Irresistible Chocolate Kisses

Key Ingredients for Perfect Chocolate Kiss Cookies

Crafting the perfect Chocolate Hershey Kiss Cookies starts with a selection of high-quality ingredients. Each component plays a vital role in achieving that signature soft, chewy, and rich chocolate flavor. Here’s a closer look at what you’ll need and why:

• Unsalted Butter: Ensure your butter is softened to room temperature. This is crucial for proper creaming with the sugars, creating a light and fluffy base that yields tender cookies. If you forget to take it out ahead of time, you can microwave it for about 10 seconds, check, then heat for another 5-10 seconds just until warm and pliable, but not melted. Melted butter will drastically change the cookie’s texture.
• Brown Sugar: We recommend light brown sugar for these cookies, as it contributes moisture and a subtle caramel note, enhancing the chewiness and depth of flavor. If you prefer a richer, more pronounced molasses flavor, you could substitute dark brown sugar, but be aware it will result in a slightly chewier cookie.
• Granulated Sugar: Used both in the dough and for rolling the cookie balls. In the dough, it adds sweetness and helps with structure. Rolling the dough balls in granulated sugar before baking creates a beautiful sparkling crust and a delicate crispness around the edges, adding a lovely textural contrast.
• Eggs: This recipe calls for both a whole large egg and an additional egg yolk. The whole egg provides structure and moisture, while the extra egg yolk is the secret to an incredibly rich, fudgy, and chewy texture. You can save the extra egg white for another recipe or discard it.
• Vanilla Extract: A good quality vanilla extract is essential for balancing the rich chocolate flavor and adding a warm, aromatic note that elevates the overall taste of these homemade Kiss Cookies.
• Unsweetened Cocoa Powder: For the best, most intense chocolate flavor, use a high-quality unsweetened cocoa powder. Dutch-processed cocoa powder will yield a darker cookie with a smoother, less acidic chocolate flavor, while natural cocoa powder offers a slightly lighter color and a fruitier, more intense chocolate profile. Do not try to substitute hot chocolate mix for the dough, as it contains additional sugars, milk solids, and other ingredients that will alter the cookie’s texture and sweetness balance.
• All-Purpose Flour: Standard all-purpose flour provides the necessary structure for these delicious cookies. Ensure you measure it correctly, ideally by weight or by spooning flour into the measuring cup and leveling off, rather than scooping directly from the bag, which can compact the flour and lead to dry cookies.
• Baking Soda: This leavening agent reacts with the acidic components in the brown sugar and cocoa powder to create a slightly soft, puffed cookie with a tender crumb. It’s crucial for achieving the perfect texture in these Chocolate Blossom Cookies.
• Salt: A touch of salt is vital for enhancing all the other flavors, especially the chocolate, and balancing the sweetness, preventing the cookies from tasting overly sugary.
• Hershey’s Kisses: You’ll need 24 unwrapped Hershey’s Kisses – one for each cookie. While regular milk chocolate kisses are classic, feel free to experiment with other flavors like special dark, caramel, mint, or even holiday-themed kisses for a unique twist. You could also substitute a small square from a Hershey’s bar, a few chocolate chips, or any other similar-sized piece of chocolate candy if Kisses aren’t available.

How to Bake the Best Chocolate Hershey Kiss Cookies: A Step-by-Step Guide

Creating these delightful Chocolate Hershey Kiss Cookies is a straightforward process that yields truly rewarding results. Follow these detailed steps to ensure perfectly baked, soft, and fudgy cookies every time:

1. Prepare Your Workspace and Ingredients: Begin by preheating your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats; this prevents sticking and ensures even baking. Before you start mixing, unwrap all 24 Hershey’s Kisses and set them aside. This small step upfront will save you time and ensure you can press the kisses into the hot cookies without delay.
2. Cream the Butter and Sugars: In the bowl of a stand mixer fitted with the paddle attachment, add the softened, room-temperature butter, 1 cup of granulated sugar, and the light brown sugar. Cream these ingredients together on medium speed for about 2-3 minutes. This step is crucial: you want the mixture to become light, fluffy, and visibly pale. Thorough creaming incorporates air, which contributes significantly to the soft and tender texture of your finished cookies.
3. Mix in Wet Ingredients: Next, add the whole large egg, the additional egg yolk, and the vanilla extract to the creamed butter and sugar mixture. Mix on low speed until all ingredients are just combined. It’s important to scrape down the sides of the bowl with a rubber spatula as necessary. This ensures that no pockets of unmixed butter or sugar remain, leading to a uniform dough.
4. Whisk Dry Ingredients Separately: In a separate medium-sized bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. Whisking them thoroughly ensures that the leavening agents and cocoa powder are evenly distributed throughout the dry mixture, which will help the cookies rise consistently and have uniform flavor.
5. Combine Dry and Wet Mixtures: Gradually add the dry ingredient mixture to the wet mixture in the stand mixer. Mix on low speed only until the flour streaks have just disappeared and the dough comes together. Be extremely careful not to overmix the dough. Overmixing develops the gluten in the flour, which can lead to tough, dense cookies instead of the desired soft and chewy texture. Scrape down the sides of the bowl one last time to confirm all ingredients are fully incorporated.
6. Form and Roll Dough Balls: Once your dough is ready, scoop it into approximately 24 uniform 1¼-inch balls. For the most consistent results, which helps with even baking, a cookie scoop is highly recommended. Then, roll each dough ball generously in the remaining 1/3 cup of granulated sugar. This sugary coating not only adds a beautiful sparkle to the finished cookies but also contributes a lovely, delicate crispness to their exterior.
7. Arrange and Lightly Flatten: Place the sugared cookie dough balls about 2 inches apart on your prepared baking sheets. Give each ball a gentle, slight flatten with the palm of your hand. This helps the cookies spread out evenly during baking and ensures they have a consistent thickness.
8. Bake to Perfection: Place the baking sheets in your preheated oven and bake for 7-8 minutes. It can be tricky to tell when chocolate cookies are done because browning is less obvious. Look for the edges to be very lightly set and barely browned, and the tops may begin to show a few small cracks. The centers will still appear quite soft, but resist the urge to overbake, as this will result in dry cookies. They will continue to set as they cool.
9. Add Hershey’s Kisses While Hot: This step is critical! Immediately upon removing the baking sheets from the oven, gently but firmly press one unwrapped Hershey’s Kiss into the center of each hot cookie. The residual heat from the freshly baked cookie will slightly melt the chocolate kiss, allowing it to adhere perfectly and creating that iconic “blossom” effect. Work quickly but carefully.
10. Cool the Cookies: Allow the cookies to cool on the baking sheets for 2-3 minutes. This brief cooling period on the warm tray helps them firm up slightly before they are moved, preventing them from breaking. After 2-3 minutes, carefully transfer the cookies to a wire rack to cool completely. Enjoy your perfectly baked, soft, and fudgy Chocolate Hershey Kiss Cookies!

