These delicious Chocolate Kiss Cookies capture the flavors of a warm, cozy mug of hot chocolate. Complete with a gooey marshmallow and Hershey’s Kiss on top, this easy recipe is the perfect winter treat.
And if you love these chocolate kiss cookies, be sure to try our Chocolate Kiss Cookies and Peanut Butter Blossoms recipes. They are all perfect for displaying on a Cookie Board for the holidays or really, any gathering!
Hot Chocolate Kiss Cookies
If you’re craving a cozy and decadent dessert, look no further than our hot cocoa kiss cookie recipe. These chocolate kisses cookies are soft, fudgy, super chocolatey, and taste just like a warm cup of hot chocolate in cookie form. Thanks to the chocolate and marshmallow combo, they could easily be called Hershey Kiss s’mores cookies. No matter what you want to call them, you can bet on them disappearing almost immediately.
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Each cookie dough ball is rolled in hot cocoa powder just before baking for a few minutes before removing from the oven to top with a marshmallow. They return to the oven just until the marshmallows turn slightly golden and gooey, only to be finished with a Hershey’s Kiss.
While hot cocoa cookies make a perfect Christmas cookie plate addition, I bake these all winter long. They make a great treat for after school, post-sledding, or cozy nights in.
Key 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.
- 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.
- Hershey’s Kisses – you’ll need 1 unwrapped Hershey’s Kiss for each cookie. You could substitute a square from a Hershey’s bar, a few chocolate chips, or any other similar sized piece of chocolate candy.
- Marshmallows – for these full-sized cookies, use regular large marshmallows.
- Hot Chocolate Mix – this is for rolling the cookie dough balls in just before baking. It adds a super hot chocolatey flavor. For a more sparkly look, you could also roll the cookie dough balls in granulated sugar.
How to Make This Hot Chocolate Kiss Cookie Recipe
- Cream the butter and sugars. 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.
- Mix the rest of the ingredients. 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.
- Scoop dough into 24 balls. Once mixed, scoop and roll the cookie dough into roughly 24 1¼” balls and roll in the hot chocolate mix powder. Place about 2″ apart on a baking sheet lined with parchment paper and flatten slightly with the palm of your hand.
- Bake. Bake in a preheated oven for 3 minutes, then remove from oven and lightly press a large marshmallow onto the top of each cookie. Return to the oven and bake for about 3-5 more minutes, or until marshmallows are puffed but not browning and the edges of the cookies are set.
- Add Hershey’s Kisses. Remove cookies from the oven and gently press chocolate Hershey’s Kisses onto the top of each marshmallow while they are still very hot.
- Cool. Let the cookies cool for 2 minutes on the baking sheet before removing to a wire rack to cool completely. Enjoy!
Frequently Asked Questions
For the cookie dough, you can’t substitute cocoa powder with hot chocolate mix because it has lots of added sugars and other ingredients. You want to use a high quality cocoa powder for the best chocolate flavor.
Since it can be hard to tell if chocolate cookies are finished baking, the best way to know is once the marshmallows have begun to brown and puff and the edges of the cookies are set when gently pressed. The total bake time should be between 7-10 minutes at 350 degrees F.
While it’s not completely necessary, it’s perfectly fine to chill your cookie dough balls in the fridge overnight. It’s 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.
Absolutely! While the classic milk chocolate kisses work great, you can experiment with different flavors such as dark chocolate, caramel, or even peppermint kisses for a fun twist on the traditional hot cocoa kiss cookie.
To make gluten-free hot cocoa kiss cookies, simply swap out the regular flour for a gluten-free flour blend. Make sure all other ingredients are also gluten-free, and you’ll have a delicious gluten-free version of this classic cookie.
Yes, you can freeze hot cocoa kiss cookies. Once the cookies have cooled completely, place them in an airtight container or Ziploc bag, making sure to separate layers with parchment paper. When ready to eat, simply thaw the cookies at room temperature for a few hours.
Storing and Freezing Instructions
- Refrigerator: store Hot Cocoa Hershey Kisses in an airtight container at room temperature for up to 5 days. You may want to put layers of parchment paper between so they don’t stick.
- 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.
Hot Chocolate Kiss Cookies Recipe
Ingredients
- 1/2 cup butter, room temperature
- 1/2 cup light brown sugar, packed
- 1 cup sugar
- 1 large egg
- 1 large egg yolk
- 2 teaspoons vanilla extract
- 1 teaspoon salt
- 2/3 cup cocoa powder
- 1 teaspoon baking soda
- 1¼ cups all-purpose flour
- 24 Hershey's Kisses, unwrapped
- 24 large marshmallows
- 1/3 cup hot chocolate mix powder
Instructions
- 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—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 about 2" apart on a baking sheet lined with parchment paper and flatten slightly with the palm of your hand.
- Bake in a preheated oven for 3 minutes, then remove from oven and lightly press a large marshmallow onto the top of each cookie. Return to the oven and bake for about 3-5 more minutes, or until marshmallows are puffed but not browning and the edges of the cookies are set.
- Remove cookies from the oven and place a Hershey's Kiss onto the top of each marshmallow while they are still very hot. Let the cookies cool for 2 minutes on the baking sheet before transferring to a cooling rack to cool completely. Enjoy!
Notes
Nutrition
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These Hot Chocolate Kiss Cookies are the perfect winter treat. Each fudgy, chocolatey cookie is topped with a gooey marshmallow and Hershey’s Kiss.
