Recipe: Cocoa Kisses

As part of this Twelve Days of Christmas Cookies shenanigans I’m undertaking, I occasionally slip in a family recipe.

In this case, these chocolate cookies have a Hershey’s Kiss in the middle and were one my favorites growing up - though dangerous because they looked very similar to another cookie that had a cherry in the middle (yuck!).

These require a bit more work than most of the cookies I’ve been making, but are still mighty tasty.

Cocoa Kisses


  • Two sticks of salted butter*
  • 2/3 cup of granulated sugar
  • 1 teaspoon vanilla extract
  • 1 2/3 cups all-purpose flour
  • ¼ cup cocoa powder
  • 1 cup finely chopped pecans
  • 1 package Hershey’s Kisses
  • Confectioners sugar for coating


Cream together the butter, sugar and vanilla.

Mix together the flour and cocoa.

Add to creamed butter.

Slowly mix in pecans.

Let the dough chill in the fridge for one hour or so.

Scoop out ~a tablespoon of dough, flatten it out and wrap completely around a kiss candy.

Shape into a ball and place on an ungreased cookie sheet. They don’t spread much, so you don’t need a lot of space between.

Bake at 375 Fahrenheit for 10-12 minutes.

Let cool slightly and move to a wire rack. Let cool completely before rolling in or dusting with confectioners sugar.

  • - If you only have unsalted butter, throw in a ½ teaspoon of table salt. If you have espresso powder handy, a pinch of that doesn’t hurt, either.
Chris Vannoy @v