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!
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.
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.
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.
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!
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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Chocolate Kiss Powder Puff Cookies
Ingredients
- 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
Instructions
- 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.
Notes
- Puffs will keep airtight for up to 1 week at room temp or in the freezer for up to 4 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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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.
Thanks for trying the recipe two different ways and I’m glad they both turned out well and that neither lasted long for you!
Why did my cookies Flatten Out?
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.
Can you use almonds instead of walnuts?
There are no nuts in this recipe as written.
There are no nuts in this recipe as written.
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!
Thanks for trying the recipe and I’m glad it came out great for you!
I just made these and was really disappointed. There was no flavor what so ever and the cookie just was not that good.
Thanks for trying the recipe and sorry you didn’t enjoy them. We all have different tastes and preferences in things.
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!
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! :)
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!
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!
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?
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!
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.
Cannot believe I haven’t seen these fabulous powder puff cookie till tonight! Â Pinning right now. Â Thank you!
Thanks for pinning!
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!
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 :)
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! :)
So glad you enjoyed them and that the recipe is a keeper for you!
Literally just made and tried them. Delicious, thank you for the recipe!!
Glad the recipe worked great for you!
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..
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!
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.
Glad the recipe is a keeper for you guys!
Sweets for the sweet.