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–+ servings

Chocolate Kiss Cookies

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A warm, spiced cookie that brings classic holiday joy, featuring a melty chocolate Kiss pressed into a tender and chewy cookie with cozy notes of ginger and cinnamon.
Print Recipe
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 42 minutes
Servings: 30 cookies
Course: Dessert, Snack
Cuisine: American, Holiday
Calories: 160
Ingredients Method Nutrition Notes

Ingredients
  

Dry Ingredients
  • 3 cups all-purpose flour Provides structure and a tender crumb.
  • 1 teaspoon baking soda Gives lift for a light cookie.
  • 2 teaspoons ground ginger Gives warm, spicy ginger flavor.
  • 1.25 teaspoons ground cinnamon Adds sweet spice and depth.
  • 0.25 teaspoon ground cloves A little goes a long way for warmth.
  • 0.25 teaspoon ground allspice Complements the other spices for complexity.
  • 0.25 teaspoon ground nutmeg Adds subtle aromatic notes.
  • 0.25 teaspoon salt Balances sweetness and enhances flavor.
Wet Ingredients
  • 0.75 cup unsalted butter, softened For richness and tender texture.
  • 0.75 cup packed light or dark brown sugar Adds moisture and caramel notes.
  • 6 tablespoons unsulphured or dark molasses Provides deep, robust flavor and chew.
  • 1 large egg Binds the dough and adds moisture.
  • 1 teaspoon pure vanilla extract Rounds and enhances all flavors.
Topping
  • 0.5 cup granulated sugar or coarse sugar for rolling Creates a sparkly, slightly crisp exterior.
  • 30 pieces Hershey’s Kisses or Hugs, unwrapped For the classic chocolate center.

Method
 

Preparation
  1. Preheat the oven to 350°F (177°C) and line baking sheets with parchment paper.
Mix Dry Ingredients
  1. In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, allspice, nutmeg, and salt until evenly combined. Set aside.
Cream Butter and Sugar
  1. In a large bowl, beat the softened butter and brown sugar together until creamy and well combined.
Add Wet Ingredients
  1. Add the molasses, egg, and vanilla extract to the butter mixture and mix until smooth and uniform.
Combine Mixtures
  1. Gradually add the flour and spice mixture to the wet ingredients, mixing until a thick dough forms and no streaks of flour remain.
Shape Cookies
  1. Scoop out the dough and roll into balls roughly 1 to 1 and 1/4 inches in diameter. Roll each ball in sugar and arrange on baking sheets.
Bake
  1. Bake for 12 minutes or until the edges are set and the centers still look slightly soft.
Add Chocolate
  1. Immediately press a Hershey’s Kiss or Hug into the center of each cookie and allow them to soften for about 10 minutes.
Cool
  1. Let the cookies cool completely on the baking sheet or transfer to a wire rack before serving.
Storage
  1. Store leftovers in an airtight container for up to 1 week.

Nutrition

Serving: 1gCalories: 160kcalCarbohydrates: 23gProtein: 2gFat: 7gSaturated Fat: 4gSodium: 104mgSugar: 11g

Notes

For more even cookies, use a cookie scoop. Chill the dough for 30 minutes for a taller cookie. Store cookies in an airtight container layered with parchment paper.

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