Kiss Cookies are always a favorite, but these Double Chocolate Kiss Cookies take them to the next level! Still sugary and delicious like the original, these beauties are a chocolate lover's dream! If that wasn’t enough, they’re gluten free, nut free, egg free and can easily be made dairy free (vegan)!
As most of you know, I am always looking to make chocolate versions of our favorite desserts.
Not that the originals aren’t amazing…but I have a serious chocolate addiction, as do my kids.
We can’t get enough and these Double Chocolate Kiss Cookies are no exception.
These cookies are great any time but OH MY GOSH when they are just made and that chocolate kiss melts as you bite into it. Heaven.
I love changing up traditional recipes; I even have a Red Velvet Kiss Cookie that is also amazing!
Make sure to check that out if you're a red velvet lover!
DO I HAVE TO USE TWO DIFFERENT COCOA POWDERS?
Not at all.
People ask how I get my chocolate baked goods and ice creams so dark and the secret is in that bit of dark cocoa powder.
WHY DO YOU COMBINE DARK COCOA POWDER WITH DUTCH OR NATURAL UNSWEETENED COCOA POWDER?
I love the taste of the Dark Cocoa powder combined with the Dutch or Natural Unsweetened. It creates a richer color and flavor which I adore.
But keep in mind, cocoa powder is quite dry. And Dark cocoa powder is even drier than Dutch or Natural Unsweetened.
If you used only dark, the cookies would be way too dry and bitter.
If you don’t have both cocoa powders on hand, just use the Dutch or Natural Unsweetened.
TIPS FOR MAKING DOUBLE CHOCOLATE KISS COOKIES
HOW TO MAKE THE DOUGH
Make the cornstarch water- Using a spoon, mix the cornstarch and the water until it is thin and watery because it will be thick and tacky at first.
Mix all your dry ingredients- In a large bowl, use a whisk to combine.
Cream the sugar- In a large bowl of an electric mixer fitted with the paddle attachment or with a large bowl using a handheld mixer, beat the softened butter or vegan baking stick and 1 cup light brown sugar until creamy. About 1-2 minutes.
Add in the wet ingredients- Then, beat in the cornstarch water mixture, milk of choice and vanilla until combined.
Mix in the flour mixture- Slowly add in the flour mixture a little at a time and beat until just combined.
Chill the dough- Remove the dough from the bowl, shape into a round flat disc, wrap in plastic wrap and refrigerate for at least 30 minutes to 1 hour.
Is this step really needed? Yes. There is no egg in these cookies to hold everything together when it is heated in the oven.
If you don’t chill the cookies they will spread.
Roll the dough balls in granulated sugar- Remove dough from the fridge and roll into balls. You can use a small cookie scoop or your hands. Each ball should be about an inch. Then roll each ball into the ⅔ cup of granulated sugar.
Baking time- Place on a baking sheet 2 inches apart. Bake for 8 min.
Give them a kiss- As soon as they come out of the oven, press the unwrapped Hershey kisses down into the center of each cookie.
Cool the cookies- After a few min, use a spatula to transfer the cookies to a cooling rack.
HOW TO MAKE THESE DOUBLE CHOCOLATE KISS COOKIES VEGAN
Follow these simple tips to make these vegan cookies:
- Use a Non Dairy GF Flour- Make sure to use a gluten free flour that is free from dairy.
- Make sure to use Vegan Baking Sticks- Instead of butter, use your favorite vegan baking stick.
- Use a Non Dairy Milk of Choice- Swap out the regular milk for non dairy.
- Add Vegan Chocolate- Swap out the Hershey Kisses for a vegan chocolate square.
I just am obsessed with kiss cookies and these Double Chocolate Kiss Cookies are oh so addicting!
Best part is not only are they insanely delicious, but they're gluten free, nut free, egg free and easily dairy free (vegan)!
I cannot get enough and I hope you'll love them too!
Double Chocolate Kiss Cookies
- 28 Hershey Kisses unwrapped (for vegan, use vegan chocolate squares)
- 1.5 cups gluten free flour
- ½ cup cocoa powder I used ¼ cup Dutch or Natural Unsweetened and ¼ cup Dark
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 stick ½ cup unsalted butter or vegan baking stick
- 1 cup light brown sugar
- ⅔ cup granulated sugar for rolling
- 2 rounded tablespoons cornstarch mixed with 3 tablespoons water
- 2 tablespoons milk of choice
- 1.5 teaspoons pure vanilla extract
- In a small bowl, using a spoon, mix together the cornstarch and water until it is thin and watery. It will be thick and tacky at first. Set aside.
- In a large bowl, whisk together the gluten free flour, cocoa powder, baking soda and salt. Set aside.
- In a large bowl of an electric mixer fitted with the paddle attachment or with a large bowl using a handheld mixer, beat the softened butter or vegan baking stick and 1 cup light brown sugar until creamy. About 1-2 minutes.
- Then slowly beat in the cornstarch water mixture, milk of choice and vanilla until combined. It will look chunky and that’s normal.
- Slowly add in the flour mixture a little at a time and beat until just combined.
- Remove dough from bowl, shape into a round flat disc, wrap in plastic wrap and refrigerate for at least 30 min to 1 hour.
- Preheat the oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper. Unwrap all the Hershey kisses.
- Remove dough from the fridge and use a small cookie scoop or use your hands to roll dough into 1 inch balls.
- Roll each ball in the ⅔ cup granulated sugar.
- Place on a baking sheet about 2 inches apart.
- Bake for 8 minutes. Remove from the oven and immediately press a Hershey Kiss or a vegan chocolate square into the center of each cookie.
- After a few min, use a spatula to transfer the cookies to a cooling rack.
- Serve and enjoy! Store any extras in an airtight container at room temperature.
The recipe for these Double Chocolate Kiss Cookies was adapted from Hershey's Red Velvet Chocolate Blossoms.