Chocolate Kiss Powder Puff Cookies


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Powder Puff Chocolate Kiss Cookies — These chocolate Kiss cookies are like a cheater’s version of Russian teacakes. But enhanced with a chocolate Kiss. And you only need 3 ingredients to make them!

pile of Powder Puff Chocolate Kiss Cookies on blue plate

Easy Chocolate Kiss Cookies

Growing up, it was an annual holiday baking tradition that my mom and grandma would bake Russian tea cakes. They loved them, but of all the holiday treats they’d bake, tea cakes were the last thing I’d reach for. In a sea of sprinkles, fudge, barks, and homemade caramels, they just couldn’t compete. Too boring.

So I decided to re-vamp tea cakes and made powder puffs, which turned out to be the easiest cookies ever. I sliced a sheet of store-bought pie crust into two-inch squares and placed a chocolate Kiss in the center of each square before sealing the edges, patting into a mound, and baking.

After baking, I dredged the puffs through confectioners’ sugar, which I still call powdered sugar in my head. Cookbook editors say the proper term is confectioners’ sugar, but you can’t have powder puffs without powdered sugar.

The contrast of the flaky, buttery pie crust with the dense, smooth chocolate interior is wonderful. The puffs are pretty small and it’s easy to pop quite a few. Whoops. Melt in your mouth, not in your hand.

Powder Puff Chocolate Kiss Cookies 

What’s in Powder Puff Chocolate Kiss Cookies? 

To make these pie crust cookies, you’ll need: 

  • Store-bought pie crust
  • Chocolate Kisses
  • Confectioner’s sugar

Really, that’s it! This is easy holiday baking at its finest. 

pie crust cookies filled with chocolate kiss

How to Make Chocolate Kiss Cookies

Place the pie crust onto a floured surface and cut into two-inch squares. Because the crust is likely a circle, a couple sections may be a bit skimpy. If that happens, 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 Kiss in the middle of each square, then pinch the dough around it to seal it in. Bake the chocolate Kiss cookies for roughly 15 minutes. 

Let the Kiss cookies cool for another 1o to 15 minutes until cool enough to dredge in sugar. 

chocolate kiss cookies on blue plate

Can I Use Homemade Pie Crust? 

Yes, if you want to make your own pie crust, be my guest. I don’t. If you’re an avid pie crust make and find yourself with scraps, here’s a way to use them. 

Can I Make This Gluten-Free?

If you have a store-bought gluten-free pie crust that you’ve used before and trust, go ahead and try it in this recipe! 

Chocolate Kiss Powder Puff Cookies - Easiest cookies ever with only 3 ingredients! The Kiss in the middle makes everyone smile!! So fun!!

Tips for Making Chocolate Kiss Cookies

A fun twist on these pie crust cookies would be to use mini Reese’s or Rolos instead of chocolate Kisses. You’d prep the powder puff cookies the exact same way, just with a different filling. 

Be sure to tightly seal the Kiss inside the pie dough. I sealed the cookies at the top and then flattened it out a bit with my hand so it wouldn’t be obvious after the cookies had baked. 

Lastly, start checking the chocolate Kiss cookies at the 13-minute mark. You don’t want to overbake these, as the bottoms burn easily. 

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Yield: 15 cookies

Chocolate Kiss Powder Puff Cookies

Chocolate Kiss Powder Puff Cookies

These chocolate Kiss cookies are like a cheater's version of Russian teacakes. But enhanced with a chocolate Kiss. And you only need 3 ingredients to make them!

Prep Time 10 minutes
Cook Time 15 minutes
Cooling Time 15 minutes
Total Time 40 minutes


  • one sheet pie crust that makes a 9-inch pie, thawed (I used Trader Joe’s; homemade may be substituted)
  • about 15 chocolate kisses (Mini Peanut Butter Cups or Rolos may be substituted)
  • about 3/4 cup confectioners’ sugar, for dredging


    1. Preheat oven to 350F. Line a baking sheet with a Silpat or spray with cooking spray; set aside.
    2. 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.
    3. Place one chocolate kiss in the center of each section.
    4. 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.
    5. 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.
    6. 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.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 116Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 1mgSodium: 69mgCarbohydrates: 17gFiber: 1gSugar: 10gProtein: 1g

More Easy Christmas Cookie Recipes:

Hot Chocolate Cookies — These gooey hot chocolate cookies are complete with big gooey marshmallows and chunks of melted dark chocolate. This is the perfect holiday cookie recipe!

