Sweetheart Chocolate Kiss Cookies 🥰
These adorable Sweetheart Chocolate Kiss Cookies are the perfect festive treat for Valentine's Day or any occasion. With a delightful chocolate cookie base and a gooey Hershey Kiss on top, they're sure to spread joy!
Equipment
- Electric Mixer
- Large Bowl
- Medium Bowl
- Baking Sheet
- Parchment Paper
- Wire Rack
Ingredients
Cookie Dough Dry Ingredients
- 1 cup all-purpose flour (or whole wheat pastry flour for a lighter option)
- 1/3 cup unsweetened cocoa powder
- 1/4 teaspoon sea salt
Cookie Dough Wet Ingredients
- 1 stick unsalted butter (1/2 cup), softened to room temperature
- 2/3 cup granulated sugar (feel free to reduce slightly for less sweetness)
- 1 large egg yolk
- 2 tablespoons milk (any type works, almond milk for a dairy-free choice)
- 1 teaspoon pure vanilla extract
Toppings & Garnish
- 0.75-1 cup festive Valentine's Day sprinkles (choose natural dyes if preferred)
- 25-30 Hershey Kisses candies unwrapped (dark chocolate kisses add a rich flavor)
Instructions
- Prep Dry Ingredients: In a medium bowl, simply whisk together the flour, cocoa powder, and salt until they're well combined. Set this mix aside for a moment.
- Cream Wet Ingredients: Grab a large bowl and your electric mixer. Beat the softened butter and sugar together on medium-high speed for about 2 minutes until the mixture looks light and fluffy.
- Add Flavor Boost: Now, mix in the egg yolk, milk, and vanilla extract until everything is smooth and perfectly incorporated.
- Combine Everything: Reduce your mixer speed to low. Gradually add the dry flour mixture (from step 1) to the wet ingredients. Mix just until the dough comes together – be careful not to overmix!
- Chill the Dough: Wrap your chocolate cookie dough in plastic wrap and pop it into the refrigerator for at least 1 hour. This chilling time is super important to make the dough firm and easy to handle.
- Get Ready to Bake: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking.
- Shape & Decorate: Take your chilled dough and roll it into cute 1-inch balls. Then, roll each ball generously in the Valentine's sprinkles, making sure it's completely coated.
- Indent & Chill (Again!): Place the sprinkle-covered dough balls about 2 inches apart on your prepared baking sheet. Gently press a small indentation into the center of each ball with your thumb. For the best shape, place the entire baking sheet back into the refrigerator for another 10-15 minutes.
- Bake Away: Bake the cookies for approximately 12 minutes, or until they look set. They might still feel a little soft when you take them out, but they'll firm up as they cool.
- Add the Kiss: As soon as you remove the cookies from the oven, immediately place an unwrapped Hershey Kiss right into the center indentation of each warm cookie.
- Cool & Enjoy: Let the cookies cool on the baking sheet for about 3 minutes. Then, carefully transfer them to a wire rack to cool completely. These sweet, festive treats are ready to share!
Notes
Recipe Notes:
Feel free to reduce sugar slightly for less sweetness. The chilling time for the dough is crucial for easy handling and to prevent spreading.
Dark chocolate kisses can be used for a richer flavor profile, and consider choosing sprinkles with natural dyes if preferred. Nutrition Information (per cookie, estimated):
Calories: ~120
Total Carbs: ~18g
Net Carbs: ~17g
Fats: ~7g
Protein: ~2g
Feel free to reduce sugar slightly for less sweetness. The chilling time for the dough is crucial for easy handling and to prevent spreading.
Dark chocolate kisses can be used for a richer flavor profile, and consider choosing sprinkles with natural dyes if preferred. Nutrition Information (per cookie, estimated):
Calories: ~120
Total Carbs: ~18g
Net Carbs: ~17g
Fats: ~7g
Protein: ~2g
