Valentine’s Day kiss cookies are soft chocolate cookies that are coated with Valentine’s Day sprinkles and topped with a Hershey kiss. These easy Valentine’s Day cookies are as tasty as they are colorful!
Valentine’s Day kiss cookies are soft chocolate cookies that are rolled in colorful Valentine’s Day sprinkles and then topped with a Hershey’s Kiss.
This recipe is quick and easy. It only takes about 20 minutes to make the cookies from scratch. The cookies are also made with just a handful of pantry staples. Please take a moment to read through the notes to help you make perfect cookies.
Best of all, the cookies are soft and delicious! These kiss cookies make a tasty Valentine’s Day treat that’s sure to please!
Ingredient notes and substitutions
- 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 (click on “metric” for the weights) 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.
How to make Valentine’s Day kiss cookies
Here you’ll find step-by-step photos showing how make this recipe. The full recipe, including ingredients, is given below.
Step 1: Preheat oven to 350 F. Line cookie sheets with silicone baking mat or parchment paper.
Step 2: Beat butter together with granulated sugar and brown sugar until well-combined. Scrape down sides of the bowl.
Step 3: Mix in egg until incorporated.
Step 4: Mix in melted chocolate and vanilla extract.
Step 5: Add cocoa powder, baking powder, and salt. Mix in until combined.
Step 6: Mix in flour until just combined.
Step 7: Scoop dough by level tablespoons and roll into a ball.
Step 8: Add the sprinkles to a shallow dish.
Step 9: Roll each ball in sprinkles until covered.
Step 10: Place 2-inches apart on prepared baking sheets.
Step 11: Bake for 8-11 minutes.
Step 12: Remove from oven, and immediately press an unwrapped kiss into the top of each cookie.
Step 13: Carefully remove the cookies to a wire cooling rack and let them cool to room temperature.
Recipe Tips!
- Sprinkles: I like to use non pareils in this recipe. They hold up well, and they don’t tend to melt the way that traditional sprinkles can. However, you can also use pink or red sanding sugar instead of sprinkles.
- Kisses: I use regular chocolate kisses in this recipe. However, you could use a different flavor of Hershey kiss if you prefer.
- Adding kisses to the cookies: If you find that the kisses are getting too soft or beginning to melt, remove the cookie from the baking sheet before adding the kiss. Just be sure to work quickly as the cookies are more likely to crack or break as they set up after baking.
Storage
Store any leftover cookies in an airtight container at room temperature. The cookies will keep for up to 3 days when properly stored.
More kiss cookie recipes!
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Valentine’s Day Kiss Cookies
Ingredients
- 1/2 cup butter at cool room temperature
- 1/2 cup granulated sugar
- 1/2 cup brown sugar packed
- 1 large egg
- 2 ounces semi-sweet baking chocolate melted
- 1 teaspoon vanilla extract
- 1/4 cup unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- 1/4 teaspoon salt
- 1 ¾ cups all-purpose flour please see the note below about measuring flour
- ¾ cup Valentine’s Day non non pareil sprinkles
- 34 Hershey kisses unwrapped
Instructions
- Preheat oven to 350 F. Line cookie sheets with silicone baking mat or parchment paper.
- Beat butter together with 1/2 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.
- Add the sprinkles to a shallow dish.
- Roll dough in sprinkles.
- 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 (click on “metric” for the weights) 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.
- Nutritional values are estimates.
Nutrition
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