Chocolate Hershey Kiss Cookies Recipe

5 from 1 vote

Chocolate Hershey Kiss Cookies Recipe

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.

Prep Time10

Cook Time10

Total Time20

Course: Dessert

Cuisine: American

Servings: cookies

Calories: 152kcal

Author: The Carefree Kitchen

Ingredients

1/2 cup butter room temperature
1 cup sugar
1/2 cup light brown sugar
1 large egg
1 large egg yolk
2 teaspoons vanilla extract
1 teaspoon salt
2/3 cup cocoa powder
1¼ cups all-purpose flour
1 teaspoon baking soda
24 Hershey's Kisses unwrapped
1/3 cup sugar

US Customary - Metric

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, 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, about 2" apart, 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!

Notes

Storing instructions: store cookies in an airtight container at room temperature for up to 5 days, or in the freezer for up to 1 month.

Make-ahead tips: 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.

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