Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure even baking.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. This usually takes about 2-3 minutes with an electric mixer.1 cup unsalted butter, 1 ½ cups granulated sugar
- Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.2 large eggs, 1 teaspoon vanilla extract
- Add the unsweetened cocoa powder and red food coloring to the wet ingredients. Mix until the color is evenly distributed throughout the dough, creating a rich, vibrant red hue.2 tablespoons unsweetened cocoa powder, 2 tablespoons red food coloring
- In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt.2 ½ cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon salt
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough.
- Roll the dough into 1-inch balls. You can use a cookie scoop for uniform size.
- Place the cookie balls about 2 inches apart on the prepared baking sheets.
- For slightly thicker cookies that spread less, you can chill the dough balls in the refrigerator for about 15-20 minutes before baking.
- Bake for 9-11 minutes, or until the edges are set but the centers still look slightly soft. The cookies will continue to bake slightly on the baking sheet after removal from the oven.
- Immediately after removing the cookies from the oven, gently press one Hershey's Kiss into the center of each warm cookie. The heat will help the chocolate soften and press in easily.1 (10-ounce) package Hershey's Kisses
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. As they cool, the chocolate kiss will become perfectly melty and set.
Notes
Store completely cooled cookies in an airtight container at room temperature for up to 3-5 days. For longer storage, freeze baked and cooled cookies for up to 2-3 months. Reheat frozen cookies by thawing at room temperature or microwaving for 5-10 seconds.
