Chocolate Chip Kisses
- Cook Time: 8 - 10 minutes
- Servings: 32 cookies
- Course: Dessert
Reynolds Kitchens tip
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- 1 18-ounce package refrigerated chocolate chip cookie dough
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon ground nutmeg
- 32 milk chocolate kisses
- Powdered sugar
Preheat oven to 375°F.
In a large resealable plastic bag combine cookie dough, cinnamon, cardamom, and nutmeg; seal bag.
Using your hands, squeeze and knead dough mixture together in the bag until combined.
Remove dough from bag. Shape dough into 1-inch balls. Place 2 inches apart on a Reynolds® Parchment Paperr lined cookie sheet.
Bake for 8 to 10 minutes or until edges are light brown. Immediately press a kiss into the center of each cookie.
Transfer to a wire rack and let cool. Sift powdered sugar over cooled cookies.
Layer cookies between parchment paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.
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