These Chocolate Kiss Cookies are soft, chewy, and a perfect addition to holiday cookie plates. They’re rolled in sugar, topped with a milk chocolate kiss and super easy to make. Kiss Cookies are perfect for the holidays, Christmas time, or for a cookie exchange.
Inspired by classic Peanut Butter Blossoms, this nut-free version has a soft and fudgy chocolate cookie that’s rolled in sparkly sugar and topped with a Hershey’s Kiss. There are endless variations and are always a hit with friends and family. And if you're looking for more kiss cookies, be sure to try our Hot Cocoa Kiss Cookies too.
Double Chocolate Kiss Cookies
These Chocolate Chocolate Kiss Cookies are perfect for cookie plates, holiday parties, or an easy treat to keep around the house. Serve with a mug of hot chocolate and you will be in cozy heaven! For a little something different, feel free to coat your cookie dough balls in powdered sugar or even festive colorful nonpareils.
Double Chocolate Kiss Cookie Ingredients
- Butter - your butter should be softened to room temperature. If you forget to pull it out ahead of time, you can microwave for about 10 seconds, then check, and heat for another 5-10 seconds just until warm but not melted.
- Brown Sugar - I prefer light brown sugar for these cookies, but you could substitute dark brown sugar if you like a stronger molasses flavor.
- Eggs - you will need both a whole egg and an egg yolk for this recipe. You can either save the extra egg white or discard it.
- Vanilla Extract - pure vanilla extract tastes best.
- Salt - sea salt works great.
- Cocoa Powder - for the best flavor use a high quality cocoa powder. Don’t try and substitute hot chocolate mix for the dough as it has additional sugars and ingredients.
- Baking Soda - this helps to keep the cookies slightly soft and puffed.
- Flour - all-purpose flour works great for these cookies.
- Hershey’s Kisses - you’ll need 1 unwrapped Hershey’s Kiss for each cookie. Use regular milk chocolate kisses, or play around with other flavors. You could substitute a square from a Hershey’s bar, a few chocolate chips, or any other similar sized piece of chocolate candy.
- Sugar - you’ll need about ? cup granulated sugar to roll the cookie dough balls in just before baking. It gives them a nice sparkle once they are baked. For a different festive touch, try rolling in powdered sugar or nonpareil sprinkles instead.
How to Make Chocolate Kisses Cookies
- Cream the butter and sugars. In the bowl of a stand mixer, add the room temperature butter, sugar, and brown sugar. Using the paddle attachment, cream until light and fluffy, or about 3 minutes.
- Mix the rest of the ingredients. Slowly add in the egg and vanilla then mix on low to combine, scraping down the bowl as necessary. In a separate bowl, whisk together the cocoa powder, flour, baking soda, and salt. Add the dry ingredients to the butter mixture and mix on low, just until combined. Scrape down the sides of the bowl as needed to be sure there are no lumps of butter in your dough.
- Scoop dough into 24 balls. Once mixed, scoop and roll the cookie dough into roughly 24 1¼" balls and roll in the granulated sugar. Place about 2" apart on a baking sheet lined with parchment paper or a Silpat and flatten slightly with the palm of your hand.
- Bake. Bake in a preheated oven for 7-8 minutes, or until the bottoms and edges are very lightly browned and the tops begin to crack.
- Add Hershey’s Kisses. Remove cookies from the oven and place a Hershey's Kiss on top of each cookie while they are still very hot.
- Cool. Let the cookies cool for 2 minutes on the baking sheet before transferring to a cooling rack to cool completely. Enjoy!
Frequently Asked Questions
While it’s not completely necessary for this cookie recipe, chilling your dough before baking is actually a great way to get a head start on making them. Just mix the dough, scoop onto baking sheets, and cover with plastic wrap. Store overnight in the fridge, then pull out while you preheat the oven the next day.
It can be difficult to tell if chocolate cookies are finished baking since you can’t see much browning and the last thing you want to do is over-bake your cookies. The best way to know is once the tops begin to crack and the edges are just set. You should be able to notice a little light browning on the edges, too. The total bake time should be between 7-10 minutes at 350 degrees F.
Yes! You can freeze the scooped dough balls for up to 2 months. Or, freeze the baked cookies for up to 1 month. In both cases, you’ll want to store them in airtight containers or freezer bags.
Storing and Freezing
- Refrigerator: store Chocolate Kiss Cookies in an airtight container at room temperature for up to 5 days.
- Freezer: baked cookies can be stored in an airtight container and frozen for up to 1 month. Unbaked cookie dough balls can be stored and frozen for up to 2 months. To bake frozen dough balls, pull from the freezer onto baking sheets with parchment paper and bake as directed, adding a couple extra minutes to the total bake time.
Chocolate Hershey Kiss Cookies Recipe
- ½ cup Butter room temperature
- ½ cup Light Brown Sugar packed
- 1 cup Sugar
- 1 large Egg
- 1 large Egg Yolk
- 2 teaspoon Vanilla Extract
- 1 teaspoon Salt
- ⅔ cup Cocoa Powder
- 1 teaspoon Baking Soda
- 1¼ cups All-Purpose Flour
- 24 Hershey's Kisses unwrapped
- ⅓ cup Sugar to roll the dough balls in before baking
- Preheat oven to 350 degrees F.
- In the bowl of a standing mixer, add the room temperature butter, sugar, and brown sugar. Using the paddle attachment, cream until light and fluffy, or about 3 minutes.
- Slowly add in the egg, egg yolk, and vanilla then mix on low to combine, scraping down the bowl as necessary.
- In a separate bowl, whisk together the salt, cocoa powder, flour, and baking soda. Add the dry ingredients to the butter mixture and mix on low, just until combined. Scrape down the sides of the bowl as needed to be sure there are no lumps of butter in your dough.
- Once mixed, scoop and roll the cookie dough into roughly 24 1¼" balls and roll in the hot chocolate mix powder. Place on a baking sheet lined with parchment paper, or a Silpat, then flatten slightly with the palm of your hand.
- Bake in a preheated oven for 7-8 minutes, or until the bottoms and edges are very lightly browned and the tops begin to crack.
- Remove from the oven and lightly press an unwrapped Hersey's Kiss onto each of the cookies. Let the cookies cool for 2 minutes on the baking sheet before transferring them to a cooling rack to cool completely. Enjoy!
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These soft and fudgy Chocolate Kiss Cookies are covered in sparkly sugar and topped with a milk chocolate kiss. They're perfect for cookie plates, holiday parties, and snacking at home.