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Chocolate Puddles Recipe

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★★★★★

4.5 from 127 reviews

Delightfully rich and fudgy, Chocolate Puddles are soft cocoa-flavored cookies topped with a luscious melted Hershey’s Kiss. These cookies balance the deep chocolate taste from cocoa powder with a tender crumb thanks to cornstarch, and their iconic peppermint or vanilla kiss adds a festive touch perfect for holiday treats or any chocolate lover’s 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

  1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure even baking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, baking powder, and cornstarch. This combination ensures a soft, tender cookie texture with deep chocolate flavor.
  3. Cream Butter and Sugars: In a large bowl, use a hand mixer or stand mixer to cream the softened butter, granulated sugar, and light brown sugar until light and fluffy, about 2-3 minutes. This step creates a light base for the cookies.
  4. Add Eggs and Extracts: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in vanilla or peppermint extract to flavor the dough.
  5. Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed just until combined to avoid overworking the dough.
  6. Form Cookies: Scoop the dough by rounded tablespoons and form into balls. Roll each ball lightly in powdered sugar to coat. Place them on the prepared baking sheet spaced about 2 inches apart.
  7. Bake: Bake for 10-11 minutes, or until the edges are set but the centers still look slightly soft. The cookies will firm up upon cooling.
  8. Add Hershey’s Kisses: Immediately after removing the cookies from the oven, press a Hershey’s Kiss gently into the center of each cookie. The residual heat will slightly melt the chocolate, creating a signature puddle effect.
  9. Cool and Serve: Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. This prevents the cookies from breaking apart.

Notes

  • For peppermint flavor, substitute vanilla extract with peppermint extract as per the recipe.
  • Do not overbake the cookies; they should look slightly underdone in the center to ensure a soft texture.
  • Rolling the cookie dough balls in powdered sugar before baking helps create a pretty crackled surface and adds a touch of sweetness.
  • Allow the cookies to cool completely before storing in an airtight container to maintain freshness.
  • These cookies can be frozen before baking; scoop and roll the dough balls, then freeze on a tray before transferring to a freezer-safe bag.

Keywords: chocolate cookies, Hershey’s kisses cookies, peppermint chocolate cookies, soft chocolate cookies, holiday cookies, fudgy cookies

Find it online: https://mjrecipe.com/chocolate-puddles-recipe/