Name: Delish Chocolate Kiss Powder Puff Cookies
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 1 cup unsalted butter, softened (Make sure butter is at room temperature); 0.5 cup granulated sugar; 0.5 cup powdered sugar; 1 teaspoon vanilla extract; 2 cups all-purpose flour; 0.5 cup unsweetened cocoa powder; 0.5 teaspoon baking powder; 0.25 teaspoon salt; 16 pieces chocolate kisses, unwrapped (Choose your favorite variety)

These powder puff cookies are what happens when a tender, pillowy shortbread meets a nostalgic chocolate kiss pressed into the center—light, slightly crackled, and impossibly easy to love. They look fancy enough for a cookie swap but are forgiving enough for a cozy weeknight baking session. The outside gets a delicate sugar-dusted crust while the interior stays soft, and that little chocolate kiss finishing each cookie gives a warm, melty center that always brings smiles.

My husband calls these my “stealth cookies” because he’ll wander into the kitchen claiming he’s just checking on dinner and leaves with one (or three) in hand. Our kids have a long-standing tradition of picking the cookie with the biggest kiss, and at holiday parties these are the ones that disappear first. I learned early on to hide a small stash for myself; otherwise I end up sharing every last one.

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Why You’ll Love This Delish Chocolate Kiss Powder Puff Cookies

– Tender, melt-in-your-mouth texture that still holds a pretty, crinkly exterior.
– That Hershey-kiss (or substitute) center gives each bite a warm, chocolate surprise without melting the whole cookie.
– Simple ingredients you probably already have, but the double dusting of powdered sugar makes them look and taste elevated.
– Great for gifting: they travel well and make a sweet, nostalgic impression.

Behind the Recipe

These cookies are all about technique more than mystery. The dough should be mixed just enough to come together—overworking will tighten the crumb. Chilling the dough helps maintain a pillowy shape and prevents them from running flat in the oven, and rolling the balls twice in powdered sugar creates that signature powder-puff appearance once they bake and crack. A warm oven and even spacing on the sheet keep edges crisp but interiors tender. Fresh leavening is another small thing that really matters here; stale baking powder or baking soda means flat cookies and disappointed kids.

★Top Reader Reviews

These Delish Chocolate Kiss Powder Puff Cookies are delightfully soft and melt in your mouth, just as promised. The chocolate kiss in the center adds a lovely touch of sweetness, making them perfect for sharing at any gathering. They’re a bit delicate to handle right out of the oven, but well worth the careful baking!

– Zoe

Shopping Tips

– Baking Basics (Flour/Sugar/Leaveners): Use all-purpose flour for the classic tender crumb, and check the expiration on baking powder/soda—freshness equals lift.
– Chocolate: Choose quality chocolate kisses or small squares; milk chocolate is traditional, but dark or flavored kisses work beautifully too.
– Fats & Oils: Butter is best for flavor and texture—unsalted lets you control the salt, but salted is fine if that’s what you have.
– Eggs: Room-temperature eggs incorporate more evenly; if you forget to warm them, a quick sit in warm water for 10 minutes helps.
– Nuts & Seeds: If you plan to add chopped nuts for crunch, buy them fresh or toast from raw to boost flavor and avoid bitterness.

Prep Ahead Ideas

– Make the dough up to 48 hours in advance and keep it wrapped in the fridge; chilled dough actually improves the shape and flavor.
– Roll the dough into balls and store them on a baking sheet lined with parchment in a single layer, covered, for up to 24 hours—or freeze the sheet, then transfer the frozen balls to a bag.
– Measure dry ingredients into a jar or bowl the day before so you only need to cream butter and combine when you’re ready to bake.

Time-Saving Tricks

– Use a cookie scoop to portion uniform cookies quickly—it speeds baking and gives a neat presentation.
– Line baking sheets with parchment or a silicone mat so cleanup is nearly instant and you can reuse pans right away.
– Make two batches at once and rotate sheets halfway through baking rather than single-batching; it saves oven time and keeps everything consistent.
– Pre-measure your powdered sugar dusting and keep it in a shallow bowl so rolling is fast and tidy.

Common Mistakes

– Overbaking: I once left these in until they were brown and learned the hard way—take them out when the edges are set and tops have pale cracks; they firm up as they cool.
– Skipping the chill: dough that isn’t chilled can spread too thin and lose its tender interior. If yours spread, pop the pan in the fridge for 10–15 minutes before baking next time.
– Powdered sugar clumps: sift or break up lumps before rolling to get an even, pretty coating.
– Using old leavener: flat cookies are usually the result—replace baking powder/soda yearly.

What to Serve It With

These cookies are lovely with a tall glass of cold milk, a mug of coffee, or hot chocolate. For a dessert platter, pair with shortbread or fruit tarts to balance richness. They’re also delightful warmed briefly and served with a scoop of vanilla ice cream for a simple, comforting treat.

✔Tips & Mistakes

– If the chocolate sinks too early, your oven may be too cool; aim for a consistent preheated temperature and place the chocolate in while the cookies are still warm but not molten.
– For even cookies, chill scooped balls on the sheet for 10–20 minutes before baking if your kitchen is warm.
– Avoid pressing the chocolate too deep into the cookie—rest it gently on top so that each cookie keeps its light center.

✔Storage Tips

Store in airtight containers in the fridge. It reheats beautifully, but if you sneak a bite cold straight from the container, it still works.

✔Variations and Substitutions

– Swap chocolates: try dark chocolate kisses for a slightly sophisticated edge, or peanut butter kisses for a nutty twist—both are tried and true.
– Add-ins: stir in finely chopped toasted nuts or a pinch of cinnamon for warmth; avoid large chunks that will disrupt the tender texture.
– Flavor swaps: a touch of orange or almond extract complements chocolate nicely—use sparingly so it doesn’t overpower the cookie.
– Keep the classic when gifting: the simple sugar-dusted look and combined chocolate center are what people expect and love, so save fancier variations for your own batch.

Frequently Asked Questions

Can I make these gluten-free?

Yes. Substitute a 1:1 gluten-free all-purpose flour blend that contains xanthan gum for structure. The texture will be slightly different—still tender—but equally delicious.

How do I keep them soft instead of crunchy?

Take them out when the edges are set but the centers are still soft; they continue to firm as they cool. Store with a slice of bread in the cookie tin to maintain softness for a few days.

Can I freeze the dough or baked cookies?

Absolutely. Freeze scooped (but unbaked) dough on a tray, then transfer to a bag; bake from frozen, adding a couple minutes to the time. Baked cookies freeze well in airtight containers for up to 2 months.

What if I don’t have powdered sugar for the coating?

You can skip the double powdered sugar roll and lightly dust with confectioners’ sugar after baking, though the classic puff look comes best from the double roll before baking.

Can I use a different chocolate than Hershey’s Kisses?

Yes. Small squares of chocolate, miniature peanut butter cups, or wrapped flavored kisses all work. Just press gently so the filling melts but doesn’t flood the cookie.

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