These Hershey Kiss Cookies are sure to be Santa’s favorite on Christmas Eve! Chocolate kiss cookies are always amazing, but even more decadent with cocoa mixed into the batter.
Holidays aren’t quite the same without sugar cookies, and this chocolate version comes with Hershey’s kisses in the middle. These cookies are the perfect addition alongside ginger snaps or shortbread cookies on any Christmas platter.
What Are Hershey Kiss Cookies?
Hershey Kiss Cookies are similar to a thumbprint cookie with a chocolatey twist. Where you would normally put jam (in the thumbprint) instead, you place a Hershey Kiss!
These can be any kind of Hershey kiss – choose your favorite, anything that will go well with chocolate! Just make sure you unwrap it first. Or add in peanut butter to create a peanut butter blossom!
How To Make Hershey Kiss Cookies
These are lovely and easy cookies. They look decadent but the beauty is that it only takes a few minutes to throw these together.
- Combine all the dry ingredients including cocoa.
- In a separate bowl beat the wet ingredients with the sugar (both kinds.)
- Incorporate cocoa mixture into the wet ingredients, beating until smooth.
- Roll into balls, roll in sugar, and bake. When they are done, make an indent with your thumb in each cookie, and press a chocolate kiss into each hole.
That’s all there is to it, but the results are to die for! Double chocolate bliss!
Additional Toppings
You can use your imagination and decorate these different ways, or make an array of cookies, each one a bit different. Have your kids help to decorate and come up with ideas!
- Roll in chocolate sprinkles instead of sugar before baking.
- Or roll in nonpareils, chocolate balls or other types of sprinkles.
- Roll in crushed up candy canes!
- Use a different type of Hershey Kiss on each cookie, use Hugs, White Chocolate Kisses, Caramel, Toffee Crunch, or Peanut Butter, Dark, Cherry Cordial…you name it, every cookie can have its own unique imprint…or should I say thumbprint?
Can You Freeze Hershey Kiss Cookies
Oh yes. This is the perfect “freezing cookie” it doesn’t seem to be affected by freezing, but comes out just as delicious and decadent as it was before freezing. You can freeze the dough too, to defrost and bake later.
I love having a couple of tins of these ready to take out for gifts or for guests, or for just a special treat by the fireplace at Christmas time!
How To Store Hershey Kiss Cookies
I like to pack these into a pretty Christmas tin lined with wax paper. I usually make two layers, with a layer of wax paper or foil in between each. That way the cookies don’t freeze together.
- Counter: Most cookies will keep stored at room temperature for up to 2 to 3 weeks.
- Fridge: If stored in the fridge they will keep even longer.
- Freezer: Alternatively, freeze Hershey Kiss Cookies in an airtight freezer-safe container (I would still layer with wax paper between layers). Most cookies can keep in the freezer for up to six months
Bon appetit! I hope your family enjoys this recipe as much as mine does!
Classic Holiday Cookies
- Ginger Snaps – super soft & chewy
- No Roll Sugar Cookies – ready in under 30 mins!
- Easy Shortbread Cookies – melt in your mouth delicious!
- Candy Cane Cookies – fun peppermint-flavored cookie
- Chocolate Crinkle Cookies – a holiday favorite!
- Chocolate Cashew Clusters – a no-bake treat
Did you love these Hershey’s Kiss Cookies? Be sure to leave a comment and a rating below!
Ingredients
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- ⅓ cup brown sugar
- 1 egg room temperature
- 1 egg yolk room temperature
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- ⅔ cup unsweetened cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 48 chocolate kisses unwrapped
- 2 tablespoons granulated sugar or sprinkles, for rolling, optional
Instructions
- Mix sugars and butter with a hand mixer on medium until light and fluffy. Add egg, yolk and vanilla, mix well.
- Whisk together flour, cocoa, baking soda, and salt in a small bowl.
- Add dry mixture a little bit at a time to the butter mixture until well combined. Refrigerate dough for at least 1 hour.
- Preheat oven to 350°F.
- Divide into 48 balls, about ¾". Roll in sugar if using and place on a baking sheet.
- Bake 7-9 minutes or until lightly browned on the edges.
- Remove from the oven and cool 2-3 minutes. Press a kiss into the center of each cookie and remove it to a cooling rack.
- Cool completely.
Notes
- Ensure all ingredients are room temperature.
- To measure flour, gently spoon flour into the measuring cup. Do not scoop flour with the measuring cup (more information here).
- Kisses can be substituted with small peanut butter cups or Rolos.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Cookies, Dessert, Snack
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Hi, I have made the recipe and its lovely!
Can I make the balls and freeze them? If so, can they be rolled in the sugar and frozen like that or frozen plain then in the sugar once at room temperature? Thank you!
These freeze well once baked. If freezing raw cookie balls I would wait to add the sugar until ready to defrost and bake.