Best Chocolate Kiss Cookies Recipes

CHOCOLATE KISS COOKIES

Steps:

• In a large bowl, cream margarine with sugar and vanilla until light and fluffy. Mix in flour and walnuts, beating on low speed of an electric mixer until well mixed. Cover, and refrigerate dough for 2 hours, or until firm enough to handle.
• Preheat oven to 375 degrees F (190 degrees C).
• Remove wrappers from chocolate kisses. Shape approximately 1 tablespoon of dough around each chocolate kiss; be sure to cover chocolate completely. Place cookies on an ungreased cookie sheet.
• Bake for 10 to 12 minutes in the preheated oven. While cookies are still warm, roll them in confectioners' sugar.

CHOCOLATE KISS PEANUT BUTTER COOKIES

Steps:

• Cream butter and peanut butter.
• Gradually add sugar and brown sugar, at medium speed until fluffy.
• Add eggs and vanilla, beat well.
• Combine dry ingredients.
• Add to creamed mixture, mixing well.
• Shape dough into 1-inch balls.
• Place on ungreased baking sheets.
• Bake at 350° for 8 minutes.
• Press a kiss into top of each cookie.
• Bake 2 more minutes.
• Cool on wire racks.

CHOCOLATE CHERRY KISS COOKIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Whisk flour and salt together in a small bowl.
• Combine shortening, powdered sugar, cherry juice, red food coloring, and cherry flavoring in a large bowl. Add flour mixture and mix well. Stir in maraschino cherries.
• Shape dough into 1-inch balls; arrange 2 inches apart on ungreased cookie sheets.
• Bake in the preheated oven until edges are light golden brown, 8 to 10 minutes. Immediately top each cookie with a chocolate kiss, pressing firmly. Transfer cookies to wire racks to cool completely.

JEANNE'S CHOCOLATE KISS COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In large bowl mix butter and sugar till fluffy, add eggs and vanilla mix well. Sift together flour, cocoa, baking soda, and salt, and add to creamed mixture.
• Roll dough into balls about 1 inch in diameter then roll in white sugar. Place balls on ungreased cookie sheet and bake for 8 to 10 minutes. Place unwrapped chocolate kiss in the center of each cookie while still hot. Let cool and enjoy!

CHOCOLATE CARAMEL KISS COOKIES

Steps:

• Preheat oven to 350°. Cream butter, brown sugar and 1/2 cup sugar until light and fluffy. Beat in egg, egg yolk and vanilla. In another bowl, whisk next 5 ingredients; gradually beat into creamed mixture., Shape rounded tablespoons of dough into balls. Roll in remaining sugar. Place 2 in. apart on ungreased baking sheets. Bake until edges begin to brown, 8-10 minutes. Immediately press a chocolate kiss into center of each cookie (cookie will crack around edges). Cool on pans 2 minutes. Remove to wire racks to cool.

DOUBLE CHOCOLATE-CANDY CANE KISS COOKIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
• Beat butter in a large bowl with an electric mixer for 30 seconds. Add sugar, brown sugar, and baking soda; beat until well mixed. Mix in eggs, melted chocolate, and vanilla extract. Gradually beat in flour and cocoa powder until well combined.
• Drop rounded teaspoonfuls of dough 2 inches apart onto the prepared baking sheets.
• Bake in the preheated oven until edges begin to firm up, about 7 minutes. Remove from the oven and add 1 white chocolate kiss to the center of each cookie, pressing down just slightly. Return to the oven and bake for approximately 1 minute. Cool on the baking sheets for 1 minute before removing to a wire rack to cool completely.

CHERRY CHOCOLATE KISS COOKIES - VALENTINE KISSES

Steps:

• Beat butter, add sugar and salt. Beat in cherry liquid and almond extract. Beat in flour. Fold in cherries.
• Refrigerate dough for at least 30 minutes (you don't have to, but dough is easier to work with when cold).
• Roll dough into balls, coat in sugar and place on cookie sheet. These cookies will flatten on their own, but I typically put a thumb print in the center to flatten some.
• Bake at 325 degrees for 14 minutes. Let cool on pan for 1-2 minutes.
• Add Hershey Kiss/Hug to center of the cookies. (Hugs melt especially fast, you may want to let the cookies cool a little longer before adding Hugs, but cookies should still be warm so chocolate can melt into the cookie).
• Transfer to wire rack to cool.

