Fudgy, crackled, powder-sugar coated chocolate cookies topped off with milk chocolate kisses! These Chocolate kiss cookies are chocolate overload (in the best possible way!) and would make a great addition to your holiday cookie tray!!
These cookies are perfect anytime of the year.
The bases for these chocolate kiss cookies were inspired by classic chocolate crinkle cookies. I definitely recommend rolling them in powdered sugar, but you can also play with other options — in the past I’ve also rolled the cookie dough in granulated sugar and in colored nonpareils (gives them a great texture!).
This recipe does require some chilling, as the chocolate cookie dough will be too sticky to roll in your hands right away. Once the dough has chilled, you’ll roll the cookie dough through powdered sugar until it’s completely covered.
I recommend baking these cookies so that they’re still just slightly under-done when you pull them out of the oven. I’ve found that one of the worst things that you can do with these chocolate kiss cookies is over-bake them, as the centers will come out too dry. If the centers are still a bit under-done, though, they can finish baking on the cookie sheet while they cool, and the cookies will stay nice and soft and fudgy.
I just used classic milk chocolate kisses to top off these chocolate kiss cookies, but you can definitely play with different flavors as well. Dark chocolate, peppermint, and white chocolate would all be great options!
Servings: 36 Cookies
- 12 Tablespoons unsalted butter softened
- 1 1/2 cups sugar
- 1/2 cup light or dark brown sugar tightly packed
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1 cup natural cocoa powder
- 1 Tablespoon baking powder
- 3/4 teaspoon salt
- 2 cups powdered sugar for rolling
- 3 dozen milk chocolate kisses unwrapped
US Customary – Metric
- Combine the butter and sugar in the bowl of a stand mixer (or in a large bowl, and use an electric mixer) and beat together until ingredients are well-creamed.
- Add eggs, one at a time, stirring until completely combined, and then stir in vanilla extract.
- In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- Gradually add dry ingredients to your wet ingredients until completely combined.
- Cover bowl with plastic wrap and refrigerate at least 4 hours or overnight.
- After chilling, preheat oven to 350F and prepare baking sheet by lining with parchment paper.
- Roll dough into 1 1/2 Tablespoon-sized balls and roll thoroughly in powdered sugar.
- Transfer to baking sheet and bake on 350F for 10-12 minutes — take care to not over-bake.
- Within 1-2 minutes of removing cookies from oven, gently press a chocolate kiss into the center of each cookie.
- Allow cookies to finish cooling completely on baking sheet before enjoying.
Calories: 150kcal | Carbohydrates: 26g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 28mg | Sodium: 58mg | Potassium: 91mg | Fiber: 1g | Sugar: 18g | Vitamin A: 2.9% | Calcium: 2.6% | Iron: 4.8%