Every Christmas cookie box deserves at least one chocolate cookie and these beauties are it this year.
If you like chocolate then you’ll love these cookies. They are a soft chocolate cookie with a chocolate candy on top. I mean, I have no words. It’s simply chocolate heaven.
The nonpareil sprinkles give them a fun festive touch. They are all dressed up for Christmas but you can obviously switch it up for whatever the holiday or occasion calls for. I’m actually not a fan of sprinkles so I made some cookies without them. They aren’t quite as pretty but that’s okay with me.
Chocolate Kiss Cookies Recipe
(Makes about 22 cookies)
Ingredients:
- 1 cup all purpose flour (equivalent to 4.5 ounces)
- 1/2 cup unsweetened cocoa powder (equivalent to 1.6 ounces)
- 1/4 teaspoon salt
- 1/2 cup butter, softened (equivalent to 1 stick)
- 2/3 cup granulated sugar
- 1 egg yolk, room temperature
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 3/4 cup nonpareil sprinkles (I used Betty Crocker Holly Jingle Mix.)
- 22 Hershey’s Kisses (unwrapped)
Directions:
- Preheat the oven to 350 degrees F. Line a baking sheet with a silicone mat or parchment paper and set it aside.
- In a medium bowl, whisk together the flour, unsweetened cocoa powder, and salt. Set these dry ingredients aside.
- In a big bowl, (using a hand mixer or stand mixer) beat the softened butter on medium/high speed until it’s smooth. (About 1 minute.)
- Add in the sugar and beat the mixture on medium/high speed until it looks fluffy and smooth. (About 2 minutes.)
- Add in the egg yolk, milk, and vanilla extract and beat the mixture on medium/high speed until it’s combined. (About 1 minute.) These are your wet ingredients.
- Add the dry ingredients into the bowl of wet ingredients and mix on low speed until it’s combined. (The dough was crumbly for a while and then suddenly combined quickly so this took a few minutes for me. Don’t give up early.)
- Pour the nonpareil sprinkles in a small bowl.
- Roll the cookie dough into balls, about 3 teaspoons of dough each. I used the OXO good grips small cookie scoop, but I left it heaping for each scoop instead of scraping off the extra. Then roll each ball into the nonpareil sprinkles and place them on the prepared baking sheet.
- Bake them in the preheated oven for 9 to 12 minutes or until the center is still soft. (Mine took 11 minutes.)
- Use the time while the cookies are baking to remove the wrappers from the Hershey’s Kisses if you haven’t already done so.
- As soon as you take the cookies out of the oven, gently press a Hershey’s kiss chocolate into the center of each cookie. Let the cookies cool on the baking sheet for about 5 minutes and then move them to a wire rack to cook completely.
Source: Sally’s Baking Addiction via Two Peas and their Pod
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