Chocolate Kiss Cookies Recipe
Delight in these rich and festive Chocolate Kiss Cookies, featuring a soft cocoa-infused sugar cookie base rolled in coarse sanding sugar and topped with classic Hershey’s milk chocolate kisses. Perfect for holiday treats or any special occasion, these cookies combine a tender texture with a satisfying chocolate finish.
- Prep Time: 20 minutes
- Cook Time: 9 minutes
- Total Time: 1 hour 19 minutes
- Yield: 26 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Cookie Dough
- 1 batch no spread sugar cookies dough
- ½ cup unsweetened cocoa powder
Topping
- 1 cup coarse sanding sugar
- 26 Hershey’s milk chocolate kisses
Instructions
- Mix the Dough: In a large mixing bowl, use a hand mixer or stand mixer to thoroughly combine the sugar cookie dough with the unsweetened cocoa powder, ensuring the cocoa is evenly incorporated throughout the dough.
- Chill the Dough: Cover the mixed dough with plastic wrap and refrigerate for about one hour to firm up, making it easier to scoop and shape.
- Preheat Oven: Set your oven to 350°F (175°C) and allow it to preheat fully while the dough chills.
- Shape the Cookies: Use a cookie scoop to portion out even balls of dough. Roll each portion in the palm of your hands to form smooth, rounded cookies.
- Coat with Sugar: Roll each dough ball in a shallow bowl filled with coarse sanding sugar until it is completely coated, adding a subtle crunch and sparkle to the cookie exterior.
- Arrange on Baking Sheet: Place the coated dough balls 1½ inches apart on a parchment-lined cookie sheet. Lightly flatten the tops with your palm to help them spread evenly during baking.
- Bake: Bake the cookies for 8 to 9 minutes, or until they are puffy and the dough on top no longer appears wet, indicating they are properly cooked but still soft.
- Add Chocolate Kisses: Remove the cookies from the oven and promptly press one Hershey’s milk chocolate kiss into the center of each warm cookie. Let the cookies cool for a few minutes on the baking sheet before transferring them to a cooling rack to cool completely.
Notes
- Use room temperature dough for easier mixing and shaping.
- Chilling the dough prevents excessive spreading and ensures a tender cookie texture.
- If you don’t have sanding sugar, fine granulated sugar can be used but will not provide the same crunchy texture.
- Press the chocolate kisses into the cookies immediately after baking for a melty, soft chocolate center.
- Store cookies in an airtight container at room temperature for up to 5 days.
Find it online: https://allcookedup.com/chocolate-kiss-cookies-recipe/