CHOCOLATE THUMBPRINT KISS COOKIES RECIPE - (4.2/5)

Steps:

• Beat butter with sugar in medium bowl until well blended. Beat in egg yolk, milk, and vanilla. In a separate bowl, stir together flour, cocoa, and salt. Gradually add dry ingredients to butter mixture, beating until blended. Stir in morsels. Refrigerate dough for 1 hour or until firm. Heat oven to 350°F. Shape dough into 1-inch balls, roll balls in granulated sugar, place on cookie sheet. Press thumb gently in the center of each cookie. Bake 8 to 10 minutes. While baking unwrap kisses. When cookies are done, remove from oven and immediately and gently press unwrapped kisses into each thumbprint indention. Dust cookies with powdered sugar. Best served warm.

COCONUT CHERRY CHOCOLATE KISS COOKIES

Steps:

• To make dough-In large mixer bowl cream butter with the cream cheese and sugar until light and fluffy.
• Add egg yolk and vanilla. Beat well.
• Combine flour,baking powder and salt.NOTE-A touch of almond extract intensifies cherry flavor.
• Gradually add to creamed mixture.
• Stir in cherries and 3 cups coconut. Cover tightly and chill for 1 hour ,or until firm.
• To bake-Shape dough into 1 inch balls.
• Roll in coconut.
• Place on ungreased cookie sheet.
• Bake 350°F for 10-12 minutes or until lightly browned.
• Remove from oven. Immediately press 1 kiss in center of each cookie.
• Cool 1 minute.
• Carefully remove from cookie sheet. Cool completely on wire racks.

CHOCOLATE CHIP KISS COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In large mixing bowl, beat butter or margarine, sugar, brown sugar and vanilla until well blended. Add flour, blend until smooth. Stir in small chocolate chips.
• Unwrap chocolate kiss candies. Mold scant tablespoons of dough around each chocolate piece, covering completely. Shape into balls; place on ungreased cookie sheet.
• Shape into balls; place on ungreased cookie sheet. Bake 10 to 12 minutes or until set. Cool slightly; remove from cookie sheet to wire rack. Cool completely. NOTE: I buy chocolate dessert topping and drizzle over cooled cookies.

CHOCOLATE KISS COOKIES

Steps:

• Preheat oven to 350 degrees and cover a cookie sheet with parchment paper.
• In a large mixing bowl cream together the butter and sugar until light and fluffy.
• Stir in egg, vanilla, milk, and vegetable oil.
• Then add in the salt, baking soda, cocoa, and flour. Stir until combined.
• If the dough is too sticky, chill in the fridge for about 10 minutes.
• Otherwise, roll into 1 inch balls and then roll into a bowl filled with sprinkles.
• Place on prepared baking sheet.
• Bake for 8 minutes and remove from oven.
• Gently press an unwrapped Kiss into the center of each cookie.
• Remove for baking sheet onto a cooling rack (or a paper towel).
• Let the chocolate Kisses set up for about 20 minutes before eating.

DOUBLE CHOCOLATE MINI KISS COOKIES

Steps:

• Heat oven to 350°F
• Beat butter, sugar, eggs and vanilla in large bowl until light and fluffy.
• Stir together flour, cocoa, baking soda and salt; add to butter mixture, beating until well blended.
• Stir in chocolates and nuts, if desired. Drop by tablespoonfuls onto ungreased cookie sheet.
• Bake 8 to 10 minutes or just until set.
• Cool slightly; remove from cookie sheet to wire rack. Cool completely.

DOUBLE CHOCOLATE KISS COOKIES

Steps:

• 1. Preheat oven to 350 degrees.
• 2. Cream butter and sugar until light and fluffy. Add eggs and vanilla; mix well.
• 3. In a large bowl, combine flour, cocoa, baking soda, and salt. Slowly blend into creamed mixture.
• 4. Drop by tsp. onto lightly greased cookie sheet (or parchment paper lined). Bake approximately 8 minutes. Do not over bake. Remove to wire racks. Cool until just warm.
• 5. Frost with vanilla or fudge frosting, topping off with a Hershey's Kiss.

