Like a lot of others, I grew up with Chocolate Crinkle Cookies at Christmas time. I think they were one of my most favorite holiday cookies my mom made. Now, here is my version to share with my kids. Kiss Crinkle Cookies.
Can you tell that I associate these cookies with Christmas and the holidays? Kiss Crinkle… Kris Kringle… LOL!
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While my mom always used the chocolate squares and melted them on the stove to make her cookies, I prefer to use baking cocoa powder. I am much more likely to have it on hand so I can make these yummy cookies whenever the mood hits.
Other recipes you might enjoy
- Corn Flakes Cookies
- Possibly the Best Chocolate Chip Cookies
- Chocolate Tofu Pie
- Chocolate Raspberry Rice Krispies Cookies
- Mom’s Uncooked Cookies
Ingredients needed
- 4 Eggs
- 1/2 cup Canola Oil
- 2 cups Granulated Sugar
- 2 teaspoons Vanilla
- 1 cup Baking Cocoa Powder
- 1/2 teaspoon Salt
- 2 teaspoons Baking Powder
- 2 cups All-purpose Flour
- 3/4 cup Powdered Sugar
Directions
- Add eggs to a large mixing bowl. Using a whisk or an electric mixer, beat well. Add the oil, granulated sugar, and vanilla. Beat until completely combined.
- Next, add the cocoa powder, salt, baking powder, and flour. Mix until well combined.
- Refrigerate dough for at least 2 hours or overnight.
- Pre-heat oven to 350 degrees.
- Line a cookie sheet with parchment paper or foil.
- Using spoons or a cookie scoop, form dough into 1 to 1 1/2 inch balls. Thoroughly roll into powdered sugar and place on the cookie sheet at least 2 inches apart.
- Bake the cookies for 10 – 12 minutes. Do not over bake.
- Let the cookies cool for a minute or two on the cookie sheet and then move them to a cooling rack. Cool another 2 to 3 minutes and slightly press a Hershey Kiss into the center of the cookie.
- This recipe makes between 4 and 5 dozen cookies.
Tips for making these cookies
- Refrigerate the dough at least a couple of hours, or even overnight, before baking.
- It helps to also refrigerate dough in between batches if it gets too soft.
- Don’t skimp on the powdered sugar when rolling the cookie dough balls.
- Let the cookies cool several minutes before adding the kisses or they will start to melt. But, if you let them cool too much they won’t stick.
- These cookies are great to share with friends, neighbors, and family during the holiday season.
I used several different flavors of Hershey Kisses. Candy Cane, Cherry Cordial, Hot Cocoa, and Mint Truffle.
Share and enjoy!
Recipe
Kiss Crinkle Cookies
Ingredients
Ingredients
- 4 Eggs
- 1/2 cup Canola Oil
- 2 cups Granulated Sugar
- 2 teaspoons Vanilla
- 1 cup Baking Cocoa Powder
- 1/2 teaspoon Salt
- 2 teaspoons Baking Powder
- 2 cups All-purpose Flour
- 3/4 cup Powdered Sugar
- 48 Hershey Kisses flavor of your choice
Instructions
Directions
- Add eggs to a large mixing bowl. Using a whisk or an electric mixer, beat well. Add the oil, granulated sugar, and vanilla. Beat until completely combined.
- Next, add the cocoa powder, salt, baking powder, and flour. Mix until well combined.
- Refrigerate dough for at least 2 hours or overnight.
Time to bake
- Pre-heat oven to 350 degrees.
- Line a cookie sheet with parchment paper or foil.
- Using spoons or a cookie scoop, form dough into 1 to 1 1/2 inch balls. Thoroughly roll into powdered sugar and place on the cookie sheet at least 2 inches apart.
- Bake the cookies for 10 – 12 minutes. Do not over bake.
- Let the cookies cool for a minute or two on the cookie sheet and then move them to a cooling rack. Cool another 2 to 3 minutes and slightly press a Hershey Kiss into the center of the cookie.
- This recipe makes about 4 dozen cookies.
- Share and enjoy!
Nutrition
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