Fudgey, crackled, powdered sugar coated chocolate cookies are topped off with milk chocolate kisses. These Chocolate Kiss Cookies are chocolate overload in the best possible way!
Chocolate kiss cookies bring together two absolutely delicious cookies: chocolate crinkle cookies and kiss cookies. Traditionally, we use a peanut butter cookie for our kiss cookies. That combination of peanut butter and chocolate is divine, but for those of you with peanut allergies, or just looking for a change like us, chocolate kiss cookies are the best twist on a classic kiss cookie. Chocolate crinkle cookies were already one of our top ten favorite holiday cookies, and topping it with a chocolate (and especially a peppermint!) kiss puts it solidly in our top five. We know you’ll agree!
The base for these chocolate kiss cookies were inspired by classic chocolate crinkle cookies. We definitely recommend rolling them in powdered sugar, but you can also play with other options — granulated sugar, or even colored nonpareils (gives them a great texture)!
Do I have to chill Chocolate Kiss Cookie dough?
This recipe does require some chilling, as the chocolate cookie dough will be too sticky to roll in your hands right away. Please make sure to not skip this step!
We recommend baking these cookies so that they’re still just slightly under-done when you pull them out of the oven. One of the worst things you can do with these chocolate kiss cookies is over-bake them, as the centers will come out extremely 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 fudgey.
We 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!
Store cookies in an airtight container on the countertop for up to 5 days.
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.
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
- 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.