This recipe has been a warm, chocolate-scented tradition in my kitchen ever since I first made a batch for a winter cookie swap. I discovered this combination when I wanted a soft, fudgy chocolate bite that wasn’t overly sweet but still felt indulgent. The moment I pressed a warm Hershey’s Kiss into the hot cookie and watched the chocolate melt into a shiny puddle, I knew I had a keeper. Friends and family love the contrast between the tender cookie and the slightly firmer, glossy center. It’s the kind of dessert that disappears quickly at parties and leaves people asking for the recipe. I first tried the technique of removing the tip of the Kiss after softening it on a hot cookie because I wanted a wide, flowing puddle of chocolate rather than a tall peak. That small step changes the texture and the look entirely: the chocolate spreads and integrates with the cookie surface, making each bite gooey in the center and slightly cakey around the edges. The cookie dough itself is forgiving — you can flavor it with vanilla for a classic result or swap in peppermint for a festive twist — and the chilling step helps maintain shape while producing a tender crumb.

Ingredients

• All-purpose flour (1 3/4 cups): Provides structure and chew. Measure by spooning into the cup and leveling — avoid packing to keep the texture tender. I prefer King Arthur or similar reliable brands for consistent results.
• Cocoa powder (1/2 cup): Use unsweetened Dutch-processed or natural cocoa depending on desired depth; Dutch-processed will yield smoother, darker flavor. Sift if clumpy to ensure even mixing.
• Baking soda (1 teaspoon) and baking powder (3/4 teaspoon): Balanced leavening gives a gentle rise and opens crumb slightly while keeping cookies structurally sound for the chocolate.
• Cornstarch (2 tablespoons): The secret to a soft, tender crumb — it restricts gluten formation and yields a slightly cake-like, melt-in-your-mouth texture.
• Salted butter (1/2 cup, softened): Adds richness and flavor. If using unsalted butter, add a pinch more salt to balance sweetness. Allow to soften to room temperature for even creaming.
• Granulated sugar (1/2 cup) and packed light brown sugar (1/2 cup): A 50/50 sugar combination keeps cookies balanced: granulated helps spread and crisp edges, brown sugar brings moisture and caramel notes.
• Eggs (2 large, room temperature): Room-temperature eggs incorporate more smoothly into batter; they aid structure and tenderness.
• Vanilla extract (2 teaspoons) or peppermint extract (1 teaspoon): Vanilla is classic; peppermint is a bright holiday alternative — use half the amount for peppermint to avoid overpowering the chocolate.
• Powdered sugar (1/2 cup): For rolling the scooped dough — gives a delicate, matte exterior and a subtle sweetness that complements the cocoa.
• Hershey’s Kisses (24): Unwrapped — the star garnish. Choose classic milk chocolate or opt for special editions (dark, caramel-filled) depending on taste.

