chocolate chip kiss cookies

My mom went to a party a month ago, where she tried these little cookies. They are a tasty variation of Peanut Butter Kiss Blossoms. For this cookie, Nestle Tollhouse chocolate chip cookie dough is baked in mini muffin tins, and, while they are still warm, a Hershey Kiss is stuck in the middle.

Straight from the oven, almost all cookies are soft, chewy, and slightly gooey. As they cool, though, they often lose these favorable characteristics. What’s great about these cookies is that they retain their fresh-baked qualities.

Chocolate Chip Kiss Cookies
From Nestle Tollhouse

2 1/4 c. all-purpose flour
1 tsp. baking soda
1 tsp. salt
2 sticks butter, room temperature
3/4 c. granulated sugar
3/4 c. packed brown sugar
1 tsp. vanilla extract
2 eggs
12 oz. semisweet mini chocolate chips
9 oz. bag of Hershey Kisses

Preheat oven to 375 degrees.

Combine flour, baking soda, and salt in a bowl. Cream butter and sugars, and beat until light and fluffy, about 3 minutes. Add vanilla and eggs, one at a time. Stir in mini chocolate chips.

Use small scoop (roughly one tablespoon) to drop cookie dough into mini muffin tins. Bake until light golden, 8 to 10 minutes. Let cool for 3 minutes. Press Hershey Kiss in the middle of each cookie, while still in tin. Use small offset spatula to lift cookies out of tin. Cool completely on wire racks.