Cocoa Kiss Cookies

Cocoa Kiss Cookies

19 Reviews 2 Pics
  • Prep

    25 m
  • Cook

    10 m
  • Ready In

    1 h 35 m
Becky Miner
Recipe by  Becky Miner

“Chocolate cookies with chocolate kisses hidden inside.”

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Adjust Servings

Original recipe yields 4 1/2 dozen



  1. In a medium bowl, cream together the butter and sugar. Stir in the vanilla. Combine the flour and cocoa, add to the flour mixture, mix until all of the flour is absorbed. Finally, stir in the pecans. Cover and refrigerate dough for at least 1 hour.
  2. Preheat oven to 375 degrees F (190 degrees C). Unwrap chocolate kisses. Mold about 1 tablespoon of dough around each chocolate kiss. Place 1 1/2 inches apart onto an ungreased cookie sheet.
  3. Bake for 10 to 12 minutes in the preheated oven, or until set. Cool on the baking sheet for 5 minutes before removing to a wire rack to cool completely. Roll cooled cookies in confectioners' sugar.

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Reviews (19)

Rate This Recipe


This is a great recipe (from Hershey's Kitchens)...I was a little concerned that the kisses would leak through the dough using a scant tablespoon...but they baked beautifully with no leaks at all. I didn't roll these in powdered sugar because I thought the flavor of the dough and the sweet center balanced each other very nicely.



The exact recipe from Hershey's web site. Excellent cookies.



Fantastic! One person at our cookie exchange was almost speechless, and finally smiled and said, with enthusiasm, "this is so good it's ridiculous!" I loved the way the candy kisses stayed soft inside the rich chocolate cookie. I had to agree with my fellow cookie exchanger. I will definitely make again.

More Reviews

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Amount Per Serving (24 total)

  • Calories
  • 215 cal
  • 11%
  • Fat
  • 14.4 g
  • 22%
  • Carbs
  • 21.1 g
  • 7%
  • Protein
  • 2.3 g
  • 5%
  • Cholesterol
  • 23 mg
  • 8%
  • Sodium
  • 63 mg
  • 3%

Based on a 2,000 calorie diet



previous recipe:

Jeanne's Chocolate Kiss Cookies


next recipe:

Cocoa Oatmeal Cookies