Christmas Kiss Cookies
Christmas Kiss Cookies are a cozy, nostalgic treat that fills your kitchen with the warm scent of cocoa and vanilla. Home cooks love them for their melt-in-your-mouth texture and festive appearance, making them a star at holiday parties, cookie exchanges, or even as a thoughtful homemade gift. The combination of rich dark cocoa, buttery dough, and the signature Hershey's Hug or Kiss creates an irresistible sweet bite that's as beautiful as it is delicious.
What Makes This Recipe Special
- The dough's 30-minute chill is crucial-it firms up the butter just enough to prevent spreading while keeping the cookies tender, ensuring perfect pillowy texture.
- Using dark cocoa powder gives these cookies a deeper, more sophisticated chocolate flavor compared to standard cocoa, balancing the sweetness of the Hugs/Kisses.
- Rolling the dough balls in festive sprinkles before baking creates a crunchy shell that contrasts beautifully with the gooey chocolate center.
- The timing of pressing in the Hugs while the cookies are still hot on the tray ensures the chocolate melts just enough to create a seamless, indulgent finish.
Ingredients
1 cupall-purpose flour
1/2 cupunsweetened dark cocoa powder
1/4 teaspoonsalt
1/2 cupunsalted butter, softened
2/3 cupgranulated sugar
1 eggyolk, at room temperature
2 tablespoonsmilk or cream
1 teaspoonvanilla extract
3/4 cupfestive nonpareils and jimmies
22 unwrappedHershey’s Hugs or Kisses
Nutrition
430 caloriesCalories
Per serving · Values are estimates
Instructions
1
Set oven to 350°F (177°C). Line two baking sheets with parchment paper and set aside.
2
In a medium bowl, whisk together flour, cocoa powder, and salt. In a separate large bowl using an electric mixer at medium-high speed, beat the softened butter until smooth. Gradually add the granulated sugar, mixing thoroughly until well combined. Incorporate the egg yolk, milk or cream, and vanilla extract. Slowly blend in the prepared flour mixture until the dough forms.
3
Cover and refrigerate the dough for at least 30 minutes, allowing it to become firm and manageable.
4
Once chilled, portion dough into small balls using about 2 teaspoons per cookie. Roll each ball in festive nonpareils and jimmies. Arrange cookies evenly spaced on prepared baking sheets.
5
Bake each tray for 10-12 minutes or until cookies are set but still soft. Remove trays from the oven.
6
Immediately press a Hershey’s Hug or Kiss into the center of each warm cookie.
7
Allow cookies to cool on baking sheets for several minutes before transferring to a wire rack. Cool completely before storing.
Essential Tips
Chill the dough well
If your kitchen is warm, chill the dough for up to 45 minutes to prevent the butter from softening too much during handling. This makes rolling and shaping easier and ensures cleaner edges on your cookies.
Use room-temperature butter
Ensure your butter is softened but not overly soft or greasy. It should dent slightly when pressed but not leave a fingerprint. This ensures proper emulsification with the sugar for a tender cookie.
Press Hugs firmly
Don't be shy when pressing the Hugs or Kisses into the cookies-they need to sink halfway into the dough so they're fully enveloped by the warm cookie. This prevents the chocolate from detaching when cooled.
Rotate baking sheets
If your oven has hot spots, rotate the baking sheets halfway through baking to ensure even color and texture. This prevents over-browning on one side while waiting for the other.
Let sprinkles adhere
Roll the dough balls in sprinkles immediately after scooping. The moisture from the dough helps the sprinkles stick better. If they fall off during baking, press a few back on with your finger while the cookies are still warm.
Smart Swaps & Variations
Peppermint Kiss Cookies
Swap the festive sprinkles for crushed candy canes or red and white jimmies, and use peppermint Hershey's Kisses for a refreshing holiday twist.
Salted Caramel Version
Replace the Hugs/Kisses with salted caramel candies and sprinkle the dough balls with flaky sea salt before baking for a sweet-and-salty masterpiece.
