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4.88 from 8 votes

Chocolate Kiss Cookies

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!) and would make a great addition to your holiday cookie tray!!
Prep Time10 mins
Cook Time12 mins
Chilling Time4 hrs
Total Time22 mins
Course: Dessert
Cuisine: American
Servings: 36 Cookies
Calories: 150kcal
Author: Samantha Merritt

Ingredients

  • 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 natural cocoa powder
  • 1 Tablespoon baking powder
  • 3/4 teaspoon salt
  • 2 cups powdered sugar for rolling
  • 3 dozen milk chocolate kisses unwrapped

Instructions

  • Combine the butter and sugar in the bowl of a stand mixer (or in a large bowl, and use an electric mixer) and beat together until ingredients are well-creamed.
  • Add eggs, one at a time, stirring until completely combined, and then stir 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 350F 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 on 350F for 10-12 minutes -- take care to not over-bake.
  • 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.

Video

Nutrition

Calories: 150kcal | Carbohydrates: 26g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 28mg | Sodium: 58mg | Potassium: 91mg | Fiber: 1g | Sugar: 18g | Vitamin A: 2.9% | Calcium: 2.6% | Iron: 4.8%