Festive Treats (Print Version)
Ingredients:
01 -
Hershey’s Kisses: 11 ounces, any flavor you prefer (e.g., milk chocolate, pumpkin spice).
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Mini Vanilla Wafers or Mini Peanut Butter Cookies: About 75 cookies (half of an 11-ounce package).
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Baking Chips: 1 cup, any flavor, divided.
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Coconut Oil or Cooking Oil: 1 teaspoon.
Instructions:
01 -
Unwrap the Hershey’s Kisses and set aside as many as you plan to use.
02 -
Remove cookies from the box and set aside as many unbroken whole cookies as you have kisses.
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In a small bowl, combine half of the baking chips and the coconut oil.
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Microwave for 30 seconds at a time, stirring between cycles, until the chocolate is melted.
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Using a toothpick or the thin end of a chopstick, dab some of the melted chocolate onto the flat side of a cookie.
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Top with a Hershey’s Kiss, flat side down. Set the cookie, kiss side up, and allow the chocolate to set.
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Using the same method, apply a small amount of melted chocolate to the rounded side of the cookie opposite the kiss.
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Attach an unmelted baking chip to this side to create the stem. You may need to hold it in place for a second or two until it no longer slides off.
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Let the finished cookies cool completely until the chocolate is set.
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Once cool, use the candy acorns as decorations or place them in a bowl for snacking.
Notes:
01 -
If the melted baking chips harden, microwave them again in 30-second increments, stirring between cycles.
02 -
Wait until the melted chocolate holding the kiss has completely cooled before turning the cookie on its side to prevent the kiss from sliding off.
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You can change the flavor by using different types of baking chips or candy kisses.
04 -
If using mini peanut butter cookies, you can use peanut butter chips for the “glue” and the stem.