Chocolate Hershey Kiss Cookies are an easy dessert loaded with cocoa flavor. These delicious treats are perfect for Christmas or the holidays!
Kisses Cookies are a classic, all-year dessert we’re all very familiar with- usually with peanut butter cookie dough. Mix things up this year by making up some Chocolate Thumbprint Hershey Kiss Cookies instead!
Chocolate Hershey Kiss Cookies
Who’s not a fan of a good cookie every now and again? Cookies are such simple but perfect little desserts- and all the different flavors and varieties? If you’re not a fan of the classic chocolate chip, just know there’s definitely a cookie out there for you somewhere. If you’re a big chocolate lover, it just might turn out that these Chocolate Kiss Cookies are the right ones for you!
One of the best things to do with Hershey Kisses is to make Kisses Cookies- those delicious peanut butter cookies you may have had before. Some people aren’t big on peanut butter, so we settled on this recipe that doubles-down on the chocolate with chocolate cookie dough! So much chocolate flavor in this cookie- what’s not to love?!
More Cookie Recipes to check out
We call them Peanut Butter Blossom Cookies, but you probably know them as Peanut Butter Kiss Cookies. Whatever you call them, these are a classic, year-round cookie that’s still perfect for the holiday season. You can make these treats quick and easy!
For another chip packed with chocolate flavor, we’ve also made these delicious Cherry Chocolate Chip Cookies. Not only did we load up on the chocolate- with cocoa powder in the dough and chocolate chips folded in- but we even slipped some cherries in there! A little fruity sweetness folded into a cookie chocolate-lovers will enjoy.
If you need even more chocolate, look no further than our Crackle Brownie Cookies! This super-easy cookie recipe yields a cookie with a lightly-crisp outside and a soft, chewy brownie inside. Perfect with a tall glass of milk on Christmas morning!
Ingredients for Thumbprint Cookies
Hershey’s Kisses – Try not to snack on all of them before you add them to your cookies! Ha ha!
- NOTE: Brown sugar is pictured but not needed.
How to make Hershey Kiss Thumbprint Cookies
Start off by, first, creaming together your butter, and sugar. A hand mixer or stand mixer will make quick work of this!
Next up, we need to add our eggs. Add them in one at a time, stirring until each one is fully incorporated. Once you’ve added your eggs, stir in your vanilla extract.
Those are our wet ingredients dealt with. Now it’s time to start on the dry. Sift your flour and cocoa powder into a separate mixing bowl before adding in our salt and baking powder.
Give your dry ingredients a quick whisking before slowly adding them to your wet ingredients. Keep slowly adding the dry to the wet until everything is totally combined. Cover this bowl with plastic wrap and let sit in the fridge for at least an hour- up to overnight- before moving on.
While that’s chilling, feel free to get your oven warming up to 350 degrees. When you pull your dough from the fridge, roll it out into balls that are about an inch wide. Roll these balls in some powdered sugar until well-coated and then flatten slightly.
Transfer your dough balls to a parchment-lined baking sheet and then toss into the oven. Allow these to bake for 9-10 minutes- making sure they don’t overbake or get crispy and dry. Pull from the oven and, while still warm, press a Hershey’s Kiss into the middle of each cookie. Allow the cookies and baking sheet to cool completely before removing, serving, and enjoying!
Using Other Hershey Kiss Flavors
Candy Cane – Try making this holiday cookie recipe a bit more festive with the peppermint-flavored kisses!
Caramel – Chocolate and caramel? Sounds delish!
Chocolate Kiss Cookies
- 6 tbsp Butter softened
- 1 cup Sugar
- 2 Eggs
- 1 tsp Vanilla
- 1 1/4 cup Flour
- 1/2 cup Cocoa Powder
- 1 1/2 tsp Baking Powder
- 1/4 tsp Salt
- 1 cup Powdered Sugar
- 18 Milk Chocolate Kisses unwrapped
- In a large bowl, cream together butter and sugar.
- Mix in eggs one at a time and then vanilla.
- In another bowl whisk together flour, cocoa powder, baking powder and salt.
- Gradually stir dry ingredients to wet, until incorporated.
- Cover with plastic wrap and refrigerate for at least 1 hour.
- Preheat oven to 350.
- Line a baking sheet with parchment paper.
- Place powdered sugar in a shallow dish.
- Roll dough into 1" sized balls.
- Roll balls in powdered sugar and place on prepared sheet, flattening slightly.
- Bake for 9-10 minutes (do not overbake).
- Gently press a chocolate kiss into the center of each hot cookie.
- Allow cookies to cool on baking sheet before removing.