Chocolate Kiss Cookies Recipe

Introduction

Chocolate Kiss Cookies are a delightful treat perfect for any occasion, combining rich cocoa with a sweet chocolate center. These soft, chewy cookies topped with a Hershey’s Kiss offer a classic holiday look and a delicious chocolatey surprise in every bite.

Ingredients

• 1 cup unsalted butter (2 sticks, softened)
• 1 cup granulated sugar (plus extra for rolling)
• ½ cup brown sugar (packed)
• 1 large egg
• 1 egg yolk
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• ½ cup unsweetened cocoa powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 30 Hershey’s Kisses (unwrapped)
• Holiday sprinkles (optional)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
2. Step 2: In a large bowl, beat the softened butter, granulated sugar, and brown sugar together until the mixture is light and creamy. Add the egg, egg yolk, and vanilla extract, and mix until fully blended.
3. Step 3: In a separate bowl, whisk the flour, cocoa powder, baking soda, and salt until combined. Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
4. Step 4: Cover the bowl with plastic wrap and chill the dough in the refrigerator for 15-20 minutes to make it easier to work with.
5. Step 5: Once the dough is chilled, scoop out about 1 tablespoon of dough and roll it into a ball. Repeat with the remaining dough.
6. Step 6: Roll each dough ball in granulated sugar. If you want to use sprinkles, roll some of the dough balls in sprinkles instead of sugar.
7. Step 7: Arrange the dough balls on the prepared baking sheets, leaving about 2 inches of space between them.
8. Step 8: Bake for 8-10 minutes, or until the edges are firm but the centers are still soft.
9. Step 9: Take the cookies out of the oven and immediately press a Hershey’s Kiss into the center of each one. The cookies may crack slightly around the edges, which is normal.
10. Step 10: Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. Enjoy!

Tips & Variations

• Chilling the dough helps prevent spreading and makes the cookies easier to handle.
• For extra festive fun, use colorful holiday sprinkles instead of sugar to roll the dough balls.
• If you don’t have Hershey’s Kisses, mini chocolate chips or chocolate chunks can be pressed in after baking for a similar effect.

Storage

Store cookies in an airtight container at room temperature for up to 5 days. To keep them soft, place a slice of bread in the container to maintain moisture. Reheat gently in the microwave for a few seconds if you want to enjoy a warm cookie.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough and refrigerate it for up to 24 hours before baking. Just make sure to cover it tightly to prevent drying out.

Why do the cookies crack when I press the Kiss in?

It’s normal for the cookies to crack slightly around the edges when you press the chocolate in immediately after baking. This adds to their homemade charm and doesn’t affect the taste.

Chocolate Kiss Cookies Recipe

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★★★★★

4.8 from 53 reviews

• Author: Elara
• Total Time: 30 minutes
• Yield: 30 cookies 1x

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Description

These delectable Chocolate Kiss Cookies combine rich cocoa and sweet Hershey’s Kisses for a festive treat perfect for holidays or any occasion. Soft-centered and rolled in sugar or sprinkles, these cookies are simple to make and sure to delight.

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Ingredients

Scale 1x2x3x

Wet Ingredients

• 1 cup unsalted butter (2 sticks, softened)
• 1 cup granulated sugar (plus extra for rolling)
• ½ cup brown sugar (packed)
• 1 large egg
• 1 egg yolk
• 2 teaspoons vanilla extract

Dry Ingredients

• 2 cups all-purpose flour
• ½ cup unsweetened cocoa powder
• 1 teaspoon baking soda
• ½ teaspoon salt

Other

• 30 Hershey’s Kisses (unwrapped)
• Holiday sprinkles (optional)

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Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to ensure even baking and prevent sticking.
2. Cream Butter and Sugars: In a large bowl, beat the softened butter with the granulated sugar and brown sugar until the mixture becomes light and creamy, creating a smooth base for the dough. Then add the egg, egg yolk, and vanilla extract, mixing thoroughly until fully blended.
3. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt until well combined to ensure consistent texture.
4. Mix Dry and Wet Ingredients: Gradually add the dry ingredients into the wet mixture. Mix until a soft cookie dough forms, taking care not to overmix to maintain tenderness.
5. Chill Dough: Cover the bowl with plastic wrap and refrigerate for 15-20 minutes. This step firms up the dough, making it easier to handle and shape.
6. Form Dough Balls: Scoop about 1 tablespoon of chilled dough and roll it into a smooth ball. Repeat for all dough, preparing them for baking.
7. Coat Dough Balls: Roll each dough ball in granulated sugar to add a slight crunch and sweetness. Alternatively, roll some balls in holiday sprinkles for a fun festive look.
8. Arrange on Baking Sheet: Place dough balls on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading during baking.
9. Bake Cookies: Bake in the preheated oven for 8-10 minutes until the edges are firm but the centers remain soft, ensuring a chewy texture.
10. Add Hershey’s Kisses: Remove cookies from the oven and immediately press one unwrapped Hershey’s Kiss into the center of each cookie. Don’t worry if the edges crack slightly; this is normal.
11. Cool Cookies: Let cookies cool on the baking sheet for 5 minutes to set before transferring them to a wire rack to cool completely. This prevents breakage and perfects texture.

Notes

• For best results, use room temperature butter to create the perfect creamy texture when creaming with sugars.
• Chilling the dough helps control spreading and makes the cookies easier to shape.
• Press the Hershey’s Kiss gently but firmly to ensure it stays in place as the cookies cool.
• You can substitute Hershey’s Kisses with other chocolate candies if desired.
• Storage: Store cookies in an airtight container at room temperature for up to 5 days.
• Optional sprinkles add festive color and texture but can be omitted for a classic look.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Chocolate Kiss Cookies, Hershey’s Kiss Cookies, cocoa cookies, holiday cookies, chocolate cookies, easy cookie recipe