Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper and unwrap chocolate kisses, placing them in the freezer.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large bowl, cream together the softened butter, granulated sugar, and strawberry gelatin powder until light and fluffy (about 2-3 minutes).
- Add the egg and vanilla extract to the butter mixture, beating until well combined.
- Gradually add the dry flour mixture to the wet ingredients, mixing on low speed just until a soft dough forms. Do not overmix.
- Roll the dough into 1-inch balls, then roll each ball in a small bowl of extra granulated sugar until fully coated.
- Place the coated dough balls 2 inches apart on the prepared baking sheets. Bake for 8-10 minutes until puffed and edges are set.
- Remove from the oven and immediately press a cold chocolate kiss into the center of each hot cookie.
- Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Freezing the chocolate kisses beforehand prevents them from melting and losing their shape when pressed into the hot cookies.