Chocolate Fudge Kiss Cookies Cookie Mix
Treat yourself or gift a loved one with the ultimate indulgence: Chocolate Fudge Kiss Cookies Cookie Mix! This delightful DIY recipe combines rich cocoa, semi-sweet chocolate chips, and the iconic Hershey's Kisses for a perfect balance of fudgy decadence and melt-in-your-mouth sweetness. The mix comes beautifully layered in a mason jar, making it both a thoughtful gift and a pantry-ready dessert solution. Simply add butter, an egg, and vanilla to transform this mix into soft-baked chocolate cookies, each crowned with a silky Hershey’s Kiss. With just 15 minutes of prep time and irresistible results, these cookies are a crowd-pleasing treat for holidays, special occasions, or anytime your sweet tooth strikes.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 0.5 cups Unsweetened cocoa powder
- 0.75 cups Granulated sugar
- 0.75 cups Brown sugar, packed
- 1 teaspoons Baking powder
- 0.5 teaspoons Salt
- 0.5 cups Semi-sweet chocolate chips
- 36 pieces Hershey's Kisses, unwrapped
- 0.5 cups Unsalted butter, softened (for baking, not included in dry mix)
- 1 large Egg (for baking, not included in dry mix)
- 1 teaspoons Vanilla extract (for baking, not included in dry mix)
Instructions
To assemble the cookie mix, layer the dry ingredients in a 1-quart mason jar in the following order: flour, cocoa powder, granulated sugar, brown sugar, baking powder, salt, and chocolate chips. Gently press each layer down to compact it before adding the next. Seal the jar tightly.
Attach a tag to the jar with the following baking instructions: 'Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. In a large bowl, beat together 1/2 cup softened unsalted butter, 1 large egg, and 1 teaspoon vanilla extract until smooth. Add the contents of the jar and mix until a dough forms.'
Roll the dough into 1-inch balls and place them 2 inches apart on the prepared baking sheet.
Bake for 10-12 minutes or until the edges are set. Immediately press a Hershey's Kiss into the center of each cookie while they are still warm.
Cool the cookies on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Store cookies in an airtight container for up to 1 week or freeze for longer storage.
Nutrition Facts
Calories |
4195 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 191.8 g | 246% | |
| Saturated Fat | 115.5 g | 578% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 467 mg | 156% | |
| Sodium | 1874 mg | 81% | |
| Total Carbohydrate | 661.1 g | 240% | |
| Dietary Fiber | 57.5 g | 205% | |
| Total Sugars | 429.4 g | ||
| Protein | 63.1 g | 126% | |
| Vitamin D | 2.9 mcg | 15% | |
| Calcium | 504 mg | 39% | |
| Iron | 35.4 mg | 197% | |
| Potassium | 2772 mg | 59% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
