These chocolate crinkle kiss cookies are brought to you by a wish for a simple, slowed-down Christmas.
… they’re also brought to you by a Black Friday shopping hangover I may or may not have and the unfortunate realization that at 2 AM while everyone is heading straight for the BluRay players and 60-inch flatscreens, I am the girl in the Christmas aisle, loading up her cart with vanilla extract, cookie cutters, and Hershey kisses.
I’m also the girl who waited 35 minutes for a peppermint frappuccino, but that’s neither here nor there.
When it comes to Christmas baking, the first think I think about is thumbprint cookies. I don’t care if those thumbprints are on top of peanut butter cookies, gingerbread cookies, filled with raspberry jam, or stuffed with peanut butter cups. Let’s just be honest:
There’s something so incredibly satisfying about stabbing chocolate candy into the center of a hot, cakey cookie.
Chocolate crinkles are to Christmas what pumpkin cupcakes are to fall: something I say I’m going to bake every year, but never do because “everyone bakes that.”
You guys. I think everyone is on to something.
Also I was also really proud that I was able to stack three of these cookies. It was like baking Jenga.
These cookies truly taste like brownies… brownies rolled in powdered sugar, with crispy edges and dense, chewy, centers.
Anddddd basically you need to stick a Hershey kiss on top. Because that’s what you do at Christmastime.
My favorite were the Hershey Hugs. White chocolate is a weakness I just don’t understand.
The peppermint kisses were extra bright and festive.
The cherry cordial kisses tasted like cherry brownie bombs.
But stop. Can we please just talk about the mint truffle kisses?
These kisses were everything.
I urge you to invite them to spend Christmas with you.
This is a Christmas I can understand. Baking cookies that taste like brownies and sticking minty chocolate in it? Yes.
BluRay players and coffee shops at 3 AM? Seriously. Slow down.
Chocolate Crinkle Kiss Cookies
2 cups all-purpose flour
1 cup unsweetened cocoa powder
2 teaspoons baking powder
1/2 teaspoon salt
2 cups granulated sugar
1/2 cup vegetable oil
4 large eggs
1 teaspoon vanilla extract
1 cup powdered sugar
Assorted Hershey Kisses (for these I used Hershey Hugs, mint truffle, cherry cordial, & peppermint kisses)
In a medium bowl, whisk together the flour, cocoa, baking powder, and salt.
In a large bowl, whisk together sugar, oil, eggs, and vanilla. Stir flour mixture into sugar mixture, until just combined. Place plastic wrap over bowl and refrigerate dough for at least 2 hours.
Meanwhile unwrap Hershey kisses, place in a small bowl, and freeze until ready to use.
Preheat oven to 350°F.
Line a cookie sheet with parchment paper or spray with baking spray; set aside. Place powdered sugar in a small bowl; set aside.
Scoop dough into 1/2 tablespoon balls, roll in powdered sugar, and place on baking sheet. Bake for 11-13 minutes, until cookies crackle and no longer look raw (they’ll start to look cakey).
Remove from oven. Immediately press a frozen kiss into each cookie, then place cookie sheet into the freezer just until chocolate is set and no longer shiny. Remove from freezer and allow to cool completely.