Like many others, I grew up with Chocolate Crinkle Cookies at Christmas. I think they were one of my favorite holiday cookie recipes my mom made. Chocolate cookies with powdered sugar, what could be better? Here is my version of the classic chocolate crinkle cookie recipe to share with my kids. Kiss Crinkle Cookies.
Can you tell I associate these cookies with Christmas and the holidays? Kiss Crinkle... Kris Kringle... LOL! Another great cookie for the holidays are these delicious cookies made with hot cocoa mix and marshmallow bits! If you would also like to make a cake, give this Holiday Poke Cake with red and green Jello a try!
Table of contents
November and December are my favorite times to spend in the kitchen. What better way to enjoy the winter holiday than to make chocolate cookies? Especially chocolate crinkles.
While my mom's chocolate crinkle cookies recipe used chocolate squares that were melted on the stove, I prefer unsweetened baking cocoa powder. I am much more likely to have it on hand, so I can make these easy crinkle cookies whenever the mood hits.
Step 1 - Add eggs to a large mixing bowl. Using a whisk or an electric mixer, beat well.
Add the canola oil, granulated sugar, and vanilla. Beat until thoroughly combined.
Step 2 - Next, add the unsweetened cocoa powder, salt, baking powder, and all-purpose flour. Mix until well combined.
Step 3 - Cover the bowl with plastic wrap and refrigerate the chocolate crinkle cookie dough for at least 2 hours or overnight.
Step 4 - Preheat oven to 350 degrees F.
Line a cookie sheet with parchment paper or foil.
Step 5 - Use spoons or a cookie scoop to make 1 ½-inch cookie dough balls.
Thoroughly roll the chocolate crinkle cookie dough into the powdered sugar.
Step 6 - Place the sugar-coated cookie dough balls on the baking sheet about 2 inches apart.
Step 7 - Bake the cookies for 10 - 12 minutes. They will crackle like the ones pictured above.
Let the chocolate crinkle cookies cool on the baking sheet for 2 to 3 minutes.
Step 8 - At this point, remove the cookies to a cooling rack, or wait another couple minutes and slightly press a Hershey Kiss into the center of the cookie.
Don't place the Hershey Kiss into the cookies while they are too warm; the Kiss will melt and not look pretty.
This recipe makes about four dozen Kiss Crinkle Cookies.
I used several different flavors of Hershey's Kisses. Candy Cane, Cherry Cordial, Hot Cocoa, and Mint Truffle.
Share and enjoy!
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Yes, the dough does need to be chilled for at least 2 hours. The chocolate crinkle cookie dough will be soft and difficult to manage if it isn't chilled long enough.
You can also chill the dough between batches if necessary.
No, you are not going to want to do this. The Hershey's Kiss will start to melt and not look pretty. Let the cookies cool for several minutes. You only want the slightest bit of the Hershey Kiss to melt to hold it onto the cool.
For cookies and baking in general, I prefer canola oil. Although, vegetable oil and corn oil could also be used.
I find it easiest to use a cookie scoop to make crinkle cookies. Drop the cookie dough directly from the cookie scoop into a bowl of powdered sugar. Then, roll the cookie dough into a ball.
This method takes much less time and makes less mess than trying to form balls with just the cookie dough.
Kiss Crinkle Cookies
- 4 Eggs
- ½ cup Canola Oil
- 2 cups Granulated Sugar
- 2 teaspoons Vanilla Extract
- 1 cup Unsweetened Baking Cocoa Powder
- ½ teaspoon Salt
- 2 teaspoons Baking Powder
- 2 cups All-purpose Flour
- ¾ cup Powdered Sugar
- 48 Hershey Kisses flavor of your choice
- 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
- Preheat oven to 350 degrees F.
- Line a cookie sheet with parchment paper or foil.
- Using spoons or a cookie scoop, form dough into 1 to 1 ½ 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 overbake.
- 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 four dozen cookies.
- Share and enjoy!