Bloggers definitely get obsessions. I can think of bloggers who discovered macarons and cinnamon rolls and then repeatedly made variations on a theme. Think about it – when you find a recipe that you love, you’re excited to make it over and over again for people (are you sure you don’t want another batch of brownies, postman?) And for me, at the minute, it’s peanut butter blossom cookies. There’s a specific deliciousness of a Hershey Kiss and to me, the most classic baking with a cookie with a Kiss in the centre. So on a chocolate and caramel kick, I decided to use caramel spread for a cookie with chocolate truffle Kisses.
Chocolate and Caramel Blossoms (adapted from Hersheys)
95g vegetable shortening
290g chocolate caramel spread
65g granulated sugar
65g light brown sugar
2 tablespoons milk
1 tablespoon vanilla extract
195g plain flour
1 teaspoon bicarbonate of soda
A bag of Chocolate Truffle Kisses
Cream together the shortening and chocolate and caramel spread.
Mix in eggs, milk and vanilla.
Sift in dry ingredients.
Roll dough into spheres and roll in sugar and place on greased baking sheet.
Bake at 190C for about ten minutes and place the Kiss in the centre. Allow to set and cool.