Rich chocolaty cookies made with cocoa powder and milk chocolate kisses! These Chocolate Lover’s Kiss Cookies are tossed in powdered sugar and are a sweet, intensely chocolaty cookie that would make a great edible gift for your sweetheart this Valentine’s Day!
I originally shared these Chocolate Kiss Cookies over on The Stay at Home Chef!
Fridays call for chocolate.
Maybe some wine, too, but fortunately the two generally go pretty well together. I’m not sure what your plans are for the weekend, but mine definitely include indulging in some of these Chocolate Lover’s Kiss Cookies. Maybe some relaxing to try to reboot my brain a little bit because mine is currently feeling a bit fried. I spent most of the day yesterday working on videos for my YouTube channel (and maybe you caught yesterday’s Facebook Live with my special guest?), and for some reason video just wipes. me. out.
But enough about my brain, let’s talk Chocolate Lover’s Kiss Cookies.
A cross between peanut butter blossoms and crinkle cookies, these Kiss Cookies would be a perfect rich treat for Valentine’s Day (or really any day of the year). They remind me a bit of soft chewy brownies, only in cookie form.
As you’ve probably gathered, they’re named Kiss Cookies for their Hershey’s Kiss crown that you’ll nestle in place within a minute of removing the cookies from the oven, but how appropriate for Valentine’s Day, right?
The dough does require a bit of chilling… four hours, to be exact (I know, I know!). This will keep your cookies from spreading too much in the oven, and perhaps most importantly it will make the dough rollable, as it’s too sticky once it’s first mixed up to be easily managed. I like to prepare my dough the night before I plan to make these cookies, then the next day I can just roll them out, roll them in sugar, and bake!
Alright, I’m off to find some caffeine now.
How to Make Chocolate Lover’s Kiss Cookies
Chocolate Blossom Cookies
- 12 Tablespoons (170 g) unsalted butter softened
- 1 ½ cups (300 g) sugar
- ½ cup (100 g) light or dark brown sugar tightly packed
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 ½ cups (312 g) all-purpose flour
- 1 cup (100 g) natural cocoa powder
- 1 Tablespoon baking powder
- ¾ teaspoon salt
- 2 cups (250 g) powdered sugar for rolling
- 3 dozen milk chocolate kisses unwrapped
- Combine the butter and sugars in the bowl of a stand mixer (or in a large bowl, and use an electric mixer) and beat together until ingredients are well-creamed.12 Tablespoons (170 g) unsalted butter, 1 ½ cups (300 g) sugar, ½ cup (100 g) light or dark brown sugar
- Add eggs, one at a time, stirring until completely combined, and then stir in vanilla extract.4 large eggs, 2 teaspoons vanilla extract
- In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt.2 ½ cups (312 g) all-purpose flour, 1 cup (100 g) natural cocoa powder, 1 Tablespoon baking powder, ¾ teaspoon salt
- Gradually add dry ingredients to your wet ingredients until completely combined.
- Cover bowl with plastic wrap and refrigerate at least 4 hours or overnight.
- After chilling, preheat oven to 350F (175C) and prepare baking sheet by lining with parchment paper.
- Roll dough into 1 ½ Tablespoon-sized balls and roll thoroughly in powdered sugar.2 cups (250 g) powdered sugar
- Transfer to baking sheet and bake on 350F (175C) for 10-12 minutes -- take care to not over-bake.
- Within 1-2 minutes of removing cookies from oven, gently press a chocolate kiss into the center of each cookie.3 dozen milk chocolate kisses
- Allow cookies to finish cooling completely on baking sheet before enjoying.
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Could you make this without the cocoa powder? Just vanilla?
Hi Anahi! Unfortunately that won’t work. 🙁 You could try my butter cookies. They have a similar appearance. 🙂
These cookies are delicious. Can they be frozen?
I am so glad you enjoyed them, Ginette! You shouldn’t have any issues freezing them. 🙂
Could these be rolled in sanding sugar instead of powdered sugar?
Hi Casey! That will work just fine. 🙂
How long does dough stay good for refrigerated?? Can you freeze dough??
Sugar Spun Run
Hi, Rhiannon! If stored properly (airtight container), the dough will last up to 1 week. I have never frozen the dough, however, it should be fine. Enjoy!
Made for Valentine’s and used Hershey’s Gold and dark Kisses. Use Real butter, bring all ingredients to room temperature, including eggs,Sift flour and cocoa powder, chill dough overnight and I only baked a dozen at a time so I could determine size. Great success!!!Jacquelin
Sugar Spun Run
What a perfect treat for Valentine’s day! I am so glad that you enjoyed the recipe. Thanks for commenting, Jacquelin!
Awesome, do u have a recipe for royal creme biscuits.
I made these for my daughters wedding and they were the best cookies I ever tasted! Lots of compliments!
I am so happy to hear they were such a hit!! 🙂