4 c. sugar
- 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. xanthan gum
- 1/4 tsp. salt
- 4 Tbsp. vegan butter, melted
- 1 Tbsp. flaxseed meal + 3 warm water, sit for 5 minutes to thicken
- 1/2 c. non-dairy chocolate chips
- 15 homemade White Chocolate Kisses (see beginning of the post for the link)
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the dry ingredients until they are fully combined.
- In a small bowl, mix together the wet ingredients.
- Pour the wet into the dry ingredients and mix until just combined.
- Fold in non-dairy chocolate chips.
- Spoon cookie dough onto the baking sheet by the tablespoon. Bake for 8-10 minutes (the longer they bake, the crunchier they become so adjust to preference).
- Place a Kiss on each cookie directly in the center. Allow to cool on the sheet for 2 minutes before transferring to a wire rack to cool. If the Kisses are getting too melted, place the cookies in the freezer for just 5 minutes. They will have no problems setting at this point.