These delicious Chocolate Hershey Kiss Cookies bring the cozy flavor of a steaming mug of hot chocolate to cookie form. Each soft, fudgy cookie is finished with a toasted marshmallow and a Hershey’s Kiss, making them an irresistible winter treat that’s easy to prepare and fun to share.
Chocolate Hershey Kiss Cookies
If you want a cookie that tastes like hot cocoa in each bite, these Hot Chocolate Kiss Cookies are a perfect choice. The dough is deeply chocolatey and tender; rolling the dough balls in hot chocolate mix before baking intensifies the flavor and gives the cookies a rich, cozy profile. After a brief initial bake, a large marshmallow is pressed onto each cookie and returned to the oven until the marshmallow softens and puffs. A Hershey’s Kiss is added while the marshmallow is still warm to create a glossy, melty center.
These cookies are ideal for holiday cookie trays, winter gatherings, or just a comforting after-school or post-sledding snack. They’re simple enough to make in under 30 minutes and satisfy all the chocolate-and-marshmallow cravings.
Key Ingredients
- Butter – softened to room temperature for easy creaming.
- Brown Sugar – light brown sugar keeps the cookies tender; dark brown can be used for a deeper molasses flavor.
- Sugar – granulated sugar for sweetness and structure.
- Egg + Egg Yolk – provides richness and chew; the extra yolk helps keep the centers soft.
- Cocoa Powder – use a good-quality unsweetened cocoa for the best chocolate flavor; do not replace with hot chocolate mix in the dough.
- Baking Soda – helps the cookies rise slightly while staying soft.
- All-Purpose Flour – provides structure; measure carefully for consistent results.
- Marshmallows – use large marshmallows for the signature gooey top.
- Hershey’s Kisses – one unwrapped Kiss per cookie; substitutes such as small chocolate squares or similar candies may be used.
- Hot Chocolate Mix – for rolling the dough balls; adds a concentrated hot cocoa flavor and a slightly textured coating.
How to Make Chocolate Hershey Kiss Cookies
- Preheat and cream. Preheat oven to 350°F (175°C). In a stand mixer fitted with the paddle, cream 1/2 cup room-temperature butter with 1/2 cup packed light brown sugar and 1 cup granulated sugar until light and fluffy, about 3 minutes.
- Add the eggs and vanilla. Mix in 1 large egg, 1 large egg yolk, and 2 teaspoons vanilla on low speed until combined, scraping the bowl as needed.
- Combine dry ingredients. Whisk together 1 teaspoon salt, 2/3 cup unsweetened cocoa powder, 1 teaspoon baking soda, and 1 1/4 cups all-purpose flour in a separate bowl. Add the dry mixture to the butter mixture and mix on low until just combined.
- Scoop and coat. Form the dough into roughly twenty-four 1¼-inch balls. Roll each ball in about 1/3 cup hot chocolate mix powder to coat. Place the balls about 2 inches apart on a parchment-lined baking sheet and flatten slightly with your palm.
- First bake and add marshmallows. Bake for 3 minutes, then remove the pan and gently press a large marshmallow onto each cookie.
- Finish baking and add Kisses. Return to the oven and bake 3–5 additional minutes, until marshmallows puff but do not brown and cookie edges are set. Remove from the oven and immediately press an unwrapped Hershey’s Kiss into the center of each warm marshmallow.
- Cool and serve. Let cookies cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely. Serve warm or at room temperature.
Frequently Asked Questions
- Can I use hot chocolate mix in the dough? No. The dough should use unsweetened cocoa powder. Hot chocolate mix contains sugar and other ingredients that change texture and sweetness.
- How do I know when they’re done? Cookies are ready when the marshmallows are puffed and the cookie edges are set. Total bake time is usually about 7–10 minutes at 350°F depending on your oven.
- Should I chill the dough? Chilling is optional. You can scoop the dough and refrigerate the balls overnight on the baking sheet, covered, then bake the next day.
- Can I use different Hershey’s Kiss flavors? Yes. Milk chocolate, dark, caramel, or peppermint Kisses all work and add a fun variation.
- How can I make these gluten-free? Substitute an all-purpose gluten-free flour blend cup-for-cup and confirm all other ingredients are gluten-free.
- Can I freeze them? Yes. Baked cookies freeze up to 1 month in an airtight container; unbaked scooped dough freezes up to 2 months. To bake from frozen, add a couple of minutes to the bake time.
Storing and Freezing Instructions
- Room temperature: Store in an airtight container for up to 5 days. Use parchment between layers to prevent sticking.
- Freezer: Baked cookies: up to 1 month in an airtight container. Unbaked scooped dough: up to 2 months. Bake frozen dough on parchment and allow a few extra minutes in the oven.
More of the Best Christmas Cookie Recipes
- Grinch Cookies
- DoubleTree Chocolate Chip Cookies
- Candy Cane Chocolate Chip Cookies
- White Chocolate Dipped Oreos
- Christmas Linzer Cookies
- Pumpkin Spice Snickerdoodle Cookies
- Best Rolled Sugar Cookies
- Andes Mint Cookies
- Mint Chocolate Dipped Oreos
- Soft Molasses Cookies
- Gingerbread Men Cookies
These Hot Chocolate Kiss Cookies are an easy, crowd-pleasing winter dessert. Fudgy and chocolatey, topped with a warm marshmallow and a Hershey’s Kiss, they’re ideal for holiday platters, cozy evenings, or gifting to friends and neighbors.