Recipe by LonghornMama
A cross between a cookie and a candy, these are rich, easy and impressive. Dark chocolate balls similar to truffles drizzled with white chocolate, perfect for a shower or holiday tray when served in mini muffin cups. From Pillsbury Bake-Off, this recipe paid Mary Anne Tyndall $50,000 in 1994.
- 1 (12 ounce) package semi-sweet chocolate chips (2 cups)
- 1⁄4 cup butter
- 1 (14 ounce) can sweetened condensed milk (not evaporated)
- 2 cups flour
- 1⁄2 cup finely chopped nuts, if desired (I skip the nuts)
- 1 teaspoon vanilla
- 60 milk milk chocolate kisses (Hershey's Kisses or Hugs) or 60 white and chocolate striped candy Hershey chocolate kisses, unwrapped (Hershey's Kisses or Hugs)
- 2 ounces white chocolate baking bar or 2 ounces vanilla candy coating
- 1 teaspoon shortening or 1 teaspoon oil
Directions See How It's Made
- In a medium saucepan, combine chocolate chips and butter; cook and stir over very low heat until chips are melted and smooth (mixture will be stiff). Add sweetened condensed milk; mix well.
- In large bowl, combine flour, nuts (if desired), chocolate mixture and vanilla; mix well.
- Shape (scant) one tablespoon dough (use measuring spoon) around each candy kiss, covering completely.
- Place 1 inch apart on ungreased cookie sheets. Bake at 350 degrees for 6 to 8 minutes. DO NOT OVERBAKE. Cookies will be soft and appear shiny but will firm as they cool. Remove from cookie sheets.
- Cool 15 minutes or until completely cooled.
- In small saucepan, combine white chocolate and shortening; cook and stir over low heat until melted and smooth.
- Drizzle over cooled cookies.
- Store in tightly covered container.