chocolate kiss cookies recipe

Hi, I’m Anna Isam. I’m 30 years old and based here in the United States, and for as long as I can remember, food has been my way of connecting with people I care about. I didn’t come from a family of professional chefs, but I grew up surrounded by home cooking and warm family meals. My love for baking shines brightest during the holidays, especially with recipes like my chocolate kiss cookies recipe—rich, festive, and full of heart. Through every recipe I share, I hope to bring comfort, creativity, and a touch of sweetness to your kitchen.

Why You’ll Love This chocolate kiss cookies recipe

These cookies combine the comfort of homemade chocolate cookies with the joy of festive baking. They’re fun to roll in sprinkles, beautiful to look at, and even better to eat. Every bite gives you that fudgy, tender texture with a surprise burst of chocolate in the center. They’re perfect for gifting, sharing, or adding to your Christmas cookie lineup.

Ingredients (Detailed & Humanized)

• All-purpose flour – The base that gives these cookies their perfect soft bite.
• Dark cocoa powder – Adds deep, rich flavor and a gorgeous dark color.
• Instant espresso powder – Gently enhances the chocolate taste without overpowering it.
• Salt – Balances the sweetness and brings out the cocoa notes.
• Unsalted butter – Softened, so it creams beautifully with sugar for that tender crumb.
• Granulated sugar – Sweetens and helps create that smooth cookie texture.
• Egg yolks – Add richness and help the cookies stay soft.
• Milk – Keeps the dough moist and silky.
• Vanilla extract – Adds warmth and depth to the chocolate flavor.
• Nonpareil sprinkles – Tiny, colorful beads that create a festive, crunchy coating.
• Hershey’s Kisses – The sweet, melty center that makes these cookies irresistible.

Directions (Step-by-Step Cooking Guide)

1. Preheat and prep: Warm your oven to 350°F (177°C). Line baking sheets with parchment or silicone mats to prevent sticking.
2. Mix the dry ingredients: In a bowl, whisk together flour, dark cocoa powder, espresso powder, and salt. You’ll see the mixture turn that gorgeous deep cocoa color—set it aside.
3. Cream the butter and sugar: In a stand mixer or with a hand mixer, beat the butter and granulated sugar until light and fluffy. This step gives your cookies their soft texture.
4. Add wet ingredients: Mix in the egg yolks, milk, and vanilla extract until the dough looks smooth and glossy. The aroma at this point is heavenly.
5. Combine: Slowly add in the dry mixture, beating on low until everything just comes together into a thick, rich dough.
6. Shape and decorate: Scoop about a tablespoon of dough, roll it into a ball, and then coat it generously in nonpareil sprinkles. They’ll stick perfectly to the soft dough.
7. Bake: Arrange the balls on your baking sheet and bake for 8–10 minutes. The cookies should puff slightly and smell deeply chocolatey.
8. Add the kiss: As soon as they come out of the oven, gently press a Hershey’s Kiss into the center of each cookie. Let them rest for a couple of minutes before transferring to a wire rack to cool completely.

Cultural or Technique Note

These chocolate kiss cookies are a playful twist on the beloved American peanut butter blossoms—only this time, the cocoa takes the spotlight. The technique is simple, but the result is bakery-level beautiful. They blend classic holiday tradition with the universal love of chocolate, making them a timeless favorite on dessert tables.

Serving Suggestions

• With a mug of hot cocoa or coffee.
• On a festive dessert platter with other Christmas cookies.
• As edible gifts in a holiday tin.
• Warmed slightly for a gooey chocolate center.

Pro Tips for Success

• Use room temperature butter for the best creamy texture.
• Don’t overmix once you add the dry ingredients—keep the dough soft.
• Roll in nonpareil sprinkles right before baking for maximum color.
• Press the Hershey’s Kiss in gently while the cookies are hot but not too soft.
• Let them cool completely before stacking to keep the chocolate tops intact.
• Try mixing milk and dark chocolate kisses for a flavor surprise.

Common Mistakes to Avoid

Overbaking: Even an extra minute can make these cookies dry and crumbly. Watch closely and remove them as soon as they’re just set—the centers should still look slightly soft when they come out of the oven.
Cold butter: Butter that’s too firm won’t cream well with sugar, leading to dense cookies. Always use room-temperature butter so the dough becomes light, fluffy, and easy to handle.
Skipping espresso powder: It may seem optional, but espresso deepens the chocolate flavor beautifully. Without it, your cookies can taste a bit flat instead of rich and bold.
Pressing the kiss too early: If you press the Hershey’s Kiss in immediately, the chocolate can melt and lose its shape. Wait 30 seconds to a minute after baking so the tops stay perfectly defined.
Not letting them cool completely: Placing warm cookies in a container too soon traps steam and softens the sprinkles. Always cool them on a wire rack until they’re firm and dry to the touch.
Overcrowding the pan: Give the dough balls space to bake evenly—crowding leads to uneven spreading and underbaked centers.

Storage & Reheating

Fridge: Store in an airtight container for 3–4 days to keep them fresh and soft.
Freezer: Once cooled, place in a sealed freezer-safe bag or container for up to 2 months. Separate layers with parchment to prevent sticking.
Reheat: Warm gently on low heat in the oven or let them come to room temperature for the best texture. Avoid microwaving, as it can melt the chocolate kiss too much.

Frequently Asked Questions (FAQ)

Q1: How should I store the cookies?
Keep them in an airtight container or resealable bag at room temperature for 2 to 3 days. For longer storage, refrigerate or freeze as noted above.

Q2: Can I make the cookie dough ahead of time?
Definitely! Portion the dough with a scoop, then refrigerate for up to 2 weeks or freeze for up to 3 months. When ready to bake, let them come to room temperature, roll in sprinkles, and bake as usual.

Q3: Can I use a different type of candy?
Absolutely. Try swapping Hershey’s Kisses for mini Reese’s peanut butter cups, Rolos, or even caramel-filled chocolates for a fun twist. Each gives a unique texture and flavor.

Q4: How do I keep the sprinkles from falling off?
Roll the dough balls in sprinkles while the dough is still slightly tacky. If it’s too dry, gently roll them between your palms to warm the surface before coating.

Q5: Can I double this recipe for a large batch?
Yes! This recipe scales beautifully. Just mix in batches to avoid overworking the dough, and bake one tray at a time for even results.

Closing Paragraph

These chocolate kiss cookies are the kind of treat that turns a simple day of baking into a cozy memory. The dough comes together easily, the sprinkles add cheer, and the chocolate kiss on top feels like the perfect little hug. Share them with friends, make them with your kids, or enjoy one with a quiet cup of coffee after wrapping gifts—they’ll make your holidays taste just a little sweeter.

Final Thoughts

Every year, I find myself reaching for this recipe when I want something simple yet festive. The deep chocolate flavor, the sparkle of sprinkles, and that iconic chocolate kiss on top always make me smile. These cookies remind me that the sweetest moments often come from the simplest things.