Soft, chewy, and packed with rich chocolate flavor, these Chocolate Hershey Kiss Cookies are a must-have for holiday baking trays, cookie exchanges, or anytime you want to treat yourself. Rolled in sugar for a slight crunch and finished with a classic Hershey’s Kiss in the center, they’re a simple yet show-stopping sweet that everyone loves. With a soft interior and just the right amount of chocolate, these cookies are easy to make and even easier to devour.
Ingredients
1 1/4 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup granulated sugar (plus extra for rolling)
1/2 cup brown sugar
1 large egg
1 teaspoon vanilla extract
2 tablespoons milk
24 Hershey’s Kisses, unwrapped
Instructions
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper
In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt
In a large bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy
Add the egg, vanilla, and milk, mixing until fully incorporated
Gradually stir in the dry ingredients to form a thick, chocolatey dough
Roll dough into 1-inch balls, then coat each ball in granulated sugar
Place the cookies on the prepared baking sheet, spacing them about 2 inches apart
Bake for 8–10 minutes, just until the edges are set but the centers are still soft
Remove from the oven and gently press a Hershey’s Kiss into the center of each warm cookie
Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack
Notes
Let the cookies cool completely before stacking or storing to avoid melting the chocolate kisses
You can chill the dough for 15–20 minutes if it feels too soft to roll
Use different Hershey’s Kiss flavors like caramel, mint, or almond for fun variations
These cookies freeze well—store in an airtight container for up to 2 months
FAQs
Can I make the dough ahead of time?
Yes! You can make the dough up to 2 days in advance and keep it chilled in the fridge. Let it sit at room temp for a few minutes before rolling
Do the Hershey’s Kisses melt in the oven?
Nope! That’s why you press them in after baking—this way they stay intact and get just slightly melty for the perfect texture
Can I use natural cocoa powder instead of Dutch-process?
Yes, either one works well here since the recipe uses baking soda. Just make sure it’s unsweetened
How should I store these cookies?
Store in an airtight container at room temperature for up to 5 days. To keep them soft, place a slice of bread in the container with the cookies
Can I double the recipe?
Absolutely! These cookies are great for sharing, so go ahead and double or even triple the batch
Chocolate Hershey Kiss Cookies
Soft, chewy, and packed with rich chocolate flavor, these Chocolate Hershey Kiss Cookies are a must-have for holiday baking trays, cookie exchanges, or anytime you want to treat yourself. Rolled in sugar for a slight crunch and finished with a classic Hershey’s Kiss in the center, they’re a simple yet show-stopping sweet that everyone loves. With a soft interior and just the right amount of chocolate, these cookies are easy to make and even easier to devour.
- Total Time: 25 minutes
- Yield: 24 cookies 1x
Ingredients
1 1/4 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup granulated sugar (plus extra for rolling)
1/2 cup brown sugar
1 large egg
1 teaspoon vanilla extract
2 tablespoons milk
24 Hershey’s Kisses, unwrapped
Instructions
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper
In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt
In a large bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy
Add the egg, vanilla, and milk, mixing until fully incorporated
Gradually stir in the dry ingredients to form a thick, chocolatey dough
Roll dough into 1-inch balls, then coat each ball in granulated sugar
Place the cookies on the prepared baking sheet, spacing them about 2 inches apart
Bake for 8–10 minutes, just until the edges are set but the centers are still soft
Remove from the oven and gently press a Hershey’s Kiss into the center of each warm cookie
Let the cookies cool on the baking sheet for 5 minutes before transferring Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper
In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt
In a large bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy
Add the egg, vanilla, and milk, mixing until fully incorporated
Gradually stir in the dry ingredients to form a thick, chocolatey dough
Roll dough into 1-inch balls, then coat each ball in granulated sugar
Place the cookies on the prepared baking sheet, spacing them about 2 inches apart
Bake for 8–10 minutes, just until the edges are set but the centers are still soft
Remove from the oven and gently press a Hershey’s Kiss into the center of each warm cookie
Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack
Notes
Let the cookies cool completely before stacking or storing to avoid melting the chocolate kisses
You can chill the dough for 15–20 minutes if it feels too soft to roll
Use different Hershey’s Kiss flavors like caramel, mint, or almond for fun variations
These cookies freeze well—store in an airtight container for up to 2 months