Chocolate Kiss Powder Puff Cookies
June 11, 2015
The powder puffs are like a cheater’s version of Russian teacakes, but enhanced with a chocolate kiss, and you’ll only need 3 ingredients to make them. The contrast of the flaky, buttery pie crust with the dense, smooth chocolate interior is wonderful. I used frozen pie crust but homemade may be used. For a twist, try stuffing with mini peanut butter cups or Rolos. The puffs are pretty small and it’s easy to pop quite a few at a time. Melt in your mouth, not in your hand.
- Prep: 10 mins
- Cook: 15 mins
- Yields: 15 puffs
Place pie crust on a lightly floured surface and using a pizza wheel, slice into approximately 16 sections, about 2-inch squares. Because the crust is likely a circle, if you make 4 rows of 4, a couple sections may be a bit skimpy so take crust from two skimpy sections and smoosh it together to make a section big enough to contain a Kiss. This is not an exact science, it's okay if not all sections are exactly the same size.
Using your fingertips, seal the dough at the top to fully contain the kiss. Pat smooth with your palms and flatten slightly into a mound. Place mound on prepared baking sheet; repeat with remaining crust sections and kisses until gone.
Bake for about 15 to 17 minutes, or until crust is just set and done; puffs firm up as they cool. The tops will appear fairly pale while the undersides will be more golden; don't overbake or the undersides could burn. Watch puffs closely starting at about 13 minutes since all ovens and ingredients vary.
Allow puffs to cool on baking tray for about 15 minutes, or until cool enough to handle before dredging each puff liberally in confectioners' sugar. Serve immediately. Puffs will keep airtight for up to 1 week at room temp or in the freezer for up to 4 months.