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Chocolate Kiss Cookies

Chocolate cookies topped with chocolate kisses. 

Prep Time
10 mins
Cook Time
10 mins
Total Time
18 mins
Servings: 28 cookies
Calories: 132 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 1/2 cup butter at cool room temperature
  • 3/4 cup granulated sugar divided
  • 1/2 cup brown sugar packed
  • 1 large egg
  • 2 ounces semi-sweet baking chocolate melted
  • 2 teaspoons vanilla extract
  • 1/4 cup unsweetened cocoa powder
  • 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

    Cup of Yum
  1. Preheat oven to 350 F. Line cookie sheets with silicone baking mat or parchment paper. 
  2. Beat butter together with 1/2 cup granulated sugar and brown sugar until well-combined.
  3. Scrape down sides of the bowl, and mix in egg until incorporated.
  4. Mix in melted chocolate and vanilla extract.
  5. Add cocoa powder, baking powder, and salt. Mix in until combined.
  6. Mix in flour until just combined. 
  7. Scoop dough by level tablespoons and roll into a ball. 
  8. Roll dough in remaining 1/4 cup granulated sugar.
  9. Place 2-inches apart on prepared baking sheets. 
  10. Bake for 8-11 minutes.
  11. Remove from oven, and immediately press an unwrapped kiss into the top of each cookie.
  12. Once cookies have a kiss, remove cookies to cooling rack to finish cooling. 

Notes

  • Butter: I use salted butter in these cookies. 

    Cool room temperature: Cool room temperature butter should be about 68-70F. The butter should dent when pressed, but the stick of butter shouldn't be too warm or smooshy.

  • Cool room temperature: Cool room temperature butter should be about 68-70F. The butter should dent when pressed, but the stick of butter shouldn't be too warm or smooshy.
  • Semi-sweet chocolate: I recommend using semisweet baking chocolate because it melts better. Chocolate chips can have additives that can make it more difficult to get smooth melted chocolate. 
  • Cocoa powder: I use regular unsweetened cocoa powder in this recipe. I haven't tried using Dutch-processed cocoa powder in these cookies.
  • Flour: It's important to properly measure the flour by either weighing it or by sifting or stirring the flour to break it up, lightly spooning it into the measuring cup, and then leveling it. This helps to avoid getting too much flour in your cookie dough. Too much flour can make the dough crumbly.
  • Nutrition values are estimates. 

Nutrition Information

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 (2%) Sugar 12g (24%) Vitamin A 110IU (2%) Calcium 27mg (3%) Iron 0.7mg (4%)

Nutrition Facts

Serving: 28cookies

Amount Per Serving

Calories 132

% 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.