Description

A classic, comforting kiss cookies recipe featuring spiced dark chocolate, offering soft, melt-in-your-mouth treats that are easy to make and family-friendly, perfect for any occasion.

Ingredients

0.75 cup (170 g) unsalted butter, softened
0.75 cup (150 g) granulated sugar
0.33 cup (75 g) light brown sugar, packed
2 large eggs
1 teaspoon (5 ml) alcohol-free vanilla extract
1.67 cups (200 g) all-purpose flour
0.5 cup (60 g) unsweetened dark cocoa powder
1 teaspoon (5 g) baking soda
0.5 teaspoon (2 g) fine sea salt
1 teaspoon (5 g) ground cinnamon
0.5 teaspoon (2.5 g) ground cardamom
0.5 teaspoon (2.5 g) ground ginger
0.25 teaspoon (1.25 g) ground cloves
0.25 teaspoon (1.25 g) ground nutmeg
0.25 cup (50 g) granulated sugar, for rolling
0.5 teaspoon (2.5 g) ground cinnamon, for rolling
0.25 teaspoon (1.25 g) ground cardamom, for rolling
48 milk chocolate kiss candies, unwrapped
0.25 cup (50 g) finely diced candied ginger

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Instructions

Prepare Dough and Chill: In a large bowl, cream the softened unsalted butter with 0.75 cup (150 g) granulated sugar and light brown sugar using an electric mixer until light and fluffy (3-4 minutes). Beat in the eggs one at a time until fully incorporated, then stir in the alcohol-free vanilla extract. In a separate medium bowl, whisk together the all-purpose flour, unsweetened dark cocoa powder, baking soda, fine sea salt, and all the ground spices (cinnamon, cardamom, ginger, cloves, nutmeg) until thoroughly combined. Gradually add these dry ingredients to the wet, mixing on low speed until just combined with no streaks of flour. Do not overmix. Cover the dough and chill in the refrigerator for at least 30 minutes (or an extra 15-20 minutes if too sticky to prevent excessive spreading).
Roll and Bake Cookies: Preheat your oven to 350°F (180°C) and line a sturdy baking sheet with parchment paper. In a small shallow bowl, combine 0.25 cup (50 g) granulated sugar, 0.5 teaspoon (2.5 g) ground cinnamon, and 0.25 teaspoon (1.25 g) ground cardamom for rolling. Scoop rounded tablespoons of the chilled dough and roll them into 1-inch (2.5 cm) balls. Roll each ball generously in the spiced sugar mixture to coat evenly, then place them about 2 inches (5 cm) apart on the prepared baking sheets. Bake for 8-10 minutes, or until the edges are set and the centers are still slightly soft.
Add Kisses and Cool: Remove the baking sheet from the oven. Immediately press one unwrapped milk chocolate kiss candy firmly into the center of each warm cookie, allowing the chocolate to soften slightly from the residual heat. Let the cookies cool on the baking sheets for 5 minutes before carefully transferring them to a wire rack to cool completely. The chocolate will firm up as it cools, making these delightful kiss cookies perfect for any occasion. For an extra touch, you may place a tiny cluster of finely diced candied ginger on top of the melted chocolate kiss before it sets.

Notes

To customize, consider using coconut sugar, a 1:1 gluten-free flour blend with xanthan gum, or low-sugar chocolate kisses. Dairy-free butter can be used for a dairy-free base. Enhance flavor with organic cocoa, pure vanilla extract, a pinch of espresso powder, peppermint extract (sparingly), or orange zest. A brief dough chill helps shape, but can be skipped if dough is firm. For health-conscious bakers, use whole wheat pastry flour for fiber or sugar substitutes. Stir in mini chocolate chips or chopped nuts for crunch, or experiment with different flavored chocolate kisses (like caramel or mint).

Prep Time: 45 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 2 cookies
Calories: 195 calories
Sugar: 18 g
Sodium: 90 mg
Fat: 10 g
Saturated Fat: 5 g
Unsaturated Fat: 5 g
Trans Fat: 0 g
Carbohydrates: 25 g
Fiber: 1 g
Protein: 2 g
Cholesterol: 16 mg