Description
Delight in these rich and fudgy Chocolate Puddles cookies, packed with deep cocoa flavor and a gooey chocolate kiss center. These soft, chewy treats combine the best of classic chocolate cookies with a fun, festive twist making them perfect for holiday gatherings or any chocolate craving.
Ingredients
Scale
Dry Ingredients
- 1¾ cups all-purpose flour
- ½ cup cocoa powder
- 1 teaspoon baking soda
- ¾ teaspoon baking powder
- 2 tablespoons cornstarch
Wet Ingredients
- ½ cup salted butter, softened
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract or 1 teaspoon peppermint extract
Topping
- ½ cup powdered sugar
- 24 Hershey’s kisses
Instructions
- Prepare Dry Ingredients: In a medium bowl, sift together the all-purpose flour, cocoa powder, baking soda, baking powder, and cornstarch. Set aside to ensure even distribution of leavening agents and cocoa.
- Cream Butter and Sugars: In a large mixing bowl, beat the softened salted butter, granulated sugar, and brown sugar together until the mixture is light and fluffy. This usually takes about 3-4 minutes using a hand or stand mixer on medium speed.
- Add Eggs and Extracts: Beat in the eggs one at a time to the butter and sugar mixture, ensuring each egg is fully incorporated before adding the next. Stir in the vanilla or peppermint extract for added flavor.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed or stirring by hand just until combined. Avoid overmixing to maintain a tender cookie texture.
- Chill Dough: Cover the dough with plastic wrap and refrigerate for at least 1 hour. This firms up the dough, making it easier to shape and preventing excessive spreading during baking.
- Shape Cookies: Preheat your oven to 350°F (175°C). Roll the chilled dough into 24 equal-sized balls and place them on an ungreased baking sheet, spaced about 2 inches apart.
- Bake Cookies: Bake in the preheated oven for 9-11 minutes, or until the edges appear set but the centers are still soft. Remove from the oven promptly to avoid overbaking.
- Add Hershey’s Kisses: Immediately press one Hershey’s kiss into the center of each warm cookie. The cookie will crack slightly around the chocolate, creating the distinctive puddled appearance.
- Powdered Sugar Dusting: Place the powdered sugar in a shallow bowl. While the cookies are still warm, gently dip the bottom of each cookie into the powdered sugar or sprinkle the powdered sugar over the cookies to coat them lightly, enhancing the festive look and flavor.
- Cool and Serve: Allow the cookies to cool completely on the baking sheet before transferring them to a wire rack. This ensures the chocolate sets properly and the cookies firm up for perfect handling.
Notes
- For peppermint flavor, substitute vanilla extract with peppermint extract as desired.
- Ensure the eggs are at room temperature to help them incorporate smoothly into the batter.
- Chilling the dough is crucial to prevent cookies from spreading too much during baking.
- Use good-quality Hershey’s kisses for the best taste and melting texture.
- Storage: Keep cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
Keywords: Chocolate cookies, Hershey’s kisses cookies, holiday cookies, fudgy chocolate cookies, peppermint extract cookies