Chocolate Kiss Cookies

These soft, spiced Chocolate Kiss Cookies are a cozy twist on a classic holiday treat. Imagine a tender, ginger-scented cookie with a crackled sugar crust and a warm, slightly chewy center that yields to a glossy chocolate kiss pressed into the top. The aroma of ginger, cinnamon, and molasses fills the kitchen as they bake, creating an inviting scent that makes them perfect for cookie swaps, after-dinner treats, or a comforting afternoon with tea. They are easy to make with pantry staples and come together quickly, so they are also ideal for last-minute gatherings. If you enjoy a variety of chocolate cookies, you might like my take on chewy chocolate chip cookies for another crowd-pleasing option.

Ingredients

3 cups all-purpose flour — Provides structure and a tender crumb. Measure by spooning into the cup and leveling for best results.
1 teaspoon baking soda — Leavening that helps the cookies spread and rise slightly.
2 teaspoons ground ginger — Gives a warm, zesty ginger flavor and aroma.
1 and 1/4 teaspoons ground cinnamon — Adds sweet, warm spice depth.
1/4 teaspoon ground cloves — A little goes a long way to deepen the spice profile.
1/4 teaspoon ground allspice — Rounds out the spice mix with a subtle peppery note.
1/4 teaspoon ground nutmeg — Adds a gentle, nutty warmth.
1/4 teaspoon salt — Balances the sweetness and enhances flavors.
3/4 cup unsalted butter, softened — Fat for richness and tenderness; soften to room temperature for easy creaming.
3/4 cup packed light or dark brown sugar — Adds moisture, chew, and caramel notes; dark brown gives a deeper flavor.
6 tablespoons unsulphured or dark molasses — Key for that classic ginger cookie character and moist texture.
1 large egg — Binds the dough and adds structure.
1 teaspoon pure vanilla extract — Rounds and brightens the other flavors.
1/2 cup granulated sugar or coarse sugar for rolling — Creates a sparkly, slightly crunchy exterior.
30 Hershey’s Kisses or Hugs, unwrapped — Pressed into the warm cookies for a melty, chocolate center.

If you want a simple cookie base to adapt for other treats, check this basic butter cookies recipe for ideas.

Step-by-Step Instructions

Preheat the oven to 350°F (177°C) and line baking sheets with parchment paper. Allow the oven to fully reach temperature before baking for consistent results.
In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, allspice, nutmeg, and salt until evenly combined. This ensures the spices are distributed so every cookie tastes balanced.
In a large bowl, beat the softened butter and brown sugar together until creamy and well combined. Scrape the bowl once or twice so everything mixes smoothly.
Add the molasses, egg, and vanilla extract to the butter mixture, and mix until smooth. The molasses will give the dough a darker color and deep flavor.
Gradually add the flour mixture to the wet ingredients, mixing until a thick dough forms. Do not overmix; stop when the flour is incorporated and the dough pulls away from the bowl.
Scoop out the dough and roll it into balls. Roll each ball in the granulated sugar and arrange them on the prepared baking sheets. Use a small cookie scoop for uniform size and even baking.
Bake for 12 minutes, or until the edges are set and centers look slightly soft. Keep an eye on the first batch to find the perfect timing for your oven.
Immediately press a chocolate kiss into the center of each cookie and allow them to cool for about 10 minutes. Press gently so the chocolate nests in the warm cookie without sinking through.
Let the cookies cool completely before serving. Cooling lets the centers finish setting and makes them easier to handle.

For larger batches, use multiple baking sheets and rotate them between racks for even browning, a tip I use when making treats like my giant chocolate chip cookies.

