Chocolate Kiss Cookies
User Reviews
4.5
Chocolate Kiss Cookies
Description
These Chocolate Kiss Cookies start with a mixture of all-purpose flour, cocoa powder, and salt forming the cocoa base of the dough. Butter and sugar are creamed together, while the egg yolk, milk, and vanilla extract add moisture and richness. After combining wet and dry ingredients, the dough is shaped into small balls and coated with nonpareil sprinkles, giving the cookies a distinctive crunchy, colorful exterior.
Baking at 350°F for about 9-12 minutes results in cookies that remain soft yet set, offering a chewy texture under the sprinkle coating. The signature chocolate kiss is placed on each cookie straight from the oven, slightly melting to meld with the cookie surface. This combination gives a familiar, chocolate-forward flavor with a subtle sweetness balanced by the cocoa dough's rich bitterness.
These cookies work well for gatherings or as sweet snacks and can be stored carefully to maintain freshness. Their festive appearance makes them suitable for celebrations or gifting.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup Dutch process cocoa powder or unsweetened cocoa powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter softened
- 2/3 cup granulated sugar
- 1 egg at room temperature, yolk
- 2 tablespoons milk
- 1 teaspoon vanilla extract pure
- 3/4 cup nonpareil sprinkles
- 25 Hershey's Kisses unwrapped
Instructions
- Preheat the oven to 350 degrees F. Line baking sheets with parchment paper or Silpat baking mats and set aside.
- In a medium bowl, whisk together the flour, cocoa, and salt. Set aside.
- In the bowl of a stand mixer or using a handheld mixer, beat the butter on medium-high speed until smooth, about 1 minute. Add the sugar and beat on medium-high speed until creamed, about 2 minutes. Add the egg yolk, milk, and vanilla extract, and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
- Add the dry ingredients to the wet ingredients and mix on low speed until combined.
- Pour the sprinkles into a small bowl. Roll the balls of dough, about 3 teaspoons of dough per cookie, then roll each ball into the sprinkles to coat. Place the dough balls on the prepared baking sheet, 2 inches apart.
- Bake the cookies for 9-12 minutes. Check early to be safe. You want to take them out when they are still soft in the center.
- Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes. Press the chocolate kisses into the center of each cookie. Transfer the cookies to a wire rack to cool completely.
- Note-cookies will keep in an airtight container at room temperature for up to 1 week.
Nutrition Information
Show DetailsNutrition Facts
Serving: 25cookies
Amount Per Serving
Calories 101 kcal
% Daily Value*
| Calories | 101kcal | 5% |
| Carbohydrates | 13g | 4% |
| Protein | 1g | 2% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 19mg | 6% |
| Sodium | 29mg | 1% |
| Potassium | 33mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 8g | 16% |
| Vitamin A | 124IU | 2% |
| Calcium | 15mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
You'll Also Love
