Chocolate Kiss Cookies are an easy triple chocolate cookie recipe. These chocolate cookies are a perfect Christmas or Valentine's Day cookie!
Chocolate Kiss Cookies are an easy dessert that is perfect for Christmas or Valentine's Day. They are the chocolate version of the classic peanut butter blossoms.
These triple chocolate cookies are simple to make, and any cookie topped with a Hershey kiss is always a hit.
You can use any flavor of kisses that you like. Around Valentine's Day there are truffle or meltaway kisses in the store that go well with these cookies.
How to make chocolate kiss cookies
Beat butter together with ½ cup granulated sugar and brown sugar until well-combined. Scrape down sides of the bowl.
Mix in egg until incorporated.
Mix in melted chocolate and vanilla extract. Add cocoa powder, baking powder, and salt. Mix in until combined.
Mix in flour until just combined.
Scoop dough by level tablespoons and roll into a ball. Roll dough in remaining ¼ cup granulated sugar.
Place 2-inches apart on prepared baking sheets.
Bake for 8-11 minutes. Remove from oven, and immediately press an unwrapped kiss into the top of each cookie.
Once cookies have a kiss, remove cookies to cooling rack to finish cooling.
Tips
Tips- Butter: I use salted butter in these cookies.
- Cool room temperature: Cool room temperature butter should be about 68-70F. The butter should dent when pressed, but the stick of butter shouldn't be too warm or smooshy.
- Semi-sweet chocolate: I recommend using semisweet baking chocolate because it melts better. Chocolate chips can have additives that can make it more difficult to get smooth melted chocolate.
- Cocoa powder: I use regular unsweetened cocoa powder in this recipe. I haven't tried using Dutch-processed cocoa powder in these cookies.
- Flour: It's important to properly measure the flour by either weighing it or by sifting or stirring the flour to break it up, lightly spooning it into the measuring cup, and then leveling it. This helps to avoid getting too much flour in your cookie dough. Too much flour can make the dough crumbly.
Can I use different flavors of Hershey kisses?
Can I use different flavors of Hershey kisses?You can! Feel free to use any flavor of kisses that you like.
However, I've found that the hug kisses melt easier than the plain chocolate kisses, so they may melt if immediately placed on a hot cookie.
Storage
These cookies can be stored, covered, at room temperature for up to 4 days. I recommend storing the cookies in a single layer.
More chocolate cookie recipes!
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Chocolate Kiss Cookies
Ingredients
- ½ cup butter (at cool room temperature)
- ¾ cup granulated sugar (divided)
- ½ cup brown sugar (packed)
- 1 large egg
- 2 ounces semi-sweet baking chocolate (melted)
- 2 teaspoons vanilla extract
- ¼ cup unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- 1 ¾ cups all-purpose flour (please see the note below about measuring flour)
- 28 Hershey kisses (unwrapped)
Instructions
- Preheat oven to 350 F. Line cookie sheets with silicone baking mat or parchment paper.
- Beat butter together with ½ cup granulated sugar and brown sugar until well-combined.
- Scrape down sides of the bowl, and mix in egg until incorporated.
- Mix in melted chocolate and vanilla extract.
- Add cocoa powder, baking powder, and salt. Mix in until combined.
- Mix in flour until just combined.
- Scoop dough by level tablespoons and roll into a ball.
- Roll dough in remaining ¼ cup granulated sugar.
- Place 2-inches apart on prepared baking sheets.
- Bake for 8-11 minutes.
- Remove from oven, and immediately press an unwrapped kiss into the top of each cookie.
- Once cookies have a kiss, remove cookies to cooling rack to finish cooling.
Notes
- Butter: I use salted butter in these cookies.
- Cool room temperature: Cool room temperature butter should be about 68-70F. The butter should dent when pressed, but the stick of butter shouldn't be too warm or smooshy.
- Semi-sweet chocolate: I recommend using semisweet baking chocolate because it melts better. Chocolate chips can have additives that can make it more difficult to get smooth melted chocolate.
- Cocoa powder: I use regular unsweetened cocoa powder in this recipe. I haven't tried using Dutch-processed cocoa powder in these cookies.
- Flour: It's important to properly measure the flour by either weighing it or by sifting or stirring the flour to break it up, lightly spooning it into the measuring cup, and then leveling it. This helps to avoid getting too much flour in your cookie dough. Too much flour can make the dough crumbly.
- Nutrition values are estimates.
Nutrition Information
Originally published 1/9/17. Updated with additional photos and tips 2/1/21.
Slightly adapted from Baked by Rachel.
Teri Lindsey
These cookies are excellent! I used the cherry kisses, and the peppermint kisses, and we loved them both! The cookie itself is perfect, and then whatever kiss flavor you want to use is just the icing on the cake!
Kate
Thank you! Absolutely! Changing up the kiss flavor is a great way to make cookies that are perfect for different holidays or just for fun! =)
Chelsea
Made these for Christmas and everyone loved them.
Kate
I'm so glad! Thank you for commenting! =)