Creative Recipe Variations for Your Chocolate Kiss Cookies

While the classic Chocolate Hershey Kiss Cookie is a delight on its own, its versatility makes it perfect for creative variations. Experiment with these ideas to add new flavors and textures to your holiday cookie repertoire:

• Chocolate Chip Delight: For an extra dose of chocolatey goodness, incorporate 1/2 cup of mini chocolate chips into the cookie dough along with the dry ingredients. The mini chips melt beautifully and provide additional pockets of chocolate throughout the cookie.
• Almond Indulgence: Add 1/2 teaspoon of almond extract to the cookie dough along with the vanilla for a distinct nutty aroma. Before pressing in the Hershey’s Kiss, you can also place a whole blanched almond or a small piece of toasted almond on top of each cookie for added flavor and visual appeal.
• Mint Chocolate Dream: Infuse your cookies with refreshing mint by adding 1/2 to 1 teaspoon of mint extract to the cookie dough. For the ultimate mint chocolate experience, use mint chocolate-flavored Hershey Kisses, which often come in seasonal green foil.
• Salted Caramel Bliss: After pressing the Hershey Kisses into the warm cookies, let them cool for a minute, then drizzle a touch of caramel sauce over each Kiss. Finish with a delicate sprinkle of flaky sea salt for a sophisticated sweet and salty flavor profile that’s truly addictive.
• Toffee Crunch Heaven: Stir 1/2 cup of chopped toffee bits (like Heath Bar bits) into the cookie dough during the final stages of mixing. The toffee adds a delightful buttery crunch and caramel notes that complement the chocolate beautifully.
• Coconut Kiss: For a tropical twist, mix 1/2 cup of shredded or flaked coconut into the cookie dough. You can even lightly toast the coconut beforehand to intensify its flavor. This adds a lovely texture and subtle sweetness.
• Espresso Kick: Enhance the chocolate flavor by adding 1 teaspoon of instant espresso powder or finely ground coffee to the dry ingredients. Espresso doesn’t make the cookies taste like coffee; instead, it deepens and intensifies the chocolate notes.
• White Chocolate Wonder: Instead of milk chocolate Hershey’s Kisses, use white chocolate kisses. For an even more decadent treat, you could swap some of the cocoa powder for more flour and add white chocolate chips to the dough to create a white chocolate cookie base.

Frequently Asked Questions About Chocolate Kiss Cookies

Storing and Freezing Chocolate Kiss Cookies for Freshness

Ensuring your delicious Chocolate Hershey Kiss Cookies stay fresh and delightful is simple with these storage and freezing tips:

• Room Temperature Storage: Once completely cooled, store your baked Chocolate Kiss Cookies in an airtight container at room temperature for up to 5 days. Layering them with parchment paper can help prevent them from sticking together, especially if your kitchen is warm.
• Freezer Storage (Baked Cookies): For longer freshness, completely cooled baked cookies can be stored in an airtight freezer-safe container or freezer bag for up to 1 month. To prevent them from sticking and to protect the delicate chocolate kisses, arrange them in a single layer or separate layers with parchment paper. Thaw them at room temperature for an hour or two, or gently warm them in the microwave for a few seconds for a soft, fresh-baked feel.
• Freezer Storage (Unbaked Cookie Dough Balls): This is a fantastic make-ahead option! Scoop the cookie dough into balls and roll them in sugar as directed in the recipe. Place the sugared dough balls on a baking sheet and freeze until they are solid. Once frozen, transfer them to an airtight freezer bag or container. They can be stored in the freezer for up to 2 months. When you’re ready to bake, simply place the frozen dough balls on a parchment-lined baking sheet and bake as directed, adding a couple of extra minutes (usually 2-3 minutes) to the total bake time. No need to thaw!