These fudgy favorites are double delights because the cookies are flavored with both chocolate chips and chocolate kisses. Drizzled with white chocolate on top, they make a great addition to a cookie platter.
—JANICE SMITH CYNTHIANA, KY
PREP: 25 MIN. • BAKE: 10 MIN./BATCH + COOLING • MAKES: ABOUT 5 1/2 DOZEN
2 cups all-purpose flour
1/2 cup finely chopped pecans
2 cups (12 ounces) semisweet chocolate chips
1/4 cup butter, cubed
1 can (14 ounces) sweetened condensed milk
1 teaspoon vanilla extract
1 package (12 ounces) milk chocolate kisses
2 ounces white baking chocolate
1 teaspoon canola oil
1. In a large bowl, combine flour and pecans; set aside.
2. In a microwave-safe bowl, melt chocolate chips and butter; stir until smooth. Stir in milk and vanilla until blended. Add to the flour mixture and mix well.
3. Preheat oven to 350°. When dough is cool enough to handle, shape a tablespoonful around each chocolate kiss. Place 1 in. apart on ungreased baking sheets. Bake 7-9 minutes or until tops begin to crack. Cool on wire racks.
4. In a microwave, melt white chocolate and oil; stir until smooth. Drizzle over the cookies.