Christmas Chocolate Kiss Cookies
Spread some holiday cheer with these adorable little Christmas Chocolate Kiss Cookies. They're a great cookie project for grown-ups and kids alike because they're just plain fun to make ... and to eat!
Our 6-year-old daughter Little Miss H. and I did our first round of Christmas baking this past weekend, kicking off the season with these little beauties.
I don't know who had more fun making them me, or Little Miss. I think it was probably a tie. Because you know what? No matter what your age, making something with sprinkles is just plain fun.
Yes, these fun & festive cookies are a great project for grown-ups and kids alike.
I keep a pretty good assortment of sprinkles on hand, typically picking up holiday-specific ones after each holiday when they're on sale. It's a great practice to get in the habit of doing if you like to bake a lot like we do ... then when you want to make something extra-fun like these cookies, all you have to do is reach into the cabinet and pull out a great selection of sprinkles perfect for the job!
For these cookies, Little Miss H. and I poured a little bit of several sprinkle selections into small individual bowls. Then we just randomly adorned each cookie as we went along so we ended up with a good assortment of different sprinkles on the finished cookies.
I'm hard-pressed to pick a favorite ... but I think it's a tie between the white snowflakes and the green & red holly berry ones. Little Miss had no trouble choosing her favorite ... she likes the red/green/white non-pareils the best. But regardless, a cookie jar sure looks pretty stacked full with a batch of these.
To make these is pretty simple, as they're simply a sprinkle-adorned chocolate-take on the classic Peanut Butter Blossom thumbprint cookie.
I use our favorite chocolate thumbprint cookie dough from our favorite Insanely Delicious Turtle Cookies ... it's a rich, dark chocolate cookie dough that doesn't use any levener. That means the cookies won't spread or change shape really at all when baking ... which is good for a thumbprint-type cookie. You want the indentation you create with your thumb to stay pretty much as you make it so it's good for whatever filling you're putting in ... in this case, a Hershey chocolate Kiss.
Once the dough is mixed and chilled, form it into small balls and then roll each ball in sprinkles. Make sure each dough ball gets completely covered in sprinkles to create the best look.
Press your thumb into each sprinkle-covered ball ...
And then you'll have a batch of fun-&-festive adorable little Christmas Chocolate Kiss Cookies, ready to spread some holiday cheer.
They're such a fun cookie project for grown-ups and kids alike because they're just plain fun to make ... and just plain fun to eat, too!
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Yield: about 25-30 cookies
Christmas Chocolate Kiss Cookies
Spread some holiday cheer with these adorable little Christmas Chocolate Kiss Cookies. They're a great cookie project for grown-ups and kids alike because they're just plain fun to make ... and to eat!
prep time: 1 H & 30 Mcook time: 12 Mtotal time: 1 H & 42 M
ingredients:
- 1 c. all-purpose flour
- 1/3 c. cocoa powder
- 1/4 tsp. salt
- 8 T. (1 stick) unsalted butter, softened
- 2/3 c. sugar
- 1 egg yolk
- 2 T. milk
- 1 tsp. vanilla extract
- 3/4 to 1 c. assorted Christmas sprinkles
- 25 to 30 Hershey Kisses, unwrapped
instructions:
How to cook Christmas Chocolate Kiss Cookies
- Combine flour, cocoa, and salt; set aside.
- With an electric mixer on medium-high speed, beat butter and sugar until light and fluffy, about 2 minutes. Add egg yolk, milk, and vanilla; mix until incorporated. Reduce mixer speed to low and add the flour mixture until just combined.
- Wrap dough in plastic wrap and refrigerate until firm, 1 hour.
- With your hands, roll chilled dough into 1-inch balls and roll each ball in sprinkles, completely covering the dough ball with sprinkles. Place balls about 2 inches apart on a baking sheet. With your thumb, gently press down into the center of each ball just slightly to make a small indentation. Chill the baking sheet of dough balls in the refrigerator for 10 to 15 minutes before baking. {This chilling time makes the cookies bake up soft and tender, and helps minimize spreading. I have skipped this chill before, and the cookies came out on the dry side ... so I don't recommend skipping it.}
- Bake at 350℉ until set, about 12 minutes.
- After removing cookies from the oven, immediately place a Hershey Kiss in the center of each cookie. {Once you place the Kiss, leave it be. Twisting or moving it will cause it to start to melt and pool at the bottom.} Let cookies cool on the baking sheet for about 3 minutes, remove to a cooling rack to cool.
TRACEY'S NOTES
- There is indeed no leavener in this recipe - that is not a typo.
- These cookies don't spread or change shape much while baking. They just puff very slightly.
- I have not had much success with using Hugs, Candy Cane, etc. flavor Hershey Kisses. They melt too quickly and easily and just end up pools of white chocolate in the cookies. I recommend sticking with "traditional" Hershey Kisses.
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