Hot Chocolate Cookies — These gooey hot chocolate cookies are complete with big gooey marshmallows and chunks of melted dark chocolate.

Softbatch No-Roll Holiday Sprinkles Cookies — These tender, buttery holiday cookies use a no-roll dough with the sprinkles baked right in so you don’t even have to decorate them!

Softbatch No-Roll Holiday Sprinkles Cookies 

Big Soft and Chewy Peanut Butter Crinkle Cookies — These soft peanut butter cookies are the peanut butter version of a molasses crinkle. They’re soft, supremely chewy, and have an old-fashioned peanut butter cookie flavor!

Big Soft and Chewy Peanut Butter Crinkle Cookies

Soft and Chewy Molasses Gingerdoodles — I combined three favorite cookies into one. Soft molasses cookies, chewy gingerbread cookies, and crinkly snickerdoodles! 

Soft and Chewy Molasses Gingerdoodles

Chocolate Cake Mix M&M’s Cookies — Foolproof cookies made with just 5 ingredients!! If you’re craving chocolate and want to make super EASY cookies that are soft, FUDGY, and delicious, this is the recipe to make!!

Chocolate Cake Mix M&M's Cookies 

Softbatch Cream Cheese Chocolate Chip Cookies — These soft batch cookies are made with a combination of butter and cream cheese, which makes them extra rich and delicious!

Softbatch Cream Cheese Chocolate Chip Cookies

One-Bowl, No-Mixer, No-Chill Oatmeal Cookies — An incredibly FAST and EASY recipe that produces perfectly thick cookies with chewy edges and soft centers!! One bowl to wash, no mixer to drag out, and no waiting around!!

One-Bowl, No-Mixer, No-Chill Oatmeal Cookies

About the Author

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  1. On the Chocolate Kiss Cookies, could I add cocoa to the pie crust to make it Chocolate Chocolate Kiss Cookies?

    1. You could but the issue is that cocoa powder is bitter. You may need to add some sugar, which then will affect the dough consistency and how it may bake. If you really want chocolate cookies, make any of these that were developed to be chocolate cookies. You then won’t need to both with the Kiss as there will be plenty of chocolate flavor and the look of the Kiss will not be as striking anyway.

      1. I lived in Boston Ma. in the mid-70’s and there was a bakery outside of Lexington that sold these, but they had a chocolate outer layer. They were KILLER cookies! In 1980, when pregnant with my son, the only craving I had was for those cookies. Could I find them anywhere? No. So, I was just hoping, 40+ years later, that I could make them from your recipe but with a twist. I will try yours first and play around with them later! I don’t usually experiment with my baking, but I just have to try. I’ll let you know how it goes.
        Thanks Averie –

      2. Ok now I understand why you wanted the chocolate factor because it has huge sentimental value from your memories of a bakery. You could make my version and then dip them in melted chocolate. Similar to these – either half or the whole thing, that’s one way to tackle it!

        Good luck and I hope you get when you’re craving!

  2. Could u use phylo dough for the chocolate kiss puffs instead of pie dough? I know u would have to use at least two sheets together then egg wash before baking. But wondered if u could use this. It would be light n fluffy after they r done baking n of course u would have to adjust the time n keep a watch on them but didn’t know if the dough would be strong enough to hold the kiss n wouldn’t fall apart after baking
    I would appreciate it if u could tell me if u think this will work.

    1. I don’t think phyllo dough would be strong enough but I haven’t tested it so cannot say for absolute sure.

  3. I made these two ways. One with pie dough as directed and one with puff pastry. Both were really good and didn’t last long.

    Rating: 4
    1. Thanks for trying the recipe two different ways and I’m glad they both turned out well and that neither lasted long for you!

    1. It’s really hard to say since I wasn’t there with you. Probably the pie crust you used and maybe it was really warm? Hard to troubleshoot from afar. Thanks for trying the recipe.

  4. They were delicious! I made a batch tonight, and my family loved them. What I did was cover the dough balls in melted butter and cinnamon sugar. Then of course, the powdered sugar! Very good, and cool idea! Thank you for sharing!

  5. I just made these and was really disappointed. There was no flavor what so ever and the cookie just was not that good.

