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Chocolate Kiss Cookies

close up shot of a bunch of chocolate kiss cookies on a serving plate
These soft and chewy chocolate kiss cookies will be a special treat and only need four ingredients to make!Inspired by: An Affair from the Heart 
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Table of Contents
  1. CHOCOLATE KISS COOKIES INGREDIENTS
  2. HOW TO MAKE THIS CHOCOLATE KISS COOKIES RECIPE
  3. HOW TO SERVE
  4. STORAGE
  5. MORE RECIPES YOU’LL LOVE
  6. JUMP TO RECIPE

During the holiday season, these chocolate kiss cookies are sure to be a favorite sweet treat. Soft chocolate sugar cookies rolled in sparkly sugar and topped with a Hershey’s kiss will be every chocolate lover’s dream.

If you love these chocolate sugar kiss cookies, our candy cane kiss cookies and gingerbread kiss cookies are also delightful treats.

CHOCOLATE KISS COOKIES INGREDIENTS

You’ll need:

  • 1 batch No Spread Sugar Cookies (or 1 roll of refrigerated sugar cookie dough)
  • ½ cup unsweetened cocoa powder
  • 1 cup coarse sanding sugar
  • 26 Hershey’s milk chocolate kisses

PRO TIP:

You could roll the cookie dough in colored sanding sugar or use another variety of Hershey’s kisses for decoration/flavor.

SUBSTITUTIONS AND ADDITIONS

HERSHEY KISSES: You could choose any flavor of kisses to top your chocolate kisses cookies. Dark chocolate or even caramel kisses would be a yummy twist in this delicious cookie recipe.

SANDING SUGAR: If you are not able to find sanding sugar, you can use granulated sugar for these chocolate candy kisses cookies.

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HOW TO MAKE THIS CHOCOLATE KISS COOKIES RECIPE

STEP ONE: Use a hand mixer and a large bowl or in the bowl of a stand mixer on medium speed to mix the sugar cookie dough and the cocoa powder thoroughly until a dough forms.

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

PRO TIP:

Don’t skip the chilling step as it will help avoid ending up with flat cookies.

STEP THREE: Preheat the oven to 350°F.

STEP FOUR: Use a cookie scoop to form even balls of dough. Roll balls in the palm of your hands to shape dough into a smooth cookie.

STEP FIVE: Roll dough ball in a shallow bowl filled with the coarse sugar until completely coated.

STEP SIX: 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.

STEP SEVEN: Bake for 8 to 9 minutes or until the cookies are puffy and the dough no longer looks wet.

STEP EIGHT: Remove cookie sheet from the oven. Press an unwrapped kiss gently into the top of each warm cookie and allow cookies to cool for a couple of minutes before carefully transferring to a cooling rack to cool the rest of the way.

PRO TIP:

Make sure to add the kiss to the center of each cookie base while the cookies are still warm. You want them to stick to the top of the cookie and they won’t do that if the cookies are already cooled.

HOW TO SERVE

Enjoy this chewy chocolate cookie with a glass of cold milk. These would also be the perfect addition to a holiday cookie platter along with our Christmas pinwheels and Grinch cookies for a gift exchange or to serve at holiday parties. Everyone will love the kiss on top of the cookie and the rich chocolate of the cookie.

STORAGE

ON THE COUNTER: Store these chocolate cookies in an airtight container for up to 5 days at room temperature.

IN THE FREEZER: This decadent chocolate cookie can be  frozen for up to 3 months.

These delightful Hershey’s kiss cookies will be a winner with all the chocolate lovers in your life. They are whimsical and deliciously decadent. You can even customize the color of the sugar coating to match the festive season.

FREQUENTLY ASKED QUESTIONS

Can I freeze these chocolate Hershey kiss cookies?

This chocolate kiss cookie recipe can be frozen in an airtight container for up to 3 months.

Can I use different flavors of kisses in this recipe?

These great cookies would be delicious with any flavor of candy kiss. There are so many choices, especially around the holiday season that you can get creative with this perfect Christmas cookie.

Where can I find sanding sugar?

Most baking sections and bulk food stores carry colored sanding sugar.

MORE RECIPES YOU’LL LOVE

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close up shot of a bunch of chocolate kiss cookies on a serving plate

Chocolate Kiss Cookies

5 from 1 vote
These soft and chewy chocolate kiss cookies will be a special treat and only need four ingredients to make!
Inspired by: An Affair from the Heart 
Prep Time 10 minutes
Cook Time 9 minutes
Total Time 1 hour 19 minutes
Servings 26 cookies

Ingredients
  

  • 1 batch No Spread Sugar Cookies try our No Spread Sugar Cookies recipe or 1 roll of refrigerated sugar cookie dough
  • ½ cup unsweetened cocoa powder
  • 1 cup coarse sanding sugar
  • 26 Hershey’s milk chocolate kisses

Instructions
 

  • 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.

Notes

PRO TIP: You could roll the cookie dough in colored sanding sugar or use another variety of Hershey’s kisses for decoration/flavor.
 
PRO TIP: Don’t skip the chilling step as it will help avoid ending up with flat cookies.
 
PRO TIP: Make sure to add the kiss while the cookies are still warm. You want them to stick to the top of the cookie and they won’t do that if the cookies are already cooled.

Nutrition

Calories: 56kcal | Carbohydrates: 11g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 4mg | Potassium: 25mg | Fiber: 1g | Sugar: 10g | Calcium: 11mg | Iron: 1mg
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