Chocolate Kiss Cookies

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)


  • 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)


  1. Preheat the oven to 350 degrees F. Line a baking sheet with a silicone mat or parchment paper and set it aside.
  2. In a medium bowl, whisk together the flour, unsweetened cocoa powder, and salt. Set these dry ingredients aside.
  3. 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.)
  4. Add in the sugar and beat the mixture on medium/high speed until it looks fluffy and smooth. (About 2 minutes.)
  5. 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.
  6. 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.)
  7. Pour the nonpareil sprinkles in a small bowl.
  8. 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.
  9. Bake them in the preheated oven for 9 to 12 minutes or until the center is still soft. (Mine took 11 minutes.)
  10. Use the time while the cookies are baking to remove the wrappers from the Hershey’s Kisses if you haven’t already done so.
  11. 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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