Chocolate Puddles Cookie Treat

These chocolate puddles are a delightful treat combining a rich cocoa cookie with a melting Hershey’s kiss center that oozes with chocolate goodness. Perfect for sharing during holidays or any time you want a cozy homemade dessert, these cookies strike the right balance between soft, cakey texture and gooey chocolate puddle center.

I first made these during a holiday gathering, and they quickly became an instant favorite with everyone asking for seconds. The combination of the cocoa cookie with the warm chocolate kiss is just irresistibly comforting.

Ingredients

• All–purpose flour: the base that provides structure choose fresh and finely milled for best texture
• Cocoa powder: brings a deep chocolate flavor opt for unsweetened natural cocoa for authentic taste
• Baking soda: helps the cookies rise and spread properly ensure it is fresh for best leavening
• Baking powder: works with baking soda to give a soft crumb check expiry dates for effectiveness
• Cornstarch: adds tenderness by softening the cookie texture a small amount makes a big difference
• Salted butter, softened: contributes moisture and richness use real butter for flavor
• Granulated sugar: sweetens while adding slight crunch fresh white sugar is preferred
• Light brown sugar, packed: adds moisture and depth with notes of molasses pack firmly when measuring
• Large eggs, room temperature: binds ingredients and adds richness room temperature allows better mixing
• Vanilla extract or peppermint extract: infuses aroma and flavor pure extracts are worth the investment
• Powdered sugar: used for coating the dough balls providing a delicate sweetness and slight texture contrast
• Hershey’s kisses: the star of the cookie center that melts perfectly unwrap immediately after baking and remove the tip for the puddle effect

Instructions

Sift the Dry Ingredients:

Whisk together the all–purpose flour, cocoa powder, baking soda, baking powder, and cornstarch in a medium bowl to ensure even distribution and prevent clumps.

Cream Butter and Sugars:

In a separate mixing bowl, beat the softened butter, granulated sugar, and light brown sugar on medium speed for about two minutes until the mixture becomes light and fluffy. This step incorporates air making the cookies tender.

Incorporate Eggs and Flavoring:

Add the room temperature eggs and vanilla extract or peppermint extract to the creamed butter mixture. Beat thoroughly until fully combined and smooth, which helps emulsify the batter.

Combine Dry and Wet Ingredients:

Reduce mixer speed to low and gradually add the sifted dry ingredients to the wet mixture. Beat just until all flour is incorporated do not overmix to avoid tough cookies.

Chill the Dough:

Cover the cookie dough with plastic wrap and place it in the refrigerator to chill for one hour. This step firms up the dough and prevents excessive spreading during baking.

Prepare for Baking:

Preheat the oven to 350 degrees Fahrenheit and line baking sheets with parchment paper to ensure cookies bake evenly and do not stick.

Form and Coat Dough Balls:

Use a cookie scoop to portion about one and a half tablespoons of dough for each cookie. Roll each ball in powdered sugar until fully coated to create a sweet outer layer.

Bake Cookies:

Arrange the coated dough balls on the prepared baking sheets with about two inches spacing to allow for expansion. Bake for eight to nine minutes until edges are set but the center is still soft.

Add Hershey’s Kisses:

Remove the cookies from the oven and immediately press one unwrapped Hershey’s kiss into the center of each cookie. The warmth will soften the chocolate.

Create the Chocolate Puddle:

After two minutes, when the chocolate is soft, carefully lift each Hershey’s kiss and discard the pointed tip. Return the remaining soft chocolate to the cookie to puddle and melt slightly.

Cool and Serve:

Transfer the cookies to a wire rack to cool completely. This final step allows the chocolate puddle to set slightly without becoming hard.

My favorite part is definitely the melting chocolate puddle. It reminds me of childhood evenings spent baking with my grandmother who always insisted on adding something sweet and surprising to our cookies. This little melted chocolate center never fails to bring a smile to everyone’s face.

Storage Tips

Store cooled cookies in an airtight container at room temperature for up to four days to maintain softness. You can separate layers with parchment paper to prevent sticking. For longer storage, freeze the unbaked dough balls wrapped tightly in plastic wrap and place inside a freezer bag.

Ingredient Substitutions

If you do not have cornstarch, you can replace it with an equal amount of arrowroot powder for a similar tenderizing effect. Unsalted butter may be used but add a pinch of salt to the dry ingredients to balance flavors. Peppermint extract is optional and can be left out or swapped for almond extract for different flavor profiles.

Serving Suggestions

These cookies pair wonderfully with a tall glass of cold milk or a warm cup of coffee or tea. They also make a charming addition to dessert trays, holiday cookie exchanges, or packed as sweet gifts wrapped in cellophane.

This recipe combines ease and indulgence perfectly you’ll love how each cookie hides a gooey chocolate surprise.

FAQs about Recipes

→ What gives chocolate puddles their soft texture?

The combination of baking soda, baking powder, and cornstarch alongside creamed butter and sugars creates a tender, soft crumb.

→ Can I substitute peppermint extract for vanilla?

Yes, peppermint extract adds a refreshing twist that complements the chocolate flavor beautifully.

→ Why chill the dough before baking?

Chilling solidifies the fat, preventing spreading and enhancing the cookie's texture and flavor.

→ How is the melted chocolate center achieved?

Pressing an unwrapped chocolate kiss onto the hot cookie softens it, creating a gooey puddle in the center.

→ Is it necessary to coat the dough balls in powdered sugar?

Coating with powdered sugar adds a subtle sweetness and helps create a delicate outer texture once baked.

→ Can I use a different type of chocolate for topping?

Yes, other chocolate pieces can work, but Hershey’s kisses melt evenly to create the signature puddle effect.