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Chocolate Kiss Cookies Recipe

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4.5 from 53 reviews

Delight in these rich and chewy Chocolate Kiss Cookies, featuring a perfect combination of cocoa-infused dough rolled in sugar and topped with a classic Hershey’s Kiss. Ideal for holiday celebrations or any time you crave a melt-in-your-mouth chocolate treat with a nostalgic twist.

Ingredients

Scale

Cookie Dough

  • 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

Toppings

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

Instructions

  1. Preheat and Prepare: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
  2. Mix Wet Ingredients: In a large bowl, beat the softened butter, granulated sugar, and brown sugar together until light and creamy. Add the egg, egg yolk, and vanilla extract, blending until smooth and fully incorporated.
  3. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt until well combined.
  4. Form the Dough: Gradually add the dry ingredients to the wet mixture, stirring until a soft, cohesive dough forms. Avoid overmixing to keep cookies tender.
  5. Chill the Dough: Cover the dough bowl with plastic wrap and refrigerate for 15-20 minutes to firm up the dough, making it easier to shape.
  6. Shape Cookies: Scoop about 1 tablespoon of chilled dough and roll it into a ball. Repeat for the remaining dough portions.
  7. Coat Dough Balls: Roll each dough ball in granulated sugar. For variety, some dough balls can be rolled in holiday sprinkles instead of sugar to add festive color.
  8. Arrange on Baking Sheets: Place the coated dough balls on the prepared sheets, spaced about 2 inches apart to allow for spreading.
  9. Bake: Bake in the preheated oven for 8-10 minutes, until the edges are set and firm but centers remain soft, creating a chewy texture.
  10. Add Hershey’s Kisses: Remove cookies from oven and immediately press an unwrapped Hershey’s Kiss into the center of each cookie. It’s normal if the cookies crack slightly around the edges.
  11. Cool: Let the cookies cool on the baking sheet for 5 minutes to set, then transfer to a wire rack to cool completely before serving.

Notes

  • Chilling the dough helps prevent excessive spreading and makes it easier to handle.
  • If cookies crack more than desired, slightly reduce baking time by 1-2 minutes.
  • Use parchment paper or silicone mats on baking sheets for easy cleanup and to prevent sticking.
  • For extra flavor, consider adding a pinch of espresso powder to enhance the chocolate taste.
  • Store cooled cookies in an airtight container at room temperature for up to 5 days.

Keywords: Chocolate Cookies, Hershey's Kiss Cookies, Holiday Cookies, Cocoa Cookies, Festive Treats, Chocolate Kiss Dessert

Find it online: https://ellaeatsdaily.com/chocolate-kiss-cookies-recipe/