I caved and made cookies. And they were good. Realllly good. I think the entire batch lasted all of about 3 days – and maybe not even that long! The bad news is that I still have a TON of those white chocolate candy cane kisses in the pantry. I will be forced to produce another batch of these babies before the end of the weekend. Me thinks I’m gonna need to do an awful lot of walking to balance this out calorically. <Sigh> At least the dogs will be happy!
For those of you who’d like to make your own waist-enhancing chocolate delights, here’s the recipe:
CHOCOLATE CRINKLE KISS COOKIES
1 pkg devils food chocolate cake mix
1/3 Cup Vegetable Oil
Hershey’s Kisses (optional but don’t be a scrooge, give it a try)
Preheat oven to 350.
Mix cake mix with oil and eggs. It will be really thick – just use a wooden spoon and go with it.
Shape dough into 1 inch balls, roll in sugar and place on ungreased cookie sheet
Bake for 8 to 10 minutes.
While they are baking, unwrap however many you need of whatever type of hershey’s kisses you like.
As the cookies come out of the oven, kiss ’em. (you know what I mean)
Cool for at least 15 minutes to allow the kiss to firm back up as they’ll be all hot and bothered by the cookie. (Although, a mouthful of half-melted candy on top of a rich, moist cookie definitely has it’s perks)
There are many delightful variations on this recipe. You can do peanut butter cookies with dark chocolate kisses. Or gingersnap cookies with plain white chocolate kisses. The options are endless. But exercise caution. These are highly contagious!!