With all the cocoa powder, melted chocolate, and Hershey’s Kisses featured in this cookie recipe, you know it’s going to be good!
My wife is an incredible baker. She makes cakes and pastries that look like they belong behind glass at a French bakery. Me? I simply lack the patience. Also, baking feels like a science, almost like I’m back in chemistry class. Incidentally, I didn’t do too well that year. Let’s just say I was never great at following Mr. Campbell’s lab instructions. I guess that’s why when I cook, measurements are more like suggestions. You can’t do that with baking. Precision matters. Most of the time.
Still, I’m trying to grow as a person and as a novice baker. So far, the process involves a couple of mess-ups and a few expletives. Luckily, my wife stays close to rescue me. And I think—I think I’ve actually gotten the hang of it. Kind of. So here I am, sharing the fruits of my labor. Or should I say cookies?
I tend to stick to classic, low-risk recipes, and these chocolate kiss cookies fall into that category. Normally, our family, or specifically, my wife, makes these cookies using peanut butter in the batter. However, being a bit of a chocolate fiend myself, I made the executive decision to go all Willy Wonka here and leave the Jiffy jar in the kitchen cabinet. Now, these cookies are as chocolatey as it gets.
One bite in and you’ll get what I mean. The cocoa and melted chocolate blend beautifully with the dough. Texture-wise, they’re fudgy without feeling like you’re eating a brownie. And don’t forget the sugared edges—they give the cookies a snow-kissed crunch. But the definitive crown jewel here is the Hershey’s Kisses. Around the holidays, we always have a bag or two on hand for recipes and, let’s face it, binge snacking for Christmas movie marathons. Anyway, you simply can’t make these cookies without them.
A taste of the dark side
When I make these cookies, I usually bake a couple of batches—one with milk Hershey’s Kisses and the other with their Special Dark Kisses. My kids prefer milk chocolate Kisses more, which is understandable. I did at their age, too.
Perhaps you’re more like me. You crave the bitter bite that only dark chocolate offers. If so, give the Special Dark Kisses a try. Now, these aren’t super bitter like an 85% dark chocolate bar. However, they’re dark enough and contrast beautifully without making the cookie overly rich.
How do I store leftovers?
These cookies stay fresh in an airtight container at room temperature for up to 4 days. If you’re like me and have a cool, dry basement, that may help extend their freshness for up to 1 week. At least, it works for me! For anything beyond that, freeze them in a freezer-safe bag or container—they’ll be good for up to 3 months.
Serving suggestions
If you ask my kids, they’ll tell you the best pairing for these cookies is a cold glass of milk. They’re right, by the way. As for me, I like a cup of coffee or maybe even a Rich And Creamy Hot Chocolate. You’ll also want to serve this with other classics like Snowman Sugar Cookies and Gingerbread Cookies—it’s not the holidays without them!
Chocolate Kiss Cookies
Ingredients
- 3/4 cup unsalted butter softened
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1 large egg
- 3/4 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 teaspoons baking powder
- 1/4 cup unsweetened cocoa powder
- 2 ounces semi-sweet chocolate melted
- 2 cups all-purpose flour
- Additional granulated sugar for rolling
- 36 milk chocolate Hershey's Kisses
Instructions
- Preheat your oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat.
- In a large bowl, beat the unsalted butter, granulated sugar, and light brown sugar until light and fluffy. Mix in the egg and vanilla extract.
- Add salt, baking powder, and cocoa powder to the bowl. Then gently mix in the melted chocolate. Gradually add the all-purpose flour, one cup at a time, mixing until the dough comes together. If the dough feels too sticky, chill it in the refrigerator for 15-20 minutes.
- Using a small cookie scoop or tablespoon, form dough balls. Roll each ball in granulated sugar and place them 2 inches apart on your prepared baking sheet.
- Bake the cookies for 9-11 minutes. As soon as you remove them from the oven, gently press a milk chocolate kiss into the center of each cookie. Transfer the cookies to a wire rack to cool completely so the chocolate can set.
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