Instructions

Mix dry ingredients: In a medium bowl, whisk together 1 3/4 cups all-purpose flour, 1/2 cup cocoa powder, 1 teaspoon baking soda, 3/4 teaspoon baking powder, and 2 tablespoons cornstarch. Whisking ensures even distribution of leaveners and breaks up any cocoa clumps. Set aside. Cream butter and sugars: In a second mixing bowl or in the bowl of a stand mixer fitted with the paddle, cream 1/2 cup softened salted butter with 1/2 cup granulated sugar and 1/2 cup packed light brown sugar on medium speed until light and fluffy, about 2 minutes. Scrape down the bowl to ensure even texture. This aerates the fat and gives a lighter texture to the cookies. Add eggs and flavor: Add the 2 room-temperature eggs, one at a time if desired, then beat in 2 teaspoons vanilla extract (or 1 teaspoon peppermint extract for a festive variation) until fully incorporated. The egg proteins help set the cookie while contributing moisture. Combine with dry mix: With the mixer on low speed, add the dry mixture in two additions and beat just until combined. Overmixing develops gluten and can make cookies tough — stop when no visible streaks of flour remain. Chill the combined dough covered for at least 1 hour to firm up the fat and concentrate flavors. Preheat and prepare pans: Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats to prevent sticking and to promote even browning. Scoop and coat: Use a cookie scoop or tablespoon to form balls ~1 1/2 tablespoons each. Roll each ball in 1/2 cup powdered sugar to lightly coat, shaking off excess, then place 2 inches apart on prepared sheets to allow for gentle spread. Bake and press: Bake for 8 to 9 minutes until the tops look set but still soft in the center. Remove from oven and immediately press one unwrapped Hershey’s Kiss into the center of each cookie. Allow the chocolate to soften from the residual heat for about 2 minutes. Create the puddle: After 2 minutes, when a pool of softened chocolate has formed, use your fingers to carefully pinch off and discard the tip of each Kiss so the chocolate can spread into a shallow puddle. Work quickly but gently; the chocolate will be warm. Cool: Transfer cookies to a cooling rack using a spatula and allow them to cool completely. The puddle will set slightly but remain glossy and soft.

Storage Tips

Store cooled cookies in a single layer separated by parchment if stacking, inside an airtight container at room temperature for up to three days. For longer storage, freeze in a single layer on a sheet pan until solid, then transfer to a freezer-safe bag for up to three months. Reheat frozen cookies for 10 to 15 seconds in the microwave to briefly re-soften the center, or warm in a 325°F oven for 5 minutes. Avoid storing in humid environments to prevent the powdered sugar coating from dissolving.

Ingredient Substitutions

If you want a dairy-free version, replace butter with a high-quality vegan butter and substitute kisses with dairy-free chocolate pieces; note texture will be slightly different. To make them gluten-free, use a 1-to-1 gluten-free flour blend and ensure your baking powder is gluten-free — the cornstarch will still help keep the texture tender. For deeper chocolate flavor, swap half the cocoa for high-quality Dutch-processed cocoa or add 1 ounce melted bittersweet chocolate to the dough. If you prefer a chewier edge, increase brown sugar by 2 tablespoons and reduce granulated sugar by 2 tablespoons.

Serving Suggestions

Serve warm with a scoop of vanilla ice cream for contrast, or alongside coffee or hot chocolate for a truly indulgent experience. Garnish with a dusting of extra cocoa or finely chopped toasted hazelnuts for texture. For holiday platters, alternate classic vanilla Kisses with peppermint Kisses and arrange on a large platter with sprigs of fresh rosemary for aroma and visual contrast.

Cultural Background

These cookies are a variation on the classic chocolate cookie and kiss-topped cookie tradition popularized in American baking, especially during the holidays. The technique of placing a chocolate piece into a hot cookie dates back several decades and plays on the allure of molten centers in cookies. The simplicity of the Hershey’s Kiss as a quick, single-serving topper made this style a common homemade favorite for cookie exchanges and family gatherings.

Seasonal Adaptations

Turn them into a winter favorite by adding 1/2 teaspoon ground cinnamon and using peppermint extract at half the vanilla amount. In summer, swap the Kiss for a soft caramel or raspberry-filled chocolate for a fruitier note. For Valentine’s Day, use heart-shaped chocolate candies or sprinkle a pinch of flaky sea salt over the melted puddle for contrast and a gourmet finish.

Meal Prep Tips

Prepare dough up to 24 hours in advance and keep chilled; scoop dough balls and freeze on a sheet tray, then transfer to a bag. Bake from frozen, adding an extra 1 to 2 minutes to the bake time. This makes it easy to have freshly baked cookies on demand and reduces last-minute work for gatherings.

These Chocolate Puddles are an invitation to experiment and share. They’re easy enough for novice bakers but offer small technical steps — like chilling and trimming the Kiss tip — that yield professional-looking results. Make a batch, bring it to your next gathering, and enjoy the little smiles that follow each bite.