Experience the Magic of Hot Chocolate Kiss Cookies

When the cold winds blow and you’re yearning for a decadent dessert that hugs you from the inside out, our Hot Chocolate Kiss Cookie recipe is precisely what you need. These aren’t just any chocolate cookies; they are a soft, fudgy, and intensely chocolatey creation that tastes uncannily like a steaming cup of your favorite hot chocolate. Thanks to the irresistible combination of rich chocolate cookie dough, a toasted marshmallow, and a melting Hershey’s Kiss, these could easily be dubbed Hershey Kiss S’mores Cookies – a testament to their gooey, delightful nature. No matter what name you give them, prepare for them to vanish almost as quickly as you place them on the cooling rack.

The secret to their deep hot chocolate flavor lies in a clever technique: each meticulously scooped cookie dough ball is lovingly rolled in hot cocoa powder just before baking. This step ensures an extra layer of chocolatey goodness. After a quick initial bake, the cookies are briefly removed from the oven to receive their marshmallow topping. They then return to the warmth just long enough for the marshmallows to puff up and achieve a beautiful, slightly golden, gooey perfection. The grand finale involves pressing a classic Hershey’s Kiss into the warm marshmallow, allowing it to soften and melt into a luscious chocolate cap.

While these hot cocoa cookies are an absolute must-have addition to any Christmas cookie platter, their appeal extends far beyond the festive season. I find myself baking these delectable treats all winter long. They are the ideal snack for welcoming children home from school, a much-needed reward after an adventurous day of sledding, or the perfect accompaniment for a cozy night in, curled up with a good book or movie. Their comforting aroma and taste make any moment feel a little more special and sweet.

Essential Ingredients for Perfect Hot Chocolate Kiss Cookies

Crafting these sensational Hot Chocolate Kiss Cookies begins with a selection of quality ingredients. Each component plays a vital role in achieving that rich, fudgy texture and intense chocolate flavor. Here’s a closer look at what you’ll need and why:

• Butter: For the best results, your butter should be at room temperature and properly softened. This ensures it creams seamlessly with the sugars, creating a light and airy base for your cookie dough. If you’ve forgotten to take it out in advance, a quick microwave session (10 seconds, check, then another 5-10 seconds if needed) can bring it to the ideal consistency – warm but not melted.
• Brown Sugar: We recommend light brown sugar for its subtle caramel notes and moisture, contributing to the cookies’ soft, chewy texture. If you prefer a more pronounced molasses flavor, dark brown sugar can be a delicious substitute, adding a deeper richness to the cookie base.
• Granulated Sugar: Balances the sweetness and helps with the spread and crispness of the cookie edges, working in harmony with the brown sugar for optimal texture.
• Eggs: This recipe calls for both a whole large egg and an additional egg yolk. The extra yolk adds richness, moisture, and helps create that wonderfully fudgy texture, while the whole egg binds the ingredients together. You can save the leftover egg white for another recipe or discard it.
• Vanilla Extract: A crucial flavor enhancer that complements the chocolate beautifully, adding depth and warmth to the overall profile of the cookie. Use a good quality pure vanilla extract for the best taste.
• Salt: A pinch of salt is essential in baking, not just for seasoning, but to balance the sweetness of the sugars and amplify the rich chocolate flavor.
• Cocoa Powder: This is where the magic happens for that intense chocolate flavor. Opt for a high-quality unsweetened cocoa powder. Do not attempt to substitute hot chocolate mix for the dough, as it contains additional sugars and ingredients that will alter the cookie’s texture and sweetness balance.
• Baking Soda: This leavening agent helps the cookies rise slightly and contributes to their soft, tender crumb, preventing them from becoming too dense.
• All-Purpose Flour: The structural backbone of our cookies. Ensure you measure it correctly, preferably by weight, or by spooning it into the measuring cup and leveling off to avoid a dense cookie.
• Hershey’s Kisses: You’ll need one unwrapped Hershey’s Kiss for each cookie. The classic milk chocolate provides a familiar, melt-in-your-mouth experience. Feel free to get creative here; a square from a Hershey’s bar, a few chocolate chips, or any similarly sized piece of chocolate candy can be used for a slight variation.
• Marshmallows: For these full-sized, indulgent cookies, regular large marshmallows are perfect. They melt down into a wonderfully gooey layer that pairs perfectly with the chocolate. For a fun twist, you could try mini marshmallows for a different aesthetic or if making smaller cookies.
• Hot Chocolate Mix: This ingredient is specifically for rolling the cookie dough balls in just before baking. It’s the secret weapon that infuses the cookies with that authentic “hot cocoa” flavor and a slightly rustic look. For a more dazzling, sparkly finish, you could also roll the cookie dough balls in granulated sugar instead.