    1. Thanks for trying the recipe and sorry you didn’t enjoy them. We all have different tastes and preferences in things.

  6. Just made these and they were great! Used Pillsbury pre made pie crusts and Hershey kisses filled with caramel! Added some cinnamon and sugar to the powdered sugar used for dredging since some said it lacked flavor. I will be pinning it and adding it to my Keeper board! Thanks for sharing!

    1. Thanks for trying the recipe and I’m glad it came out great for you! Glad you’re pinning it to your Keeper board, thanks! :)

  7. These are delicious and extremely easy. To get the pie crust to stay closed, my mom suggested brushing them with egg wash after pinching closed. Worked like a charm. I am giving these cookies as gifts to my clients (if my family doesn’t eat them all first!), and I have a feeling I’ll be writing out this recipe several times! Good thing it’s so simple! :) Thank you for a total win!

    1. Thanks for trying the recipe and I’m glad it came out great for you and that you’re going to be giving them as client gifts!

  8. I want to make these with homemade dough and then freeze them, filled with the chocolate kiss, and bake them later; can I do this? How should I go about baking them out of the freezer?

    1. I haven’t tried your way so I can’t really give advice on it since I’ve only made them the way I posted. Good luck!

  9. I have not made these yet but when I do I think I may experiment & try making using my Russian tea cake recipe instead of the pie crust.

  10. Cannot believe I haven’t seen these fabulous powder puff cookie till tonight!  Pinning right now.  Thank you!

  11. I just made these and my daughter and I devoured the entire pan! They taste just like chocolate cream pie! I bought a 2 pack of pie crusts and only used one so I’m going to make another batch later for my hubby to try. Soooo yummy!!! Thanks for the recipe!

    1. Thanks for trying the recipe and I’m glad it came out great for you and that you and your daughter devoured the batch…good thing for pie crust #2 waiting in the wings :)

  12. OMG. I just made these cookies and I might die. They are so easy and SO good! The hardest part thing about making these is figuring out how not to eat half of the batch before my husband gets home… That will be VERY tough! I’ll most definitely double the recipe next time…this is a keeper! Thank you! :)

  13. I tried to make these and found the crust to be on the blander side… I tried both Hershey kisses and rolos. They were ok. Is there something that can be added to the crust so it’s not so bland? I also tried to use a sugar cookie dough… those were kinda a fail! The cookie just flattened out and the kisses and rolos totally melted. Although they were a bit more tasty, they were also a bit messier..

    1. I really haven’t played around with the recipe other than just making them and posting as a very quick-and-easy little treat so I really don’t have that many suggestions…sounds like you’ve thought of some creative ideas though!

  14. I tried these tonight with Carmel kisses left over from Christmas. My husband and I ate the whole batch . Some of the Carmel leaked out, and it was a little hard to get crust to close, but definitely a keeper.

  15. I made these cookies with the kids, they seemed like a great idea and very simple. The taste was unpalatable and the cold chocolate kiss in the center was hard as a rock. I had to spit the cookie out. I definitely do not recommend.

  16. I was excited to try this easy recipe. I was disappointed in the crust taste and the dryness. Any help? I would love to make these with my granddaughter but would want to perfect the recipe.

    1. Maybe roll your crust thinner so there’s less crust-to-chocolate ratio and really dredge them like crazy in powdered sugar would be my suggestions.

  17. Hey me and my daughter were looking at the recipe and they look so goo but my daughter is gluten free so we were wondering if it is possible,to make them with the gluten free crust?? Anyway let me know!! We were,also thinking of making them for a holiday party if it works!! I hope so!!

    1. I’m sure a GF crust would work if you have a solid GF pie crust you use normally; I’m sure it will be fine here.

  18. Hmm, tried these today. I’m really disappointed. We used Hershey kiss with caramel in the middle (couldn’t find rolls). In for 7 minutes and all the chocolate/caramel is all over the pan! All we have now is a ruined cookie sheet and undercooked empty pie dough :(

    1. I’ve never tried it with anything other than a solid Hershey’s Kiss so maybe the caramel Kisses just don’t hold up in this recipe. Maybe if you try again with what I used in the recipe you will have better luck. Sorry things didn’t go well for you.

  19. My adult daughters and I made these on our annual cookie day and were impressed. The cookies were a bit bigand with the powdered sugar, make a mess when eating. My daughter had a good idea….use the mini kisses….so we will try that the next time we make them. Then they would be small enought to pop in your muth. Thanks for sharing this.

