September 15, 2023
Review RecipeChocolate Puddles
Chocolate puddles are delightful and decadent crinkle cookies topped with a puddle of melted chocolate.
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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.
Chocolate Puddles Ingredients
The soft centers and crunchy exterior of the chocolate puddle cookies combine with the warmth of each bite to produce an absolutely heavenly experience.
The brown sugar adds extra richness, while the vanilla adds a hint of sweetness to the cookies, and the Hershey’s kiss is the ultimate in decadence.
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 (or 1 teaspoon of peppermint 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.
How To Make This Chocolate Puddles Recipe
These cookies are simple to make and come out of the oven, looking like magic happened to create the powdered sugar crinkle.
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.
STEP ONE: In a medium bowl, whisk together flour, cocoa powder, baking soda, baking powder, and cornstarch.
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 peppermint) and beat until combined.
STEP THREE: With the mixer on low, gradually add the flour mixture and beat just until combined.
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.
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.
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
The perfect dessert platter at a potluck or holiday cookie exchange includes these decadent and rich crinkle cookies, 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.
MORE CHOCOLATE RECIPES
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. Label the container with the contents and best-by date. Thaw the cookies on the counter before serving them.
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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Chocolate Puddles
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
- 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
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 peppermint) 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°F and line baking sheets with parchment paper.
- 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 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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Comments
suzan white says
I have to try these with my grandchildren when we do our Christmas cookies thank you very much