Baking Perfection: How to Make Hot Chocolate Kiss Cookies

Creating these delightful Hot Chocolate Kiss Cookies is a straightforward and rewarding process. Follow these steps for a batch of perfectly fudgy, marshmallow-topped treats:

1. Prepare Your Wet Ingredients: Begin by preheating your oven to 350°F (175°C). In the bowl of a stand mixer fitted with the paddle attachment, combine the softened room temperature butter, granulated sugar, and light brown sugar. Cream these ingredients together on medium speed until the mixture is light, fluffy, and noticeably pale, which typically takes about 3 minutes. This aeration step is crucial for tender cookies.
2. Incorporate Eggs and Vanilla: Reduce the mixer speed to low. Gradually add the large egg, the extra egg yolk, and the vanilla extract. Mix until just combined, being careful not to overmix. Stop the mixer occasionally to scrape down the sides and bottom of the bowl with a rubber spatula, ensuring all ingredients are fully incorporated and no butter lumps remain.
3. Combine Dry Ingredients: In a separate medium-sized bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. Whisking them separately ensures even distribution of the leavening agent and salt throughout the dough.
4. Mix Wet and Dry: With the mixer on low speed, gradually add the dry ingredients to the wet ingredients. Mix only until the flour streaks have just disappeared and a cohesive dough forms. Overmixing at this stage can lead to tough cookies, so stop as soon as everything is combined. Again, scrape down the bowl to ensure uniformity.
5. Portion and Roll the Dough: Line a baking sheet with parchment paper. Scoop the cookie dough into approximately 24 balls, each about 1¼ inches in diameter. Gently roll each ball between your palms to smooth it out. In a shallow bowl, place the hot chocolate mix powder. Roll each cookie dough ball thoroughly in the hot chocolate mix until fully coated. Arrange the coated cookie dough balls about 2 inches apart on the prepared baking sheet. Lightly flatten each ball with the palm of your hand; this helps them bake evenly and creates a nice base for the marshmallow.
6. First Bake and Marshmallow Addition: Place the baking sheet in the preheated oven and bake for exactly 3 minutes. This initial bake sets the cookie slightly. Carefully remove the baking sheet from the oven. Working quickly, gently press one large marshmallow onto the top of each partially baked cookie.
7. Second Bake and Hershey’s Kiss Finish: Return the baking sheet to the oven and continue baking for another 3-5 minutes. Keep a close eye on them; the marshmallows should puff up beautifully and turn slightly golden brown, and the edges of the cookies should appear set. Be careful not to overbake, or the cookies will lose their fudgy texture.
8. Add the Kisses and Cool: Immediately upon removing the cookies from the oven, gently press one unwrapped Hershey’s Kiss into the center of each warm, gooey marshmallow. The residual heat will soften the chocolate, creating a delightful melted top. Allow the cookies to cool on the baking sheet for 2 minutes before carefully transferring them to a wire rack to cool completely. This brief rest on the hot sheet helps them firm up and prevents breakage. Now, it’s time to enjoy your perfect Hot Chocolate Kiss Cookies!

