These Chocolate Sprinkle Kiss Cookies are soft, chewy, chocolatey, and completely irresistible — basically the chocolate lover’s version of a peanut butter blossom. The cookies stay thick and fudgy, the Christmas nonpareils give them the cutest holiday sparkle, and the Hershey’s Kiss on top melts just enough to stick while still holding that iconic swirl. They’re simple, festive, and the perfect addition to any holiday cookie tray.
The dough mixes up quickly with melted butter, a mix of granulated and brown sugar for ultra-soft texture, and a little cornstarch for extra chewiness. Roll the dough balls in nonpareils, bake until just set, and press a chilled Kiss into the warm cookies. They’re showstoppers every time.
Why You’ll Love These Cookies
- Soft, chewy brownie-like centers
- Thick + never dry
- Festive with zero decorating needed
- Perfect for gifting, parties, and cookie boxes
- Freezer-friendly (details below!)
Recipe Tips
These extra details help guarantee thick, soft, bakery-style cookies:
- Use a #40 cookie scoop (medium scoop): This keeps every cookie the same size and ensures even baking. I like to use a medium 2 tablespoon cookie dough scoop for these. You could even make them a little cookie scoop, about 1 tablespoon of dough, and you’ll get more cookies out of it!
- Use a baking sheet: I like to use cookie sheets that don’t have the edges so the cookie bake evenly.
- Don’t over bake: Pull them when the tops look just set, they will continue to firm up as they cool.
- Chill the dough briefly: Even 20–30 minutes gives you thicker, softer cookies.
- Roll firmly in the nonpareils: Press lightly so the sprinkles really adhere.
How to Make Perfectly Round Cookies
To get perfectly round cookies every time, use a large round cookie cutter or a bowl and gently swirl it around each cookie as soon as they come out of the oven. This “cookie scooting” technique pulls in any uneven edges and shapes the cookies into smooth, uniform circles while they’re still soft. That way when you press the kisses into the cookies they will spread a little but not too much!
Do You Need to Chill the Dough?
Yes, a short chill helps because you’re using melted butter and rolling the dough in tiny nonpareils, chilling for even 20–30 minutes helps the cookies stay thick, prevents excess spreading, and keeps the sprinkles from bleeding. It’s quick but worth it.
Do You Need Cornstarch?
You can skip it, but for the softest, chewiest texture, a little cornstarch is perfect. It keeps the centers extra tender and helps the cookies stay thicker.
Can You Freeze Them After Baking?
Yes, these freeze very well! The nonpareils hold their color and don’t bleed, and the cookies stay soft once thawed. Let them cool completely, freeze on a tray, then store in a freezer bag up to 2 months. Thaw at room temperature before serving.
These Chocolate Sprinkle Kiss Cookies are everything you want in a holiday cookie, they’re soft, chewy, festive and so easy to make. The brownie-like chocolate base paired with crunchy Christmas nonpareils and a classic Hershey’s Kiss makes every bite irresistible. Whether you’re filling cookie boxes, hosting a holiday party, or baking with your kids, these cookies look beautiful, taste amazing, and always disappear fast. If you’d like to check out some other cookie recipes, click here!
Chocolate Sprinkle Kiss Cookies
Ingredients
- ½ cup salted butter melted, room temperature
- ½ cup granulated sugar
- ½ cup light brown sugar
- 1 ½ tsp vanilla extract
- 1 egg room temperature
- 1 ¼ cups all-purpose flour
- ½ cup natural cocoa powder
- 1 tsp corn starch
- ½ tsp baking soda
- ½ tsp kosher salt
- 1 cup nonpareils for rolling
- 24 Hershey Kisses
Instructions
- Preheat oven to 350°F and line a baking sheet with parchment. In a bowl, whisk together melted butter, granulated sugar, and brown sugar until smooth. Mix in the egg and vanilla.
- Add flour, cocoa powder, baking soda, salt, and cornstarch. Mix until a soft dough forms. Scoop dough into 24 even dough balls. Roll each in Christmas nonpareils.
- Place on the baking sheet and bake 9 minutes, until edges are set but centers still look soft. Once they come out of the oven use a round cookie cutter or bowl to gently scoot into a perfect circle and press a Hershey’s Kiss into the center of each cookie. Let cool completely so the Kiss sets.