The very first time I made these Hershey Chocolate Kiss Cookies, my entire kitchen filled with the rich scent of cocoa and butter melting together, and it brought back every childhood memory of cookie swaps and holiday baking marathons. As I rolled the dough in coarse sugar and watched the crystals sparkle under the light, I realized how much joy these simple little cookies bring. And when I pressed a warm Hershey’s Kiss into the soft, freshly baked cookie, it melted just slightly into the center—pure magic. I knew immediately these would become a forever favorite in my kitchen.
Why You’ll Love This Recipe
You’ll love this recipe because it gives you all the nostalgic flavor of a classic kiss cookie, but with a rich chocolate twist that feels indulgent and festive without requiring complicated steps—honestly, you’ll be amazed at how quickly they come together and how fast they disappear.
Ingredients
- 1 batch no-spread sugar cookie dough (store-bought dough works great)
- ½ cup unsweetened cocoa powder
- 1 cup coarse sanding sugar
- 26 Hershey’s milk chocolate kisses, unwrapped
Using store-bought no-spread sugar cookie dough is my favorite shortcut—trust me, I’ve tried making the dough from scratch and it’s delicious, but the pre-made version gives the same soft, chewy texture with less effort and more consistency. Unsweetened cocoa powder transforms the dough into a chocolate lover’s dream. Coarse sanding sugar is essential for that sparkly, crunchy exterior, and of course, Hershey’s Kisses are non-negotiable—they soften just enough when placed on the warm cookie, creating that iconic chocolate center.
Equipment Needed
- Baking sheet
- Parchment paper
- Mixing bowl
- Rubber spatula
- Cookie scoop
- Cooling rack
A cookie scoop keeps every cookie perfectly uniform, which helps them bake evenly and look professional. Parchment paper prevents sticking and saves you from scrubbing chocolate off the pan—trust me, I learned this the hard way. A cooling rack helps the cookies set properly after pressing the kiss on top. And a simple baking sheet is all you need; these cookies don’t spread much, so you can bake several at once.
Step-by-Step Instructions
When I make these Hershey Chocolate Kiss Cookies, I start by preheating the oven and lining my baking sheet with parchment. Then I take the sugar cookie dough—either homemade or store-bought—and mix in the cocoa powder. This step always transforms the dough into something so rich and chocolatey, and the scent of cocoa fills the room. I fold the dough gently, making sure the cocoa blends completely.
Next, I use a cookie scoop to portion the dough. This ensures that all the cookies are the same size and bake evenly. As I roll each scoop of dough in my hands, the dough feels soft, smooth, and slightly cool. Then I roll each ball in coarse sanding sugar. The sugar coats the dough with a sparkling crunch that turns every cookie into something festive and fun. I place each sugared ball onto the baking sheet, spacing them slightly even though they hardly spread.
Once the cookies go into the oven, the aroma becomes irresistible—the chocolate smell deepens, and the coarse sugar begins to glisten. I always unwrap the Hershey’s Kisses while the cookies bake, setting them aside in a bowl so I can add them quickly. When the cookies come out of the oven, they’re puffed but still soft, and that’s the perfect moment to press a kiss into the center. The heat melts the chocolate slightly, anchoring it perfectly in place.(See the next page below to continue…)