Chocolate Kiss Cookies
In this recipe for chocolate kiss cookies, a rich chocolatey cookie is rolled in sugar (or sprinkles) and topped with a chocolate kiss. These Hersey kiss cookies are blossom cookies for chocolate lovers and a delicious addition to your holiday cookie tray or to bake any time of the year.
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How to Make Chocolate Kiss Cookies
Fudgy, crackled, powder-sugar coated chocolate cookies topped off with milk chocolate kisses! These Chocolate kiss cookies are chocolate overload (in the best possible way!) and would make a great addition to your holiday cookie tray!!
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✅Ingredients
• 12 tablespoons unsalted butter, softened
• 1½ cups sugar
• 1/2 cup light or dark brown sugar, tightly packed
• 4 large eggs
• 2 teaspoons vanilla extract
• 2½ cups all-purpose flour
• 1 cup natural cocoa powder
• 1 tablespoon baking powder
• 3/4 teaspoon salt
• 2 cups powdered sugar for rolling
• 3 dozen milk chocolate kisses, unwrapped
✅Instructions
00:02:47 - Quick recap Chocolate Kiss Cookies recipe
1️⃣ 00:00:16 - Combine the butter and sugar in the bowl of a stand mixer (or in a large bowl, and use an electric mixer) and beat together until ingredients are well-creamed. Add eggs, one at a time, stirring until completely combined, and then stir in vanilla extract.
2️⃣ 00:00:46 - In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt. Gradually add dry ingredients to your wet ingredients until completely combined.
3️⃣ 00:01:17 - Cover bowl with plastic wrap and refrigerate at least 4 hours or overnight.
4️⃣ After chilling, preheat oven to 350 degrees Fahrenheit and prepare baking sheet by lining with parchment paper.
5️⃣ 00:01:39 - Roll dough into 1½ tablespoon-sized balls and roll thoroughly in powdered sugar.
6️⃣ 00:01:54 - Transfer to baking sheet and bake on 350F for 10-12 minutes -- take care to not over-bake.
7️⃣ 00:02:09 - Within 1-2 minutes of removing cookies from oven, gently press a chocolate kiss into the center of each cookie. Allow cookies to finish cooling completely on baking sheet before enjoying.
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Hershey Kiss Cookies - Sweet and Savory Meals
Learn how to make Hershey Kiss Cookies - cute as a button and a double chocolate hit! The cocoa cookie is buttery and decadent with a chocolate Kiss on top. Yummy and so fun to make!
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Candy Cane Kiss Cookies | Sally's Baking Recipes
Adorably festive candy cane kiss cookies come together with a handful of basic baking ingredients. These are drop-style cookies with plenty of colorful Christmas sprinkles and candy cane-flavored Hershey’s Kisses pressed in the center. They’re the nut-free, peppermint version of classic peanut butter blossoms.
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• More of Sally's baking recipes:
EASY Peanut Butter Blossom Cookies Recipe
A favorite during the holiday season, peanut butter blossoms are as easy as they are delicious. The soft, chewy cookies surrounding a perfectly sweet chocolate kiss add a beautiful festive touch to your holiday cookie platters or your next cookie exchange! I know they’re a classic Christmas cookie, but I actually bake peanut butter blossoms all year round! I can’t resist making them whenever the mood strikes. Peanut butter blossoms (also called peanut butter kiss cookies) are a delightful, creative, visually striking combination of peanut butter and chocolate that is hard to resist.
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BEST Peanut Butter Kiss Cookies (The Cookie-to-Kiss Ratio Matters!!!)
If you love a good peanut butter and chocolate combination, you're really going to love today's recipe!
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You can print out the recipe here:
These melt-in-your-mouth Peanut Butter Kiss Cookies are seriously the best! I've updated this holiday classic with the perfect cookie-to-kiss ratio in mind, and now you’ll get a bite of melt-in-your-mouth #peanutbuttercookie and a bonus nibble of chocolate with every single bite.
#Holidaycookies are the perfect way to kick off the #Christmas season, and this particular cookie recipe is absolutely ideal for baking with kids.
The first thing you're going to do is whip up the dough for your #PeanutButterKissCookies! But first, here's what you'll need to make them:
1 1/3 cup all-purpose flour
1 tsp baking powder
1 tsp fine sea salt
1/2 cup + 2 tablespoons unsalted butter, melted
1/2 cup light brown sugar, firmly packed
1/2 cup + 1 tablespoon granulated sugar
1 cup peanut butter
1 large egg
1 teaspoon vanilla extract
About 50-60 unwrapped Chocolate Kisses
How to assemble the cookies:
1. Preheat oven to 350° and have ready a cookie sheet lined with a sheet of parchment paper or a Silpat.
2. Combine dry ingredients - In a mixing bowl, whisk together flour, baking powder, and sea salt. Set aside until ready to use.
3. Mix Wet Ingredients - In the bowl of a stand mixer, mix together butter, brown sugar, granulated sugar, and peanut butter on medium-high speed. If you don’t have a stand mixer, use a large mixing bowl and a handheld mixer. Add the egg, followed by the vanilla extract.
4. Mix Dry With Wet Ingredients - Add the flour with the mixer on low. Remove bowl from mixer and scrape the dough from the bottom, up and over the top. Return bowl to the mixer and mix on low 30 seconds more.
5. Scoop and Bake - Scoop out a scant tablespoon of dough and form into a ball. Place about 1” apart on parchment paper. Bake 10 minutes, remove from the oven, and set atop a cooling rack.
6. Add the #HersheyKiss - Place the chocolate kiss in the center of the cookie and apply gentle pressure to insert. Allow to cool 5-10 minutes, serve, and enjoy.
3 TIPS FOR MAKING PERFECT #PeanutButterThumbprintCookies:
There are a couple things to keep in mind for the absolute best peanut butter cookies!
-- Don't overmix the dough! As soon as it comes together, stop mixing!
-- Make sure your chocolates are unwrapped before your cookies come out of the oven. You'll need to work fast to top them off with the Kisses as soon as they're ready.
-- Use a small cookie scoop for uniformly sized cookies. I used OXO brands small scoop, which holds a scant tablespoon worth of dough.
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