1. Introduction to the Recipe
Christmas Chocolate Kiss Cookies are the ultimate holiday treat—soft, fudgy chocolate cookies rolled in festive nonpareil sprinkles and topped with a classic Hershey’s Kiss. They’re the kind of nostalgic, crowd-pleasing dessert that always disappears fast from cookie trays. These cookies are festive, easy to make, and offer that perfect bite of rich cocoa and sweet milk chocolate.
The cookie dough uses dark cocoa and a touch of espresso powder to deepen the chocolate flavor, while a soft, buttery texture ensures every bite melts in your mouth. Rolled in colorful sprinkles, they sparkle like little ornaments straight out of the oven. And that Kiss on top? The literal cherry on the (cookie) cake.
This is a great recipe for holiday baking with kids, cookie swaps, or edible gifting. It scales easily, freezes well, and can be made in advance. For tips on working with cocoa-based doughs, check out this ultimate chocolate cookie guide. Need help choosing the best Kisses for baking? Here’s a rundown of every Hershey’s Kiss variety.
With their striking appearance and irresistible flavor, Christmas Chocolate Kiss Cookies are sure to become a holiday favorite.
2. Basic Recipe: Ingredients and Instructions
Print
Christmas Chocolate Kiss Cookies
Description
These Christmas Chocolate Kiss Cookies are soft, fudgy, and topped with Hershey’s Kisses. A festive classic perfect for cookie trays and gifting.
Ingredients
- 2 cups (250 g) all-purpose flour
- 1 cup (86 g) dark cocoa powder
- 1 tsp instant espresso powder
- 1/2 tsp salt
- 1 cup (227 g) unsalted butter, room temperature
- 1 1/4 cups (250 g) granulated sugar
- 2 egg yolks, room temperature
- 1/4 cup (60 ml) milk, room temperature
- 1 tsp vanilla extract
- 1 cup (160 g) holiday nonpareil sprinkles
- 48 Hershey’s Kiss candies (unwrapped)
Instructions
- Prep your ingredients: Unwrap the Hershey’s Kisses and set aside. Line baking sheets with parchment paper.
- Mix dry ingredients: In a medium bowl, whisk together flour, cocoa powder, espresso powder, and salt. Set aside.
- Cream butter and sugar: In a large bowl, beat the butter and sugar together until light and fluffy (about 2–3 minutes).
- Add wet ingredients: Mix in the egg yolks, milk, and vanilla extract until fully combined.
- Combine wet and dry: Gradually add the dry ingredients to the wet mixture. Mix on low until a soft dough forms.
- Shape the cookies: Scoop out tablespoon-sized portions of dough and roll into balls. Roll each ball in the nonpareil sprinkles until fully coated.
- Chill: Place coated dough balls on the baking sheet and chill for 20–30 minutes in the refrigerator.
- Bake: Preheat oven to 350°F (175°C). Bake cookies for 10–12 minutes, or until set.
- Add Kisses: Immediately after removing from the oven, gently press a Hershey’s Kiss into the center of each cookie.
- Cool: Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Dark cocoa powder gives the cookies a rich, bittersweet flavor, but you can substitute Dutch-process cocoa if preferred.
The espresso powder is optional but enhances the chocolate flavor significantly.
Rolling in sprinkles before baking helps them adhere and adds crunch and color.
For a firmer cookie base, chill the dough longer.
Cookies can be frozen after baking, but avoid stacking unless separated with parchment.
3. Advanced Techniques
Use Different Kiss Varieties
Change up the flavor by using different Hershey’s Kiss types—candy cane, almond, dark chocolate, or cookies & cream. Each brings a fun twist and works beautifully with the chocolate base.
Double Chocolate Layer
Add mini chocolate chips or chunks to the dough for an extra hit of chocolate throughout the cookie. Fold them in before shaping for the ultimate chocolate lover’s version.
Stuff the Cookies
Hide a small square of chocolate or even a mini caramel candy inside the cookie dough before baking. It creates a gooey center surprise under the Kiss.
