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Molten Chocolate Kiss Cookies Recipe — Gooey Center Cookies

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Table of Contents
  1. Chocolate Kiss Cookies Ingredients
  2. Substitutions and Additions
  3. How to Make This Chocolate Kiss Cookies Recipe
  4. How to Serve
  5. Storage
  6. Frequently Asked Questions
  7. More Recipes You’ll Love
  8. JUMP TO RECIPE

Chocolate Kiss Cookies are soft, chewy chocolate cookies rolled in coarse sugar and topped with a Hershey’s Kiss. They’re rich, easy to make, and perfect for holidays, cookie exchanges, or an everyday chocolate fix.

If you enjoy chocolate cookies, try these other favorites: Hot Chocolate Cookies, Chocolate Peanut Butter Cookies, and Double Chocolate Chip Cookies.

Chocolate Kiss Cookies Ingredients

You will need:

  • 1 batch No Spread Sugar Cookies (use your favorite recipe or 1 roll refrigerated sugar cookie dough)
  • ½ cup unsweetened cocoa powder
  • 1 cup coarse sanding sugar (or granulated sugar)
  • 26 Hershey’s milk chocolate kisses (or any flavor you prefer)

Substitutions and Additions

HERSHEY KISSES: Use any Kiss flavor for variety—dark chocolate, caramel, or seasonal flavors all work well and change the cookie’s character.

SANDING SUGAR: If sanding sugar isn’t available, regular granulated sugar is an acceptable substitute. You can also use colored sanding sugar for festive presentation.

How to Make This Chocolate Kiss Cookies Recipe

STEP ONE: In a large bowl, use a hand mixer or stand mixer to combine the sugar cookie dough with the cocoa powder until evenly mixed.

STEP TWO: Cover the dough and chill in the refrigerator for about one hour. Don’t skip this—chilling prevents the cookies from spreading too much.

STEP THREE: Preheat the oven to 350°F (175°C).

STEP FOUR: Use a cookie scoop to portion even balls of dough. Roll each portion between your palms to smooth the surface.

STEP FIVE: Roll each dough ball in coarse sugar until fully coated.

STEP SIX: Place the sugar-coated balls 1½ inches apart on a parchment-lined baking sheet. Gently flatten the top with your palm so they spread evenly.

STEP SEVEN: Bake for 8–9 minutes, until the cookies are puffy and no longer look wet on top.

STEP EIGHT: Remove the cookies from the oven and press a chocolate kiss gently into the center of each warm cookie. Let them sit on the sheet for a couple of minutes, then transfer to a cooling rack to finish cooling.

Pro tip: Add the Kiss while the cookie is still warm so it adheres properly; cooled cookies won’t hold the chocolate as well.

How to Serve

Serve these chocolate kiss cookies with a cold glass of milk for a classic pairing. They’re ideal for potlucks, holiday cookie trays, or a simple dessert. For festive spreads, pair them with other holiday cookies like Christmas Pinwheels or Gingerbread Kiss Cookies.

Storage

AT ROOM TEMPERATURE: Store cookies in an airtight container for up to 5 days.

IN THE FREEZER: Cookies freeze well in an airtight container for up to 3 months. Thaw at room temperature before serving.

With just a few ingredients, Chocolate Kiss Cookies deliver fudgy, chocolatey flavor in a soft, chewy package. They’re easy to customize—use different Kiss flavors or colored sugar to match any occasion.

Frequently Asked Questions

Can I freeze these cookies?

Yes. Freeze in an airtight container for up to 3 months and thaw at room temperature when ready to eat.

Can I use different Kiss flavors?

Absolutely. Any Hershey’s Kiss flavor works—experiment with dark chocolate, caramel, or seasonal varieties to change the flavor profile.

Where can I buy sanding sugar?

Sanding sugar is commonly available in grocery store baking aisles and bulk food stores. Regular granulated sugar is a fine alternative.

More Recipes You’ll Love

  • Chocolate Peanut Butter Ritz Cookies
  • Banana Pudding Pie
  • Peanut Butter Cookies
  • Banana Pudding Cake

Chocolate Kiss Cookies

Chocolate Kiss Cookies are soft, chewy, and made with just four main ingredients. They’re rolled in coarse sugar and topped with a chocolate Kiss.
Print Recipe

Prep Time 10 minutes
Cook Time 9 minutes
Chill Time 1 hour
Total Time 1 hour 19 minutes

Course Dessert
Cuisine American

Servings 26

Ingredients

  • 1 batch No Spread Sugar Cookies (use your favorite recipe or 1 roll refrigerated sugar cookie dough)
  • ½ cup unsweetened cocoa powder
  • 1 cup coarse sanding sugar
  • 26 Hershey’s milk chocolate kisses

Instructions

  • Combine the sugar cookie dough and cocoa powder in a large bowl using a hand or stand mixer until uniform.
  • Cover and chill the dough in the refrigerator for about one hour to firm it up.
  • Preheat the oven to 350°F (175°C).
  • Portion the dough with a cookie scoop and roll each portion into a smooth ball.
  • Coat each dough ball in coarse sanding sugar until fully covered.
  • Place balls 1½ inches apart on a parchment-lined baking sheet and slightly flatten the tops.
  • Bake 8–9 minutes, until cookies are puffed and the tops look set.
  • Remove from oven and press a chocolate kiss into each warm cookie. Cool on the baking sheet briefly, then transfer to a rack to finish cooling.

Notes

  • You can roll the dough in colored sanding sugar or top with different Kiss flavors for variety.
  • Chilling the dough helps prevent the cookies from spreading too thin.
  • Add the Kiss while the cookies are still warm so it adheres properly; cooled cookies won’t hold it as well.