Hot Chocolate Kiss Cookies Recipe
These delicious hot cocoa 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.
Servings: 24 cookies
Calories: 170kcal
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
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: scooped cookie dough can be frozen and stored 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.
Nutrition
Calories: 170kcal | Carbohydrates: 29g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 27mg | Sodium: 202mg | Potassium: 55mg | Fiber: 1g | Sugar: 20g | Vitamin A: 140IU | Calcium: 22mg | Iron: 1mg