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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.
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