Acorn Kiss Cookies
These no-bake Acorn Kiss Cookies are a great addition to any Fall or Thanksgiving Day dessert table. They are so easy! Let the kids make them!
Equipment
- Baking sheet
- Writing tip #3 and pastry bag
Ingredients
- 36 Hershey's Milk Chocolate Kisses unwrapped
- 36 Nilla Wafers regular or mini
- 36 Butterscotch chips
- 1-2 tbsp chocolate frosting prepared or homemade
Homemade Chocolate Frosting
- 1 tbsp butter softened
- 1 oz Baker's unsweetened chocolate
- 1/2 cup powdered sugar
- 2-3 tbsp milk
- 1/2 tsp pure vanilla extract
Instructions
- Prepare a pastry bag with a writing tip (Wilson's tip #3).
- Fill pastry bag with chocolate frosting. Squeeze a small amount of frosting onto the flat bottom of a Hershey's Kiss. Press the frosted kiss onto the bottom of the Nilla Wafer.
- Squeeze a small amount of frosting onto the butterscotch chip and press onto the rounded part of the Nilla Wafer.
- Repeat with the remaining ingredients.
- Place acorn kiss cookies onto a baking sheet and let dry.
- Serve and enjoy!
- To store, place in an airtight container for up to 5 days. To freeze, place in an airtight container with wax paper between layers for up to 3 months.
Homemade Chocolate Frosting
- Melt Baker’s chocolate in a small sauce pan over medium-low heat.
- Using a hand mixer, beat butter, melted chocolate, powdered sugar, milk and pure vanilla extract until smooth and creamy. If thick, add a little milk at a time to get desired consistency.
