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Fudgy, crackled, powder-sugar coated chocolate cookies topped off with milk chocolate kisses!  These Chocolate kiss cookies are chocolate overload in the best possible way!

Chocolate kiss cookies on a wire cooling rack

  • Coating Options (not just powdered sugar!)

    The base for these chocolate kiss cookies were inspired by classic chocolate crinkle cookies.  I definitely recommend rolling them in powdered sugar, but you can also play with other options — in the past I’ve also rolled the cookie dough in granulated sugar and in colored nonpareils (gives them a great texture!).
  • Do I have to chill the dough?

    This recipe does require some chilling, as the chocolate cookie dough will be too sticky to roll in your hands right away.  Once the dough has chilled, you’ll roll the cookie dough through powdered sugar until it’s completely covered.
  • Don’t overbake!

    I recommend baking these cookies so that they’re still just slightly under-done when you pull them out of the oven.  I’ve found that one of the worst things that you can do with these chocolate kiss cookies is over-bake them, as the centers will come out too dry.  If the centers are still a bit under-done, though, they can finish baking on the cookie sheet while they cool, and the cookies will stay nice and soft and fudgy.
  • Can I use other flavors of Kisses?

    I just used classic milk chocolate kisses to top off these chocolate kiss cookies, but you can definitely play with different flavors as well.  Dark chocolate, peppermint, and white chocolate would all be great options!

This recipe was originally published on The Stay At Home Chef by Sam from Sugar Spun Run. Be sure to check out some of her other delicious dessert creations like peanut butter blossoms, chocolate chip shortbread cookies and oatmeal cookies.

chocolate kiss cookies on a white plate. One has a bite taken out.

Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.

Chocolate Kiss Cookies on a white plate.
Fudgy, crackled, powder-sugar coated chocolate cookies topped off with milk chocolate kisses!  These Chocolate kiss cookies are chocolate overload in the best possible way!
Prep Time 10 minutes
Cook Time 12 minutes
Chilling Time 4 hours
Total Time 22 minutes
  • 12 tablespoons unsalted butter softened
  • 1 1/2 cups sugar
  • 1/2 cup light or dark brown sugar tightly packed
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1 cup unsweetened cocoa powder
  • 1 tablespoon baking powder
  • 3/4 teaspoon salt
  • 2 cups powdered sugar for rolling
  • 3 dozen milk chocolate kisses unwrapped
  • Combine the butter and sugar in the bowl of a stand mixer (or in a large bowl using a hand mixer) and beat together until ingredients are well-creamed. Add eggs, one at a time, mixing until completely combined, and then mix in vanilla extract.
  • In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt. Gradually add dry ingredients to your wet ingredients until completely combined.
  • Cover bowl with plastic wrap and refrigerate at least 4 hours or overnight.
  • After chilling, preheat oven to 350 degrees Fahrenheit and prepare baking sheet by lining with parchment paper.
  • Roll dough into 1 1/2 tablespoon-sized balls and roll thoroughly in powdered sugar.
  • Transfer to baking sheet and bake in a 350 degree oven for 10-12 minutes. Do not overbake!
  • Within 1-2 minutes of removing cookies from oven, gently press a chocolate kiss into the center of each cookie. Allow cookies to finish cooling completely on baking sheet before enjoying.


Serving: 1cookie | Calories: 150kcal | Carbohydrates: 26g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 31mg | Sodium: 59mg | Potassium: 92mg | Fiber: 1g | Sugar: 18g | Vitamin A: 147IU | Calcium: 26mg | Iron: 1mg
Course: Dessert
Cuisine: American
Keyword: Chocolate Kiss Cookies
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Jessica carnes
December 28, 2018 9:13 am

5 stars
Amazing cookies !! Made them for our cookie exchange this year and everyone loved them !!! Thank you for the recipie.

February 8, 2020 11:50 am

4 stars
This is my second time making these delicious cookies. My family’s new favorite recipe. My only issue is that when the cookies come out of the oven we wait about 2-3 minutes to cool down As suggested and as soon as we put the chocolate kisses, they melt right before my eyes. It’s a bit frustrating. Any tips ?

