Chocolate Kiss Cookies
User Reviews
5
Chocolate Kiss Cookies
Description
Chocolate Kiss Cookies blend melted semi-sweet baking chocolate and cocoa powder with butter, sugars, vanilla, and flour to form a rich chocolate dough. The use of both brown and granulated sugar balances moisture and sweetness. After shaping into balls and rolling in sugar, the cookies bake to produce a tender center with a slightly crisp exterior. Pressing a Hershey's Kiss on each warm cookie adds a distinctive chocolate topper that melts slightly while cooling.
The texture is soft but stable, perfect for enjoying with milk or as a treat after meals. The recipe highlights the importance of correctly measuring flour for the best dough consistency to avoid crumbliness.
These cookies suit gatherings or simple snacks. They pair well with a glass of milk or coffee and, thanks to their distinctive chocolate kiss topping, are visually appealing.
The notes recommend using salted butter at a cool room temperature (68-70°F) for optimal mixing and mention that semisweet baking chocolate melts more smoothly than chips due to fewer additives. Proper flour measurement techniques help ensure good cookie texture.
Ingredients
- 1/2 cup butter at cool room temperature
- 3/4 cup granulated sugar divided
- 1/2 cup brown sugar packed
- 1 egg large
- 2 ounces semi-sweet baking chocolate melted
- 2 teaspoons vanilla extract
- 1/4 cup cocoa powder unsweetened
- 1 ½ teaspoons baking powder
- 1/4 teaspoon salt
- 1 ¾ cups all-purpose flour please see the note below about measuring flour
- 28 hershey kisses unwrapped
Instructions
- Preheat oven to 350 F. Line cookie sheets with silicone baking mat or parchment paper.
- Beat butter together with 1/2 cup granulated sugar and brown sugar until well-combined.
- Scrape down sides of the bowl, and mix in egg until incorporated.
- Mix in melted chocolate and vanilla extract.
- Add cocoa powder, baking powder, and salt. Mix in until combined.
- Mix in flour until just combined.
- Scoop dough by level tablespoons and roll into a ball.
- Roll dough in remaining 1/4 cup granulated sugar.
- Place 2-inches apart on prepared baking sheets.
- Bake for 8-11 minutes.
- Remove from oven, and immediately press an unwrapped kiss into the top of each cookie.
- Once cookies have a kiss, remove cookies to cooling rack to finish cooling.
Notes
- Use salted butter at cool room temperature (68-70°F) that dents under pressure but isn't too soft.
- Semi-sweet baking chocolate melts better than chips, enhancing smoothness in the dough.
- Measure flour by weighing or lightly spooning and leveling to avoid crumbly dough.
Nutrition Information
Show DetailsNutrition Facts
Serving: 28cookies
Amount Per Serving
Calories 132 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 132kcal | 7% |
| Carbohydrates | 19g | 6% |
| Protein | 1g | 2% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 15mg | 5% |
| Sodium | 57mg | 2% |
| Potassium | 60mg | 1% |
| Sugar | 12g | 24% |
| Vitamin A | 110IU | 2% |
| Calcium | 27mg | 3% |
| Iron | 0.7mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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