Hershey Kisses have been becoming way more edgy lately. Is it just me who remembers this? When I was a kid, I remember when Hershey Hugs were introduced – I was absolutely delighted. But now, they’ve been getting more eccentric: cherry cordial, mint creme, and the elusive Caramel Kiss.
I found the Caramel Kiss when I was cruising Target with my sister (as you know, I do when I’m in the US – my sister, who lives in Washington State, only moans slightly about being dragged to a place which she finds extremely uninteresting since she can visit it whenever she wants.)
Are they not beautiful? They have a lovely succulent caramel sauce inside of them. I was torn about what to do with these – brownie? Cupcake? But at the end, I decided it was a cookie – a chewy cookie made of milk chocolate (since the Kisses are milk chocolate) that you would bite into and fall in love with. Unfortunately, the first step in my plan was waylaid due to the difficulty of finding a milk chocolate cookie. You wouldn’t think that would be so hard, but apparently, there seems to be some kind of consensus that cookies should be made with cocoa powder (which is dark chocolate) rather than milk chocolate.
So after an extensive search of every cookbook I have (which took quite a long time – thus why this is a bag of Christmas-themed candies!), I found an amazing milk chocolate cookie recipe from Flour to adapt.
And the caramel deliciousness went from there.
Milk Chocolate Caramel Kiss Cookies (adapted from Flour)
140g (2/3 cup) granulated sugar
150g (2/3 cup) light brown sugar
340g milk chocolate
185g (3/4 cup + 1 tablespoon) unsalted butter
1/2 teaspoon vanilla extract
210g (1 1/2 cups) plain flour
About 1/2 of a bag of Hershey Kiss Caramels
Cream butter and sugars together. Mix in the eggs and vanilla extract.
Sandwich the Caramel Kiss in about two tablespoons of cookie dough.
Place on a lined baking sheet (greased probably won’t do it – much better to line the sheet).