Chocolate Puddlesrn

close up shot of Chocolate Puddles on a cooling rack

Chocolate puddles are delightful and decadent crinkle cookies topped with a puddle of melted chocolate.

Table of Contents

Chocolate Puddles Ingredients
Substitutions And Additions
How To Make This Chocolate Puddles Recipe
How To Serve
Storage
Why We Love This Recipe
Frequently Asked Questions
More Recipes You’ll Love
JUMP TO RECIPE
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These adorable chocolate puddles cookies are so decadent and delicious. These sweet chocolatey crinkle cookies have a Hershey’s Kiss added on top while it’s still warm from the oven to create a puddle of chocolate on top.

Chocolate Puddles Ingredients

Chocolate Puddles raw ingredients that are labeled

The brown sugar adds extra richness, while the vanilla adds a hint of sweetness to the cookies.

With a soft center and crispy exterior, these chocolate puddle cookies are a wonderful treat.

For these delightful cookies, you’ll need:

1¾ cups of all-purpose flour
½ cup of cocoa powder
1 teaspoon of baking soda
¾ teaspoon of baking powder
2 tablespoons of cornstarch
½ cup of salted butter, softened
½ cup of granulated sugar
½ cup of packed light brown sugar
2 large eggs, room temperature
2 teaspoons of vanilla extract
½ cup of powdered sugar
24 Hershey’s kisses

Substitutions And Additions

HERSHEY’S KISS: You could get creative with the flavor of Hershey’s Kisses you use for these fun cookies.

Dark chocolate, milk chocolate, or even cookies and cream would be fun choices.

NUTS: Adding nuts can provide crunch and a nutty depth of flavor to your chocolate puddles.

Chopped walnuts, pecans, or almonds are all excellent choices. Mix them into the batter or sprinkle them on top.

SEA SALT: A touch of sea salt can elevate the flavor of your chocolate puddles.

Consider using sea salt flakes or Himalayan pink salt to sprinkle on top just before baking.

The saltiness balances the sweetness of the chocolate and adds a delightful contrast to each bite.

VANILLA EXTRACT: While the recipe calls for pure vanilla extract, you can experiment with different extracts to give your puddles a unique twist.

Almond extract, peppermint extract, or even a hint of orange extract can infuse distinct tastes.

SPICES: To add depth and warmth to your chocolate puddles, consider incorporating spices.

A pinch of ground cinnamon or a dash of cayenne pepper can provide a subtle, intriguing kick to your dessert.

How To Make This Chocolate Puddles Recipe

Once the batter is made and the cookies are baked, you’ll top each one with a Hershey’s Kiss, which will melt from the warm cookies to become chocolate puddles.

Let’s dive into this easy recipe!

STEP ONE: In a medium bowl, whisk together flour, cocoa powder, baking soda, baking powder, and cornstarch.

flour, cocoa powder, baking soda, baking powder and cornstarch whisked in a bowl

STEP TWO: In a second mixing bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy, about two minutes on medium speed.

Add the eggs and vanilla extract and beat until combined.

egg and vanilla added to the sugar and butter mixture and blended together in a bowl

STEP THREE: With the mixer on low, gradually add the flour mixture and beat just until combined.

flour mixture added to the egg mixture and whisked together in a bowl

STEP FOUR: Cover the cookie dough with plastic wrap and chill for one hour in the refrigerator.

STEP FIVE: Preheat the oven to 350°F and line baking sheets with parchment paper.

OUR RECIPE DEVELOPER SAYS

Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your cookies at the lower end of the recommended baking time.

STEP SIX: Use a cookie scoop to form 1½ tablespoon balls of dough.

Roll in a small bowl with the powdered sugar to coat the ball.

Place about two inches apart on the prepared cookie sheet.

PRO TIP:

I like to roll the powdered sugar on nice and thick so that the crackle effect is really evident.

A light dusting of powdered sugar may get absorbed into the cookie.

dough rolled into balls and then rolled in the powdered sugar

STEP SEVEN: Bake for eight to nine minutes and remove from the oven.

Press one unwrapped Hershey’s Kiss into the center of each cookie as soon as they come out of the oven.

PRO TIP:

Work quickly to put the Hershey’s Kisses into the cookies as soon as they come out of the oven.

Unwrap them before the cookies come out of the oven so you are ready to easily top each cookie.

The Hershey’s kisses won’t change in shape as they melt – look for a glossy sheen all over the kiss and then pull the tip off.

Chocolate Puddles baked on a baking tray

STEP EIGHT: After two minutes, when the Hershey’s kiss has softened through, lift and discard the tip from each kiss so that the chocolate will puddle into the cookie.

PRO TIP:

You can alternately wait until the Hershey’s kisses are soft and use a toothpick to swirl the chocolate into a “puddle.”

STEP NINE: Transfer cookies to a cooling rack and allow them to cool.

How To Serve

The perfect dessert platter at a potluck or holiday cookie exchange includes these decadent and rich crinkle cookies.

For an extra indulgent treat, serve them accompanied by sweet and creamy homemade vanilla ice cream or freshly whipped cream.

Add our Twix cookies and chocolate pudding cookies for two more chocolate treats on your dessert table.

Our secret kiss cookies and gingerbread kiss cookies are two more ways to include Hershey’s Kisses in your baking.

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Storage

Whether you’re saving them for later or trying to avoid eating them all at once, it’s important to know how to store your baked goods to maintain their flavor and texture.

MAKE AHEAD: If you’d like to prepare these chocolate puddles ahead of time, you can certainly do so.

Once they’ve cooled completely, store them in an airtight container or sealable plastic bag.

ON THE COUNTER: Store cookies in an airtight container for up to three days at room temperature.

IN THE FREEZER: You can also freeze these delightful cookies for up to three months. Label the container with the contents and best-by date.

Thaw the cookies on the counter before serving them.

close up shot of Chocolate Puddles on a cooling rack with one having a bite taken out

Why We Love This Recipe

INTENSE CHOCOLATE FLAVOR: These cookies are a chocolate lover’s dream. With both cocoa powder and chocolate chips, they deliver a rich and decadent chocolate flavor that’s incredibly satisfying.

GOOEY AND CHEWY TEXTURE: The combination of cocoa powder and chocolate chips creates a perfect balance of gooey and chewy textures. The center of each cookie remains wonderfully soft and fudgy, while the edges offer a slight crispness.

EASY AND QUICK: This recipe is simple and can be whipped up in no time. With minimal ingredients and straightforward instructions, it’s perfect for both novice and experienced bakers looking for a quick chocolate fix.

These chocolate puddles are soft, chocolatey, and have the perfect amount of crinkle. They’re definitely one of my favorites! Plus, they’re really easy to make with just a few simple ingredients.

Frequently Asked Questions

How does the cookie crinkle?

The decorative “crinkle” happens when you roll the balls in powdered sugar before baking. As the cookies expand in the oven, the sugar pulls apart to create a unique pattern.

Can I use any flavor of Hershey’s Kisses?

You can get creative with which flavor of Hershey’s Kisses you use. There are so many different flavors available now that you have plenty of options.

Can I freeze these cookies?

The cookies can be frozen for up to three months in an airtight container.

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