These Chocolate Kiss Cookies start with a boxed cake mix, making them super quick to whip up! They're soft & chewy and are sure to satisfy your chocolate cravings!
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These delicious cookies are like Peanut Butter Blossoms, but all chocolate! They're soft and chewy in the center, have a rich chocolate flavor and a candy pressed into the top of the cookie.
A Year-Round Cookie Favorite!
These easy cookies are great for the holiday season (wouldn't they be a beautiful addition to a cookie tray?!). However, they're really great for any occasion throughout the year! They'll be your new go-to for after-school-snacks, bake sales, potlucks and everything in between!
An Easy 5 Ingredient Cookie
- Cake Mix - I like to use Devil's food cake mix, however you could opt for a chocolate or German chocolate cake mix if that's what you've got on hand.
- Vegetable Oil
- Eggs - I use "large" eggs.
- Mini Chocolate Chips
- Hershey Kisses - You could use chocolate stars or caramel-filled chocolates (such as Rolo's) instead if you'd like. I find these cookies to be a great way to use up extra chocolate after Valentine's Day! 😉
How to Make Hershey Kiss Cookies
I like to start with preheating the oven and prepping my baking sheets so they're ready to go. You'll need 2-3 baking sheets, depending on the size of them. Line each with a sheet of parchment paper or a silicone baking mat.
Add the cake mix, oil and eggs to a large bowl (I prefer to use my stand mixer with a paddle attachment). Mix on medium speed until well-combined, making sure to scrape the sides of the bowl at least once to make sure the dry ingredients are incorporated.
Use a cookie scoop to make even-sized balls of dough. My preferred cookie scoop holds about 1 ½ tablespoons. Roll the dough into a ball using the palm of your hand.
Roll the cookie dough in the mini chocolate chips, gently pressing them in if needed.
Place the cookies on the prepared baking sheet and bake for 8-10 minutes. The centers will still be pretty soft, but will firm up as they cool.
Press the chocolate candy into the center of each cookie and let cool completely before removing them to a wire rack.
Wondering if you can add the chocolate candy before you bake the cookies? You will want to wait until the cookies come out of the oven so the chocolate doesn't overheat and become a less desirable texture. When you press the candy into the warm cookies, it'll melt just enough to adhere to the cookie and will stay smooth and creamy!
Let the cookies come to room temperature and then store in an airtight container or a resealable baggie. You can also choose to freeze these cookies.
Different Ways to Make Chocolate Cookies
- Chocolate Peppermint Cookies - During the holidays, I love using the Candy Cane kisses! They add a festive flare on top and a fun pop of peppermint flavor!
- Chocolate Sprinkle Cookies - Skip the mini chocolate chips and roll the cookies in colorful sprinkles instead! (Use red & green sprinkles in December, red & pink in February, pastels for Easter, etc!)
- Turtle Cookies - Skip the mini chocolate chips and roll the dough in chopped pecans instead. Then use a caramel-filled Kiss on top!
- Chocolate Crinkle Cookies - Skip the mini chocolate chips and roll these in confectioners' sugar instead. You can add a Kiss on top for extra chocolate or skip it altogether.
More Cake Mix Cookie Recipes
Lemon Crinkle Cookies - These soft and chewy, 4-ingredient cookies are always a hit!
Double Chocolate Crackle Cookies - These decadent cookies are slightly crunchy around the edges and soft and chocolate-y in the center.
Cake Mix Whoopie Pies - These tasty morsels have soft, pillowy cookies surrounding a smooth and creamy buttercream. They're perfect for birthday parties, bake sales and everyday baking!
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Chocolate Kiss Cookies
Ingredients
- One 15.25 ounce box Devil's food cake mix
- ½ cup vegetable oil
- 2 eggs
- 1 cup mini chocolate chips
- 20 Hershey's kisses
Instructions
- Preheat oven to 350°F and line a baking sheet with parchment paper or a silicone baking mat.
- Add the cake mix, oil and eggs to a large bowl and stir until combined.
- Pour the mini chocolate chips in a small bowl.
- Scoop about 1 ½ - 2 tablespoons of dough and roll it into a ball.
- Place the cookie dough into the bowl of mini chips and roll it to coat all sides of the cookie.
- Place the cookies on the prepared pan, at least 2 inches between each other so they have room to spread.
- Bake for 8-10 minutes.
- Remove from the oven and press a chocolate in the center of the cookie.
Nutrition
Nutritional Disclaimer
“Dance Around the Kitchen” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
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