Hershey Kiss Cookies Chocolate Recipe [Video]

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Holiday baking is never complete without these cute Hershey Kiss Cookies. I make them extra chocolatey with cocoa powder and plenty of chocolate kisses, perfect for chocolate lovers like me. The best part is that they use baking staples like butter, flour, and sugar that you probably already have in your pantry. These cookies are fantastic for sharing during Christmas or any time of the year.

Cookies were one of the first things I learned to bake as a kid. I remember spending hours in the kitchen with my grandma, making trays and trays of cookies while she showed me how to mix the dough perfectly. Those are such wonderful memories that I now share with my own kids. Last week, we baked pumpkin oatmeal cookies since it is fall season, but we usually stick to the classics like chocolate chip cookies and pecan pie cookies, which happens to be my favorite.

Why you will love this recipe
What you will need
How to make
Expert tip
Recipe variations and add-ins:
Serving suggestions:
How to store leftovers:
Frequently asked questions
More chocolate dessert recipes:

I will not deny that these Hershey Kiss Cookies make me so happy every time I bake them. They take me right back to when I was a kid, unwrapping the foil and sneaking a few chocolate kisses before baking even started. Ha! I used to think nothing could top that moment until I made these cookies. Each one has double the chocolate flavor with rich cocoa in the dough and a sweet kiss pressed into the center (no peanut butter in this recipe). They are not only a fun snack to make with the kids but also a perfect homemade gift. I love packing them in a little tin because they look adorable and always bring smiles to anyone who gets them.

Why you will love this recipe

Extra chocolatey: I make these Hershey Kiss Cookies with cocoa powder in the dough and a chocolate kiss in the center for double the chocolate flavor. They taste rich, sweet, and melt perfectly in your mouth.
Simple pantry ingredients: I love how easy these are to make using basics like butter, flour, sugar, eggs, and vanilla. You probably already have everything ready to bake a batch right now.
Great for any occasion: These cookies are always a favorite at Christmas, parties, or bake sales. They look adorable and make such a nice treat to share or gift.
Soft, chewy, and homemade: The dough bakes into soft chewy cookies with a nice touch of sweetness. They are so easy to bake that I often make them with my kids for a fun weekend treat.

What you will need

Butter and sugar: I cream together unsalted butter with white sugar and roll the dough in extra sugar for a crisp finish.
Wet mix: I blend egg, egg yolk, and vanilla extract to make the dough rich and smooth.
Dry blend: I whisk all-purpose flour, cocoa powder, baking soda, and salt to create the perfect soft and chewy texture.
Chocolate kisses: I press a chocolate kiss into the center of each warm cookie for a classic sweet touch that melts slightly into the top.

How to make

1. Make and chill the dough: I mix the sugar and butter until light and fluffy, then add the vanilla and egg. I slowly blend the dry ingredients into the wet mixture until smooth, then refrigerate the dough for about an hour so it firms up and bakes with a perfect texture.

2. Shape the dough: I roll the dough into 24 small balls, about 1 inch each, and gently coat them in sugar for a sweet crust.

steeps how to make chocolate Hershey kiss cookies

3. Bake: I place the sugar-coated dough balls on a parchment-lined baking sheet and bake them at 350°F for 9 to 11 minutes. After baking, I let them cool for a few minutes.

3. Finish with a chocolate kiss: I gently press a chocolate kiss into the center of each warm cookie right after baking. Then I let them cool completely.

Expert tip

Press kisses while warm

I always unwrap all the chocolate kisses before I start baking so I can work quickly once the cookies come out of the oven. The cookies need to be warm when you press the chocolate in, so it melts just enough to stick in the center and stay shiny. If you wait too long, the cookies cool down, and the chocolate will not set as nicely.

More tips to consider:

I make sure the butter is softened to room temperature before mixing so the dough blends smoothly.
Rolling the dough balls evenly is key so they bake at the same speed and come out uniform in size.
I line the baking sheet with parchment paper to keep the bottoms from getting too brown.
I let the cookies cool completely before storing so the chocolate does not smudge.
I sometimes roll the dough in colored sugar for holidays to make them look festive.

Recipe variations and add-ins:

Cookies and cream style: I mix in a few crushed chocolate sandwich cookies with the dough. Then I press a white chocolate kiss on top for a cookies and cream flavor everyone loves.
Mocha chocolate kiss: I add 1 teaspoon of instant coffee to the dough for a rich mocha flavor. The light coffee taste blends so well with the chocolate.
Peanut buttery: I mix in about 1/2 cup of creamy peanut butter instead of cocoa powder. The peanut and chocolate combo tastes so rich and comforting.
Minty chocolate treat: I add a few drops of peppermint extract to the dough and use mint chocolate kisses on top. The cool mint flavor makes them so refreshing and festive.
Hazelnut flavor: I stir in 2 tablespoons of hazelnut spread and top each cookie with a hazelnut chocolate kiss. The soft texture and nutty flavor make these extra indulgent.

Serving suggestions:

I love serving these Hershey Kiss Cookies with a cup of my London Fog Latte or a glass of warm milk on chilly afternoons. The warm cocoa and soft chocolate cookies taste so comforting together, especially after a busy day with the kids.

When I make dessert platters for holidays, I always add a few pieces of my pumpkin fudge, some chocolate chip pumpkin bars or drizzle some Instant Pot Dulce de Leche over the cookies for extra sweetness. This is my personal favorite; I like to crumble them over some Oreo ice cream and add more cookies on top, which makes the most delicious frozen treat. Trust me, it tastes amazing!

How to store leftovers:

Refrigerate: I keep the cookies in an airtight container in the fridge so they stay soft and fresh for up to a week. They taste even better slightly chilled.
Freezing: I freeze the baked cookies in layers separated by parchment paper for up to 2 months. When ready to eat, I let them sit at room temperature until soft again.
Reheating: I warm a few cookies in the microwave for about 10 seconds to make the centers soft and the chocolate slightly melty, just like fresh from the oven.

chocolate Hershey kiss cookies on a tray

Frequently asked questions

How do I keep the cookies soft?

The secret to soft cookies is watching the bake time closely. I take them out when the edges start to set and the tops look slightly cracked. They keep cooking a bit on the baking sheet after coming out of the oven. Once cooled, they stay soft inside but keep a nice and firm texture I like.

What is the best way to mix the dough?

I make sure the butter is soft before mixing it with the sugar so the texture turns smooth and creamy. Then I add the eggs and vanilla and blend just until mixed. When I add the dry ingredients, I do it little by little so the dough stays light and soft. Overmixing can make the cookies dense, so I always mix gently.

Can kids help make these cookies?

Yes, absolutely! This is one of the easiest recipes to bake with kids. Mine love rolling the dough balls in sugar and pressing the chocolate kisses into the center after baking. It is messy and super fun.

More chocolate dessert recipes:

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