Ingredients
- 1 1/2 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 large egg
- 1 tbsp milk
- 1 tsp vanilla extract
- 1 tbsp red food coloring
- 24–30 Hershey’s Kisses, unwrapped
- Optional: sanding sugar for rolling
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
- In a large bowl, cream butter with granulated sugar and brown sugar until light and fluffy.
- Beat in egg, milk, vanilla extract, and red food coloring until well combined.
- Gradually add dry ingredients to the wet mixture to form a soft dough.
- Scoop tablespoon-sized portions of dough, roll into balls, and optionally coat in sanding sugar.
- Place dough balls 2 inches apart on prepared baking sheets.
- Bake for 8–10 minutes, until tops are set and slightly cracked.
- Immediately press a Hershey’s Kiss into the center of each cookie.
- Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Use different flavored Kisses like peppermint or white chocolate for variation.
- Add mini chocolate chips for extra richness.
- For tangier flavor, add 1 tablespoon cream cheese to the butter before creaming.
- Cool cookies completely before stacking to avoid melting Kisses.
- Dough can be made ahead and refrigerated up to 2 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 12g
- Sodium: 80mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 20mg