    1. Glad you were baking with your daughters – sounds like fun and mini Kisses are always an option too as you said!

  20. Hi. I tried these today at first had a hard time with the dough and the did not look as pretty as yours. Then the second batch I had a small dish of warm water I would place the kiss in the center pinch the douch with my fingers dipped in warm water then used the palm of my hand ro roll/smoth sough….beautiful they turned out like the pic. Then on a second batch I rolledin cinnamon/sugar….yum definitely a keeper thank you

    1. Glad you enjoyed them and found out what worked in your oven and with your dough and that they’re a keeper for you!

  21. Have you tried this with sugar cookie dough? I read all the complaints about the pie crust dough not tasting enough like a cookie…just wondered if sugar cookie dough would make a better tasting one?

    1. I have not tried it any other way but I’m sure it would work. I basically made this recipe one day when I had extra pie dough and some Hershey’s Kisses on hand and never knew what a popular post it would become…if I had sugar cookie dough that day, that would have been good too I’m sure! :)

  22. I actually made the dough using a recipe from Southern Living Magazine which included sliced almonds. I used too much dough. the recipe said use a heaping table spoon of dough one for top and one for bottom. I like your idea about the 2″ square. am going to try it next. sounds better than a heaping tablespoon, which was too much.

  23. Had limited success with these, they did not end up looking like the photos, and the taste was meh. Might try it again sometime, but with butter cookie dough instead.

  24. I tested these today, as well. The prep was easy. I melted butter and applied it to the crust with a pastry brush to add more of a home cooked flavor. The butter was cooled down before applying. I baked them for 18 minutes. They still tasted under cooked. Also, I noticed, Hershey’s kisses have gotten a lot smaller than they used to be! Too much dough and not enough chocolate. Will probably not make these again. I’ll stick with mexican wedding cakes. Sorry.

    1. Thanks for trying the recipe and you can always use less dough next time relative to the Kiss. I used barely enough to get it sealed and yes, there is still quite a bit of dough per cookie, but a certain amount is just a necessity to enclose the Kiss fully so it doesn’t melt/leak while baking.

  25. I made a test batch of these with my kids and they turned out…OK… I was a little disappointed that they did not seem to “puff up” or become cookie/cake like it shows in the pictures. Any suggestions on how to make that happen or what I did wrong?

    1. Pie dough or puff pasty dough or any dough with lots of butter puffs best when it’s really COLD. So if you were handling these, or your kids were, with their warm little hands, and then baked them, you won’t get as muff puff. Chemical reaction with butter, water, and heat. I would put them in the fridge for 30-60 mins before baking after shaping them and that may help. But mine didn’t ‘puff’ too terribly much either. I just wrapped them in dough and baked. Maybe use more dough? Not sure but play around with it!

  26. I made a test batch of these just now to see if I wanted to include them in my holiday gift baskets – seeing as I’m distracting myself with other tasks to prevent myself from eating the whole batch I’d say they’re a keeper! Once my husband gets home, they’ll be gone faster than you can blink I’m sure!

    Such a simple, easy recipe which is what I need for baking at my mother-in-law’s before Christmas. Thank you for posting, I pinned this right away!

  27. Hello,
    My 9 yr. old daughter and her friend made these cookies today. But I don’t think it was a “keeper” recipe for us. Here’s our review and why:
    1.) the girls had difficulty get the pie crust to stay pinched. I had to roll them with my hands for them and work on them to stay closed. Once cooked, they some of them opened up a little.
    2.) They didn’t like the pie crust taste, I agreed, it just wasn’t that tasty. Ok, but not like….Oh! Yum! I think if it had a butter taste to the crust like shortbread, we would have really liked that.
    If I were to make these again, which I doubt I will, I’d add fine pecans to the crust if possible for extra flavor.
    Another point, if I’m going to eat something fattening, I want it to be really good, not just so-so.
    And yes, I have had russian teacakes and mexican wedding cookies and know what they taste like.
    Ok, well, we tried.
    Thank you.

    1. I wish I had read your review first . Tried these tonight and totally agree with you. No flavor in the piecrust and just a little to plain for us. Thanks 

  28. I know it says you can freeze them, but do they freeze well? I don’t really like to freeze cookies (except chocolate chip type) and I’m nervous about making these for a school fundraiser that is 3 weeks away. Do they freeze with the powdered sugar on them or do you roll them in it after they are thawed?

