Description
Delight in these classic Chocolate Kiss Cookies, crispy on the outside with a soft, chocolaty center crowned by a melted chocolate kiss. Perfect for holiday treats or anytime you crave a sweet, chocolatey bite.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter (softened)
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 cups all-purpose flour
- ¼ cup unsweetened cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Additional
- 24 chocolate kiss candies (unwrapped)
- Additional granulated sugar for rolling
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and allow even baking.
- Cream Butter and Sugar: In a large bowl, use a mixer to beat the softened butter and granulated sugar together until the mixture is light and fluffy, creating a creamy base for your dough.
- Add Egg and Vanilla: Beat in the large egg and vanilla extract until fully combined, ensuring a smooth and uniform batter.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt to evenly distribute the leavening and flavor elements.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, stirring until a soft, cohesive dough forms without overmixing.
- Form Dough Balls: Scoop dough portions approximately 1 inch in diameter, roll them into smooth balls, and then roll each ball in granulated sugar to add a sweet, slightly crunchy coating.
- Arrange and Bake: Place the dough balls about 2 inches apart on the prepared baking sheet and bake in the preheated oven for 8 to 10 minutes, or until the cookies are set but still soft.
- Add Chocolate Kisses: Immediately after removing the cookies from the oven, gently press one unwrapped chocolate kiss candy into the center of each cookie so it melts slightly and adheres.
- Cool: Let the cookies cool on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely, allowing the chocolate kiss to solidify perfectly.
Notes
- If the dough is too soft and difficult to handle, chill it in the refrigerator for 15 to 20 minutes for easier rolling.
- Store cookies in an airtight container at room temperature for up to 5 days to maintain freshness.
- For a festive twist, use holiday-themed chocolate kisses or roll the dough balls in colored sugar before baking.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 11g
- Sodium: 65mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
