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With chocolate kisses pressed in the center of soft, chewy chocolate cookies, these Hershey Chocolate Kiss Cookies are made for chocolate lovers! Made with just 10 ingredients, they are a beloved addition to any Christmas cookie tray – or any time the chocolate craving strikes!
These chocolate kiss cookies (aka chocolate blossom cookies) are a twist on classic peanut butter blossoms, swapping the peanut butter dough for chocolate cookie dough. My house is divided between chocolate lovers and peanut butter lovers, so I make both versions every year. Though I notice these Hershey kiss cookies disappearing faster and faster every time I make them! These are also a fun cookie to let the kids help with – when the boys were younger, their job was to unwrap the chocolate kisses and press them into the center of the baked cookies.
For more flavor variations, be sure to check out my peppermint kiss cookies, gingerbread kiss cookies, and red velvet kiss cookies.
Why I Love These Double Chocolate Kiss Cookies
- Rich chocolate flavor. These cookies are ALL chocolate. The cookie dough is made with cocoa powder to ensure there’s chocolate in every bite and Hershey’s chocolate kisses are pressed in the center. If you want even MORE chocolate flavor, use Dutch-processed cocoa and add a pinch of espresso powder.
- Quick & easy to make. Hershey kiss cookies are made with just 10 ingredients and they bake in just 8-10 minutes. The dough does need to chill but only for 15-20 minutes so you can still be enjoying these cookies warm from the oven in well under an hour.
- Soft & chewy. The base of these cookies is a soft and chewy chocolate cookie dough. They only spread a bit in the oven so the edges stay thick and chewy. I love the contrast with the melt-in-your-mouth chocolate kiss in the center!
Recipe Ingredients
These cookies are made with just 10 ingredients! Scroll down to the recipe card below for the exact measurements.
- Butter – I like to use unsalted butter for baking to control the flavor. It should be softened but not melted.
- Sugar – This recipe uses both granulated sugar and brown sugar to sweeten the cookies. Dark brown sugar and light brown sugar are both fine.
- Egg – This dough uses one egg plus an additional egg yolk for richness and stability.
- Vanilla extract
- All-purpose flour – Measure accurately by spooning the flour into the measuring cup then leveling it off. Too much or too little flour will change the dough texture.
- Cocoa powder – Regular unsweetened cocoa powder is great for these cookies. For an even richer flavor, use Dutch-processed cocoa instead.
- Baking soda – Helps the cookies rise in the oven.
- Salt – Balances the sweet flavors.
- Hershey’s Kisses – The centerpiece of the cookies. While Hershey’s kisses are traditional in kiss cookies, chocolate chunks or squares can be used as a substitute. Feel free to use milk chocolate kisses or dark chocolate kisses
How To Make Chocolate Kiss Cookies
These cookies are so easy to make! Just remember the dough needs to chill for 15 minutes or so. The printable instructions can be found in the recipe card below.
- Prep. Preheat the oven to 350F. Line the baking sheets with parchment paper.
- Make the dough. Beat the butter and sugars until light and creamy. Mix in the egg, egg yolk, and vanilla until everything is fully blended. Whisk the dry ingredients together in a separate bowl then gradually mix into the wet ingredients. Mix until a soft dough forms.
- Chill. Cover the dough with plastic and refrigerate for 15-20 minutes.
- Shape the cookies. Form 1 tablespoon balls of cookie dough. Roll each one in granulated sugar then place on the baking sheet 2 inches apart.
- Bake. Bake for 8-10 minutes. The edges should be firm but the centers still soft.
- Add the chocolate. Immediately press a Hershey’s kiss into the center of each cookie.
- Cool & enjoy. Let the cookies cool on the baking sheet for 5 minutes. Transfer to a wire rack to cool completely. Enjoy!
Recipe Tips & Variations
After making these chocolate blossom cookies so many times, I’ve discovered a few things that are helpful to perfecting the recipe, as well as a few ways to customize them.
- Add a festive touch. For a bit of holiday cheer, roll the dough balls in holiday-themed sprinkles or colored sugar instead of regular granulated sugar. You can even do white and pink sprinkles for Valentine’s day.
- Add espresso powder. To enhance the chocolate flavor, add a pinch of espresso powder to the dough. It won’t make the cookies taste like coffee but it will make them taste even more chocolatey.
- Use different kisses. Try swapping the chocolate kisses for mint kisses or any other seasonal flavor.
- Reduce the sugar. If you prefer a less sweet cookie, reduce the granulated sugar in the dough to ¾ cup.
- Chill the dough. Chilling the dough for just 15-20 minutes makes it so much easier to work with. It won’t stick to your hands as much and it’ll be easier to shape into balls.
- Add the chocolate immediately. Start adding the Hershey’s kisses as soon as the cookies are pulled from the oven. They’ll still be soft enough to press down and you want the bottom to melt just a bit so the kiss adheres to the cookie. I always unwrap the kisses while the cookies are baking.
Proper Storage
- Room temperature. Store double chocolate kiss cookies in an airtight container at room temperature for up to 5 days.
- Freezer. You can freeze unbaked dough balls for up to 3 months. Roll in sugar or sprinkles before baking, and bake directly from frozen, adding 1-2 minutes to the baking time.
Chocolate Kiss Cookies
With chocolate kisses pressed in the center of soft, chewy chocolate cookies, these Hershey Chocolate Kiss Cookies are made for chocolate lovers! Made with just 10 ingredients, they are a beloved addition to any holiday cookie tray – or any time the chocolate craving strikes!
Servings: 30 cookies
Ingredients
- 1 cup unsalted butter 2 sticks, softened
- 1 cup granulated sugar plus extra for rolling
- ½ cup brown sugar packed
- 1 large egg
- 1 egg yolk
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 30 Hershey’s Kisses unwrapped
- Holiday sprinkles optional
Instructions
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large bowl, beat the softened butter, granulated sugar, and brown sugar together until the mixture is light and creamy. Add the egg, egg yolk, and vanilla extract, and mix until fully blended.
- In a separate bowl, whisk the flour, cocoa powder, baking soda, and salt until combined. Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
- Cover the bowl with plastic wrap and chill the dough in the refrigerator for 15-20 minutes to make it easier to work with.
- Once the dough is chilled, scoop out about 1 tablespoon of dough and roll it into a ball. Repeat with the remaining dough.
- Roll each dough ball in granulated sugar. If you want to use sprinkles, roll some of the dough balls in sprinkles instead of sugar.
- Arrange the dough balls on the prepared baking sheets, leaving about 2 inches of space between them.
- Bake for 8-10 minutes, or until the edges are firm but the centers are still soft.
- Take the cookies out of the oven and immediately press a Hershey’s Kiss into the center of each one. The cookies may crack slightly around the edges, which is normal.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. Enjoy!
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Nutrition
Calories: 155kcal | Carbohydrates: 20g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 29mg | Sodium: 84mg | Potassium: 41mg | Fiber: 1g | Sugar: 13g | Vitamin A: 206IU | Calcium: 19mg | Iron: 1mg
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