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Christmas Chocolate Kiss Cookies

Christmas Chocolate Kiss Cookies


  • Author: Sarah White

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

Scale
  • 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

  1. Prep your ingredients: Unwrap the Hershey’s Kisses and set aside. Line baking sheets with parchment paper.
  2. Mix dry ingredients: In a medium bowl, whisk together flour, cocoa powder, espresso powder, and salt. Set aside.
  3. Cream butter and sugar: In a large bowl, beat the butter and sugar together until light and fluffy (about 2–3 minutes).
  4. Add wet ingredients: Mix in the egg yolks, milk, and vanilla extract until fully combined.
  5. Combine wet and dry: Gradually add the dry ingredients to the wet mixture. Mix on low until a soft dough forms.
  6. Shape the cookies: Scoop out tablespoon-sized portions of dough and roll into balls. Roll each ball in the nonpareil sprinkles until fully coated.
  7. Chill: Place coated dough balls on the baking sheet and chill for 20–30 minutes in the refrigerator.
  8. Bake: Preheat oven to 350°F (175°C). Bake cookies for 10–12 minutes, or until set.
  9. Add Kisses: Immediately after removing from the oven, gently press a Hershey’s Kiss into the center of each cookie.
  10. 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.