A warm puff of cocoa and sugar, a pan of glossy Hershey’s kisses waiting like little moons—this is one of those recipes that turns an ordinary afternoon into a cozy scene. I remember pressing a kiss into a warm cookie as sunlight pooled on the counter and feeling small, delighted triumph.
Why make this recipe
These Chocolate Kiss Cookies are quick, nostalgic, and utterly transportive. They pair the buttery softness of a sugar cookie with the deep, velvety cocoa flavor and that satisfying chocolate center—perfect for gift boxes, holiday tables, or a quiet evening with coffee.
How to make Chocolate Kiss Cookies
Ingredients:
- 1 batch sugar cookies (or 1 roll of refrigerated sugar cookie dough)
- ½ cup cocoa powder (unsweetened)
- 1 cup coarse sanding sugar
- 26 Hershey’s milk chocolate Kisses
Directions:
- In a large mixing bowl, use a hand mixer or stand mixer to thoroughly mix the sugar cookie dough and the cocoa powder.
- Cover dough with plastic wrap and chill in the refrigerator for about one hour.
- Preheat oven to 350°F.
- Use a cookie scoop to form even balls of dough. Roll the balls in the palm of your hands to form a smooth cookie.
- Roll each cookie dough ball in a shallow bowl filled with the coarse sugar until completely coated.
- Place the balls 1½ inches apart on a cookie sheet lined with parchment paper. Flatten the top of the cookies just a bit with the palm of your hand to help them spread evenly.
- Bake for 8 to 9 minutes or until the cookies are puffy and the dough no longer looks wet.
- Remove cookie sheet from the oven. Press a chocolate kiss gently into the top of each warm cookie and allow cookies to cool for a couple minutes before carefully transferring to a cooling rack to cool the rest of the way.
How to serve Chocolate Kiss Cookies
Serve these warm so the kiss is slightly melty and the cookie edges are tender. They’re lovely on a plate with tea or milk, or stacked in a tin for sharing. Sprinkle a tiny pinch of flaky sea salt on those kisses if you want a modern sweet-salty accent.
How to store Chocolate Kiss Cookies
Store cooled cookies in an airtight container at room temperature for up to 4 days. If you need to keep them longer, layer with parchment paper and freeze for up to 3 months; thaw at room temperature before serving.
Tips to make Chocolate Kiss Cookies
- Chill the dough well: Chilled dough handles better and keeps cookies from spreading too thin.
- Use coarse sanding sugar for sparkle and texture—regular granulated sugar won’t give the same visual pop.
- Don’t press the kiss into the cookie while it’s still on the hot baking sheet for more than a few seconds; let cookies set slightly so the kisses sink just enough without melting into a puddle.
- For uniform cookies, weigh the dough balls or use the same scoop for every cookie.
- If your refrigerated dough is very soft, give it an extra 15–20 minutes in the fridge before scooping.
Variations (if any)
- Mint Kiss Cookies: swap in mint chocolate Kisses for a cool contrast.
- Dark Chocolate: use dark chocolate Kisses for a richer, slightly less sweet flavor.
- Spiced Cocoa: add ¼ teaspoon ground cinnamon or a pinch of cayenne to the dough for subtle warmth.
- Nutty Crunch: roll the dough balls in finely chopped toasted hazelnuts or pecans mixed with sugar for a crunchy edge.
FAQs
Q: Can I use store-bought refrigerated dough?
A: Yes—this recipe even lists that option. Using a roll of refrigerated sugar cookie dough saves time and still yields delicious results.
Q: What if I don’t have sanding sugar?
A: Fine granulated sugar will work in a pinch, but sanding sugar gives that lovely crystallized sheen and a bit of crunch.
Q: Can I make the dough ahead of time?
A: Absolutely. After mixing, keep the dough chilled for up to 24 hours wrapped in plastic wrap, or freeze for up to one month. Thaw in the fridge before scooping.
Q: Why do the cookies sometimes flatten too much?
A: That usually means the dough was too warm. Chill it longer, and avoid overworking the dough when forming balls.
Q: Can I replace the Hershey’s Kisses with other chocolates?
A: Yes—try mini truffles, chocolate buttons, or even a small piece of a chocolate bar. Just press gently so the cookie keeps its shape.
Conclusion
If you love seeing how a simple twist—like folding cocoa into sugar cookie dough and crowning each bite with a chocolate Kiss—can turn everyday baking into something cinematic, you’ll enjoy exploring similar takes on the classic in these recipe roundups: Baked by Rachel’s Chocolate Kiss Cookies and Two Peas and Their Pod’s Chocolate Kiss Cookies Recipe. Happy baking—may your kitchen smell of cocoa and sugar, and may every cookie you share make someone smile.
Chocolate Kiss Cookies
Ingredients
Method
- In a large mixing bowl, thoroughly mix the sugar cookie dough and cocoa powder using a hand mixer or stand mixer.
- Cover the dough with plastic wrap and chill in the refrigerator for about one hour.
- Preheat the oven to 350°F (175°C).
- Use a cookie scoop to form even balls of dough. Roll the balls in your hands to create a smooth shape.
- Roll each cookie dough ball in a shallow bowl filled with coarse sugar until completely coated.
- Place the balls 1½ inches apart on a parchment-lined cookie sheet. Slightly flatten the tops with your palm.
- Bake for 8 to 9 minutes until cookies are puffy and the dough no longer looks wet.
- Remove from the oven and gently press a chocolate kiss into each warm cookie. Allow to cool for a couple of minutes before transferring to a cooling rack.