Chocolate Kiss Cookies — Soft, Fudgy & Completely Irresistible
Chocolate Kiss Cookies deliver a perfect bite of nostalgia and decadence: a soft, fudgy chocolate cookie topped with an iconic chocolate kiss. The charm comes from the contrast of textures — plush cookie plus firm candy — and the deep cocoa flavor that comforts every palate. Simple to make and visually stunning, these cookies are ideal for bakers of all levels.
Ingredients & Their Roles
- 1 ½ cups all-purpose flour
— Structure: forms the cookie base while keeping crumb tender. - ½ cup unsweetened cocoa powder
— Flavor: gives deep chocolate notes; use Dutch-processed for milder acidity or natural for brighter chocolate flavor. - 1 teaspoon baking soda
— Lift: provides slight rise so cookies stay soft, not flat. - ¼ teaspoon salt
— Balance: enhances chocolate and rounds sweetness. - ½ cup unsalted butter, softened
— Richness & texture: buttery mouthfeel and tenderness. - ½ cup granulated sugar
— Sweetness & edge: helps create a slight crisp edge when baked. - ½ cup packed brown sugar
— Moisture & chew: molasses keeps cookies soft and chewy. - 1 large egg
— Binder & moisture: holds ingredients together and adds tenderness. - 2 teaspoons vanilla extract
— Flavor enhancer: deepens and rounds chocolate notes. - 2 tablespoons milk
— Dough consistency: loosens dough to a soft, workable texture. - Chocolate kisses (approx. 36 pieces)
— Signature topping: glossy candy center that sets slightly into the warm cookie. - Extra granulated sugar for rolling
— Finish: sparkle and a subtle edge crunch.
Step-by-Step Instructions
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
- Whisk dry ingredients: In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt until uniform.
- Cream butter and sugars: In a large bowl, beat softened butter with granulated and brown sugars until light and fluffy — about 2–3 minutes. This traps air for tender cookies.
- Add egg and vanilla: Beat in the egg and vanilla until smooth and homogenous.
- Combine: Add the dry mixture to the wet in two additions, mixing gently and stopping as soon as everything is combined (avoid overmixing).
- Adjust consistency: Stir in the milk; the dough should be soft and slightly fudgy, easy to roll into balls.
- Shape & coat: Roll ~1-inch dough balls. Roll each ball in extra granulated sugar to coat and place 2 inches apart on prepared sheets.
- Bake: Bake for 8–10 minutes — edges should be set but centers still soft. Do not overbake — cookies finish setting while cooling.
- Add the kiss: Immediately press a chocolate kiss into the center of each warm cookie. The candy will sink slightly and create classic cracks around the edges.
- Cool: Allow cookies to cool on the sheet for 5 minutes, then transfer to a wire rack to finish cooling and let the kisses firm up.
Why This Recipe Is Loved
These cookies combine intense chocolate flavor with a soft, fudgy texture and an eye-catching presentation. They’re quick to make, consistently successful, and perfect for gifting or gatherings. The recipe balances nostalgia with refined technique, yielding cookies that are both comforting and elevated.
Pro Tips for Perfect Results
- Do not overbake: remove cookies when edges are set but centers are soft.
- Press kisses quickly: add the chocolate while cookies are warm so they adhere and create those signature cracks.
- Chill kisses: refrigerate candy briefly if your kitchen is very warm to prevent fast melting.
- Quality cocoa matters: choose a good cocoa powder for full-bodied chocolate flavor.
- Double-roll in sugar for extra sparkle and texture contrast.
Serving Suggestions
Serve with a cold glass of milk, a cup of coffee or espresso, or alongside hot chocolate for an extra-indulgent pairing. Arrange on a white platter for visual contrast, or include in mixed cookie boxes for holiday gifting.
Conclusion