White Chocolate Drizzle
After pressing in the Hugs/Kisses, drizzle melted white chocolate over the cooled cookies for an extra layer of festive decadence.
What to Serve With This
- Pair with a mug of hot cocoa or spiced apple cider to enhance the holiday flavors.
- Serve on a tiered tray with other Christmas cookies for a stunning holiday dessert spread.
- Include in a cookie exchange box with a festive ribbon and a handwritten note.
- Perfect for Santa's milk-and-cookies tradition-leave a plate out with a few cookies and a glass of milk!
Storage & Reheating
Storage
Store cookies in an airtight container at room temperature for up to 5 days. Keep them away from direct sunlight to prevent the chocolate from melting or blooming.
Reheating
To refresh the chocolate center, warm the cookies in a 300°F (150°C) oven for 3-4 minutes. Avoid microwaving, as it can make the chocolate grainy or cause the cookies to become tough.
Expert Chef Tips
- For extra-rich dough, replace the milk with heavy cream. This adds a velvety texture that pairs beautifully with the melted chocolate Hug/Kiss.
- If your cocoa powder is very dark (like Dutch-process), reduce the sugar by 1-2 tablespoons to balance the depth of flavor.
- Use a small ice cream scoop to portion the dough for uniform cookies. This ensures even baking and a professional-looking presentation.
Equipment You’ll Need
- Electric mixer (stand or hand mixer) for creaming butter and sugar
- Medium mixing bowls for dry and wet ingredients
- Measuring cups and spoons for precise ingredient amounts
- Baking sheets with parchment paper or silicone mats
- Small ice cream scoop or teaspoon for portioning dough
Nutritional Benefits
- Each cookie contains approximately 430 calories, primarily from the butter, sugar, and chocolate, making them a rich treat best enjoyed in moderation.
- The dark cocoa powder provides antioxidants and a small amount of iron, though the overall nutritional benefit is minimal due to the high sugar content.
- These cookies are high in saturated fats from the butter and chocolate, so they're best paired with lighter meals or enjoyed as an occasional indulgence.
- For a slightly lighter option, reduce the sugar by 1-2 tablespoons and use a sugar substitute like erythritol in the dough, though the texture may vary slightly.
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Frequently Asked Questions
Can I use milk chocolate Hugs or Kisses instead of dark chocolate?
Absolutely! Milk chocolate Hugs or Kisses will work, but the flavor profile will shift from deep cocoa to a sweeter, creamier taste. Keep in mind that milk chocolate melts faster, so press it in quickly after removing the cookies from the oven.
My cookies spread too much. What did I wrong?
This usually happens if the butter was too soft or the dough wasn't chilled long enough. Ensure your butter is softened but still cool to the touch, and chill the dough for at least 30 minutes before rolling. Also, check your oven temperature with an oven thermometer-some ovens run hotter than set.
Can I make the dough ahead of time?
Yes! The dough can be made up to 3 days ahead and stored in the refrigerator. Wrap it tightly in plastic wrap to prevent it from absorbing fridge odors. Let it sit at room temperature for 10-15 minutes before rolling to make shaping easier.
How do I prevent the sprinkles from falling off during baking?
Roll the dough balls in sprinkles just before baking, while the dough is still moist. If some sprinkles fall off, gently press them back onto the cookies with your finger while they're still warm on the baking sheet.
Can I freeze these cookies?
Yes, you can freeze baked cookies for up to 3 months. Place them in a single layer on a baking sheet to freeze solid, then transfer to an airtight container with parchment paper between layers. Thaw at room temperature for 1-2 hours before serving.
What if I don't have parchment paper?
You can use a silicone baking mat, but avoid greasing the baking sheet directly-this can cause the cookies to spread. If you must grease, use a very light coating of butter or nonstick spray.
Can I make these gluten-free?
Yes, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. Ensure the blend contains xanthan gum for the best texture. The rest of the recipe remains the same.
Why do my cookies taste dry?
Overbaking is the likely culprit. Cookies should be set but still soft when removed from the oven. They'll continue to firm up as they cool on the baking sheet. Check them at 9-10 minutes to avoid overcooking.
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