Chocolate Kiss Cookies
User Reviews
5
Chocolate Kiss Cookies
Description
Chocolate Kiss Cookies start with a creamed mixture of softened butter and sugar whipped with eggs and vanilla to achieve a fluffy base. Cocoa powder and a baking soda blend with flour and salt create the chocolate dough. Cookies are scooped into balls, rolled in sugar for a subtle crunch, and baked until just set. Pressing a Hershey Kiss into each cookie right after baking allows the chocolate to soften and sit perfectly centered. The result is a tender and flavorful cookie with a signature chocolate centerpiece. These cookies hold their softness for a few days if stored properly and the sugar coating adds a pleasant texture contrast.
They are ideal for sharing during holidays or anytime a chocolate treat with a distinctive look is desired. The use of Hershey Kisses adds sweetness and a nostalgic appeal to the classic cocoa cookie.
For best results, chill the dough up to two days or freeze it for longer storage before baking. Cooled cookies keep well in an airtight container with a piece of bread to maintain moisture, or freeze for extended preservation.
Ingredients
- 1 cup butter softened
- 1½ cups sugar
- 2 egg
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- ⅔ cup cocoa powder unsweetened
- ¾ teaspoon baking soda
- ½ teaspoon salt
- ½ cup sugar
- hershey kisses about 24
Instructions
- Preheat oven to 350°F.
- Unwrap all Hershey Kisses and set aside.
- In a stand mixer, cream butter and sugar. Add eggs and vanilla and mix until fluffy.
- Combine the flour, cocoa, baking soda, and salt in a separate bowl. Add to the creamed mixture and mix until combined.
- Scoop cookies with a medium cookie scoop and roll into a ball. Roll in a bowl of sugar to coat and place on a greased cookie sheet.
- Bake for 8-10 minutes. Take out of the oven and immediately press 1 kiss in the center of each cookie.
- Remove from cookie sheets to cooling rack.
Notes
- Dough can be chilled in the refrigerator for 1-2 days or frozen for up to 3 months to prepare ahead of baking.
- Store baked cookies at room temperature in an airtight container for 3-4 days; adding a slice of white bread helps keep them soft.
- Freeze baked cookies in freezer bags for 3-6 months for longer storage.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 182 kcal
% Daily Value*
| Calories | 182kcal | 9% |
| Carbohydrates | 26g | 9% |
| Protein | 2g | 4% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 34mg | 11% |
| Sodium | 156mg | 7% |
| Potassium | 56mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 17g | 34% |
| Vitamin A | 256IU | 5% |
| Calcium | 9mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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