    1. Fresh is always best; there’s no doubt about that. But why don’t you make a half batch, freeze them for a few days, and see what you think. That way you can decide for yourself if you want to make a large batch and freeze or not. And I would roll in sugar before freezing, however, upon thawing, there may be some condensation and I would recommend a quick re-rolling.

    1. You have to make sure it’s TIGHTLY sealed Like really seal and pinch your dough together into a tight little ball and then bake.

  29. I pinned this recipe yesterday because it looked yummy!! I made them tonight with the littles, everyone loved them. Thank you for an easy and simple treat!!!

    1. Thanks for pinning and making the very next day! Glad they’re a hit with everyone! ‘the littles’ <-- love that :)

  30. I just tried them, and while I haven’t tasted them yet, they’re not very puffy or smooth. Is there a trick to sealing them up and making them an even mound like you described? Or maybe my dough was bad, it might have been in the freezer for longer then it should.

    1. Well if your dough was bad/expired/old that’s one issue. The second issue is the smoothness…just seal them up and keep patting them around in your hands to make them smooth.

  31. Oops my comment got cut off… As I was saying yours are prettier! :-) but I did eat one directly out of the oven without the powdered sugar..omg yum!!! So if your thinking about making these.. Make them!!! Thanks for the recipe!! :-)

  32. how creative!!! I would be never have thought to use pie crust to make cookies–they look divine!

  33. I’m totally with you on Russian teacakes, Averie! There are always so many better cookies out there to reach for, but this version…oh my! This is genius! I don’t think these would last very long around here. Pinning immediately!

  34. These look so delicious and sound too easy. That photo is just to die for, Averie. :) Never had them before and think I’ll give the pie crust technique a try. Thanks!

  35. I love this idea! We grew up making what we called “the white cookies” which seems very similar to the Russian tea cake cookies. It’s just butter, flour, and a bit of sugar ( I think) topped with powdered sugar. I hate to admit this, but it wasn’t until a few years ago that I realized confectioner’s sugar and powdered sugar were the same thing. It’ll always be powdered sugar in my mind. Anyways…I made them a few years ago for the holidays and all the kids stayed away from them :( Oh well, more for me. I’m going to have to try this version as well!! I think adding the mini peanut butter cups sounds like a perfect idea!!

  36. I pinned these. How much easier can a cookie get? And they look so tasty. I think I will add this to my Christmas cookie list.

  37. I love the combination of textures. The puffy powdery cookie and the chocolate surprise. Plus they look beautiful. Will definitely save this recipe!

  38. Oh my gosh! Powder puff/snowball/Mexican wedding/Russian tea cake cookies are my FAVORITE EVER! We call them Snowballs at home and they’re by far my favorite Christmas cookie. I cannot believe you made these with THREE ingredients (!!!) including the Hershey’s kiss. You, my friend, are a mad dessert scientist.

    1. Powder puff/snowball/Mexican wedding/Russian tea cake cookies <--- that is the name I SHOULD have given them! All those things in one!!

  39. BRILLANT!!!! I can’t even imagine how you come up with these great ideas. Russian teacakes were an annual tradition at our house as well and quite frankly they are how I got my husband to propose…he loves them…these look exactly like them but the recipe is so original..I can’t wait to make them and try them out on him.

    1. Wow, someone how loves Russian tea cakes enough to propose after a batch…well, I don’t know if my little cookies will hold a candle to yours since they clearly were outstanding :) But if you do try these, LMK what he thinks! I come up with this stuff when I see random frozen pie crust in my freezer that I know I’ll never make pie with and an exploding pantry of candy…from LAST Halloween :)

  40. I almost always avoided those cookies at the holidays too. My grandma would make super soft sugar cookies and peanut butter cookies and buckeyes, and nothing could compete with those… But if you stick chocolate in anything, I’m bound to make a beeline for it! Can I come over for Christmas cookies this year? ;) Pinned!

  41. I can’t believe it’s that easy to make these cookies – they look so impressive, I would have never guessed! I think I would use dark chocolate, but I love that you can add lots of different flavor kisses in there!

    1. I just went shopping in my pantry and pulled out the first bag I saw. I have a small baking and candy supply store in my kitchen cupboards :)

  42. Confectioners sugar will always be powdered sugar in my heart.

    And how stinkin’ cute are these little cookes? LOVE!

