Quick Summary
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!
More Holiday Cookie Recipes
- Peppermint Bark Chocolate Chip Cookies
- Shortbread
- Chocolate Crinkles
- Andes Mint Cookies
- White Chocolate Peppermint Pretzel Cookies
Chocolate Kiss 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.
- 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 9-12 minutes. Check early to be safe. You want to take them out when they are still soft in the center.
- 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.
Nutrition
Have you tried this recipe?
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This recipe was the worst! I followed it to the exact and the texture of the cookie batter was so dry I couldn’t form balls. Then when I baked it, they turned out like pudding. Very disappointed I wasted all these ingredients to make nothing but have to throw everything away! Was excited to make these for Christmas too!!!
This is an excellent cookie. It tastes like the best chocolate cake slightly dense yet so soft. My advice is to double the recipe because if I had scooped 3 teasp. of batter for each cookie I would probably had only 18 cookies at most. I used less than 2 teasp. of dough and it made 27 small cookies.
This is an excellent cookie. It tastes like the best chocolate cake slightly dense yet so soft. My advice is to double the recipe because if I had scooped 3 teasp. of batter for each cookie I would probably have had only 18 cookies at most. I used less than 2 teasp. of dough and it made 27 small cookies. 8 or 9 min. baking time is enough.
I am sorry but this cookie was not a hit.
My kids and I made these and they are now one of our new favorites. They were easy, fun, and delicious. They taste like an intense little shot of chocolate.
Cookies are easy and beautiful! I’m wondering if you can freeze them after they’re baked? I try to bake early for Christmas and freeze so cookies are ready to roll
Glad you loved the cookies. Yes, you can freeze them!
Very disappointed . Dry batter , dry cookie , cracked and fell apart when trying to put chocolate kiss. A colossal waste of ingredients and time. And I did not over bake. Took them out at 9 minutes
Not good . Dry batter dry cookie
This recipe is amazing…delicious and very aesthetically pleasing! The whole family devoured these cookies!
So happy you loved the kisses!
Greetings from Srilanka
Beautiful , colourful and very tasty. ❤️
Thank you so much for this lovely recipe.
Our family’s favorite! I make these every year to add to our cookie tin gift and everyone loooves these chocolate kiss cookies! Thank you for such a perfect recipe.
For those struggling with a dry cookie, I found fluffing up the flour and then spooning flour into the measuring cup yielded a perfect batter every time. I used to pack my measuring cup and levelling the flour off – and it definitely made a drier cookie. 9 min for mini cookie scoop-sized cookies were the trick for me. The cookie ball will look slightly moist when removing from oven but will continue to firm up per the five minute cool down in the instructions. Again – thank you for such an awesome recipe!