Smoocharoo Cookies

Smoocharoo Cookies


Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

Yields or Serves:  

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Smoocharoo Cookies

Smoocharoo Cookies

Give your cookies a cuddle and a kiss.  These cookies are great holiday or anytime cookies.  I like these cookies soft, but if you like a crisp cookie then keep them in the oven a minute or two longer. 


3/4 Cup Shortening (I found a good shortening in the natural foods section)

1 1/4 Cups Light Brown Sugar (Firmly Packed)

2 Tablespoons Milk

1 Tablespoon Vanilla Extract

1 Large Egg (Room Temperature)

1 3/4 Cup Unbleached Flour

1 Teaspoon Kosher Salt

1 Teaspoon Baking Soda

10 Ounces Mini Kisses (I used Hershey’s Brand)

Preheat your oven to 375 degrees.  In a large-size bowl beat together the shortening and brown sugar with an electric mixer on a medium speed until light and fluffy.  Beat in milk, vanilla and egg.  Stir in flour, kosher salt and baking soda.  Blend in mini kisses.  Drop by rounded tablespoonful two inches apart onto parchment paper lined baking sheets.  Bake 8 to 10 minutes for chewy cookies or 11 to 13 minutes for crisp cookies.  Remove from oven and cool for 2 minutes on baking sheets.  Transfer cookies to cooling racks.  Makes about 3 dozen cookies. 



    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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