Fudge Kiss Cookies – a delicious recipe with Butter, Baking Chocolate, Milk, Sugar, Ground Cinnamon, Kisses. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Heat oven to 350.
2
In large microwaveable bowl, microwave butter and chocolate on high, 1 minute. Stir, microwave on high 1 minute longer or until butter is melted and chocolate can be stirred smooth.
3
Stir condensed milk into chocolate mixture. Stir in cookie mix and cinnamon until well blended.
4
Using 1 level tablespoon of dough for each cookie, shape into 60 balls. On ungreased cookie sheets, place balls 2 inches apart.
5
Bake 6 to 7 minutes or until edges lose their shiny look (do not over bake).
6
Immediately press 1 candy into center of each cookie.
7
Cool on cookie sheets 5 minutes; remove from cookie sheets to cooling racks.
8
Tap edge of candy lightly. Cool completely.
9
Store at room temperature.
8815
kcal
Calories
497
g
Fat
982
g
Carbs
80
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1/3 cups Butter Or Margarine, 6 ounces, weight Unsweetened Baking Chocolate, 1 can Sweetened Condensed Milk (14 Oz), 1 package Betty Crocker Sugar Cookie Mix (1 Lb, 1.5 Oz), and more.
Yes, Fudge Kiss Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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