Finally, I let the cookies cool on a wire rack. As they cool, the chocolate kiss firms back up while staying velvety in the center. The finished cookies have the crackly sugar exterior, a soft, chocolatey interior, and that classic shiny kiss on top. Every single time, I’m tempted to eat one before they cool—but they’re absolutely worth the wait.
Pro Tips for Best Results
I tested this recipe three different ways—mixing the cocoa in before chilling the dough, after chilling, and even pressing the cocoa into the outside of the dough—and the method I’m sharing is hands-down the best. Mixing the cocoa into softened dough ensures the most even distribution and prevents streaking.
Here’s what I learned the hard way: don’t skip the coarse sugar. I tried granulated sugar once when I ran out, and while the cookies tasted good, they lacked that satisfying crunch and sparkle. The coarse sugar adds texture that makes these cookies feel like bakery-quality treats.
Another important tip is to press the Hershey’s Kiss into the cookies immediately after removing them from the oven. I once waited too long, thinking the cookies needed to firm up first, and the kisses fell right off. When the cookies are hot, the chocolate attaches perfectly and melts just slightly, giving that signature soft center.
Lastly, don’t overbake. These cookies should stay soft in the center when they come out of the oven. If you bake them until they look firm, they’ll end up crumbly and dry. Pull them out when the edges look set but the tops still appear slightly puffy—they’ll finish setting on the cooling rack.
Common Mistakes to Avoid
I made this mistake the first time: I used regular sugar instead of coarse sanding sugar. It completely changed the texture of the cookies, and the exterior ended up tasting gritty instead of crunchy. Now I always keep a jar of coarse sugar on hand for this recipe.
Another common mistake is overmixing the dough. When you add the cocoa powder, gently fold it in. Once, I aggressively mixed the dough until it was perfectly uniform, and the cookies baked up tough instead of soft. A light hand makes all the difference.
Don’t bake the cookies too close together. Even though they’re “no-spread” cookies, they puff slightly and need a little room. I once crowded the tray, and several cookies merged together, making it hard to press the kisses without cracking them.
And finally, avoid touching the chocolate kisses while they cool. They’ll look solid on the outside, but inside they’re soft for quite a while. I’ve ruined more than one cookie by poking the kiss too soon and smudging that perfect shiny tip. Patience truly pays off.(See the next page below to continue…)