CHOCOLATE KISS BON-BON COOKIES

Steps:

• Preheat oven to 350.
• Beat butter and sugar in large bowl with electric mixer on medium speed, or mix by hand.
• Stir in flour, salt, egg, vanilla and a few drops of food color.
• Wrap JUST enough dough around the chocolate kiss to cover it. Form into a small ball and place on cookie sheet.
• Refrigerate the cookies and cookie sheet for at least 10 minutes.
• Bake 10 minutes or until set but not brown. Immediately remove from cookie sheet to wire rack.

CHOCOLATE CHERRY KISS COOKIES

Steps:

• 1. Preheat oven to 350. Combine powdered sugar, butter, cherry liquid, extract and food coloring in a bowl. Mix well. Add flour and salt. Mix well.
• 2. Stir in the cherries. Shape dough into 1 inch balls and place 2 inches apart on ungreased baking sheets. Bake for 8-10 minutes or until you can see that the lower edge is a light golden brown. Remove from oven and press a candy kiss into the top of each cookie.

CHOCOLATE KISS CHERRY COOKIES

Steps:

• 1. Preheat oven to 350º 2.Combine Powdered Sugar, Butter, Cherry Liquid, Extract, and Food Coloring in a bowl. Mix well Add Flour and Salt. Mix well Stir in the Cherries. Shape Dough into 1" balls.
• 2. Place 2" apart on ungreased sheets. Bake for 8 - 10 minutes or until you can see that the lower edge is a light golden brown. Remove from oven and press a candy kiss into the top each cookie.

CHOCOLATE CANDY CANE KISS COOKIES

Steps:

• 1. Beat the butter and sugars until creamy. Add the yogurt and egg and beat again. Sift together the cocoa powder, baking soda, and flour. Slowly beat into the butter mixture. Roll into 36 balls and roll in the red and white sugar. The dough will be very sticky. Place on a baking sheet. 2.Bake at 350 degrees for 8 minutes. Cool on baking sheet for 1-2 minutes. Remove to a sheet of wax paper on the counter. Press a kiss into the top of each cookie. Do not move the cookies until they are completely cool and the kiss has set back up. Store in a sealed container. Makes 36 cookies.

CHOCOLATE FUDGE KISS COOKIES (COOKIE MIX)

Steps:

• Heat oven to 350°F.
• In large microwavable bowl, microwave butter and chocolate untill melted and stir still smooth. (about 1 min, watch like a hawk and stir at intervals).
• Stir condensed milk into chocolate mixture.
• Stir in cookie mix and cinnamon until well blended.
• Using 1 level tablespoonful of dough for each cookie, shape into 60 balls. Place 2 inches apart on ungreased cookie sheets.
• Bake 6 to 7 minutes or until edges lose their shiny look (do not overbake).
• Immediately press 1 candy into center of each cookie.
• Cool cookies on cookie sheet 5 minutes; remove from cookie sheets.
• To get candy to spread slightly on top of cookie, tap edge of each cookie lightly. Cool completely. Store covered at room temperature.

CHOCOLATE COCONUT KISS COOKIES

Steps:

• 1. Preheat oven to 350ºF; line 2 baking sheets with parchment paper or line with Silpats. 2. Sift together flour, baking soda, and salt; set aside. 3. Melt butter in a large saucepan over medium heat. Remove from heat; stir in cocoa powder and sugars. The mixture will be course and look like sand. Add yogurt, vanilla, and coconut extract, stirring to combine. 4. Add flour mixture, stirring just until moist. Stir in coconut. Drop tablespoons of dough about 2 inches apart onto prepared baking sheets. 5. Bake for 8 to 10 minutes or until almost set. Cool on pans 2 to 3 minutes or until firm. Move cookies to a cooling rack. Press a chocolate coconut kiss in the center of each cookie and sprinkle with coconut. Let cookies cool completely.

ALMOND CHOCOLATE KISS COOKIES

Steps:

• Preheat oven to 350°F. Beat margarine and sugar in large bowl with electric mixer on medium speed until light and fluffy. Blend in egg and almond extract. Add flour and baking soda; beat until well blended.
• Shape dough into 24 balls, each about 1 inch in diameter; roll in almonds. Place, 2 inches apart, on ungreased baking sheets.
• Bake 7 to 9 minutes or until lightly browned. Immediately top each with 1 unwrapped candy piece; press candy lightly into center of cookie. Remove to wire racks; cool completely. Store in tightly covered container at room temperature.