These Chocolate Chocolate Kiss Cookies are the kind of cookie that disappears from holiday platters very quickly. Soft, rich, double-chocolate cookies are rolled in powdered sugar for a snowy crinkle finish—then topped with a striped Hershey’s HUGS Kiss that melts ever so slightly into the warm cookie. They look beautiful, taste incredible, and are surprisingly easy to make.
If you love classic Peanut Butter Blossoms, this is the chocolate-lover’s twist you’ve been waiting for. With melted chocolate in the dough and mini chocolate chips folded in, these cookies deliver deep fudgy flavor in every bite.
Whether you’re gearing up for the holidays, baking for a cookie exchange party, or just craving something chocolatey and fun, this recipe is among the best Christmas Cookies that you’ll want on repeat all season long.
Why You’ll Love These Cookies
- Little hands love pressing the kisses on top, so you can get the kids involved in the process.
- Melted chocolate + miniature chocolate chips makes these double chocolate (and triple if you count the Kisses).
- They are soft and fudgy. The texture stays tender and is never dry.
- Powdered sugar + striped HUGS = instant bakery-style finish. That means they’re pretty enough for gifting.
- This is a great make-ahead recipe. Refrigerate the dough for up to 24 hours before baking.
Ingredients You’ll Need
- Mini semisweet chocolate chips: Melt some, mix in the rest.
- Granulated sugar + powdered sugar: Sweetness and the signature crinkle coating.
- Egg whites: Keeps the cookies soft without making the dough heavy.
- Vanilla extract: Rounds out the chocolate flavor.
- All-purpose flour, baking powder, salt: The classic cookie structure.
- Hershey’s KISSES HUGS: The swirled chocolate candies that turn these into Kiss cookies!
How to Make Chocolate Chocolate Kiss Cookies
This recipe follows a simple melt–mix–chill–roll method that ensures great texture and picture-perfect results. The complete, printable recipe is in the recipe card at the end of this post. Here’s an overview:
- Melt the Chocolate: In the microwave, melt one cup of mini chocolate chips, stirring until completely smooth.
- Make the Cookie Dough: Beat the sugar and butter until crumbly and combined, then mix in egg whites and vanilla. Stir in the melted chocolate. In a separate bowl, whisk together dry ingredients, then add them alternately with water until the dough comes together. Fold in the remaining mini chocolate chips.
- Chill the Dough: Cover and refrigerate for at least 2 hours. Chilling prevents the cookies from spreading too much and helps the powdered sugar stick.
- Roll and Bake: Roll the dough into 1-inch balls, coat in powdered sugar, and bake on parchment-lined sheets for 10 to 12 minutes.
- Add the Kisses: Pull the cookies from the oven, place the hot cookies onto a chilled baking sheet, and immediately press a HUGS Kiss in the center of each. Move the pan to the freezer (or refrigerator) briefly so the chocolate sets instead of melting into the cookie.
Recipe Tips
- Chill the dough well. Cold dough = prettier crinkles + better shape.
- Roll generously in powdered sugar. The thicker the coating, the more dramatic the crinkle.
- Unwrap the HUGS ahead of time. Have them ready before the cookies come out of the oven. And sometimes I freeze them so they’re as cold as can be when they come in contact with warm cookies.
- Don’t overbake. The cookies should look set but still soft.
- You can freeze the dough: Roll dough balls (without powdered sugar), freeze on a tray, then store in zip-top bags for up to 3 months. Thaw slightly before rolling in powdered sugar and baking.
- Store cookies at room temperature in an airtight container for 3 to 4 days.
- You can freeze baked cookies: Freeze in layers with parchment between them for up to 2 months.
Variations to Try!
- Roll the dough in holiday sprinkles instead of powdered sugar for a festive version.
- Use classic chocolate Kisses for a deeper chocolate flavor.
- Using peppermint HUGS will add a holiday peppermint twist.
- Add ½ teaspoon espresso powder to maximize the chocolate flavor. They’ll be like my Chocolate Espresso Snowcaps with a Kiss placed in the middle!
These cookies are perfect for:
- Holiday cookie trays
- Cookie exchanges
- Classroom treats
- Weekend baking with kids
- Valentine’s Day, Christmas, or anytime chocolate cravings hit
They’re also a great choice when you want a dessert that looks more complicated than it really is.
Author’s Note:
“These cookies are similar to my Chocolate Mint Kiss Crinkles. I bake both of them every year because they look so pretty on cookie trays and taste even better—rich, fudgy, and perfectly sweet without being heavy. Don’t skip the extra chill and cold baking sheet trick… it really does keep those kiss candies picture-perfect!” – RecipeGirl
Chocolate Chocolate Kiss Cookies
Ingredients
- 2 cups miniature semisweet chocolate chips, divided
- 1 cup granulated white sugar
- 2 tablespoons salted butter, at room temperature
- 2 large egg whites, at room temperature
- 1½ teaspoons vanilla extract
- 1½ cups all purpose flour
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- ¼ cup water
- ½ cup powdered sugar
- 42 Hersheys Kisses HUGS
Instructions
- In a microwave, melt 1 cup of chocolate chips. Stir until smooth.
- In a large bowl, use an electric mixer to beat the sugar and butter until crumbly, about 2 minutes. Beat in the egg whites and vanilla. Stir in the melted chocolate.
- In another bowl, whisk together the flour, baking powder and salt; gradually add to the butter mixture alternately with the water. Stir in the remaining 1 cup of chocolate chips. Refrigerate, covered, until easy to handle- at least 2 hours.
- Preheat the oven to 350℉. Line baking sheets with parchment paper. Place a smaller baking sheet in the freezer.
- Shape the dough into 1-inch balls. Roll in powdered sugar. Place the balls 2-inches apart on the prepared baking sheets. Bake until set, 10 to 12 minutes. Remove cookies to the chilled baking sheet. Press a Kiss in the middle of each cookie. Then place the baking sheet back into the freezer to set the kisses so they don't melt.
Notes
- Chill the dough well. Cold dough = prettier crinkles + better shape.
- Unwrap the HUGS ahead of time. Have them ready before the cookies come out of the oven. And sometimes I freeze them so they’re as cold as can be when they come in contact with warm cookies.
- You can freeze the dough: Roll dough balls (without powdered sugar), freeze on a tray, then store in zip-top bags for up to 3 months. Thaw slightly before rolling in powdered sugar and baking.
- Store cookies at room temperature in an airtight container for 3 to 4 days.
- You can freeze baked cookies: Freeze in layers with parchment between them for up to 2 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
