Name: Chocolate Kiss Cookies
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: American
Ingredients: 1 batch sugar cookie dough or 1 roll refrigerated sugar cookie dough; 1/2 cup unsweetened cocoa powder; 1 cup coarse sanding sugar; 26 Hershey’s milk chocolate Kisses

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These chocolate kiss cookies come out soft and chewy with a rich cocoa flavor, and I love finishing each one with a classic milk chocolate Kiss right in the center. They are simple to make, use just a few ingredients, and always feel a little extra special even though the process is easy.

Why You’ll Love This Recipe

I love this recipe because it starts with sugar cookie dough, which makes everything quicker and more reliable. The cocoa powder transforms the dough into a chocolatey base, and the coarse sanding sugar adds a subtle crunch and sparkle. Topping each cookie with a Hershey’s Kiss gives that perfect balance of soft cookie and creamy chocolate in every bite.

Ingredients

(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)

1 batch sugar cookie dough or 1 roll refrigerated sugar cookie dough
½ cup unsweetened cocoa powder
1 cup coarse sanding sugar
26 Hershey’s milk chocolate Kisses

Directions

I start by preheating the oven to 350°F (175°C) and lining a baking sheet with parchment paper.
I mix the cocoa powder into the sugar cookie dough until it is fully combined and evenly chocolate-colored.
I scoop the dough and roll it into small balls, then roll each ball in the coarse sanding sugar.
I place the dough balls on the prepared baking sheet, leaving space between them.
I bake the cookies for 8 to 10 minutes, just until they are set but still soft.
As soon as they come out of the oven, I gently press a Hershey’s Kiss into the center of each cookie.
I let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Servings And Timing

I usually get about 26 cookies from this recipe.
Preparation time is around 15 minutes, baking takes about 10 minutes per batch, and total time comes out to roughly 25 minutes.

Variations

I sometimes swap the milk chocolate Kisses for dark chocolate or white chocolate versions for a different flavor.
I also like using colored sanding sugar for holidays or special occasions.
When I want a deeper chocolate taste, I add a small pinch of espresso powder to the dough.

Storage/Reheating

I store these cookies in an airtight container at room temperature for up to 4 days.
If I want to keep them longer, I freeze them in a sealed container for up to 2 months.
I usually let frozen cookies thaw at room temperature and avoid reheating so the chocolate Kiss keeps its shape.

FAQs

Can I use homemade sugar cookie dough?

I use homemade sugar cookie dough all the time, as long as it has a firm enough texture to roll into balls.

Do I need to chill the dough?

I usually do not chill the dough, but if it feels too soft, I chill it for about 20 minutes.

Can I use regular granulated sugar instead of sanding sugar?

I can use granulated sugar, but I prefer sanding sugar because it adds texture and sparkle.

Why did my cookies spread too much?

When my cookies spread too much, it is usually because the dough was too warm or the baking sheet was hot.

Can I make these ahead of time?

I often make them a day in advance and store them in an airtight container until serving.

Conclusion

These chocolate kiss cookies are one of my favorite easy treats because they look impressive but come together quickly. I love how soft and chocolatey they are, and that classic Hershey’s Kiss on top makes them perfect for sharing, gifting, or enjoying with a glass of milk.