Cherry Kiss Cookies Recipe
These Cherry Kiss Cookies Recipe aren’t just cookies. They’re like, a little bite of happiness, you know? That perfect combo of sweet, a little salty, and that chewy-melty-chocolatey thing that just works. Trust me, once you make these, you’re gonna be “that” person who always brings the cookies to every gathering. And honestly? I’m totally okay with that.
My husband? Obsessed. Legit, I have to hide half the batch just so I can pack a few for myself the next day! He calls them “the magic cookies” (eye roll), but hey, if it gets him to do the dishes, I’m all in. Last year, I tried to get fancy and add some sea salt on top. He looked at me like I’d grown a second head. “Don’t mess with perfection!” he said. So yeah, stick to the recipe. He’s usually right about these things!
Why You’ll Love This Cherry Kiss Cookies Recipe
- They’re ridiculously easy. Like, even I can’t mess them up, and that’s saying something.
- That chocolatey, cherry flavor is a total classic, and it never gets old.
- Perfect for gifting (if you can resist eating them all yourself).
- They make you feel like a baking rockstar, even if you’re just kinda winging it.
- They look so darn cute!
How to Make It
Alright, listen up, because I’m only gonna say this once… Just kidding! But seriously, it’s easy. First, you wanna cream together your butter and sugar. Get it nice and fluffy, like a cloud. Then, toss in your egg and vanilla and mix until just combined. Don’t overmix, or your cookies will be tough, and nobody wants that.
In another bowl, whisk together your flour, cocoa powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Now, here’s the fun part: Gently fold in those maraschino cherries.
WANT TO SAVE THIS RECIPE?
Just drop your email here and I'll send it right away! Plus you'll get new recipes from me every week. Yes please!
Drop rounded spoonfuls of dough onto a baking sheet. Then, bake until the cookies are set. While the cookies are still warm, press a chocolate kiss into the center of each cookie. Let them cool completely on the baking sheet before transferring them to a wire rack. This helps the chocolate kiss not melt everywhere. And that’s it! Easy peasy, right?
Ingredient Notes
- All-Purpose Flour: The backbone of the whole operation. Don’t use self-rising unless you want puffy, weird cookies. I’ve done it. Not recommended.
- Unsalted Butter: Make sure it’s softened. Like, really softened. Otherwise, you’ll be creaming forever, and your arm will hate you. I’ve microwaved it too many times and melted it completely. Don’t do that!
- Granulated Sugar: For that classic sweetness. Don’t skimp. These are cookies, after all!
- Egg: Binds everything together. Use a large one. Because that’s what the recipe calls for.
- Vanilla Extract: Adds that warm, comforting flavor. Don’t skip it!
- Cocoa Powder: Gives the cookies that rich, chocolatey flavor. Use unsweetened cocoa powder, not the hot chocolate mix kind. Learned that the hard way!
- Salt: Balances the sweetness and enhances the other flavors. Just a pinch!
- Maraschino Cherries: Adds a pop of cherry flavor and makes the cookies look super cute. Drain them well, or your dough will be too wet. Also, pat them dry with a paper towel to prevent the color from bleeding.
- Chocolate Kisses: The finishing touch! Adds that perfect chocolatey sweetness. Unwrap them before you bake the cookies. Trust me on this one.
Recipe Steps:
- Cream butter and sugar until fluffy.
- Mix in egg and vanilla until combined.
- Whisk together flour, cocoa powder, and salt.
- Gradually add dry ingredients to wet ingredients.
- Fold in maraschino cherries.
- Drop dough onto baking sheet.
- Bake until set.
- Press chocolate kiss into each cookie.
- Cool completely before serving.
What to Serve It With
Okay, so these are amazing on their own, obviously. But if you wanna get fancy, try serving them with:
- A big glass of cold milk. Duh.
- A scoop of vanilla ice cream. Hello, dessert heaven.
- A cup of hot cocoa. Perfect for a chilly night.
- Honestly, they’re even good with coffee. I’ve had them for breakfast (don’t judge).
Tips & Mistakes
- Don’t overbake the cookies! They should be set around the edges but still soft in the center.
- If your dough is too sticky, chill it for 30 minutes before scooping.
- Make sure your baking sheet is lined with parchment paper to prevent the cookies from sticking.
- Don’t overcrowd the baking sheet, or the cookies will spread too much.
- If your chocolate kisses melt too much after pressing them into the cookies, pop the cookies in the fridge for a few minutes to firm them up.
Storage Tips
Store these bad boys in an airtight container at room temperature. They’ll stay fresh for about 3-4 days… if they last that long. I swear, they disappear within 24 hours at my house. And yes, they’re still amazing cold. I may or may not have eaten one straight from the fridge this morning. Don’t tell anyone!
Variations and Substitutions
- Different chocolate: Use dark chocolate kisses or even caramel-filled kisses. Go wild!
- Nuts: Add chopped pecans or walnuts to the dough for a little crunch.
- Extracts: Try almond extract instead of vanilla for a slightly different flavor.
- Flour Power: I once ran out of all-purpose and used half whole wheat. They were a little denser, but still good!
- Butter Crisis: I had to use salted butter once when I ran out of unsalted. I just skipped the extra pinch of salt in the recipe, and it was fine. Nobody even noticed!
Frequently Asked Questions
Remember it later
Planning to try this recipe soon? Pin it for a quick find later!
Cherry Kiss Cookies Recipe
Ingredients
Main Ingredients
- 0.5 cup unsalted butter softened
- 1 cup granulated sugar
- 1.5 tsp vanilla extract
- 2 tbsp milk
- 1.75 cups all-purpose flour
- 0.25 tsp baking soda
- 0.25 tsp baking powder
- 24 maraschino cherries drained and halved
- 24 Hershey’s Kisses chocolates unwrapped
Instructions
Preparation Steps
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Mix in the vanilla extract and milk until well combined.
- In a separate bowl, whisk together the flour, baking soda, and baking powder. Gradually add this to the wet mixture, stirring until just blended.
- Roll tablespoonfuls of the dough into balls and place them on the prepared baking sheet, spacing them about 2 inches apart.
- Flatten each ball slightly and press half of a maraschino cherry into the center.
- Bake for 8-10 minutes or until the edges are lightly golden.
- Immediately press a Hershey's Kiss into the center of each cookie as soon as they come out of the oven. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
