Try these Valentine Chocolate Kiss Cookies—soft, chewy cookies with a chocolate kiss center, topped with sprinkles and a colorful candy melts drizzle. They are perfect for Valentine’s Day celebrations.
If you love peanut butter blossoms, you will love these Valentine Chocolate Kiss Cookies. They have a similar concept but with a chocolate cookie base instead of peanut butter.
The chocolate cookie is soft and chewy, with a rich chocolate flavor. The chocolate kiss in the center adds a burst of chocolate and makes these cookies extra special for Valentine’s Day.
Jump to:
Why You’ll Love These Chocolate Kiss Cookies
- Easy to make with just a few simple ingredients.
- Can be decorated any way you’d like and even changed out for different occasions.
- A fun activity to do with the kids.
- Makes a great Valentines’ Day gift for your loved ones or for the kids classrooms.
- Can be made ahead and freeze for longer storage.
Chocolate Kiss Cookie Ingredients & Substitutions
See recipe card below for full list of ingredients and amounts.
- Flour: All-purpose flour is what you want to use for this recipe. To make them gluten free, use a 1:1 all purpose gluten free baking flour.
- Cocoa powder: If you want them darker, use a dark cocoa powder.
- Sugar: You can use any white, granulated sugar in this recipe.
- Butter: Use unsalted butter for this recipe to control the salt content at room temperature to make it easier to cream with sugar, resulting in a smoother dough.
- Eggs: You will need one egg, plus only the yolk from the second egg.
- Hershey’s Kisses: Milk chocolate candies, unwrapped were used but you can substitute for other flavor of chocolate kisses.
- Optional garnishes: Nonpareils sprinkles, Red and Pink candy melts.
How to Make Chocolate Blossom Cookies
Preheat the oven to 350 degrees and line a large baking sheet with parchment paper.
In a medium bowl, whisk together flour, cocoa, baking soda, salt and set aside.
In a separate bowl, beat the butter on medium speed for 5 minutes scraping down the sides halfway. Add the sugar and continue beating for 5 to 7 minutes or until fluffy. Then, mix in vanilla, egg plus only the egg yolk from the second egg until combined.
Combine the wet and dry ingredients and beat together until mixed.
Scoop 1 tablespoon of dough, shape into balls, and place 2 inches apart on the baking sheet.
Bake for 8-10 minutes or until the cookies are puffed and the edges are set.
Press one kiss onto the center of each cookie after baking. Allow cookies to cool on a wire rack. The candies will look like they are melting but do not disturb them and they will resolidify in the correct shape.
Optional, drizzle with melted candy melts and sprinkle nonpareils sprinkles over top and allow it to set.
How to Store
- Room Temperature: Allow to cool and place in an airtight container storing at room temperature for up to 5 days.
- Freezer: Allow to cool and place in a freezer safe container with parchment paper in between layers. Freeze for up to 3 months. Thaw in fridge overnight.
Recipe Tips
- Use a cookie scoop to measure out dough in even portions.
- To prevent your cookies from sticking, line your baking sheet with parchment paper.
- Allow enough space in between the cookies (about 2 inches) to leave room for spreading when baking.
- Let cookies cool completely before storing.
- Keep an eye on the cookies while baking to avoid over cooking. Start checking around minimum time.
- Can roll dough balls in sprinkles before baking.
More Cookie Recipes
- Banana Oatmeal Chocolate Chip Cookies
- Caramel Apple Cookies
- Old Fashioned Iced Oatmeal Cookies
- Orange Creamsicle Cookies
- Cherry Chocolate Kiss Cookies
Recipe
Valentine Chocolate Kiss Cookies
Ingredients
- 2 cups flour
- ⅔ cup unsweetened cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 sticks unsalted butter, room temperature
- 1 cup sugar
- 1 teaspoon vanilla extract
- 1 egg
- 1 egg yolk
- 36 seasonal Hershey’s Kisses milk chocolate candies unwrapped
- Nonpareils sprinkles optional
- Red and Pink candy melts optional
Instructions
- Preheat the oven to 350 degrees and line a large baking sheet with parchment paper.
- In a medium bowl, whisk together flour, cocoa, baking soda, salt and set aside.
- In a separate bowl, beat the butter on medium speed for 5 minutes scraping down the sides halfway. Add the sugar and continue beating for 5 to 7 minutes or until fluffy. Then, mix in vanilla and eggs until combined.
- Combine the wet and dry ingredients and beat together until mixed.
- Scoop 1 tablespoon of dough, shape into balls, and place 2 inches apart on the baking sheet.
- Bake for 8-10 minutes or until the cookies are puffed and the edges are set.
- Press one kiss onto the center of each cookie after baking. Allow cookies to cool on a wire rack. The candies will look like they are melting but do not disturb them and they will resolidify in the correct shape.
- Optional, drizzle with melted candy melts and sprinkle nonpareils sprinkles over top and allow it to set.
Notes
- Room Temperature: Allow to cool and place in an airtight container storing at room temperature for up to 5 days.
- Freezer: Allow to cool and place in a freezer safe container with parchment paper in between layers. Freeze for up to 3 months. Thaw in fridge overnight.
Nutrition Disclosure
Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.
Leave a Reply