Description
Chocolate Puddles is a delightful cookie recipe featuring a rich, cocoa-infused batter topped with a classic Hershey’s Kiss. These soft, fudgy cookies deliver a perfect balance of chocolate flavor and sweetness, topped with a melt-in-your-mouth chocolate kiss that adds an extra layer of decadence, making them ideal for holiday treats or anytime you’re craving a chocolatey delight.
Ingredients
Scale
Dry Ingredients
- 1¾ cups all-purpose flour
- ½ cup cocoa powder
- 1 teaspoon baking soda
- ¾ teaspoon baking powder
- 2 tablespoons cornstarch
Wet Ingredients
- ½ cup salted butter, softened
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract, or 1 teaspoon peppermint extract
Topping
- ½ cup powdered sugar
- 24 Hershey’s kisses
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper or silicone baking mats to prevent sticking.
- Mix dry ingredients: In a large bowl, sift together the all-purpose flour, cocoa powder, baking soda, baking powder, and cornstarch to ensure there are no lumps and the ingredients are evenly combined.
- Cream butter and sugars: In a separate bowl, beat the softened salted butter, granulated sugar, and light brown sugar until the mixture is light and fluffy. This process helps incorporate air for a tender cookie texture.
- Add eggs and extract: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla or peppermint extract until combined.
- Combine wet and dry: Gradually add the dry ingredient mixture to the wet ingredients, mixing just until combined to avoid overworking the dough, which can lead to dense cookies.
- Scoop the dough: Using a cookie scoop or tablespoon, portion the dough onto the prepared baking sheets, spacing them 2 inches apart to allow for spreading.
- Bake: Bake in the preheated oven for 9-11 minutes, or until the cookies have set around the edges but are still slightly soft in the center.
- Press Hershey’s Kisses: Immediately after removing the cookies from the oven, press one Hershey’s Kiss gently into the center of each cookie. The warmth will soften the kiss slightly for a perfect meld with the cookie.
- Coat with powdered sugar: While the cookies are still warm, lightly dust or roll them in powdered sugar to create a delicate sweet crust.
- Cool: Transfer the cookies to a wire rack to cool completely, allowing the texture to set and the chocolates to firm up slightly.
Notes
- Ensure eggs are at room temperature to help them blend smoothly into the batter, giving a better texture.
- The peppermint extract is optional and can be substituted with vanilla extract for a classic chocolate flavor.
- Do not overbake; the cookies should look slightly underbaked in the center when removed from the oven as they will continue to cook as they cool.
- Use good quality cocoa powder for the richest chocolate flavor.
- You can store these cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
Keywords: chocolate cookies, Hershey’s kisses cookies, holiday cookies, cocoa cookies, soft chocolate cookies