Chocolate Kiss Cookies
Add these chocolate kiss cookies to your Christmas cookie list! If you love peanut butter blossoms, this is a great recipe to try. The peanut butter cookie is replaced with a soft dark chocolate cookie, rolled in nonpareil sprinkles and topped with a Hershey’s kiss.
Ingredients for Chocolate Kiss Cookies
- All-purpose flour
- Dark cocoa powder – Dark unsweetened cocoa powder gives the cookies a nice dark chocolate flavor and color.
- Instant espresso powder – Enhances the chocolate flavor.
- Salt
- Unsalted butter – Room temperature.
- Granulated sugar
- Egg yolk – Room temperature.
- Milk – Room temperature.
- Vanilla extract – Vanilla extract adds great flavor to the cookies.
- Nonpareil sprinkles – Nonpareil sprinkles will give you the best coverage for the cookies because of their small size and shape.
- Hershey kisses – Use regular milk chocolate kisses or mix it up with different flavors.
How to Make Chocolate Kiss Cookies
- Preheat and prep: Preheat the oven to 350℉ (177℃). Line baking sheet pans with silicone baking mats or parchment paper.
- Make the cookie dough: In a mixing bowl, whisk together the all-purpose flour, dark cocoa powder, instant espresso powder, and salt. Set aside. Cream the unsalted butter and granulated sugar until light and smooth. Add in the egg yolk, milk and vanilla extract to the butter mixture and mix to combine. Pour in the dry ingredients and mix on low speed until the cookie dough forms.
- Roll the cookie dough in nonpareils: Portion the cookie dough using a small cookie scoop (1 tablespoon). Roll the dough into a ball and then roll the ball in nonpareil sprinkles. Place the cookie dough balls onto the prepared cookie sheet pan.
- Bake the cookies: Bake the cookies for 8 to 10 minutes. Remove the pan from the oven. Immediately press a Hershey’s kiss in the center of each cookie. Cool the cookies on the pan for 2 minutes and then transfer to a wire rack to cool completely.
Recipe Tips
- Check out my baking tips blog post on 10 Tips for Baking Perfect Cookies to learn easy tips and tricks for baking the best cookies.
- Roll the cookies in nonpareil sprinkles for the best coverage.
Frequently Asked Questions
How should I store the cookies?
- Store the cookies in an airtight container or resealable storage bag at room temperature for 2 to 3 days.
Can I make the cookie dough ahead of time?
- Make the cookie dough ahead of time. Portion the dough using a cookie scoop and store the cookie dough balls in a storage bag in the refrigerator for 2 weeks or in the freezer for 3 months. To use, bring the cookie dough to room temperature, roll the balls in nonpareil sprinkles and bake as instructed.
Can I use a different type of candy?
- Yes! Mini Reese’s peanut butter cups and Rolos are great options.
Other Cookie Recipes You Will Love
- Chocolate crinkle cookies
- Peanut butter blossoms
- Christmas sprinkle cookies
- Double chocolate chip cookies
- Chocolate snowball cookies
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Chocolate Kiss Cookies
Yield: 4 dozen
Add these chocolate kiss cookies to your Christmas cookie list! If you love peanut butter blossoms, this is a great recipe to try. The peanut butter cookie is replaced with a soft dark chocolate cookie, rolled in nonpareil sprinkles and topped with a Hershey's kiss.
Equipment
Ingredients
- 2 cups (250 g) all-purpose flour
- 1 cup (86 g) dark cocoa powder
- 1 tsp (1 tsp) instant espresso powder
- ½ tsp (0.5 tsp) salt
- 1 cup (227 g) unsalted butter room temperature
- 1 ¼ cup (250 g) granulated sugar
- 2 (2) egg yolks room temperature
- ¼ cup (60 ml) milk room temperature
- 1 tsp (1 tsp) vanilla extract
- 1 cup (160 g) holiday nonpareil sprinkles
- 48 (48) Hershey's kiss candies
Instructions
- Preheat the oven to 350℉ (177℃). Line baking sheet pans with silicone baking mats or parchment paper.
- In a medium bowl, whisk together the all-purpose flour, dark cocoa powder, instant espresso powder, and salt. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment or in a large bowl with an electric hand mixer, cream the unsalted butter and granulated sugar until light and creamy. Add in the egg yolks, milk, and vanilla extract and mix to combine. Add in the flour mixture and mix on low speed until the cookie dough comes together.
- Portion the cookie dough using a small cookie scoop (1 tablespoon). Roll the dough into a ball and then roll the ball in holiday nonpareil sprinkles. Place the cookie dough balls onto the prepared cookie sheet pan. Bake the cookies for about 10 minutes.
- Remove the pan from the oven. Immediately press a Hershey's kiss in the center of each cookie. Cool the cookies on the pan for 2 minutes and then transfer to a wire rack to cool completely.
Notes
- Store the cookies in an airtight container at room temperature for 2 to 3 days.
Made This Recipe?
Please leave a comment with a star rating to let me know how you enjoyed the recipe!
About Courtney
Baker | 80s Lover | Cookbook Author
Courtney is a self-taught home baker and cookbook author of “Girls Just Wanna Bake Cupcakes”. She loves to create new and unique recipes while simultaneously listening to 80s music.
Can I freeze cookie dough
Hi Sophia! Yes, you can freeze the cookie dough. I recommend portioning the cookie dough, chilling it, and then freezing it in a freezer-safe bag for up to 3 months.
Love the flavor. However, when I push the kisses down, the cookies crack and lose their shape, making them look sloppy, nothing like yours. Ideas why? I tried 9 minutes and 10 @ 350. Thank you!
Hello! Sometimes the cookies will crack no matter what you do. However, you could try baking for a minute less. All ovens are different and sometimes they might run a little hotter or cooler.
I am making the dough in advance can I keep in freezer until ready to use
Hi Andrea! Absolutely you can! Just wrap it really well so it doesn’t get freezer burn.
These were so easy to make and delicious too! Thumbs up…we enjoyed them so much! Ty for posting it. Happy Holidays
Hi Terri! So glad you enjoyed the recipe! They are so fun to make and eat!
No levening agent? These came out flat like pancakes I wish I listened to my gut and put baking powder in
Hi there! No, there are no leavening agents for this recipe. I’ve made this recipe dozens of times. If they came out flat, it sounds like perhaps another measurement was off. I’m sorry the recipe didn’t turn out well for you.
Do you have to use the espresso powder or is there another alternative
Hi Heidi! You could just leave it out if you don’t have it on hand! It just helps enhance the chocolate flavor.