Recipe Details

Prep Time: 20 minutes
Cook Time: 12 minutes per batch
Total Time: 32 minutes per batch
Servings: Makes about 30 cookies
Calories: Approximately 120 calories per cookie

Tips, Storage & Variations

Tips: Use a cookie scoop for even sizing, and make sure the butter is softened but not melting. If the dough is sticky, chill it 10 to 15 minutes so it is easier to roll. Warm kitchens may cause the dough to spread more, so a brief chill helps.
Storage: Store cooled cookies in an airtight container at room temperature for up to 4 days. 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 a couple of minutes to the bake time. Baked cookies freeze well for up to 2 months; thaw at room temperature.
Variations using only the provided ingredients: Use dark brown sugar and dark molasses for a deeper, more robust flavor, or use light brown sugar and unsulphured molasses for a milder cookie. Swap Hershey’s Hugs for Kisses if you prefer white and milk chocolate together, or use coarse sugar instead of granulated sugar for a crunchier exterior. For a slightly spicier cookie, roll in sugar and add a touch more ground ginger in the dough while keeping amounts of other ingredients the same. For a playful texture twist, try pressing the chocolate a few minutes after baking so it sits more on top.

For ideas that combine marshmallow and chocolate styles, take a look at my chocolate marshmallow cookies write-up for inspiration.

FAQ
Q: Can I use margarine instead of butter?
A: Butter is recommended for flavor and texture, but if you must, use stick margarine with at least 80 percent fat for best results.

Q: Do I need to chill the dough?
A: Not required by the recipe, but chilling 10 to 15 minutes can make rolling easier and reduce spreading in warm kitchens.

Q: Can I bake these at a different temperature?
A: The recipe calls for 350°F. Baking at a different temperature may change texture and bake time, so stick to 350°F for intended results.

Q: How do I keep the kisses from sliding off?
A: Press the chocolate into the cookie immediately after baking while the cookie is still warm so it adheres as it cools.

Q: Will using dark molasses change the texture?
A: Dark molasses deepens flavor and adds moisture; the texture will remain chewy and tender.

People Also Ask
Q: What makes Chocolate Kiss Cookies chewy rather than crispy?
A: The combination of brown sugar, molasses, and a slightly underbaked center produces a chewy texture.

Q: How long should cookies cool before wrapping?
A: Let cookies cool completely, about 20 to 30 minutes, before storing to avoid condensation and sogginess.

Q: Can I make these cookies smaller or larger?
A: Yes, adjust scoop size. Smaller cookies will bake faster, larger ones may need an extra minute or two.

Q: Are Hershey’s Hugs interchangeable with Kisses?
A: Yes, Hugs can be used and will give a slightly different chocolate profile but similar results.

Q: How do I prevent overbrowning on the edges?
A: Bake on the middle rack and check a minute or two early; rotating pans halfway through can help.

Q: Why did my cookies spread too much?
A: Common causes are over-softened butter, too-warm dough, or not enough flour. Chill briefly if needed.

Q: Can I make the dough ahead of time?
A: Yes, dough can be refrigerated for 24 hours before baking for slightly more developed flavor.

Q: What tools make shaping easier?
A: A medium cookie scoop and a small bowl of sugar for rolling will speed up shaping and ensure uniform cookies, similar to techniques used in chocolate crinkle cookie recipes.

Conclusion

These Chocolate Kiss Cookies deliver warm spice, soft chew, and a melty chocolate center that brings comfort and joy to any gathering. If you want another take on this classic treat, this Chocolate Kiss Cookies – Baked by Rachel page has helpful photos and variations worth exploring. For additional tips and a slightly different technique, see the Chocolate Kiss Cookies Recipe – Two Peas & Their Pod for more inspiration. Give them a try, share with friends, and enjoy the cozy kitchen moments they create.

Chocolate Kiss Cookies

Print Recipe

These soft, spiced Chocolate Kiss Cookies feature a tender, ginger-scented cookie topped with a warm, melty chocolate kiss, making them perfect for holiday gatherings.

Author: amanda-lewis
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.
Beat 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.
Gradually add the flour mixture to the wet ingredients, mixing until a thick dough forms.
Scoop out the dough and roll it into balls, then roll in the granulated sugar.
Arrange the cookie balls on the prepared baking sheets.
Bake for 12 minutes, until the edges are set and centers look slightly soft.
Press a chocolate kiss into the center of each cookie immediately after baking.
Cool for about 10 minutes before serving.

Notes

For even sizing, use a cookie scoop. Chill the dough briefly if it’s too sticky. Store cooled cookies in an airtight container at room temperature for up to 4 days.