Chocolate Kiss Cookies

When Christmas cookies make you feel nostalgic, you’ve got a winner! Most of us have had kiss cookies…my mom used to make them with a peanut butter cookie base. So, what a nice change to elevate these for Christmas and make a fudgy chocolate cookie base. Then, roll them in red, green & white non-pariels, top them with those ubiquitous Hershey’s kisses, and say hello to Christmas Cookies that remind you of your childhood!

Chocolate Kiss Cookies

Probably my favorite thing about these cookies is the crunchiness of the little sprinkles; oh, and the fudgy-ness of the cookie…oh, and the way that kiss melts but holds its shape. I never have figured that one out, but I consider it one of life’s little mysteries!! Enjoy these delicious cookies!

Chocolate Kiss Cookies

Chocolate Kiss Cookies

Makes: 30 cookies

Prep Time: 15 minutes Bake Time: 10 minutes

Total Time: 25 minutes


1 cup all-purpose flour

1/2 cup Dutch process or unsweetened cocoa powder

1/4 tsp salt

1/2 cup unsalted butter, softened

2/3 cup granulated sugar

1 egg yolk, at room temperature

2 tbsp milk

1 tsp pure vanilla extract

3/4 cup nonpareil sprinkles

30 Hershey’s Kisses, unwrapped

Preheat the oven to 350° F. Line baking sheets with parchment paper or Silpat baking mats and set aside.

In a medium bowl, whisk together the flour, cocoa, and salt. Set aside.

In the bowl of a stand mixer or using a handheld mixer, beat the butter on medium-high speed until smooth, about 1 minute. Add the sugar and beat on medium-high speed until creamed, about 2 minutes. Add the egg yolk, milk, and vanilla extract, and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.

Add the dry ingredients to the wet ingredients and mix on low speed until combined.

Pour the sprinkles into a small bowl. Roll the balls of dough, about 3 teaspoons of dough per cookie, then roll each ball into the sprinkles to coat. Place the dough balls on the prepared baking sheet, 2 inches apart.

Bake the cookies for 10-12 minutes. Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes. Press the chocolate kisses into the center of each cookie. Transfer the cookies to a wire rack to cool completely.

Note-cookies will keep in an airtight container at room temperature for up to 1 week.

Recipe from Two Peas and Their Pod


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