Chocolate Kiss Cookies-decadent chocolate cookies rolled in sprinkles and topped with a chocolate kiss. A fun cookie for the holidays or any occasion!
I love baking cookies, especially during the holidays. I love turning on Christmas music, lighting the tree, and baking all of my favorite Christmas cookies. Every year, I make:
- soft gingersnaps
- lime coconut snowballs
- brown butter salted caramel snickerdoodles
- chocolate peppermint crunch cookies
- soft peanut butter cookies
- chocolate dipped toffee shortbread
- Mexican wedding cookies
- peanut butter blossoms
Ok, I will stop there. I go cookie crazy!! I can’t control myself. My new favorite holiday cookie are these Chocolate Kiss Cookies! They are fun to make and the festive holiday sprinkles make them a holiday hit!
This cookie recipe is from Sally’s new cookbook, Sally’s Cookie Addiction, which is filled with amazing cookies. When I saw these cookies, I knew they would be the perfect Christmas cookie and I was right! They are sure to be the star of every holiday cookie platter!
The boys loved helping me make these cookies. I let them roll the chocolate cookie dough balls in the sprinkles and they thought I was the best mom ever. I also let them help put the chocolate kisses in the center of the cookies after they came out of the oven. Of course, they sampled a few along the way:)
The cookies are very decadent, thanks to the rich chocolate cookie base and the chocolate kiss on top. Make sure you have a glass of cold milk nearby…and make sure you leave a glass for Santa too. I have a feeling Santa will LOVE these cookies.
And these chocolate kiss cookies aren’t just for Christmas. You can make them year round by changing up the sprinkles. You can use red, white, and pink sprinkles for Valentine’s Day, green sprinkles for St. Patrick’s Day, pastel sprinkles for Easter, or rainbow sprinkles for birthdays!
You could also use different flavored kisses in the center. Candy cane, mint, Hugs, almond…use your favorite! These fun cookies are perfect for any occasion!
Make sure you bake these cookies this holiday season, they are guaranteed to make everyone happy! And check out Sally’s Cookie Addiction. The book is filled with amazing cookie recipes!
Chocolate Kiss Cookies
- Prep Time
- 15 minutes
- Cook Time
- 10 minutes
- Servings
- 25 cookies
Ingredients
- 1 cup all-purpose flour
- 1/2 cup Dutch process or unsweetened cocoa powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter softened
- 2/3 cup granulated sugar
- 1 egg yolk at room temperature
- 2 tablespoons milk
- 1 teaspoon pure vanilla extract
- 3/4 cup nonpareil sprinkles
- 25 Hershey's Kisses unwrapped
Instructions
-
Preheat the oven to 350 degrees F. Line baking sheets with parchment paper or Silpat baking mats and set aside.
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In a medium bowl, whisk together the flour, cocoa, and salt. Set aside.
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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.
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Add the dry ingredients to the wet ingredients and mix on low speed until combined.
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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.
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Bake the cookies for 10-12 minutes.
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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.
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Note-cookies will keep in an airtight container at room temperature for up to 1 week.
The sprinkles make these so fun!
These look SO CUTE and festive!!!!!
They’re SO cute!!!
I want to try this recipe but I’m wondering if the ingredients are correct. Is it really only one cup of flour? Doesn’t seem like enough?
Yes, 1 cup of flour is correct.
Could you make the dough ahead of time and store in the freezer? Would you also roll in sprinkles, then freeze?
This recipe is a keeper. It is easy to mix together, the dough is easy to work with. You can get creative with the sprinkles to match the occasion. I will be making these again.
These were such a hit at a holiday party we went to! Thanks for sharing this recipe on Instagram and putting it on my radar. It’s such a festive holiday treat!
These were delicious and my family loved them! Thank you!
Such a great recipe! Thanks for sharing.
Helllo. Dough spread to much even after cooling in refridge Dough was tasty. But I won’t use this one again.
Mine didn’t spread very much, maybe your butter was too warm?
Did you chill the dough at all? Either before rolling into the balls or after, but before baking? Mine totally flattened out in the oven… I’m going to try another batch today. I want these on our cookie plates for neighbors, they are so festive looking! 🙂
I didn’t chill the dough. Was your butter too soft? You can chill if they are too flat, but mine weren’t flat at all.
I tried it again, they turned out perfect! Maybe the butter was too soft the first time. They are so festive, thank you!
I used the exact same sprinkles and the white and green colored ones evaporated into a clear color shell so after baking, I just see red sprinkles and the crunchy shell of the other two colors :'( Whyyy?
Weird, maybe it was the brand of sprinkles you used?
Taste like brownies, so rich.. so colorful.
Glad you liked the cookies!
Just made these tonight.. OMG SO Yummy!! Definitely making more for Christmas. Thank you for the recipe
Five star cookie!
These were so good and I couldn’t believe they came out as beautiful as shown in your photos!
Glad you enjoyed the cookies!
I was wondering if I could use the dough to make a thumbprint cookie with salted caramel? Or do you think the dough would be too puffy for that? I loved making them for Christmas cookies with snowflake sprinkles. Very festive
sounds good to me, just make sure the thumbprint is deep enough so it doesn’t spill over.
Thank you!
I made three batches of these for a work function and they all turned out perfectly- they are so moist and delicious! I’m not a baker usually and the recipe was so easy to follow. Thank you for the wonderful recipe!
