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.
Fun-filled fact: Roll these into a ball and in powdered sugar before you set them on the baking sheet and they closely bake up like Chocolate Snowball/Crinkle Cookies. 
Yield:
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Gluten, egg, and dairy-free
Ingredients
Dry
- 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
Wet
- 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)
Instructions
- 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.
Www.pastificioleo.com
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Crystal
May 29, 2014 at 9:08 pmThese are SOOO good straight out of the freezer on a hot summer day( i made them without the kiss on top)! The chocolate chips crackle as you bite into them, and at least in my freezer they dont freeze hard enough to be hard to bite… just very firm and cold…. so much for my thought of sticking them in the freezer to make them last longer!!
Thank you
christy
May 22, 2014 at 11:09 amWhat type of gluten free flour did you use? I have Bob’s Red Mill, would that work?
Cara
May 22, 2014 at 11:28 amHi Christy! I use this blend of my own (sorry I didn’t include it in a link): http://www.forkandbeans.com/2013/02/13/the-best-gluten-free-flour-blend/ You will be A-Okay with Bob’s Red Mill. It seems to be a universal blend, it just might taste slightly different due to the chickpea flour 🙂 Hope that helps!
Lisa
January 21, 2014 at 10:16 amI was looking for a quick, easy, g/f vegan chocolate fix and you delivered hands down! I doubled this recipe and skipped the white chocolate toppers (NEXT time!)but added chopped walnuts. Mercy be what a treat! Thank you for all of your work and recipes…we just would NOT eat well without you!(BTW even the wheat eaters in our house gobbled these up. No. Questions. Asked.)
Cara
January 22, 2014 at 2:37 pmGet out Lisa, that is so awesome! I always love hearing when even the gluten-lovers really enjoy a gf baked good. Thank you so much for letting me know these worked out perfectly. xo, Cara
Randi (laughfrodisiac)
December 15, 2013 at 4:43 pmWowww these look perfect! So crinkly and chewy I bet!! I think I would like them even better without the kisses. (Obviously I would still eat the kisses, just separately.)
Christine (The Raw Project)
December 12, 2013 at 2:08 pmWow, these look amazing! I might need to make these for a work potluck, thanks!
Richa
December 12, 2013 at 11:49 amoh my goodness! droool!
Sara
December 12, 2013 at 4:14 amHi Cara – me again – so these don’t need a gum either?
Laurel
December 11, 2013 at 12:04 pmHmm… right now imagining how good a soy-free white chocolate chip would be on a sugar frosted chewy ginger molasses cookie. But since you went ahead and made me these luscious little beauties I will be more than happy to remove them from your purview. I’ll even suffer the tummy ache in your stead so you can bake more. xoxoxo
Shannon
December 11, 2013 at 6:47 amThese are beautiful, Cara. I keep thinking about buying one of these molds but backing out because I already have too many chocolate molds I don’t use enough. But being able to make chocolate kisses is really important right?!
Liz
December 11, 2013 at 6:32 amcannot wait to try these~
also my favorite part of vegan baking….eating the dough with no worries!
Caitlin
December 11, 2013 at 6:31 amthe texture of these look AWESOME! so chewy and topped with white chocolate. YUM!