These easy to make and super delicious Chocolate Kiss Cookies are sure to be a hit! They are packed with chocolate flavour and so simple to do!
I absolutely love these cookies and am so excited to share this recipe with you! They are easily one of my favourite cookies cause they are packed with chocolate! And they are so easy to do too!
I’ve enjoyed these cookies so many times over the years but particularly love making these for gatherings. They are great for special occasions and have always been a hit at potlucks! I have even made versions of these rolled in sprinkles for holidays including Christmas, Halloween, and Valentine’s Day.
They are super easy to make, ultra chocolatey and always impressive! What more do you need in a cookie?
Just be sure to grab a tall glass of milk to enjoy these chocolatey treats as they are meant to be enjoyed- in multiples! Ha!
What ingredients do you need for Chocolate Kiss Cookies?
These simple treats are super easy to make! For this recipe, you will need:
- Butter: softened so it creams nicely with the sugar
- Sugar: regular granulated sugar
- Egg, baking soda and vanilla extract
- Milk: any type of milk
- Cocoa powder: use a good quality cocoa powder for the best chocolate flavour
- Salt: enhances the flavours in sweets
- Flour: regular all purpose is my go-to but you can also use whole wheat pastry flour
- Hershey’s kisses: can’t have a chocolate kiss cookie without them!
Note: Ingredient quantities and full instructions are in the recipe card at the end of this post.
How to make Chocolate Kiss Cookies
The steps for making these cookies is pretty easy to do and similar to a standard cookie recipe!
- Cream together the butter and sugar: In the bowl of your stand mixer, beat the butter and sugar until fluffy (a couple of minutes).
- Add the wet ingredients: Add the egg, milk, vanilla extract and mix to combine.
- Add the dry ingredients: Add the salt, cocoa powder and baking soda and mix to combine. Slowly add the flour until incorporated.
- Scoop and bake: Scoop out dough (I like to use a small sized cookie scoop- about 1 tablespoon) and roll the dough into a ball. If you like, you can roll the dough balls in sprinkles at this point. Place the dough balls on the baking sheets, 2 inches apart. Bake the cookies for 10-12 minutes.
- Add a kiss! Remove them from the oven and gently press a Hershey kiss into the center of each cookie. Allow the cookies to cool on a baking sheet for 5 minutes and then transfer to a cooling rack to cool completely.
Can you freeze Chocolate Kiss Cookies?
You can! These cookies can be frozen in dough form before you bake or even after they are baked.
Freezing the dough: For freezing the dough, I roll it into a log or disk shape and then wrap it up snuggly in food wrap. Then I place it in an airtight freezer bag. When I want to bake, I let the dough thaw out completely and then scoop and roll the cookies.
Baked cookies: When freezing baked cookies, be sure to place them in an airtight container.
That’s it! I hope you enjoy these as much as I do! If you give them a try, I’d love to hear what you think in them!
-Cathy
You may also like:
Chocolate Chip Shortbread Cookies
Double Chocolate Chip Cookies
Oreo Truffles
If you try and enjoy this recipe, I would love to hear about it! Leave a rating and/or comment below to let me know what you think!
Chocolate Kiss Cookies
Ingredients
- 1/2 cup butter softened
- 2/3 cup sugar
- 1 large egg
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 1/3 cup cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup flour
- 3/4 cup sprinkles (optional)
- 20 Hershey's kisses
Instructions
- Preheat oven to 350F and line 2 baking sheets with parchment paper.
- In the bowl of your stand mixer, beat the butter and sugar until fluffy (a couple of minutes). Add the egg, milk, vanilla extract and mix to combine.
- Add the salt, cocoa powder and baking soda and mix to combine. Slowly add the flour until incorporated.
- Scoop out dough (I like to use a small sized cookie scoop- about 1 tablespoon) and roll the dough into a ball. If you like, you can roll the dough balls in sprinkles at this point. Place the dough balls on the baking sheets, 2 inches apart.
- Place the cookie sheets in the fridge and chill for an hour or 2. [This is especially important if your dough feels sticky. If the butter is too warm, the cookies will spread more in the oven so to prevent this, err on the side of caution and chill the dough before baking.]
- Bake the cookies for 10-12 minutes. Remove them from the oven and gently press a Hershey kiss into the center of each cookie. Allow the cookies to cool on a baking sheet for 5 minutes and then transfer to a cooling rack to cool completely.
