Chocolate Kiss Powder Puff Cookies
Try this quick and easy Chocolate Kiss Powder Puff Cookies recipe.
Try this quick and easy Chocolate Kiss Powder Puff Cookies recipe.
- Carbohydrate 17.5026729066263 g
- Cholesterol 2.45777570093458 mg
- Fat 3.18066205608423 g
- Fiber 0.363323374676927 g
- Protein 0.817477570093458 g
- Saturated Fat 1.98010828037573 g
- Serving Size 1 1 Serving (22g)
- Sodium 8.55392523373954 mg
- Sugar 17.1393495319494 g
- Trans Fat 0.276436056074576 g
- Calories 101 calories
Step-by-step
- Preheat oven to 350F. Line a baking sheet with a Silpat or spray with cooking spray; set aside.
- 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.
- Place one chocolate kiss in the center of each section.
- 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.
Confectioners' sugar does the heavy lifting in this recipe by providing an intensely sweet exterior coat that contrasts sharply with the buttery, neutral pastry dough underneath. Pie crust relies on laminated layers of fat and flour that melt during baking, creating steam pockets that gently puff the pastry around the enclosed chocolate center. When the dough hits the 350-degree Fahrenheit oven, the high fat content in the crust fries itself from the inside out while the chocolate candy softens without completely liquefying, provided the baking time is kept strictly between 15 and 17 minutes. Keeping an observant eye on the undersides is crucial, as the high sugar content in standard commercial pie dough burns rapidly once the moisture evaporates.
The Chemistry of Encased Sugar and Fat
As the pastry bakes, the solid fats within the butter or shortening melt and release water vapor, which forces the gluten strands apart to yield a flaky casing that traps the melting chocolate inside. Confectioners' sugar contains a small percentage of cornstarch, an anti-caking agent that prevents rapid dissolution when applied to warm surfaces, ensuring the powdery white coating adheres permanently to the exterior rather than melting into an unsightly syrup. If substituting homemade pie dough, ensure the fat is thoroughly chilled before rolling to maintain the distinct structural layers necessary for a proper puff.Storage and Shelf-Life Practicalities
Storing these confections in an airtight container at room temperature preserves their delicate texture for up to one week, while freezing extends their viability up to four months without significant moisture degradation. Allowing the baked puffs to cool precisely 15 minutes on the baking tray before dredging guarantees the pastry is stable enough to handle without fracturing yet warm enough to help the initial layer of powdered sugar cling effectively.
