Jeanne's Chocolate Kiss Cookies

Jeanne's Chocolate Kiss Cookies

91
Jeanne Hopkins 0

"This recipe is fast and easy to make. It's a true chocolate lover's dream cookie."

Ingredients {{adjustedServings}} servings 275 cals

Serving size has been adjusted!

Original recipe yields 24 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 275 kcal
  • 14%
  • Fat:
  • 13.8 g
  • 21%
  • Carbs:
  • 37.2g
  • 12%
  • Protein:
  • 3.2 g
  • 6%
  • Cholesterol:
  • 45 mg
  • 15%
  • Sodium:
  • 184 mg
  • 7%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. 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.
  3. 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!
Tips & Tricks
Chocolate Cranberry Oatmeal Cookies

Bake delicious oatmeal cookies with white chocolate chips and cranberries.

Absolutely the Best Chocolate Chip Cookies

Try these addictive cookies, featuring milk-chocolate chips. Mmm.

Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews 91

  1. 110 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
jel
1/1/2008

I refrigerated the dough, as suggested, and used the peppermint kisses for Christmas cookies--they were great!

CHARLESCSTEPHENSON
8/29/2002

this was fun to make--I wrapped the dough around the chocolate kiss---I'm calling it "Kiss In the Dark". Pretty easy too. Can skip the rolling in white granulated sugar, or after cooled, dust with powdered sugar for a different look. Very very rich taste. They ate them up at the office!

Chinah
1/13/2008

I made these cookies last night, thinking it wasn't going to take very long for me to whip up and feed my cookie craving. I was wrong. I followed the recipe exactly as it read and the dough came out more like cake batter. I had to add about 1 1/2 - 2 Cups more flour than the recipe originally called for, then had to refrigerate the dough for about 20-30 minutes for me to be able to work with. I rolled out the dough and while it was baking, I just threw the raw dough in the refrigerator to keep it nice and cool and easy to work with. Other than that little snag these cookies turned out amazing! They are really moist and fluffly!! My husband Loves them and so do I! We highly recommend them! I'll definately be making these again!! =) **I made these cookies again and hand mixed in the flour/cocoa powder mix instead of using a mixer and they came out fine. i still chilled them for about 20 minutes or so, and used a cookie scoop to scoop them out and they came out fine. They would still be a little to sticky to work with if you were to use your hands, so i would still recommend adding a bit more flour to make the dough less sticky. But i still love these cookies and highly recommend them =)