Chocolate Kiss Cookies
Andrea Potischman
Feb 10, 2021
Cookie season has come and gone, but thankfully Valentine’s Day is another wonderful opportunity for my favorite sweet treat to shine. I’m a cookie fanatic, I think that’s been established. These easy-to-make double chocolate kiss cookies are the perfect way to show some love to any in your family pod on Valentine’s Day or otherwise.
These little chocolate kiss cookies, or chocolate Blossoms, as they’re often called, are my latest favorite. They are nothing new or unusual, but they are fantastic. They are a classic cookie, if you will, that’s stood the test of time. My approach to this year is comfort food and timeless simplicity. Nothing too fancy, but reliable and comforting to ease all our nerves. Chocolate kiss cookies are just that. Hersey kisses (a longtime favorite of my boys) right in the middle, makes this sugar-dusted cookie even more special. It’s like two treats in one, according to my younger son.
Effortless in preparation, chocolate kiss cookies can be prepped in advance, frozen, and baked off as needed, when needed. Since gatherings are still not safe, I love recipes where making and freezing is an option. So when a little touch of comfort is needed, I got your back, just keep the chocolate kisses on hand for emergencies.
Chocolate Kiss Cookies
Ingredients:
- 3/4 cup unsalted butter
- 3/4 cup sugar
- 1/2 cup brown sugar
- 1 egg
- 2 teaspoons vanilla extract
- 1 1/2 teaspoon baking powder
- 1/2 cup unsweetened cocoa powder
- 2 ounces semi-sweet chocolate, melted
- 2 cups all-purpose flour
- 30 chocolate kisses, unwrapped
Directions:
- Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper and set aside.
- In a small mixing bowl add 1/4 cup sugar and place it near your workstation.
- In the bowl of a kitchen mixer, such as a KitchenAid, fitted with a paddle attachment, add the butter, 1/2 cup sugar, and brown sugar and beat on high until light and fluffy. Add the egg and vanilla, followed by the salt and baking powder, and mix until incorporated. Use a rubber tip spatula to scrape down the sides as needed. Add the cocoa powder and melted chocolate and mix to bend.
- With the mixer on low, add the flour and mix until incorporated. Refrigerate the dough for 15 minutes to firm slightly.
- Once the dough has chilled, use your hands to roll the dough into small smooth balls, about 30 in total. Roll the balls in the granulated sugar to coat.
- Place the coated dough balls on the prepped baking sheets, spaced about 2 inches apart. Bake for 10 minutes. Remove the cookies from the oven and press a chocolate kiss into the center of each cookie. Transfer the cookies to a wire rack to cool completely and set.
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