Chocolate Kiss Cookies
These delightful chocolate cookies are filled with a rich, creamy chocolate center, making them perfect for any occasion. Indulgent and satisfying, they're a chocolate lover's dream come true. Easy to make and even easier to enjoy, these cookies are great for sharing with friends or treating yourself. Perfect with a cup of coffee or as a sweet ending to your day.
Cookies Instructions
- Uncover the vegan butter and leave it on a plate for 1-2 hours to soften.
- Prepare the vegan egg replacer according to the instructions on the package.
- In a large bowl, mix together the all-purpose flour, cocoa powder, powdered sugar, vanilla sugar, and ground cinnamon.
- Add the applesauce, prepared vegan egg replacer, and softened vegan butter to the dry ingredients. Mix until a smooth dough forms. If the dough is too soft or sticky, add an extra tablespoon of flour at a time until the desired consistency is achieved.
- Cover the dough with plastic wrap and refrigerate it for at least 2 hours to firm up.
- Preheat the oven to 180°C (350°F) and line a baking pan with parchment paper.
- Form small balls of dough and place them on the prepared baking pan. Use the rounded end of a wooden spoon (or your thumb) to make an indent in the center of each ball.
- Bake the cookies for 10-12 minutes, until set. Let them cool for a few minutes on the pan, then transfer to a wire rack to cool completely.
Chocolate Filling Instructions
- After the cookies have cooled, prepare the chocolate topping. Place the cooking chocolate, vegan cooking cream, and rum in a microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until the mixture is smooth. Be careful not to burn the chocolate.
- Transfer the chocolate mixture to a piping bag fitted with a nozzle of your choice. Fill the indents in the cookies with the chocolate mixture. Refrigerate the cookies for 30 minutes to set the topping.
- Melt the vegan white chocolate in a microwave-safe bowl, microwaving in 20-second intervals and stirring between each, until smooth. Be careful, as white chocolate can burn easily.
- Decorate the cookies with the melted white chocolate. Let the decorations set before serving.
- Store the cookies in a sealed container at room temperature for up to two weeks.
Notes
- Make the indent right after shaping the dough balls—if you wait, the surface may crack more.
- Let cookies cool completely before filling so the chocolate doesn’t melt and run.
Equipment Needed
- Mixing Bowl
- Whisk
- Spatula
- Measuring Cups
- Kitchen Scale
- Plastic Wrap
- Oven
- Sheet Pan
- Parchment Paper
- Wooden Spoon
- Wire Rack
- Microwave
- Spoon
- Piping Bag
- Food Storage Container
Nutrition Facts
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