Chocolate Kiss Cookies
Soft and chewy cookies topped with a melty Hershey's Kiss, these delightful treats bring joy and nostalgia to any occasion.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour Provides structure with a tender texture.
- 1 cup dark cocoa powder Adds a rich, chocolatey flavor.
- 1 tsp instant espresso powder Enhances the chocolate flavor.
- ½ tsp salt Balances the sweetness.
Wet Ingredients
- 1 cup unsalted butter (room temperature) Creates a rich, creamy base.
- 1 ¼ cups granulated sugar Provides sweetness.
- 2 large egg yolks (room temperature) Adds moisture and richness.
- ¼ cup milk (room temperature) Helps to bind the dough.
- 1 tsp vanilla extract Adds flavor depth.
Toppings
- 1 cup holiday nonpareil sprinkles Adds a festive touch.
- 48 pieces Hershey's Kiss candies Signature touch for a sweet burst of chocolate.
Instructions
Preparation
- Preheat your oven to 350℉ (177℃).
- Line your baking sheets with silicone mats or parchment paper.
- In a medium bowl, whisk together the flour, cocoa powder, espresso powder, and salt. Set aside.
- In a stand mixer, cream the butter and granulated sugar until light and creamy.
- Add the egg yolks, milk, and vanilla extract to the butter-sugar mixture and mix until well combined.
- Gradually add the flour mixture to the wet ingredients, mixing on low until just combined.
- Using a small cookie scoop, portion the dough and roll into balls. Roll each ball in sprinkles.
Baking
- Place the cookie dough balls onto the prepared baking sheet and bake for about 10 minutes.
- Remove from oven and immediately press a Hershey's Kiss into the center of each cookie.
- Allow the cookies to cool on the pan for 2 minutes before transferring to a wire rack.
Notes
Use room temperature ingredients for the best results. If the dough is too soft, refrigerate for 30 minutes before shaping.