You are welcome! Glad they were a hit!
They look great!will be trying out. Do you have a non chocolate recipe… is it a matter of omitting the coco powder?
I would like to make a non chocolate version too. They are so pretty.
I have most of the ingredients stirred/beaten up and now see that the recipe calls for no baking soda or powder. I hope that’s OK
We are wondering the same thing! No baking powder or baking Soda??
Do u have to flatten e copies or just roll them into balls then sprinkles then bake?
Great recipe everyone loved them
I found waiting to put on the kiss split the cookies. I put the. On pretty much once I got the cookies out of the oven and then let them cool a bit longer before transferring to the cookie rack. Great recipe. I would make these without sprinkles. I love the look bit not crazy about eating them. Do you have suggestions? I’m thinking just rolling them in sugar.
A pretty finishing sugar would be nice!
To double the recipe, should i just double everything? THanks!
I loved them. They were easy to make and look so festive.
These sound delicious and easy! Can I prepare ahead of time and freeze them?
These are sooooo good!!!! Just made them and they are an awesome sub for folks that don’t like or can’t have peanut butter kiss cookies. Followed the recipe exactly. You won’t be sorry if you try these.
I just made these and they are very festive. Mine didn’t flatten at all when baked. When I waited 5 min then lightly pressed in a chocolate kiss into each one they split, so I had to be careful. When I used 3 tsp to form each ball, I only got 13 cookies not 25. I will make them smaller next time. I’m taking them to a party tonight so I haven’t tasted them yet, but the dough is very good! My grandson can’t have eggs. Do you know a substitute for the egg yolk?
Can I use salted butter?
I made these last night, the only change being I used heavy cream instead of milk. They are perfect – very chocolatey and fun with the sprinkles! It didn’t seem like much dough but definitely made enough cookies. Make sure to use thy round ones – I ran out and used regular ones from the dollar store and they melted a bit.
Terrible recipe did not work out, cookie just crimbles
Best new chocolate cooky ever and so festive ! I make at least 10 different kinds of cookies for Christmas but this is the easiest . I found in my new electric oven 11 minutes to bake was perfect – Make sure you leave the cookies ON the sheet for 5 minutes ONLY after removing from oven , or you will find they crumble- I placed one hand lightly around cooky while I placed the chocolate kiss in the center – Yummy
I made this tonight with my 5 year old son for his teachers’s Christmas treat bags. The recipe is super easy to follow abd the cookies came out smelling delicious and looking so festive (i have not tasted one yet). The only thing is I got only 15 cookies not 25, but no biggie I will just make the cookies smaller next time! This was a wonderful baking ptoject for my son and I. Thank you for sharing this recipe!
I made two double batches yesterday. Some for the office cookie exchange and some for other gifts, but my family keeps eating them! They are so yummy!
These were easy and fun to make. They taste like brownies. The only issue I had was after I waited 5 minutes to put the Hershey kiss on each cookie because it would crack so I had to be very gentle. They still look good. Maybe I should take out of oven sooner but not sure. I will be making them again and will try and see! Overall great recipe, thank you
My cookies cracked when I put the kisses on and pieces broke off? I was so disappointed.
I made these for christmas, i followed the directions 100% and i really did love them! The cookie cracked when i pressed the kiss in but it really didn’t matter to me personally. The recipe is super simple and quick to make, you can taste the salt in it so if that bothers you i’d add a little less. The end result is more like a brownie rather than a cookie so that’s what i called them and they were a hit!
They looked fabulous but my family thought they tasted too rich. Any way to keep the chocolate look but take away some of the richness?
I SOLVED THE PROBLEM! I also had difficulty with the cracking when pushing in the chocolate kiss. I figured out that after I roll the dough ball in the sprinkles and place them in the baking pan, I can take a fully wrapped kiss and just press it in pretty far, then remove it. Then I bake them with a “pre-drilled hole.” When I remove them from the oven, I can press each unwrapped kiss in and let them cool.
Another cool discovery. I make these cookies often because I take them to every woman in our congregation on her birthday, and I want to cook a second batch immediately after the first. (I only have one pan.) (1) you have to use parchment paper on the bottom of the pan. (2) Remove the cooked batch from the oven. Then lift the parchment paper, cookies and all, out of the pan and place it on the counter. That is when I press in the kisses. (3) I will have already prepared another piece of parchment paper with cookies, so I can just lift that paper by the corners and place the batch in to bake. When they are done, I still remove them with the paper just so that they will cool much more quickly.
I SOLVED THE PROBLEM! I also had difficulty with the cracking when pushing in the chocolate kiss. I figured out that after I roll the dough ball in the sprinkles and place them in the baking pan, I can take a fully wrapped kiss and just press it in pretty far, then remove it. Then I bake them with a “pre-drilled hole.” When I remove them from the oven, I can press each unwrapped kiss in and let them cool.
Another cool discovery. I make these cookies often because I take them to every woman in our congregation on her birthday, and I want to cook a second batch immediately after the first. (I only have one pan.) (1) you have to use parchment paper on the bottom of the pan. (2) Remove the cooked batch from the oven. Then lift the parchment paper, cookies and all, out of the pan and place it on the counter. That is when I press in the kisses. (3) I will have already prepared another piece of parchment paper with cookies, so I can just lift that paper by the corners and place the batch in to bake. When they are done, I still remove them with the paper just so that they will cool much more quickly. And no cracks!