Chocolate Kiss Cookies
There's no such thing as too much chocolate when it comes to these easy, decadent chocolate kiss cookies!! They whip up in minutes!
Servings: 24
Ingredients
- 1 cup butter, softened
- 1½ cups sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- ⅔ cup unsweetened cocoa powder
- ¾ teaspoon baking soda
- ½ teaspoon salt
- ½ cup sugar
- Hershey Kisses, about 24
Instructions
- Preheat oven to 350°F.
- Unwrap all Hershey Kisses and set aside.
- In a stand mixer, cream butter and sugar. Add eggs and vanilla and mix until fluffy.
- Combine the flour, cocoa, baking soda, and salt in a separate bowl. Add to the creamed mixture and mix until combined.
- Scoop cookies with a medium cookie scoop and roll into a ball. Roll in a bowl of sugar to coat and place on a greased cookie sheet.
- Bake for 8-10 minutes. Take out of the oven and immediately press 1 kiss in the center of each cookie.
- Remove from cookie sheets to cooling rack.
Video
Notes
Store the dough. Wrap and refrigerate the dough for 1-2 days. For longer storage freeze for up to 3 months. See How to Freeze Cookie Dough for tips.
Store cooled cookies at room temperature for 3-4 days in an airtight container. Adding a piece of white bread into the container will help keep the cookies soft. Store them in a freezer Ziploc for 3-6 months.
Nutrition
Calories: 182kcal | Carbohydrates: 26g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 34mg | Sodium: 156mg | Potassium: 56mg | Fiber: 1g | Sugar: 17g | Vitamin A: 256IU | Calcium: 9mg | Iron: 1mg