chocolate kiss cookies recipe
Rich chocolate cookies rolled in festive sprinkles and topped with a Hershey’s Kiss — a joyful, holiday‑ready treat that brings warmth and cheer to any gathering.
Equipment
- Mixer
- Baking Sheets
Ingredients
Base Ingredients
- 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 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.
Decoration & Finish
- Nonpareil sprinkles Tiny, colorful beads that create a festive, crunchy coating.
- Hershey’s Kisses (unwrapped) The sweet, melty center that makes these cookies irresistible.
Instructions
- Preheat your oven to 350ºF (177ºC). Line baking sheets with parchment or silicone mats to prevent sticking.
- In a bowl, whisk together the flour, dark cocoa powder, espresso powder, and salt. Set aside. You’ll see the mixture turn that gorgeous deep cocoa color.
- In a stand mixer or with a hand mixer, beat the softened butter and granulated sugar until light and fluffy—this step gives your cookies their soft texture.
- Add the egg yolks, milk, and vanilla extract to the butter‑sugar mixture until the dough looks smooth and glossy. The aroma at this point is heavenly.
- Slowly add in the dry mixture, beating on low until everything just comes together into a thick, rich dough.
- Scoop about a tablespoon of dough, roll it into a ball, then coat it generously in nonpareil sprinkles—the sprinkles stick perfectly to the soft dough.
- Place the dough balls on the prepared baking sheets and bake for 8‑10 minutes. The cookies should puff slightly and smell deeply chocolatey.
- 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.
Notes
Use room‑temperature butter for the best texture. Roll in sprinkles right before baking for maximum color. Store in an airtight container for 3‑4 days or freeze for up to 2 months. Warm each cookie slightly if you love a gooey chocolate center.