Chocolate Puddles Cookies Delight (Printable Version)
Soft cocoa cookies coated with powdered sugar and a melted chocolate kiss center for extra flavor.
# What You'll Need:
→ Dry Ingredients
01 -
1 3/4 cups all-purpose flour
02 -
1/2 cup unsweetened cocoa powder
03 -
1 teaspoon baking soda
04 -
3/4 teaspoon baking powder
05 -
2 tablespoons cornstarch
→ Wet Ingredients
06 -
1/2 cup salted butter, softened
07 -
1/2 cup granulated sugar
08 -
1/2 cup packed light brown sugar
09 -
2 large eggs, room temperature
10 -
2 teaspoons vanilla extract or 1 teaspoon peppermint extract
→ Coating and Decoration
11 -
1/2 cup powdered sugar
12 -
24 Hershey’s Kisses, unwrapped
# Step-by-Step Guide:
01 -
In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and cornstarch until evenly mixed.
02 -
In a separate large bowl, beat the softened butter with granulated and brown sugars on medium speed until light and fluffy, approximately 2 minutes.
03 -
Add eggs and vanilla or peppermint extract to the creamed mixture and beat until fully combined.
04 -
With the mixer on low, gradually add the dry ingredients to the wet mixture and beat just until combined to form the dough.
05 -
Cover the dough with plastic wrap and refrigerate for 1 hour to firm up.
06 -
Preheat the oven to 350°F (177°C) and line baking sheets with parchment paper.
07 -
Use a cookie scoop to portion 1 1/2 tablespoons of dough per ball. Roll each ball in powdered sugar to coat evenly. Arrange on prepared sheets spacing 2 inches apart.
08 -
Bake for 8 to 9 minutes, then remove from oven.
09 -
Immediately press one unwrapped Hershey’s Kiss into the center of each hot cookie.
10 -
After 2 minutes, once the chocolate has softened, gently lift each Kiss and discard the pointed tip to allow the chocolate to puddle into the cookie.
11 -
Transfer cookies to a wire rack and allow to cool completely before serving.
# Additional Notes:
01 -
Chilling the dough improves handling and helps cookies retain shape during baking.