Chocolate Sprinkle Kiss Cookies
These Chocolate Sprinkle Kiss Cookies are soft, chewy, and loaded with rich chocolate flavor, rolled in festive Christmas nonpareils for the perfect holiday sparkle. They bake thick and tender, and the frozen Hershey’s Kiss keeps its iconic shape without melting. A quick, fun cookie everyone will love during the holiday season.
Servings: 24 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.