These delicious little chocolate shortbread cookies have a surprise chocolate kiss in the center. 😘
My Grandma was our family's Cookie Queen. It didn't matter when you showed up, there were always cookies at her house. But she really got serious about cookie making for Christmas. Every year, we'd all receive a Christmas tin filled with cookies - often 10 or 12 different kinds. She must have baked for weeks.
These chocolate shortbread kiss cookies are one of the cookies that showed up often in those Christmas tins. The only thing I've changed from her recipe is to add a bit of salt and roll them in sparkling sugar.
These are especially great cookies to bake with young children. The dough is a simple shortbread requiring only a handful of ingredients, and rolling it around a chocolate kiss is a fun and easy task for small hands.
Rolling the little balls in sparkling sugar is, of course, optional. But, if you're so inclined, this is what I used: Rainbow Cake Glitter.
These cookies are also one of my favorite things to add to a Christmas Charcuterie Board! Because who doesn't want a bit of chocolate alongside other tasty salty snacks?
More holiday cookie recipes:
- Cranberry Pistachio Cookies
- Chewy Vanilla Bean Brown Sugar Cookies
- White Chocolate Chip Cookies
- Peppermint Hot Fudge Thumbprints
- Frosted Brown Butter Citrus Shortbread Christmas Cookies
- Malted White Chocolate Sandwich Cookies with Halva Buttercream
- Christmas Funfetti Cookies
- Mini Gingersnaps with Sorghum and Brown Sugar
If you give this recipe a try, let me know! Leave a comment, rate it, or take a picture and tag it #ofbatteranddough on Instagram.
- 1 ½ cups (3 sticks/ 170 grams) unsalted butter, at room temperature
- 1 cup (200 grams) granulated sugar
- 2 teaspoons pure vanilla extract
- ¼ cup + 2 tablespoons (32 grams) cocoa powder
- 2 ½ cups (300 grams) all-purpose flour
- 1 teaspoon table salt, OR 1 ½ teaspoons kosher salt
- 54 milk or dark chocolate kisses
- Edible glitter sugar (optional, see link below)
- Beat the butter, sugar, and vanilla with an electric mixer on medium-high speed until the mixture is light in color and looks fluffy; about 4 minutes. Stop to scrape down the sides of the bowl a couple of times while beating.
- In a separate bowl, add the cocoa powder, flour, and salt, and stir with a wire whisk to combine. Add this mixture to the butter and sugar and mix on low just long enough to bring the cookie dough together.
- Dump the dough out onto a work surface and knead it with your hands once or twice just to pull the dough together. Divide it into 54 equal pieces.
- Take one piece of dough and press it into a disk shape in the palm of your hand. Place one chocolate kiss in the center and pinch the dough up and around the kiss to cover it completely. Roll between your palms into a circle and place on a plate or a bowl. Repeat with the remaining dough and chocolate kisses.
- Cover the cookies and place them in the refrigerator for at least one hour and up to 24 hours.
- Heat the oven to 375 degrees F (190 degrees C) and line a couple of baking sheets with parchment paper. Roll the balls in decorative sugar if desired and place on the baking sheet, spacing at least 2 inches apart.
- Bake cookies for 10 minutes. Remove to a wire rack and let cool completely. Store in an airtight container at room temperature for up to 1 week. (Can be frozen for up to 6 weeks.)
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Nutrition Information:Yield: 54 Serving Size: 1 cookie
Amount Per Serving: Calories: 106Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 15mgSodium: 43mgCarbohydrates: 11gFiber: 0gSugar: 6gProtein: 1g