Pro Tips for the Best Hot Chocolate Kiss Cookies

• Don’t Overmix: Overmixing the dough, especially after adding flour, can develop the gluten too much, resulting in tough, dry cookies. Mix only until the ingredients are just combined.
• Room Temperature Ingredients: Ensure butter and eggs are at room temperature. This allows them to emulsify better, creating a smoother, more uniform dough and a better cookie texture.
• Quality Cocoa Powder: The cocoa powder is key to the “hot chocolate” flavor. Invest in a good quality unsweetened cocoa for a richer, deeper chocolate taste.
• Even Scooping: Use a cookie scoop to ensure all your cookie dough balls are roughly the same size. This promotes even baking and consistent results.
• Watch the Marshmallows: When baking the marshmallows, keep a close eye on them. They can go from perfectly puffed to burnt quickly. You want them just puffed and lightly golden.
• Timing is Key for Kisses: Press the Hershey’s Kisses onto the hot marshmallows immediately after removing them from the oven. This allows the residual heat to soften the chocolate beautifully.
• Parchment Paper is Your Friend: Always line your baking sheets with parchment paper. It prevents sticking, makes for easy cleanup, and helps the cookies bake evenly.

Delightful Serving Suggestions

These Hot Chocolate Kiss Cookies are fantastic on their own, but here are a few ideas to elevate your cookie experience:

• With Milk: A classic pairing! A tall, cold glass of milk perfectly complements the rich chocolate and sweet marshmallow.
• Coffee or Hot Cocoa: For an extra layer of warmth, enjoy them with your morning coffee or, for the ultimate indulgence, another mug of hot chocolate.
• Ice Cream Topping: Crumble a warm cookie over a scoop of vanilla ice cream for an instant dessert upgrade.
• Holiday Gifts: Package them in pretty tins or bags with festive ribbons for a thoughtful homemade gift during the holidays.
• Cookie Exchange: They are sure to be a showstopper at any cookie exchange or potluck.

Frequently Asked Questions About Hot Chocolate Kiss Cookies

Storing and Freezing for Future Enjoyment

Whether you’re planning ahead or have leftovers (if that’s even possible!), these Hot Chocolate Kiss Cookies store beautifully:

• Storing Baked Cookies (Room Temperature): Once completely cooled, store your Hot Cocoa Hershey Kiss Cookies in an airtight container at room temperature for up to 5 days. To prevent the marshmallows and Kisses from sticking to each other, you may want to place layers of parchment paper between the cookies.
• Freezing Baked Cookies: For longer storage, baked cookies can be placed in an airtight, freezer-safe container or heavy-duty freezer bag and frozen for up to 1 month. Ensure they are fully cooled before freezing to prevent condensation. Thaw at room temperature for a few hours before serving.
• Freezing Unbaked Cookie Dough Balls: This is a fantastic make-ahead option! Once you’ve scooped and rolled the cookie dough balls (even coated in hot chocolate mix), arrange them on a baking sheet and freeze until solid (about 1-2 hours). Once frozen, transfer them to an airtight container or freezer bag. They can be stored and frozen for up to 2 months. When you’re ready to bake, pull the desired number of frozen dough balls from the freezer onto a baking sheet lined with parchment paper. Bake as directed in the recipe, but add an extra 2-4 minutes to the total bake time, as they will be baking from frozen. This method allows you to enjoy fresh-baked cookies whenever the craving strikes!

Discover More Irresistible Christmas Cookie Recipes

If you’re looking to expand your holiday baking repertoire or simply crave more delightful cookie creations, explore these fantastic recipes:

• Grinch Cookies – Fun and festive!
• DoubleTree Chocolate Chip Cookies – A hotel classic at home.
• Candy Cane Chocolate Chip Cookies – Minty and chocolatey perfection.
• White Chocolate Dipped Oreos – Simple and elegant.
• Christmas Linzer Cookies – Beautiful and delicious jam-filled treats.
• Pumpkin Spice Snickerdoodle Cookies – A seasonal twist on a favorite.
• Best Rolled Sugar Cookies – Perfect for decorating.
• Andes Mint Cookies – Cool mint meets rich chocolate.
• Mint Chocolate Dipped Oreos – Another refreshing minty delight.
• Soft Molasses Cookies – Chewy and spiced, a holiday essential.
• Gingerbread Men Cookies – A classic for festive fun.
• Explore more Cookie Recipes for every occasion!
• Find other delightful Easy Desserts to complete your feast.