  43. OMG – yum! I think I have to add these cookies to my Christmas cookie plates this year. They look so delicious!!

  44. Oh man, russian teacakes are my absolute favorite and now with chocolate added. These sound amazing. Can’t wait to try them. Pinned!!

  45. I used to hate teacakes too, but I love what you’ve done here! My new xmas favourite is your christmas crack recipe but I’m definitely going to have to try this one this year.

  46. What a genius way to make them!! Oh my gosh, stuffed Russian Teacakes are the best and with PIE CRUST?? <3

    1. This recipe reminded me of you…probably because it involved crust. That I didn’t make from scratch, and thought, well Dorothy would have done scratch crust :)

  47. i love how the kiss is inside the cookie and not on top like others I have seen. Its like a fun surprise in the middle!

  48. Love how simple you made these cookies – and they sound crazy amazing! I commend you for turning pie crust into cookies. :)

  49. These are everything! They remind me of Mexican Wedding Cookies but even better because the center is chocolate :)

    1. Well thank you for saying that! And thanks for pinning, too :) I just pinned your queso blanco dip…I could eat a whole bowl of that just to myself!

  50. I think I’m the only one who really likes the Russian tea cakes in my family, but I make them every Christmas. Love the melting texture of them. Good idea with the piecrust and candy. Oh, and I also call it powdered sugar, too! I mark it as XXX sugar on a recipe card.

    1. I think they’re one of those desserts people either love and make every year, no matter what, or…they don’t :)

  51. I will always and forever call it powdered sugar. The editors can just edit it out. ;)

    Loooooove these little cookies! A great way to use up those crust scraps.

    1. Glad you have the same thing going on in your mind…I just wish we could go back to calling it powdered sugar across the board!

  52. My family makes snowballs as a holiday tradition that are very similar to these. They’re so basic, but just wonderful melt-in-your-mouth. I can imagine what the chocolate kiss adds to them, and these sound soooooo good! Plus, they’re profiles are adorable! Haha. Thanks for sharing!

  53. These are the cutest little cookies–and so much fun when they contain a chocolate surprise!! Great shortcut too–the pie crust is really transformed and sweetened up with the powdered sugar. I’ve never had Russian tea cakes but am familiar with Mexican wedding cakes and was wondering if they’re similar.

    1. Yes Russina tea cakes and Mexican wedding cookies are very similar and I’m not exactly sure of the EXACT differences but in all practical terms, they taste very close, at least in my experience. I’m all about shortcuts :)

  54. We used to making similar cookies during the holidays, but I haven’t had them in years. Love how easy these are to make! Pinned!

  55. I never was a fan of Russian Teacakes growing up. These, however, look really yummy and I can’t wait to try them out!! Thanks!

  56. So simple – I love it! I have an extra pie crust sitting in my freezer just waiting to be used for something delicious. This might have to be it :)

  57. It is only 7:52 am, but these are by far the best thing I’ve seen today. I have made pfeffernuesse cookies and I LOVE THEM. The texture is crumbly, which I usually hate but the powdered sugar coating makes up for it.

    Putting a kiss inside a cookie is just sweet and decadent enough for these bite-sized, (i.e.Katie-style) cookies! YUM!!!

    1. Wow you are the last person who I thought would like these! You never cease to amaze me :) Pfeffernuesse cookies, never made them but like Russian tea cakes, that crumbly texture usually isn’t for me either, at all. But it totally worked here because these are less crumbly and more buttery and with the powdered sugar, nice balance. And yes, totally bite-sized!

  58. What a pretty cookie, Averie! Almost like eating a little cloud. I love the hershey kiss in the middle, too. Pinned!

  59. Wow, amazing! I love Russian tea cakes. It’s so wonderful how your mother and grandmother would bake them. I bet they never thought of putting a Kiss in the middle!
    Love that cross-section!

  60. I love repurposing pie crust scraps, but never thought to turn them into cookies. Love this Averie! They are like little chocolate filled clouds :)

  61. These look incredible! I don’t think we can get kisses here in the UK but I’m sure a chunk of chocolate would work well too – just not as pretty!! Love the idea of using pie crust to make these super easy :)

  62. I grew up on Russian Tea Cakes, and these are SO much easier…and they include chocolate, which obviously makes them better. These are gorgeous Averie! Pinned!