Double Chocolate Kiss Cookies

Double Chocolate Kiss Cookies are the most perfect soft and decadent cookie with an extra chocolate kiss on top. Easy to make and bakes in under 10 minutes for a delicious bite size treat.

After a full month of cookie season, I realized that cookie season is actually every month. There is always a good time for a cookie and when it is loaded with chocolate, it can't be beat.

Double Chocolate Kiss Cookies are also known as "Chocolate Blossom Cookies" and they are truly the perfect bite. The small chocolate cookie is soft, fluffy and rolled in sugar for an extra shimmer and crunch. Once the cookies are baked, immediately press a chocolate kiss on top for a simple and easy cookie that is fancy and delicious at the same time.

As we are heading into February, chocolate is top of mind and all things chocolate would pair perfectly with this Raspberry Sorbet Champagne Cocktail or the Skinny Blood Orange Margarita.

Ingredients

Butter-I always use unsalted butter when baking because it allows me to adjust the amount of salt I want in the recipe. Make sure that the butter is at room temperature before mixing!
Sugar-I love the addition of light brown sugar in this recipe keeping the cookie nice and soft and not to sweet.
Egg-Only one egg needed for this batch of cookies.
Flour-All purpose flour is staple in my pantry and although there are so many brands of flour out there, I always love baking with King Arthur.
Cocoa Powder-The quality of cocoa powder is important when baking. I love using Valrhona Cocoa Powder for a rich chocolate flavor. When you are choosing cocoa powder that is Dutch Processed Cocoa Powder.
Baking Soda- This leavening agent will give the cookies a soft and fluffy texture.
Chocolate Kisses-Any flavor chocolate kisses will work, but for extra chocolate goodness, go with the traditional milk chocolate kiss candies.

Step-by-Step Directions

Dry Ingredients
In a medium bowl combine the flour, cocoa powder, baking soda and salt; set aside

Wet Ingredients
In a mixing bowl with paddle attachment cream together the butter and brown sugar until smooth. Add in the egg and vanilla extract and continue mixing until fully combined, scraping down the sides between mixing

Combine Dry and Wet Ingredients
Gradually add the dry ingredients to the butter mixture and mix until combined and dough comes together 

Scoop and Roll
Scoop the dough into ¾ ounce balls (1 tablespoon), roll them in granulated sugar or sugar crystals and place on a baking sheet about 2 inches apart 

Bake
Bake the cookies for 7-8 minutes, remove the tray from the oven and gently press the chocolate kisses on the top of each cookie. Allow the cookie to cool and the chocolate will harden again

Tips To Make the Best Kiss Cookies

Ingredients
Make sure that all ingredients are at room temperature before starting to mix together. This will help with the consistency of the dough.

Storage
Once the cookies are cooled and the chocolate kisses are hard again, store the cookies in an airtight container for 3 days or freeze the cookies in an airtight container for zip lock back for up to 3 months.

More Chocolate Recipes You Will Love

Thank you for visiting Joy + Oliver. If you tried this recipe, please leave a 5 Star Review in the recipe card and save all your favorite recipes to Pinterest!

Please visit us on Instagram, Facebook and Pinterest for more of our favorite recipes that you will love!