Delightful cookies, this Secret Kiss Cookies recipe will melt in your mouth. They are light, buttery, easy to make, and have a surprise inside.
For more scrumptious recipes, fun projects, and exciting news subscribe to Call Me PMc
Facebook, Instagram, Pinterest
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.
Secret Kiss Cookies recipe
Similar cookies are Browned Butter Pecan Sandies and Rolled Shortbread Cookies
-
- Chocolate Secret Kiss Cookie recipe
-
- Scratch-Made Easy Sugar Cookie recipe
-
- Caramel Stuffed Sugar Cookies
REMEMBER TO SUBSCRIBE TO Call Me Pmc Newsletter FOR FREE AND RECEIVE FRESH RECIPE NOTIFICATIONS DELIVERED INTO YOUR INBOX! You may also want to join my Facebook Group, Call Me Pmc- Easy Recipes.
Secret Kiss Cookies recipe
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
- 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
You can also find great recipes here or at Meal Plan Monday or Weekend Potluck.
This post contains affiliate links. If you click the link and make a purchase I will receive a small commission at no cost to you. Visit all my recommended products at Paula’s Picks on Amazon. Read my entire Privacy Policy here.
You'll enjoy these too!
Brit says
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!
monika says
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…
Paula says
I honestly don’t know if they’ll turn out the same or not. I never use margarine in anything.
Mamakay48 says
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.
Carol bodiford says
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.
Lindsay Cotter says
That’s what I call a delicious surprise! These look addicting!
Toni says
This is such a fabulous idea for a classic favorite treat!
Helene says
Can’t wait to make these babies! Love the surprise inside. Pimp my snowball cookies. =)
Andrea says
Hi! Do you think these would be just as good without the pecans? Trying to accommodate nut allergies.
Thank you,
Andrea
Paula says
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.