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Chocolate Puddles

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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.
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Table of Contents
  1. Chocolate Puddles Ingredients
  2. How to Make This Chocolate Puddles Recipe
  3. How To Serve
  4. Storage
  5. More Recipes You’ll Love
  6. JUMP TO RECIPE
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These adorable chocolate puddles cookies are so decadent looking and are so delicious. The sweet chocolatey crinkle cookies have a Hershey’s kiss added to the cookie while still warm to create a puddle of chocolate on top.

close up shot of Chocolate Puddles on a cooling rack

Chocolate Puddles Ingredients

Chocolate Puddles raw ingredients that are labeled

You’ll need:

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

SUBSTITUTIONS AND ADDITIONS

HERSHEY’S KISS: You could get creative with the flavor of Hershey’s kiss you use for these fun cookies. Dark chocolate, milk chocolate, or even cookies and cream would be fun choices.

How to Make This Chocolate Puddles 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 2 minutes on medium speed). Add the eggs and vanilla (or mint) 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 cookie dough with plastic wrap and chill for 1 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  2 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 8 to 9 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. 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 2 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

These decadent and rich crinkle cookies will look cute on a cookie tray at any potluck or holiday cookie exchange. Add our Twix cookies and chocolate pudding cookies for two more chocolate treats.

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

Storage

ON THE COUNTER: Store cookies in an airtight container for up to 3 days at room temperature.

IN THE FREEZER: You can also freeze these delightful cookies for up to 3 months.

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

These chocolate puddle cookies are soft, chocolate-y, 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 the 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 kiss?

You can get creative with which flavor of Hershey’s kiss 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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close up shot of Chocolate Puddles on a cooling rack

Chocolate Puddles

5 from 1 vote
Chocolate puddles are delightful and decadent crinkle cookies topped with a puddle of melted chocolate.
Prep Time 15 minutes
Cook Time 8 minutes
Total Time 1 hour 23 minutes
Servings 24

Ingredients
  

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

Instructions
 

  • In a medium bowl, whisk together flour, cocoa powder, baking soda, baking powder, and cornstarch.
  • In a second mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy (about 2 minutes on medium speed). Add the eggs and vanilla (or mint) and beat until combined.
  • With the mixer on low, gradually add the flour mixture and beat just until combined.
  • Cover dough with plastic wrap and chill for 1 hour in the refrigerator.
  • Preheat the oven to 350 degrees and line baking sheets with parchment paper.
  • Use a cookie scoop to form 1 ½ tablespoon balls of dough. Roll in a small bowl with the powdered sugar to coat the ball. Place about 2 inches apart on prepared cookie sheets.
  • Bake for 8 to 9 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.
  • After 2 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.
  • Transfer cookies to a cooling rack and allow them to cool.

Notes

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

Nutrition

Calories: 146kcal | Carbohydrates: 23g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 27mg | Sodium: 88mg | Potassium: 63mg | Fiber: 1g | Sugar: 14g | Vitamin A: 141IU | Calcium: 26mg | Iron: 1mg
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