Valentine Chocolate Kiss Cookies
Try these Valentine Chocolate Kiss Cookies—soft, chewy cookies with a chocolate kiss center, topped with sprinkles and a colorful candy melts drizzle.
Servings: 36 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.
