Hershey Kiss Cookies
User Reviews
5
Hershey Kiss Cookies
Description
This cookie recipe starts with creaming butter and sugar until light and fluffy, then mixing in eggs and vanilla. The dry ingredients—flour, cocoa powder, baking soda, and salt—are added gradually for a balanced chocolate dough. After refrigeration to firm up the dough, it’s portioned into balls, rolled in granulated sugar, and baked just until the edges begin to brown. Immediately after baking, a Hershey's Kiss is pressed into the center of each cookie, melting slightly against the warm dough to create a glossy chocolate peak.
The contrast between the slightly crisp edges and the soft center provides a pleasant texture. The cocoa powder gives a deep chocolate flavor without overpowering sweetness, balanced by the sugary coating and the chocolate candy on top. These cookies are suitable for gift-giving, holiday treats, or casual snacking.
Careful chilling of the dough before baking helps keep the cookies from spreading too much, and rolling them in sugar adds subtle crunch. Removing the cookies from the oven at the right moment ensures they remain tender inside while developing a thin crisp margin.
Ingredients
- 1 cup granulated sugar white
- 1/2 cup butter room temperature, unsalted
- 1 egg room temperature
- 1 egg room temperature, yolk
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/3 cup cocoa powder unsweetened
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 20-24 chocolate kisses
- 2 tablespoons granulated sugar for rolling the cookies, white
Instructions
- In a large bowl, beat 1 cup of sugar with butter with a hand mixer on medium speed until light and fluffy.
- Add egg, egg yolk, and vanilla, beat until combined. Stop Ince to scrape the bottom and sides of the bowl with a spatula.
- In another bowl, stir together flour, cocoa powder, baking soda, and salt.
- Add flour mixture little by little to the butter mixture, and beat until well combined.
- Cover the dough and refrigerate for at least 1 hour.
- Preheat oven to 350 degrees F.
- Divide dough into 20-24 balls, about 1” big. Roll each ball in sugar and place onto a baking sheet covered with parchment paper. Cookies should be 2 inches apart.
- Bake 9-11 minutes or until lightly browned on the sides.
- Remove from the oven and cool 2-3 minutes and immediately press a Hershey kiss into the center of each cookie and transfer it to a cooling rack.
- Cool completely.
Nutrition Information
Show DetailsNutrition Facts
Serving: 15cookies
Amount Per Serving
Calories 211 kcal
% Daily Value*
| Calories | 211kcal | 11% |
| Carbohydrates | 31g | 10% |
| Protein | 3g | 6% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 42mg | 14% |
| Sodium | 141mg | 6% |
| Potassium | 73mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 18g | 36% |
| Vitamin A | 255IU | 5% |
| Calcium | 40mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
