Chocolate Kiss Cookies
Soft, cocoa-rich cookies rolled in sugar and topped with melty Hershey’s Kisses. Perfect for holiday trays, gifting, and cozy family baking!
Ingredients
- 1 batch no-spread sugar cookie dough homemade or refrigerated
- ⅓ cup unsweetened cocoa powder Dutch-processed recommended
- ½ cup coarse sanding sugar or granulated sugar
- 36 Hershey’s Kisses classic or flavored
Instructions
- In a bowl, mix sugar cookie dough with cocoa powder until evenly combined.
- Cover the dough and refrigerate for at least 1 hour to firm up.
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Scoop dough into small balls and roll each in coarse sanding sugar.
- Place dough balls on the baking sheet, spaced 2 inches apart.
- Bake for 8–9 minutes, until the cookies are puffy and just set.
- Immediately press a Hershey’s Kiss into the center of each warm cookie.
- Let cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
To prevent kisses from melting too much, chill them before adding. Try seasonal Hershey’s Kisses for fun variations like peppermint or caramel. Dough balls can be frozen (without kisses) for up to 3 months. Bake directly from frozen and top with kisses after baking.
Nutrition
Calories: 120kcalCarbohydrates: 16gProtein: 1gFat: 6gSaturated Fat: 3.5gCholesterol: 10mgSodium: 60mgPotassium: 45mgFiber: 1gSugar: 10gVitamin A: 50IUCalcium: 10mgIron: 0.7mg
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