Roll in Crushed Peppermint or Sugar
Instead of sprinkles, try crushed peppermint candy or coarse sugar for a sparkly, minty finish that pairs well with the chocolate.
Pipe a Decorative Swirl
After the cookies cool, drizzle melted white chocolate in a swirl or zigzag pattern over the top to create an extra festive touch.
4. Storage, Shelf Life, and Maintenance Tips
Room Temperature Storage
Store cookies in an airtight container at room temperature for up to 5 days. Separate layers with parchment paper to prevent sticking.
Refrigeration for Freshness
For longer shelf life, store in the fridge. Let cookies sit at room temp for 10–15 minutes before serving to bring back their soft texture.
Freezing Tips
Cookies freeze well for up to 2 months. Place in a single layer on a tray to freeze, then transfer to a freezer bag. Thaw at room temperature before serving.
Prevent Kisses from Melting
Let cookies cool slightly before pressing in the Kisses to prevent them from losing shape. If you live in a warm climate, chill the cookies after adding the Kisses.
Refresh Day-Old Cookies
To soften cookies slightly and boost aroma, microwave one or two for 8–10 seconds. Don’t overdo it or the Kiss may melt.
5. Dietary Adaptations and Substitutions
Dairy-Free Version
Use plant-based butter and dairy-free milk. Some dairy-free chocolate kisses or similar chocolates are available to replace the standard Hershey’s Kiss.
Gluten-Free Adaptation
Use a high-quality 1:1 gluten-free flour blend. Check that cocoa powder and other ingredients are certified gluten-free to avoid cross-contamination.
Nut-Free Friendly
This recipe is naturally nut-free, but always check chocolate and sprinkle packaging for allergen warnings.
Low-Sugar Version
Swap in a sugar substitute like erythritol or monk fruit sweetener. Use low-sugar or sugar-free chocolate candies if available.
Vegan Option
Combine the dairy-free substitutes with egg replacers (like flax egg or aquafaba) and vegan-friendly chocolate. Vegan sprinkles may also be necessary.
6. FAQs About the Recipe
Can I make the dough ahead of time?
Yes, you can prepare the dough up to 3 days in advance and store it covered in the refrigerator. Let it come slightly to room temp before shaping.
Why are my cookies cracking?
Some cracking is normal and gives a rustic look. If they crack too much, it could be from overbaking or not chilling the dough long enough.
How do I stop the Kiss from melting or sliding off?
Press the Kiss in gently after baking and let the cookies cool in place. Don’t move them too early. You can even refrigerate the kisses beforehand to help them hold their shape.
Can I use natural cocoa powder?
Yes, but the flavor will be less intense than with dark or Dutch-process cocoa. You may also need to adjust the texture slightly with a touch more milk.
How many cookies does this make?
This recipe yields approximately 48 cookies, depending on exact size. Use a small cookie scoop for even portions.
7. Conclusion & Final Thoughts
Christmas Chocolate Kiss Cookies are a nostalgic staple that brings together the cozy flavor of chocolate, the crunch of festive sprinkles, and the creamy sweetness of a classic Hershey’s Kiss. They check all the boxes for a perfect holiday cookie: easy to make, beautiful to look at, and completely irresistible to eat.
These cookies strike a perfect balance between playful presentation and rich, satisfying taste. Whether you’re baking with little ones, putting together a holiday dessert tray, or packaging treats to gift, these Kiss cookies deliver every single time. Their soft, fudgy texture, enhanced by a touch of espresso and topped with melty milk chocolate, makes them a stand-out treat even in the most competitive cookie spread.
Plus, with all the available variations—from flavored Kisses to alternative coatings to allergy-friendly swaps—you can adapt this recipe to suit every taste and occasion. Bake them fresh or freeze ahead; they’re flexible, festive, and foolproof.
Add Christmas Chocolate Kiss Cookies to your holiday baking list, and they’ll become a tradition your friends and family look forward to year after year.