Chocolate Kiss Cookies

Introduction

There is something utterly comforting about a warm cookie with a soft, spiced center and a melted chocolate surprise at the heart. These Chocolate Kiss Cookies combine molasses-sweet gingerbread flavors with a tender, slightly chewy texture, and a shiny sugar crust that gives a delicate crunch. The aroma while baking is rich with ginger, cinnamon, and cloves, filling the kitchen with classic holiday warmth. They are ideal for cookie swaps, holiday platters, school lunches, or anytime you want a cozy treat to share. If you enjoy exploring chocolate-forward cookies, you might also like this best chocolate crinkle cookies recipe for another festive option.

Ingredients

3 cups all-purpose flour, for structure and tender crumb.
1 teaspoon baking soda, to help the cookies spread and rise slightly.
2 teaspoons ground ginger, for warm, spicy flavor.
1 and 1/4 teaspoons ground cinnamon, to add sweet spice and depth.
1/4 teaspoon ground cloves, for a concentrated warm note.
1/4 teaspoon ground allspice, to enhance the spice blend.
1/4 teaspoon ground nutmeg, for a subtle nutty spice.
1/4 teaspoon salt, to balance sweetness and enhance flavor.
3/4 cup unsalted butter, softened, for richness and tender texture.
3/4 cup packed light or dark brown sugar, for moisture and caramel notes.
6 tablespoons unsulphured or dark molasses, for deep, robust sweetness and chewy texture.
1 large egg, to bind the dough and add structure.
1 teaspoon pure vanilla extract, for aroma and rounded flavor.
1/2 cup granulated sugar or coarse sugar for rolling, to create a sparkling, slightly crisp exterior.
30 Hershey’s Kisses or Hugs, unwrapped, to add a melty chocolate center for each cookie.

If you prefer a different chocolate treat style, see our chocolate chip cookies guide for texture ideas.

Step-by-Step Instructions

Preheat and prepare pans. Preheat the oven to 350°F (177°C) and line baking sheets with parchment paper. This prevents sticking and promotes even baking.
Whisk dry spices. In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, allspice, nutmeg, and salt until evenly combined. Set aside. Sifting is optional but helps distribute the spices.
Cream butter and sugar. In a large bowl, beat the softened butter and brown sugar together until creamy and well combined. Scrape the bowl occasionally for even mixing.
Add molasses, egg, and vanilla. Add the molasses, egg, and vanilla extract to the butter mixture, and mix until smooth and fully incorporated.
Combine wet and dry. Gradually add the flour mixture to the wet ingredients, mixing until a thick dough forms. Avoid overmixing to keep cookies tender.
Shape and sugar the dough. Scoop out the dough and roll it into balls, then roll each ball in granulated sugar or coarse sugar and arrange them on the prepared baking sheets, leaving space between them for spreading. A tablespoon or small cookie scoop works well.
Bake. Bake for 12 minutes or until the edges are set and the centers are slightly soft. Watch closely as ovens vary; centers should still be a touch soft for a chewy result.
Press the chocolate. Immediately press a Hershey’s Kiss or Hug into the center of each cookie and allow them to cool for about 10 minutes to set. If the chocolate does not stick, press gently but firmly.
Cool completely before serving. Let the cookies cool completely before serving so the chocolate and cookie set properly. For inspiration on a chocolate and marshmallow twist, check these chocolate marshmallow cookies.

Recipe Details

Prep Time: 20 minutes.
Cook Time: 12 minutes per batch.
Total Time: 32 minutes, plus cooling.
Servings: Makes 30 cookies.
Calories: Approximately 165 calories per cookie.

Tips, Storage & Variations

Tips
- Use room temperature butter for easier creaming and a smoother dough.
- Roll dough balls evenly so cookies bake uniformly.
- If cookies spread too much, chill the dough briefly before rolling.
- For a softer center, remove from oven right when edges set and centers still look slightly underbaked.
Storage
- Store cooled cookies in an airtight container at room temperature for up to 1 week.
- Place parchment between layers to prevent sticking.
Freezing
- Freeze unbaked dough balls on a tray until firm, then transfer to a freezer bag for up to 3 months. Bake from frozen, adding 1 to 2 minutes to the bake time.
- Finished cookies freeze well for up to 2 months. Thaw at room temperature.
Flavor variations using existing ingredients only
- Use dark brown sugar for a richer, deeper molasses flavor.
- Swap Hershey’s Kisses for Hugs for a milkier, sweeter center.
- Roll in coarse sugar for extra crunch, or in granulated sugar for a classic sparkle.

For big batch baking tips, see our giant cookie tips.

FAQ

Q: Can I use margarine instead of butter?
A: Butter gives the best flavor and texture, but you can use stick margarine with similar results. Avoid tub spreads.

Q: Can I make the dough ahead of time?
A: Yes, refrigerate the dough for up to 24 hours before shaping and baking, or freeze shaped dough balls as described above.

Q: Why did my cookies spread too much?
A: Over-soft butter, too-warm dough, or low flour can cause excess spread. Chill the dough briefly if needed.

Q: Can I use different chocolate candies?
A: Yes, any similar foil-wrapped chocolate will work, just ensure they are unwrapped before pressing into warm cookies.

Q: How do I keep the center from getting too hard?
A: Remove cookies from the oven when the edges are set but centers are still slightly soft, then press the chocolate in immediately.

Conclusion

These Chocolate Kiss Cookies are an easy way to bring cozy spice and melty chocolate to any occasion, from holiday trays to afternoon treats. If you want additional inspiration, this version is similar to the classic shared by Baked by Rachel Chocolate Kiss Cookies, and you can compare techniques with the take at Two Peas and Their Pod Chocolate Kiss Cookies Recipe. Try a batch, share with friends, and enjoy the warm, spiced aroma that fills your kitchen.

Chocolate Kiss Cookies

Print Recipe

Delicious spiced cookies featuring a melted chocolate surprise at the center, perfect for holiday treats or anytime you crave a cozy chocolate dessert.

Author: hannah-reed
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 32 minutes
Yield: 30 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

3 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons ground ginger
1 and 1/4 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
3/4 cup unsalted butter, softened
3/4 cup packed light or dark brown sugar
6 tablespoons unsulphured or dark molasses
1 large egg
1 teaspoon pure vanilla extract
1/2 cup granulated sugar or coarse sugar for rolling
30 Hershey’s Kisses or Hugs, unwrapped

Instructions

Preheat the oven to 350°F (177°C) and line baking sheets with parchment paper.
Whisk together the flour, baking soda, ginger, cinnamon, cloves, allspice, nutmeg, and salt until evenly combined.
Cream the softened butter and brown sugar together until creamy and well combined.
Add the molasses, egg, and vanilla extract to the butter mixture, and mix until smooth.
Combine the flour mixture with the wet ingredients until a thick dough forms.
Shape the dough into balls, roll in sugar, and arrange on the baking sheets.
Bake for 12 minutes or until edges are set and centers are slightly soft.
Press a Hershey’s Kiss or Hug into the center of each cookie and allow to cool.
Cool completely before serving.