Secret Kiss Cookies recipe

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Delightful cookies, this Secret Kiss Cookies recipe will melt in your mouth. They are light, buttery, easy to make, and have a surprise inside.

Delightful cookies, this Secret Kiss Cookies recipe will melt in your mouth. They are light, buttery, easy to make, and have a surprise inside.

These cookies have a buttery shortbread base, toasty pecans, a coating of powdered sugar, and a chocolate treat inside. They are for perfect for Christmas!

Secret Kiss Cookies recipe

This cookie has many names, Mexican Wedding Cookies, Russian Teacakes, Wedding Cookies, or Pecan Sandies. But none as delicious as these with a hidden chocolate treat in the center!

These cookies are simple but hard to resist. They melt-in-your-mouth, dense, and crumbly. If you want to test your willpower, try to eat just one!

You can use walnut, almonds, or pecans. Pecans are classic and my favorite.

Additionally, you can toast the pecans or leave them untoasted. To toast, throw them in the oven for 8 to 10 minutes at 350 degrees.

A small food processor makes chopping the fine much easier than doing it by hand.

Ingredients you’ll need

The full recipe with ingredient amounts and instructions is at the bottom of this post. You can save a tree and save the recipe to your personal and private recipe box right here on Call Me PMc. This way you’ll never misplace it.

  • 1 cup real butter salted or unsalted, no substitutions, at room temperature
  • 2/3 cup granulated sugar
  • 1/2 teaspoon vanilla extract
  • 1 and 3/4 cup all-purpose flour
  • 3/4 cup pecans finely chopped
  • 9 ounce package chocolate kisses

Method for Secret Kiss Cookies

  • Cream butter and sugar until smooth. Add vanilla, flour, and pecans and stir until blended.
  • Refrigerate at least 1 hour. 
  • Preheat oven to 375 degrees F
  • Unwrap chocolate kisses. Press scant 1 tablespoon dough around 1 chocolate kiss covering it completely. Shape into a ball.
  • Place the ball on a cookie sheet and bake for 10 minutes
  • Cool 2 minutes on cookies sheet before transferring to a wire rack to cool completely. Roll or dust with confectioners sugar.
  • Store in an airtight container up to 5 days.
Delightful cookies, this Secret Kiss Cookies recipe will melt in your mouth. They are light, buttery, easy to make, and have a surprise inside.

More cookies

Similar cookies are Browned Butter Pecan Sandies and a popular cake is Amaretto Pound Cake.

Delightful cookies, this Secret Kiss Cookies recipe will melt in your mouth. They are light, buttery, easy to make, and have a surprise inside.

Secret Kiss Cookies recipe

Delightful cookies, this Secret Kiss Cookies recipe will melt in your mouth. They are light, buttery, easy to make, and have a surprise inside.
Author: Paula
4.50 from 10 votes
Print Pin Rate
Save To Your Recipe Box
Prep Time: 20 minutes
Cook Time: 12 minutes
refrigerate: 1 hour
Total Time: 30 minutes
Servings: 40 cookies
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Ingredients

  • 1 cup real butter salted or unsalted, no substitutions, at room temperature
  • 2/3 cup granulated sugar
  • 1/2 teaspoon vanilla extract
  • 1 and 3/4 cup all-purpose flour
  • 3/4 cup pecans finely chopped
  • 9 ounce package chocolate kisses

Instructions

  • Cream butter and sugar until smooth. Add vanilla, flour, and pecans and stir until blended.
  • Refrigerate at least 1 hour. 
  • Preheat oven to 375 degrees F
  • Unwrap chocolate kisses. Press scant 1 tablespoon dough around 1 chocolate kiss covering it completely. Shape into a ball.
  • Place the ball on a cookie sheet and bake for 10 minutes
  • Cool 2 minutes on cookies sheet before transferring to a wire rack to cool completely. Roll or dust with confectioners sugar.
  • Store in an airtight container up to 5 days.

Notes

 

Nutrition

Calories: 117kcal | Carbohydrates: 12g | Protein: 1g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 14mg | Sodium: 46mg | Potassium: 15mg | Fiber: 1g | Sugar: 7g | Vitamin A: 142IU | Calcium: 16mg | Iron: 1mg
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10 Comments

  1. 5 stars
    I made Paula’s cookies and they are delicious! The one thing I would say is that they DO NOT make 40 cookies. If you are wrapping the batter in a normally sized kiss they will make at most 25 cookies 🙁 thanks for the great recipe though!

  2. 4 stars
    i KNOW they won’t taste the same…and i LOVE butter…but all I have is leftover margarine for when I was making something for a vegan (I know…)
    Can i use margarine?

    …must.go.to.store.and.get.butter…

    1. I NEVER use butter. I always use “Blue Bonnet” and they are delicious. I don’t have any texture problems with the dough. My recipe also calls for powdered sugar though.

  3. For the past couple of years when I make these cookies they melt in the oven. I follow the recipe exactly but don’t understand why they melt down instead of just browning. Anyone have any ideas what is going on??? My brother and daughter love these and I usually make them as Christmas gifts for them….not the past two years though.

  4. Hi! Do you think these would be just as good without the pecans? Trying to accommodate nut allergies.

    Thank you,
    Andrea

    1. You’ll need to replace that amount with flour and it may take a little more flour than the measurement of the pecans, you’ll just need to kind of test it. Add extra flour 1 tablespoon at a time until the flour ‘kind of absorbs’ the butter in the dough and is a little firm.

4.50 from 10 votes (5 ratings without comment)

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