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If you’re searching for the perfect festive treat to add to your holiday baking list, these Christmas Kiss Cookies check every box. They’re rich, double chocolate cookies rolled in Christmas sprinkles and topped with a classic Hershey’s Kiss. The result is a cookie that’s not only beautiful on your holiday trays but also irresistibly delicious. These cookies are fun to make with kids, quick to prepare, and make a stunning impression with every bite.
Christmas Kiss Cookies are the kind of recipe that becomes a family tradition. I still remember the first time my youngest saw these on the cooling rack—his eyes lit up and he whispered, "Those look so yummy!" That reaction has never changed.
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Why You’ll Love This Recipe
Simple and Fun to Make
This is a no-fuss cookie recipe with no dough chilling required. From mixing to baking, you can have a batch done in under 30 minutes. It's also an ideal baking activity for little hands—kids love rolling the dough in sprinkles and placing the kisses on top.
Festive Flavors and Texture
These cookies are soft and fudgy in the center with a slightly crisp exterior thanks to the crunchy sprinkles. The Hershey’s Kiss on top slowly melts into the warm cookie, creating that classic holiday chocolate-on-chocolate experience.
Allergy-Friendly and Nut-Free
Because there’s no peanut butter or nut products in this recipe, it’s a great option for those with allergies. Just be sure to use sprinkles and chocolate that are also nut-safe.
Ingredients and Easy Substitutions
What You’ll Need
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ⅔ cup granulated sugar
- 1 egg yolk, room temperature
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- ¾ cup Christmas nonpareil sprinkles
- 25 Hershey’s Kisses, unwrapped
Ingredient Notes
Use high-quality unsweetened cocoa powder for the richest chocolate flavor. For the butter, make sure it’s softened but not melted. If you're using nonpareil sprinkles, know that they add a delightful crunch that contrasts perfectly with the soft cookie base.
Substitution Suggestions
- For a dairy-free version, swap in plant-based butter and milk
- Want a different twist? Use Hershey’s Caramel, Candy Cane, or Almond Kisses instead
- No nonpareils? Regular jimmies or colored sugar sprinkles will also work
How to Make Christmas Kiss Cookies
Step-by-Step Instructions
- Preheat your oven to 350°F. Line two baking sheets with parchment paper.
- In a bowl, whisk together the flour, cocoa powder, and salt. Set aside.
- In a large mixing bowl, beat the butter until smooth. Add the sugar and beat until light and fluffy.
- Mix in the egg yolk, milk, and vanilla extract. Continue to beat until well combined.
- Slowly add the dry ingredients into the wet mixture. Stir on low speed just until the dough forms.
- Scoop about 3 teaspoons of dough per cookie and roll into a ball.
- Roll each dough ball in the Christmas sprinkles until fully coated.
- Place dough balls on prepared baking sheets, leaving 2 inches between each.
- Bake for 10 to 12 minutes or until the edges are set.
- Remove from the oven and immediately press a Hershey’s Kiss into the center of each cookie.
- Let cookies cool on the pan for 5 minutes before transferring to a cooling rack.
Tips for the Best Results
Best Practices
- Use room-temperature ingredients for better blending
- Roll the dough balls gently so the sprinkles stick well without flattening them
- Press the Hershey’s Kiss into the cookie as soon as it comes out of the oven so it sets properly
Mistakes to Avoid
- Don’t overbake. The cookies should still be soft in the center when removed from the oven
- Avoid using a whole egg instead of just the yolk, or the dough may spread too much
Save Time in the Kitchen
- Unwrap all Hershey’s Kisses before you begin baking
- Use a small cookie scoop for uniform size and faster prep
- Make the dough a day in advance and store in the fridge if you need to prep ahead
Serving Ideas for Christmas Kiss Cookies
Festive Pairings
These cookies are perfect on a holiday cookie tray alongside other colorful treats. They pair well with:
- Hot cocoa or peppermint mochas
- Whipped Shortbread Cookies like this recipe
- Classic Christmas Pinwheel Cookies for a bright holiday contrast
- Cozy Winter Wonderland Chocolate Chip Cookies
Presentation Tips
Arrange them on a red or green platter, or layer them in a holiday tin for gifting. You can also add a dusting of powdered sugar for an extra snowy touch.
Drinks to Serve With
- A mug of rich hot chocolate
- Warm apple cider
- Milk for a classic Santa-ready combo
How to Store and Reheat
Keeping Them Fresh
Store these cookies in an airtight container at room temperature for up to 5 days. If you want to keep them longer, freeze them in a single layer, then transfer to a freezer-safe bag. They’ll stay fresh in the freezer for up to two months.
Reheating for Maximum Enjoyment
To reheat, microwave a cookie for 5 to 7 seconds. The center kiss will soften slightly and the cookie will feel like it just came out of the oven.
Frequently Asked Questions
Yes, just substitute the flour with a 1:1 gluten-free baking blend. Make sure your sprinkles and chocolates are certified gluten-free as well.
Use any holiday-colored sprinkles you like. Jimmies work well and provide a different but still festive texture.
Absolutely. Roll the dough into balls, freeze on a tray, and then store in a zip-top bag. When ready to bake, roll in sprinkles and bake straight from frozen, adding an extra 1 to 2 minutes.
Creative Variations
Make It Vegan
Use dairy-free butter, non-dairy milk, and vegan chocolate candies for a fully plant-based version.
Add a Flavor Twist
Mix in a few drops of peppermint or almond extract for a unique variation. You could also stir mini chocolate chips into the dough for even more chocolate depth.
Celebrate Other Seasons
Change the sprinkle colors to match any holiday—pastels for spring, red and pink for Valentine’s Day, or orange and black for Halloween.
Final Thoughts
Christmas Kiss Cookies are everything a holiday cookie should be: festive, fun, and filled with chocolate. They're easy enough for beginner bakers and pretty enough to impress at any cookie exchange or holiday gathering. If you’re making a batch, I’d love to see your creations—share your photos and tag me over on Pinterest. Happy baking!
Christmas Kiss Cookies
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: Makes 25 cookies 1x
- Category: Cookies
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These rich chocolate cookies are covered in Christmas sprinkles and topped with a Hershey's kiss!
Ingredients
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ⅔ cup granulated sugar
- 1 egg yolk, at room temperature
- 2 Tablespoons milk
- 1 teaspoon vanilla extract
- ¾ cup nonpareil sprinkles
- 25 Hershey’s Kisses, unwrapped
Instructions
- Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper and set aside.
- In a small bowl, whisk together the flour, cocoa, and salt. Set aside.
- In the bowl of a stand mixer or using a handheld mixer, beat the butter on medium-high speed until smooth, about 1 minute. Add the sugar and beat on medium-high speed until creamed, about 2 minutes.
- Add the egg yolk, milk, and vanilla extract, and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
- Add the dry ingredients to the wet ingredients and mix on low speed until combined.
- Pour the sprinkles into a small bowl. Roll the balls of dough, about 3 teaspoons of dough per cookie, then roll each ball into the sprinkles to coat.
- Place the dough balls on the prepared baking sheet, 2 inches apart.
- Bake the cookies for 10-12 minutes.
- Remove the cookies from the oven and gently press a chocolate kiss into the center of each cookie.
- Allow the cookies to cool on the baking sheet for 5 minutes. Transfer the cookies to a wire rack to cool completely.
Notes
Use nonpareil sprinkles for best results. Great for cookie trays and festive holiday gifts.
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 10g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 15mg
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