Description
Indulge in the warmth of Southern tradition with soft, chewy Chocolate Kiss Cookies topped with rich Hershey’s Kisses.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup dark cocoa powder
- 1 tsp instant espresso powder
- ½ tsp salt
- 1 cup unsalted butter, room temperature
- 1 ¼ cup granulated sugar
- 2 egg yolks, room temperature
- ¼ cup milk, room temperature
- 1 tsp vanilla extract
- 1 cup holiday nonpareil sprinkles
- 48 Hershey’s Kiss candies
Instructions
- Preheat the oven to 350°F (177°C) and line baking sheets with silicone mats or parchment paper.
- In a medium bowl, whisk together the flour, cocoa powder, espresso powder, and salt. Set aside.
- Cream the unsalted butter and granulated sugar until light and creamy, about 3–5 minutes.
- Add in the egg yolks, milk, and vanilla extract, mixing until combined.
- Slowly add the flour mixture and mix on low speed until dough comes together.
- Portion the dough using a small cookie scoop, roll into balls, and coat in sprinkles.
- Place dough balls on prepared sheets with space to spread.
- Bake for about 10 minutes until puffed and set. Remove and press a Hershey’s Kiss in the center of each.
- Cool on the pan for 2 minutes, then transfer to a wire rack to cool completely.
Notes
These cookies can be stored in an airtight container for up to a week. For a warm treat, reheat briefly in the oven.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg