Description
These Chocolate Kiss Cookies are a delightful holiday treat featuring a soft cocoa cookie base topped with a classic Hershey’s chocolate kiss. The cookies have a perfect balance of rich cocoa flavor and a touch of sweetness, rolled in granulated sugar for an extra sparkle. Easy to prepare and baked to perfection, they make an excellent dessert or festive snack.
Ingredients
Scale
Cookie Dough
- 1/2 cup unsalted butter (softened)
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/3 cup unsweetened cocoa powder
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tablespoons milk
Topping
- About 36 chocolate kiss candies (unwrapped)
- Extra granulated sugar for rolling
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large mixing bowl, beat together the softened butter, granulated sugar, and brown sugar until the mixture is light, fluffy, and well combined, which creates the base texture for the cookies.
- Add Egg and Vanilla: Beat in the large egg and vanilla extract until fully incorporated, adding moisture and flavor to the dough.
- Incorporate Cocoa Powder: Add the unsweetened cocoa powder and mix thoroughly to evenly distribute the chocolate flavor throughout the dough.
- Mix Dry Ingredients Separately: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to ensure these dry ingredients are evenly combined before adding to the wet mixture.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the cocoa mixture, alternating with the milk, mixing gently until a soft, cohesive dough forms.
- Form Dough Balls: Scoop and roll the dough into 1-inch balls, then roll each ball in extra granulated sugar to add a slight crunchy exterior and sparkle to the cookies.
- Arrange on Baking Sheet: Place the sugar-coated dough balls on the prepared baking sheet, spacing them about 2 inches apart to allow for spreading during baking.
- Bake: Bake the cookies in the preheated oven for 8–10 minutes, or until they are just set but still soft in the center.
- Add Chocolate Kisses: Immediately after removing the cookies from the oven, gently press one unwrapped chocolate kiss candy into the center of each warm cookie, allowing it to soften slightly.
- Cool: Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely, ensuring they firm up properly without losing their chewy texture.
Notes
- For a festive twist, roll the cookies in colored sugar instead of plain granulated sugar.
- Experiment with different flavored chocolate kisses such as peppermint or caramel for unique variations.
- Ensure cookies are pressed gently to avoid cracking or breaking when adding the chocolate kisses.
- Store cookies in an airtight container at room temperature for up to 5 days for freshness.
