Double Chocolate Kiss Cookies

Double Chocolate Kiss Cookies – soft chocolate cookies rolled in sugar and topped with a Hershey kiss. A fun cookie for chocolate fans of all ages! 

I love baking with Hershey kisses. Traditional peanut butter kiss cookies are always a hit, but we also enjoy pistachio kiss cookies and mint kiss chocolate cookie cups. This chocolate version is a new favorite. 

There’s just something irresistible about a cookie topped with a Hershey kiss. Who can resist them? Certainly not anyone in my family! Being a chocolate lover, I had to make a chocolate version. They are amazing!

A sprinkling of sugar makes them pretty, and of chocolate cookie is soft, chewy, and simply divine. These are a yummy twist on a classic cookie. 

How to make Chocolate Kiss Cookies

Ingredients:

• butter
• sugar
• brown sugar
• eggs
• vanilla
• flour
• cocoa
• baking powder
• baking soda
• salt
• Hershey kisses

Cream butter and sugars in a large mixing bowl till fluffy. Beat in eggs and vanilla. In a small bowl, whisk together the flour, cocoa, baking soda, baking powder, and salt. Stir into the wet ingredients just till combined.

Roll dough into tablespoon sized balls. I like to use a cookie scoop so that my cookies are the same size. Roll in sugar. Place onto lightly greased or silpat lined cookie sheets.

Bake at 350 for 9-10 minutes. Immediately place an unwrapped Hershey kiss in the middle of each cookie. Cool completely on cookie sheets, or move very carefully to cooling racks.

How to store chocolate kiss cookies: These cookies will stay soft and fresh for 3-4 days at room temperature in an airtight container. If you want to store them longer than that, they freeze really well. I place them in freezer ziplock bags, and they are great for several months.

Here are a few more cookie recipes for the chocolate lover:

Chocolate Truffle Cookies
Triple Chocolate Cookies
Caramel Stuffed Chocolate Cookies
Killer Chocolate Sugar Cookies

Double Chocolate Kiss Cookies

Yield: 3 1/2 dozen

Cookies 'n Cream Blossoms

Print

Chewy chocolate cookies rolled in sugar and topped with a cookies and cream Hershey kiss.

Prep Time 20 minutes

Cook Time 9 minutes

Total Time 29 minutes

Ingredients

• 1 cup butter, softened to room temperature
• 1 cup sugar
• 1 cup brown sugar
• 2 eggs
• 2 tsp vanilla extract
• 2 3/4 cups all purpose flour
• 1/2 cup cocoa
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp baking powder
• 42 cookies and cream Hershey kisses (more or less)
• 1/2 cup sugar for rolling

Instructions

1. Cream butter and sugars in a large mixing bowl till fluffy. Beat in eggs and vanilla.
2. In a small bowl, whisk together the flour, cocoa, baking soda, baking powder, and salt. Stir into the wet ingredients just till combined.
3. Roll dough into tablespoon sized balls. Roll in sugar. Place onto lightly greased or silpat lined cookie sheets.
4. Bake at 350 for 9-10 minutes. Immediately place an unwrapped Hershey kiss in the middle of each cookie.
5. Cool completely on cookie sheets, or move very carefully to cooling racks.

Notes

You will not use all the kisses in the bag.

Recommended Products

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• 
  OXO Good Grips Medium Cookie Scoop
• 
  Silicone Baking Mat
• 
  Hershey's Cookies 'n' Creme Kisses  - 10oz

Nutrition Information:

Yield:

42

Serving Size:

1
Amount Per Serving: Calories: 121Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 21mgSodium: 103mgCarbohydrates: 18gFiber: 0gSugar: 11gProtein: 1g