Chocolate Kiss Cookies

There’s not always time to prepare a fancy dish for dessert. When you’ve got a roast in the slow cooker and mashed potatoes on the stovetop and the phone’s ringing in the other room, 2-ingredient desserts like these can feel like a real lifesaver.

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Ingredients:

One sheet pie crust that makes a 9-inch pie, thawed

15 chocolate almond kisses

Directions:

  1. Preheat the oven to 350ºF. Line a baking sheet with parchment paper or coat with cooking spray; set aside.
  2. Place the pie crust on a lightly floured surface and using a pizza wheel, slice into approximately 16 sections, about 2-inch squares.
  3. Place one chocolate almond kiss in the center of each section.
  4. Using your fingertips, seal the dough at the top to fully contain the kiss.
  5. Place the mound on the prepared baking sheet; repeat with the remaining crust sections and kisses until gone.
  6. Bake for 15–17 minutes, or until the crust is just set and done; puffs firm up as they cool.
  7. Allow the puffs to cool on the baking tray for about 15 minutes.
  8. Serve immediately.
  9. Puffs will keep in an airtight container for up to 1 week at room temperature or in the freezer for up to 4 months.