These easy to make Christmas Kiss Cookies are sure to be a hit! These soft chocolate cookies are covered with sprinkles and topped with a Hershey’s Kiss!
The holidays are here and everyone seems to be on a mission these days! I absolutely love this time of year as it brings people together and everyone is generally in a cheerier mood right now. That said, it also brings about a bunch of stress as everyone rushes about trying to tick things off their lists.
This year’s Christmas celebration will be different than others and I am trying to wrap my head around that. No matter what your holiday plans look like, there is always room for a delicious cookie and that is just what I have for you today! And boy, is it a good one!
No complicated recipe here. No siree. Nobody’s got time for a whole lot of fuss right now. Nice and easy is the name of the game. And this simple recipe is super delicious too! Sure to be a hit and a great addition to your holiday cookie tray (if you can resist the urge to eat them all before they make it there)!
What are Christmas Kiss Cookies?
This Christmas Kiss Cookie recipe I am sharing today is one I love. It is a soft, chocolatey cookie that has been rolled in sprinkles and topped with a Hershey kiss! The cookie tastes almost brownie-like and the sprinkles add such a nice crunch. I love them and I am sure you will too!
These cookies are similar to a peanut butter blossom, which was my inspiration for this cookie. I wanted to make a cookie that was nut-free and decided chocolate was the way to go (I mean, how can you go wrong with more chocolate?)!
While I can eat peanuts, eating too much of them causes issues for me due to a food sensitivity to pretty much all nuts. So, since I wanted something I could enjoy without restriction (I mean, sometimes a girl wants more than 1 cookie…), I decided to make some swaps to my peanut butter blossom recipe! I was so happy with the result and just so excited to share this recipe with you all!
Ingredients for Christmas Kiss Cookies
To make these cookies, you will need:
- butter, softened
- sugar
- egg
- milk
- vanilla extract
- cocoa powder
- baking soda
- salt
- flour
- Christmas coloured sprinkles
- Hershey’s kisses
Note: Ingredient quantities and full instructions are in the recipe card at the end of this post.
How to make Christmas Kiss Cookies
- Cream the butter and sugar together: 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.
- Mix the dry ingredients and add them: Add the salt, cocoa powder and baking soda and mix to combine. Slowly add the flour until incorporated.
- Roll the dough: Scoop out dough (I like to use a small sized cookie scoop- about 1 tablespoon) and roll the dough into a ball. Place sprinkles in a small bowl and working with one cookie ball at a time, roll the ball around the sprinkles until coated. Place the dough balls on the baking sheets, 2 inches apart. If the dough feels sticky, place it in the fridge to set up for an hour or so. [If the butter is too warm, these will spread, so err on the side of caution and chill them to prevent spreading.]
- Bake and add a kiss: 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.
Peppermint Kiss Cookies
This recipe is all chocolatey goodness, but if you are a fan of peppermint and chocolate you can also swap in peppermint extract for the vanilla extract or even use a peppermint flavoured Hershey kiss! I personally don’t like mint and chocolate together but my hubby is insisting I make them this way next time. I might indulge him, as it is Christmas after all! If you try them this way, I’d love to hear what you think!
I hope you enjoy these cookies as much as we do!
-Cathy
Looking for more Christmas cookies to add to your cookie box? You may also like these recipes:
Gingerbread Cookies
Chewy Ginger Molasses Cookies
Chocolate Dipped Toffee Shortbread Cookies
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!
Christmas Kiss Cookies
Ingredients
- 1/2 cup butter softened
- 2/3 cup sugar
- 1 large egg
- 2 tablespoons milk
- 1 teaspoon vanilla extract (can try swapping peppermint extract for a chocolate- mint flavoured cookie)
- 1/2 cup cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/4 cup flour
- 3/4 cup Christmas coloured sprinkles
- 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 the dough is too sticky to roll, place it in the fridge for 30 minutes]
- Place sprinkles in a small bowl and working with one cookie ball at a time, roll the ball around the sprinkles until coated. Place the dough balls on the baking sheets, 2 inches apart. If the dough feels sticky again, place it in the fridge to chill for about an hour. [If the butter warms up, the cookies will spread more in the oven so to prevent this, err on the side of caution and chill the cookie 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.
Note: Metric ingredient measurements are provided as a courtesy using a third-party calculator and are rounded to the nearest unit. The recipes provided on this site have not been tested with metric measurements and their accuracy cannot be verified.
Nutrition
The nutritional information provided is based on third-party calculations and is an estimate only. Accurate nutritional facts will vary based on the particular brands used, portion sizes, measurement accuracy and more.
Was so excited to add this cookie to my cookie plates. Followed directions exactly. Dough was very sticky so I put it in the refrigerator for 30 minutes as the recipe stated. The cookies came out very flat; tasted good but couldn’t put a Hershey kiss on them. So I put the rest of the dough back in the refrigerator for an hour— same result. So I have very flat, round cookies minus the kiss. Very disappointed. Any thoughts?
Hi Sue Kay, I am sorry to hear that. I just made another batch yesterday and they turned out but I think I may know why yours spread too much. Assuming there wasn’t an error in the ingredients or an “off” ingredient (like the baking soda), it may be that the butter warmed up too much. I updated the recipe card to add that if the dough feels sticky again after rolling it into balls, to pop the cookie dough back in the fridge before baking. The colder the butter, the less the cookies will spread and if the kitchen is warm (mine was from baking 4 different types of cookies yesterday!), this may have caused the extra spreading. I hope that helps and I’m sorry you didn’t have luck the first time. Thank you for letting me know so I could add the tip for others too! Happy Holidays!