June 8, 2020 1:38 am
Reply to  Valentina

Today I baked the cookies, delicious but faced some dificultes, my kisses melted and they were previously frozen. And I noticed that the crinkles on my cookies were too WIDE, so they didn’t look like the picture. Any thought on how to make the crinkles smaller and prevent the kisses from melting?

September 14, 2020 10:38 am
Reply to  Mariana

Sometimes adding only 1/4 – 1/2 cup flour will help to keep the cookies shape much better. My Mom is a firm believer that adding a 1/2 cup flour to any cookie recipes makes a better cookie. Try it and see if it works for you. It has for me.
After placing the frozen kiss on your cookies place them in the freezer for a few minutes. That will help to keep the shape of the candy kiss. Let me know if that works.

September 14, 2020 10:38 am
Reply to  Valentina

Freeze your kisses. I have made the peanut butter version since my mother taught me in her kitchen over 50 years ago. Unwrap all your kisses freeze them and only take out the amount you need as they come out of the oven. Then to cool I place them in the freezer for just a few minutes. See if this helps to keep your kisses in shape.

Tom Lombardi
January 1, 2020 9:46 am

5 stars
A true favorite.

December 13, 2019 2:56 am

5 stars
Excellent cookie recipe!! They were so yummy ?.

November 29, 2019 9:41 pm

5 stars
I just made these with the following modifications:
– used half and half brown and white sugar, instead of 1/4 to 3/4
– a little additional salt, based on one comment saying they were better with salted butter (I only have unsalted)
– used the Hot Cocoa kisses (which have some vanilla cream inside) and stuck a couple mini marshmallows on along with the kisses

They turned out awesome!

Jen D
December 20, 2018 12:01 pm

Is it OK to chill dough for a couple days?

December 28, 2018 10:16 pm
Reply to  Jen D

5 stars
I just did this and they turned out beautifully. So yes, totally ok!

December 17, 2018 12:11 pm

5 stars
I made these delicious cookies with a twist. Used 1 tablespoon vanilla and 1 tablespoon peppermint extract.
Topped it with Herhey’s candycane Kisses. Was the hit of the Christmas party!

September 14, 2020 10:51 am
Reply to  Ron

I love your twist will have to try them.

December 16, 2018 7:36 pm

5 stars
This is my favorite cookie today. I made them today and they tasted GREAT! Thank you for the awesome recipe.

Debbie Nash
December 13, 2018 5:19 pm

5 stars
I made them according to the printed recipe which called for unsalted butter. They were tasteless except for the Hershey kiss on top. Video however called for salted butter and they are delicious.

Natasha C
December 9, 2018 7:50 am

So I put the kisses on and they melted. Which is to be expected, I know. But mine melted so much you couldn’t even tell they were kisses. What did I do wrong?

December 9, 2018 9:55 am
Reply to  Natasha C

Did you return them to the oven by chance? I place my kisses on the cookies directly after removing from the oven and I’ve never had them melt all the way. The cookie tray should be placed on a cooling rack and then just add your kisses on top.

Natasha C
December 9, 2018 12:14 pm

I didn’t put them back in the oven. I am not sure what happened. But my husband said they tasted good. So I guess that’s all that matters

Lisa E
December 18, 2018 5:19 pm
Reply to  Natasha C

Try puttingthe unwrapped candies in the fridge. I did that and had no problem with them melting, they melted just enough to add to the gooey center.

February 19, 2019 1:59 pm
Reply to  Natasha C

4 stars
I had this problem with the white chocolate kisses so I freeze them and then put them on the cookies.

Ines Cardillo
December 9, 2018 7:22 am

I can hardly wait to bake these beauties!! They will look so nice with the other cookies that I will be using for my holiday cookie trays. I just love your recipes!!!

December 6, 2018 11:02 am

Does this really use a “cup” of cocoa? Seems like a lot of cocoa.

December 6, 2018 8:56 pm
Reply to  Susan


December 1, 2018 3:48 pm

Do they freeze well?

December 2, 2018 9:51 pm
Reply to  Dominique

Yes, they should freeze nicely.

Val S
December 1, 2018 10:47 am

Has anyone tried making these with almond or coconut flour?

July 30, 2018 6:59 pm

Probably my new favorite cookie!!!!!!

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