These sweet treats have a chocolatey surprise inside! Hidden kiss cookies are a perfect addition to your holiday party.
Place the chocolate chips in a microwave safe bowl and microwave on high for one minute. If they aren't melted, microwave in ten second intervals, stirring in between, until the are melted.
Use a small spoon to put the chocolate into a chocolate kiss mold. Smooth out the chocolate with the back of the spoon. Refrigerate until firm, for about 30 minutes.
Place the pumpkin seeds in a mini food processor and process on high speed until they are finely ground.
Add the gluten free flour and ground pumpkin seeds. Mix on low speed. The dough will be very thick.
Refrigerate the dough for two hours.
Remove the chocolate kisses from the candy mold.
Preheat the oven to 325 degrees. Line a cookie sheet with parchment paper.
Roll the dough into balls and place a chocolate kiss in the center of each ball. Pinch the dough around the kiss and use your fingers to smooth the dough out. Place on the cookie sheet. You should leave one inch of space between each cookie. You can fit 12 cookies on a cookie sheet.
Bake at 325 degrees for 18-21 minutes, until the balls are golden brown on the bottom.
Place the powdered sugar in a bowl.
Remove the cookies from oven and let cool for about 10 minutes.
Nutrition facts are for one cookie.
If you aren't dairy free, go ahead and use regular butter and Hershey's Kisses.