Chocolate Chip Kiss Filled Butter Balls Recipes

CHOCOLATE CHIP COOKIE DOUGH BALLS

Steps:

• For the cookie dough balls: In an electric mixer, beat the butter, granulated sugar, brown sugar, applesauce and vanilla together until smooth. Sift the flour, baking soda and salt together, and with the mixer running, slowly add to the butter mixture. Mix in the chocolate chips. Scoop out the batter using a mini ice cream scoop and roll it into balls. Place the dough balls about an inch apart on a baking sheet lined with wax paper and transfer them to the freezer for 30 minutes to let the dough set up.
• For the dipping chocolate: While the dough is chilling, melt the chocolate wafers and chocolate-almond bark together in a heavy-bottomed saucepan over low heat, stirring constantly. Remove the chilled dough balls from the freezer. Using two spoons, dip the balls one at a time in the melted chocolate, rolling them to coat fully. Returned the dough balls to the wax paper-lined baking sheet and refrigerate until set, about 30 minutes. Store in the fridge for up to 2 weeks.

CINNAMON-CHOCOLATE CHIP BUTTERBALLS

Steps:

• Heat oven to 400°F. In large bowl, mix flour, 1/2 cup powdered sugar, 1 1/2 teaspoons cinnamon and the salt. Cut in butter, using pastry blender or fork, until mixture looks like coarse crumbs. Stir in chocolate chips and vanilla (mixture will be crumbly).
• Using hands, shape dough into 1-inch balls. On ungreased cookie sheets, place balls 1 inch apart.
• Bake 6 to 8 minutes or until set but not brown. Immediately remove from cookie sheets to cooling racks. Cool slightly, about 20 minutes.
• In small bowl, stir together 1/2 cup powdered sugar and 1 teaspoon cinnamon. Roll cookies in sugar mixture, shaking off excess back into bowl. Cool completely, about 30 minutes.

CHOCOLATE CHIP CHEESE BALL

Steps:

• Beat cream cheese, butter and vanilla until smooth; beat in sugars just until blended. Stir in chocolate chips. Refrigerate, covered, until firm enough to shape, about 2 hours. , Place mixture on a large sheet of plastic wrap; shape into a ball. Refrigerate, wrapped, at least 1 hour. , To serve, roll cheese ball in pecans. Serve with graham crackers.

SECRET KISS COOKIES

Steps:

• In a large bowl, cream butter, sugar and vanilla until light and fluffy, 5-7 minutes. Gradually add flour and mix well. Fold in walnuts. Refrigerate dough until firm, 2-3 hours. , Preheat oven to 375°. Shape into 1-in. balls. Flatten balls and place a chocolate kiss in the center of each; pinch dough together around kiss. Place 2 in. apart on ungreased baking sheets. , Bake until set but not browned, 12 minutes. Cool 1 minute; remove from pans to wire racks. , Sift together 2/3 cup confectioners' sugar and cocoa. While cookies are still warm, roll half in cocoa mixture and half in remaining confectioners' sugar. Cool completely. Store in an airtight container.