Chocolate Kiss Cookies
Chocolate Kiss Cookies are a chocolate lover’s dream! Rich and decadent chocolate cookies filled with chocolate chips and topped with a chocolate kiss. What more could you ask for? Maybe a glass of milk.
Chocolate is a must on Valentine’s Day so I will be making these chocolate kiss cookies for my “sweets”. These cookies are great without the chocolate kiss, but for Valentine’s Day, why not give your cookies a kiss! Chocolate cookies are the perfect treat for Valentine’s Day, but they are also such a decadent treat for any occasion. Try making these cookies for someone you love, including yourself. These chocolate kiss cookies are so rich and satisfying that you are sure to fall in love with them.
I normally try to make my recipes as healthy as possible. However, when it comes to making chocolate cookies, I am going for the best tasting cookie, not the healthiest. I mean they are cookies, right? That being said, I did use less flour and sugar than most cookie recipes call for, so that’s a plus. I would recommend that you try not to focus on whether these cookies are good for your health, and instead focus on how good they are for your taste buds. Just enjoy every rich, chocolatey, ooey-gooey bite!
Chocolate
Chocolate comes in a variety of forms including milk chocolate, dark chocolate, semi-sweet chocolate and more. These cookies are made with lot’s of chocolate, so it is important that you use good quality chocolate for your cookies. I used Ghirardelli semi-sweet chocolate chips, Hershey’s natural unsweetened 100% cacao cocoa and of course Hershey’s milk chocolate kisses. You can use whatever type of chocolate that you like, just try to use good quality chocolate. If you like your cookies a little less sweet, try using dark chocolate chips instead of semi-sweet chocolate chips.
Note: The printable recipe is located at the end of this post. Please visit The Scoop for my latest posts or you can search or browse my Recipe Index.
Chocolate Recipes
Chocolate Kiss Cookies Ingredient List
- unsalted butter – softened
- light brown sugar
- large eggs
- pure vanilla extract
- all-purpose flour
- unsweetened cocoa powder
- baking powder
- baking soda
- kosher salt
- semi-sweet chocolate chips (12 oz. bag)
- Hershey’s Kisses – unwrapped
How to make Chocolate Kiss Cookies
When it is almost time to bake your cookies, preheat your oven to 350 degrees Fahrenheit. Then line an ungreased cookie sheet with parchment paper. I sprinkle the cookie sheet with a little bit of water first so that the parchment paper sticks to the pan and lays flat. Note: This recipe will make 18 – 24 cookies depending on the size of your cookies.
Chocolate Cookie Dough
In a large mixing bowl, mix the brown sugar with the softened butter until fluffy. Then add the beaten eggs and vanilla to the mixing bowl and mix well. In a separate mixing bowl, add the flour, cocoa powder, baking powder, baking soda and salt. Stir well to combine the dry ingredients. Then add the dry mixture to the large mixing bowl and mix well to combine all ingredients. Finally, fold in the chocolate chips.
Next, you can either continue to make your cookies now or you can refrigerate the cookie dough to make the dough easier to work with. I recommend covering the mixing bowl with plastic wrap and refrigerating the cookie dough for 2 hours so that it is easier to form your cookies. If you do not refrigerate the cookie dough, you will need to just spoon the dough, in full rounded tablespoons, onto the parchment lined cookie sheet. If you refrigerated the dough for 2 hours, form your cookies into balls that are about 1 1/2 inch in diameter or 1 rounded tablespoon and place them onto your parchment lined baking sheet.
Bake your cookies at 350 degrees on the center rack for 12 – 15 minutes. Note: Oven times may vary so keep and eye on your cookies. It is best to do a small batch first to see how they turn out.
Once finished baking, carefully remove the cookies from the oven and place the unwrapped Hershey Kisses in the center of each cookie while the cookies are still hot. Then, carefully transfer the cookies to a cooling rack. Allow the cookies to cool for 10 minutes.
Serve with a glass of milk and enjoy!
Chocolate Kiss Cookies
Ingredients
- 1/2 cup unsalted butter
- 1 cup light brown sugar
- 2 eggs beaten
- 2 tablespoons vanilla extract
- 1 cup all purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon Kosher Salt
- 2 cups semi sweet chocolate chips 12 oz. bag
- 18 - 24 Hershey's Kisses unwrapped
Instructions
- When it is almost time to bake your cookies, preheat your oven to 350 degrees Fahrenheit. Then line an ungreased cookie sheet with parchment paper. I sprinkle the cookie sheet with a little bit of water first so that the parchment paper sticks to the pan and lays flat.
- In a large mixing bowl, mix the brown sugar with the softened butter until fluffy. Then add the beaten eggs and vanilla to the mixing bowl and mix well.
- In a separate mixing bowl, add the flour, cocoa powder, baking powder, baking soda and salt. Stir well to combine the dry ingredients. Then add the dry mixture to the large mixing bowl and mix well to combine all ingredients. Finally, fold in the chocolate chips.
- You can either continue to make your cookies now or you can refrigerate the cookie dough to make the dough easier to work with. I recommend covering the mixing bowl with plastic wrap and refrigerating the cookie dough for 2 hours so that it is easier to form your cookies. If you do not refrigerate the cookie dough, you will need to just spoon the dough, in full rounded tablespoons, onto the parchment lined cookie sheet. If you refrigerated the dough for 2 hours, form your cookies into balls that are about 1 1/2 inch in diameter or 1 rounded tablespoon and place them onto your parchment lined baking sheet.
- Bake your cookies at 350 degrees on the center rack for 12 - 15 minutes.
- Once finished baking, carefully remove the cookies from the oven and place the unwrapped Hershey Kisses in the center of each cookie while the cookies are still hot. Then, carefully transfer the cookies to a cooling rack. Allow the cookies to cool for 10 minutes. Serve and enjoy!
Notes
Note: This recipe was originally published on February 8th, 2018.