Christmas Kiss Cookies (2024)

Updated on November 25, 2023|By Kate|6 Comments

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Christmas kiss cookies are soft chocolate cookies that are rolled in Christmas sprinkles and topped with a Hershey kiss. These easy Christmas cookies are as tasty as they are colorful!

Christmas Kiss Cookies make a delightful addition to any Christmas cookie platter! These soft chocolate cookies are rolled in festive sprinkles and then topped with a Hershey’s Kiss.

This recipe is easy to follow, even for novice bakers, and requires only a handful of pantry staples. Please take a moment to read through the notes to help you make perfect cookies.

Whether you’re baking for a family gathering, a cookie exchange, or simply indulging in a homemade treat, these Christmas kiss cookies are sure to spread joy throughout the holiday season!

Ingredient notes and substitutions

Butter: I use salted butter in these cookies.
- Cool room temperature:Cool room temperature butter should be about 68-70F. The butter should dent when pressed, but the stick of butter shouldn’t be too warm or smooshy.
Semi-sweet chocolate:I recommend using semisweet baking chocolate because it melts better. Chocolate chips can have additives that can make it more difficult to get smooth melted chocolate.
Cocoa powder:I use regular unsweetened cocoa powder in this recipe. I haven’t tried using Dutch-processed cocoa powder in these cookies.
Flour: It’s important to properly measure the flour by either weighing it (click on “metric” for the weights) or by sifting or stirring the flour to break it up, lightly spooning it into the measuring cup, and then leveling it. This helps to avoid getting too much flour in your cookie dough. Too much flour can make the dough crumbly.

How to make Christmas kiss cookies

Here you’ll find step-by-step photos showing how make this recipe. The full recipe, including ingredients, is given below.

Step 1: Preheat oven to 350 F. Line cookie sheets with silicone baking mat or parchment paper.

Step 2: Beat butter together with granulated sugar and brown sugar until well-combined. Scrape down sides of the bowl.

Step 3: Mix in egg until incorporated.

Step 4: Mix in melted chocolate and vanilla extract.

Step 5: Add cocoa powder, baking powder, and salt. Mix in until combined.

Step 6: Mix in flour until just combined.

Step 7: Scoop dough by level tablespoons and roll into a ball.

Step 8: Add the sprinkles to a shallow dish.

Step 9: Roll each ball in sprinkles until covered.

Step 10: Place 2-inches apart on prepared baking sheets.

Step 11: Bake for 8-11 minutes.

Step 12: Remove from oven, and immediately press an unwrapped kiss into the top of each cookie.

Step 13: Carefully remove the cookies to a wire cooling rack and let them cool to room temperature.

Recipe Tips!

Sprinkles: I like to use non pareils in this recipe. They hold up well, and they don’t tend to melt the way that traditional sprinkles can.
Kisses: I use regular chocolate kisses in this recipe. However, you could use a different flavor of Hershey kiss if you prefer.
Adding kisses to the cookies: If you find that the kisses are getting too soft or beginning to melt, remove the cookie from the baking sheet before adding the kiss. Just be sure to work quickly as the cookies are more likely to crack or break as they set up after baking.

Storage

Store any leftover cookies in an airtight container at room temperature. The cookies will keep for up to 3 days when properly stored.

More Christmas cookie recipes!

No Chill Gingerbread Men
Reindeer Cookies
No Chill Sugar Cookies
Molasses Cookies

If you’ve tried this Christmas kiss cookie recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who’ve made my recipes!

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5 from 13 votes

Christmas Kiss Recipe

Author Kate @ I Heart Eating

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 8 minutes minutes

Total Time 23 minutes minutes

Ingredients

▢ 1/2 cup butter at cool room temperature
▢ 1/2 cup granulated sugar
▢ 1/2 cup brown sugar packed
▢ 1 large egg
▢ 2 ounces semi-sweet baking chocolate melted
▢ 2 teaspoons vanilla extract
▢ 1/4 cup unsweetened cocoa powder
▢ 1 ½ teaspoons baking powder
▢ 1/4 teaspoon salt
▢ 1 ¾ cups all-purpose flour please see the note below about measuring flour
▢ ¾ cup round Christmas sprinkles
▢ 34 Hershey kisses unwrapped

Instructions

Preheat oven to 350 F. Line cookie sheets with silicone baking mat or parchment paper.
Beat butter together with granulated sugar and brown sugar until well-combined. Scrape down sides of the bowl.
Mix in egg until incorporated.
Mix in melted chocolate and vanilla extract.
Add cocoa powder, baking powder, and salt. Mix in until combined.
Mix in flour until just combined.
Scoop dough by level tablespoons and roll into a ball.
Add the sprinkles to a shallow dish.
Roll each ball in sprinkles until covered.
Place 2-inches apart on prepared baking sheets.
Bake for 8-11 minutes.
Remove from oven, and immediately press an unwrapped kiss into the top of each cookie.
Carefully remove the cookies to a wire cooling rack and let them cool to room temperature.

Notes

Butter: I use salted butter in these cookies.
- Cool room temperature:Cool room temperature butter should be about 68-70F. The butter should dent when pressed, but the stick of butter shouldn’t be too warm or smooshy.
Semi-sweet chocolate:I recommend using semisweet baking chocolate because it melts better. Chocolate chips can have additives that can make it more difficult to get smooth melted chocolate.
Cocoa powder:I use regular unsweetened cocoa powder in this recipe. I haven’t tried using Dutch-processed cocoa powder in these cookies.
Flour: It’s important to properly measure the flour by either weighing it (click on “metric” for the weights) or by sifting or stirring the flour to break it up, lightly spooning it into the measuring cup, and then leveling it. This helps to avoid getting too much flour in your cookie dough. Too much flour can make the dough crumbly.
Nutritional values are estimates.

Nutrition

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Created by Kate

Kate got her first cookbook when she was five years old, and she hasn't stopped cooking since then! Her delicious recipes have been featured on Food Network, MSN, Better Homes & Gardens, Buzzfeed, The Huffington Post, and more. When she's not cooking or baking, she can be found on her mini farm with her husband and her five kids.

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