Chocolate Kiss Cookies


December 20 2020

When Christmas cookies make you feel nostalgic, you've got a winner! Most of us have had kiss cookies...my mom used to make them with a peanut butter cookie base. So, what a nice change to elevate these for Christmas and make a fudgy chocolate cookie base. Then, roll them in red, green & white non-pariels, top them with those ubiquitous Hershey's kisses, and say hello to Christmas Cookies that remind you of your childhood!

Probably my favorite thing about these cookies is the crunchiness of the little sprinkles; oh, and the fudgy-ness of the cookie...oh, and the way that kiss melts but holds its shape. I never have figured that one out, but I consider it one of life's little mysteries!! Enjoy these delicious cookies!

Chocolate Kiss

Cookies


Makes: 30 cookies

Prep Time: 15 minutes Bake Time: 10 minutes

Total Time: 25 minutes


1 cup all-purpose flour

1/2 cup Dutch process or unsweetened cocoa powder

1/4 tsp salt

1/2 cup unsalted butter, softened

2/3 cup granulated sugar

1 egg yolk, at room temperature

2 tbsp milk

1 tsp pure vanilla extract

3/4 cup nonpareil sprinkles

30 Hershey’s Kisses, unwrapped


Preheat the oven to 350° F. Line baking sheets with parchment paper or Silpat baking mats and set aside.


In a medium bowl, whisk together the flour, cocoa, and salt. Set aside.


In the bowl of a stand mixer or using a handheld mixer, beat the butter on medium-high speed until smooth, about 1 minute. Add the sugar and beat on medium-high speed until creamed, about 2 minutes. Add the egg yolk, milk, and vanilla extract, and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.


Add the dry ingredients to the wet ingredients and mix on low speed until combined.


Pour the sprinkles into a small bowl. Roll the balls of dough, about 3 teaspoons of dough per cookie, then roll each ball into the sprinkles to coat. Place the dough balls on the prepared baking sheet, 2 inches apart.


Bake the cookies for 10-12 minutes. Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes. Press the chocolate kisses into the center of each cookie. Transfer the cookies to a wire rack to cool completely.


Note-cookies will keep in an airtight container at room temperature for up to 1 week.


Recipe from Two Peas and Their Pod


Print or Save Recipe


CHOCOLATE KISS COOKIES
.pdf
Download PDF • 388KB


Snuggle Foods

Chipotle Chicken Corn Enchiladas.jpg
CARAMEL POPCORN COOKIES.jpg

Hors d'Oeuvres

PIGS IN A BLANKET.jpg
BACON FRENCH ONION DIP.jpg
ROBYN'S RUMAKI.jpg

LET'S BE FRIENDS

subscribe & get exclusive recipes, tips and more!

  • Instagram

Follow me on Instagram

  • Facebook
  • Pinterest
  • Instagram
 

Subscribe via email for regular recipe updates

  • Instagram
  • Facebook Social Icon
  • Pinterest Social Icon

© 2019 by the Fancy Pants Kitchen  with the help of Rebecca Shellhamer WIX EXPERT