Thursday, July 18, 2024

Magic Kiss Middles

This is sort of a cross between two cookie classics, Keebler’s Magic Middles and Hershey’s Secret Kiss cookies.
I’ve never eaten a store-bought Magic Middle, but last summer I tried the Stella Park knockoff recipe in their phenomenal BraveTart: Iconic American Desserts cookbook. The taste was perfect, and the magic of finding chocolate inside what looks like a sugar cookie was real. My only drawback was that the recipe required a little more technique… work… than I want in a fairly simple cookie.


2 sticks (8 oz) of cold salted butter, in cubes
1 cup of white sugar
1 egg, straight from the fridge
1 teaspoon of vanilla
3 cups of all-purpose flour
2 teaspoons of baking powder
48 Hershey’s Kisses (10 ounce bag)
additional white sugar, for the shooting


Preheat the oven to 350 degrees. Beat butter and sugar in cold cubes in a stand mixer with the paddle attachment until well combined. Scrape the bowl. Add the egg and vanilla and beat until combined. In another bowl, beat the flour and baking powder. Add to butter mixture and stir over low heat until well combined. The mixture will crumble quite a bit, so you may want to remove the bowl from the stand and finish kneading the dough by hand.
Unwrap Hershey’s kisses. Take a spoonful of dough in your hand, flatten it slightly, place the Kiss in the center and shape the dough around the Kiss until it is completely wrapped. Roll the ball in white sugar and place it on a baking sheet lined with parchment paper or a silpat. Repeat with remaining cookies (I made two sheets at a time, 12 on each, so two total batches in the oven).
) Bake at 350 degrees for 10-12 minutes, until the cookies look fixed and begin to brown at the bottom edges. Let them rest in the mold for one or two minutes before transferring them to a wire rack to cool completely. Store the cooled cookies in an airtight container for several days.