Chocolate Kiss Cookies are heavenly rich filled cookies rolled in sprinkles and topped with a Hershey Kiss. Now just not any other Hershey Kiss these are Hot Chocolate Kisses, which are milk chocolate kisses with a marshmallow middle. All you need is to enjoy these cookies with a tall glass of milk or cup of hot chocolate!
Now as you can see I didn’t wait for the cookies to cool enough and when I placed the Hershey kiss in the middle it started to melt. Either way these cookies are such a chocolate delight!
Now for the cookies process.
Dry ingredients. In a medium bowl combine flour, cocoa and salt. Place to the side.
Wet ingredients. In a large bowl, with a handheld mixer, beat butter on medium-high speed until smooth, about 1 minute. Add sugar and beat until creamed, about 2 minutes. Add the egg yolk, milk, and vanilla extract, and beat on high speed until combined. Make sure to scrape down the sides and make sure all is combined.
Add dry ingredients to the wet ingredients and mix on low speed until combined.
In a small bowl pour sprinkles for rolling. Scoop out tablespoons of cookie dough and roll in sprinkles. Place rolled dough on prepared baking sheet, separating 2 inches apart.
Bake cookies for 10-12 minutes.
Remove 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 cookies to a wire rack to cool completely.
These cookies are so pretty and perfect for your holiday treats.
PrintChocolate Kiss Cookies
Chocolate Kiss Cookies are heavenly rich filled cookies rolled in sprinkles and topped with a Hershey Kiss.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 25 cookies 1x
Ingredients
1 cup All-Purpose Flour
½ cup unsweetened Cocoa Powder
¼ teaspoon Salt
½ cup Unsalted Butter, room temperature
2/3 cup Granulated Sugar
1 Large Egg Yolk, room temperature
2 tablespoons Milk
1 teaspoon Vanilla Extract
Holiday Sprinkles (optional)
25 Hershey’s Kisses unwrapped
Instructions
Preheat the oven to 350 degrees F. Line baking sheets with parchment paper or cookie sheet.
Dry ingredients. In a medium bowl combine flour, cocoa and salt. Place to the side.
Wet ingredients. In a large bowl, with a handheld mixer, beat butter on medium-high speed until smooth, about 1 minute. Add sugar and beat until creamed, about 2 minutes. Add the egg yolk, milk, and vanilla extract, and beat on high speed until combined. Make sure to scrape down the sides and make sure all is combined.
Add dry ingredients to the wet ingredients and mix on low speed until combined.
In a small bowl pour sprinkles for rolling. Scoop out tablespoons of cookie dough and roll in sprinkles. Place rolled dough on prepared baking sheet, separating 2 inches apart.
Bake cookies for 10-12 minutes.
Remove 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 cookies to a wire rack to cool completely.
Notes
Cookies can be stored in an airtight container for 3-4 days
Adapted from Two Peas & Their Pod
Have you missed the last six days of cookie shares…if so here they are:
Day 1: Giant M&M Chocolate Chip Cookies
Day 2: Sugar Cookie Thumbprint Cookies
Day 3: Red Velvet Cake White Chocolate Chip Cookies
Day 4: Buckeyes
Day 5: Chocolate Chip Shortbread
Day 6: Peanut Butter & Jelly Cookies
Make sure to check back each day for the next 12 days of December for the 12 days of Christmas Cookies. Let’s get baking!
