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Chocolate Puddles
Chocolate Puddles are chocolate overload, in the best way possible! These cookies are soft, fudgy, coated in powdered sugar, and topped with a melty Hershey’s Kiss.
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Chocolate Puddles are a heavenly cross between peanut butter blossoms and crinkle cookies. It’s chocolate overload, in the best way possible.
MORE RECIPES: Chocolate Dump Cake | Double Chocolate Chip Cookies | Chocolate Fudge
Chocolate Puddles are a chocolate lovers' dream come true. They have the rich taste of a brownie, only in cookie form. They’re soft, fudgy, and chewy, coated in powdered sugar and topped with a melty Hershey’s Kiss.
Chocolate Puddles are ideal for your Christmas cookie exchange or your holiday party cookie tray. They will absolutely leave your guests in awe and delight. They are an excellent cookie for both kids and adults!
While Chocolate Puddles may look fancy, they are incredibly simple to make. You probably already have all the ingredients in your pantry! These Chocolate Puddles will definitely satisfy your sweet tooth.
Chocolate Puddles Ingredients
- Flour - all-purpose flour
- Cocoa powder
- Baking soda
- Baking powder
- Cornstarch
- Butter - salted butter
- Sugar - granulated sugar
- Sugar - light brown sugar
- Eggs - large eggs
- Vanilla extract - or 1 teaspoon peppermint extract
- Sugar - powdered sugar
- Hershey’s kisses
Chilling the dough for about an hour will keep your Chocolate Puddles from spreading too much in the oven while baking. It also makes the ball easier to roll in the powdered sugar. Rolling the dough in the powdered sugar ensures that there is a thick layer, really highlighting the crackle effect.
You want to make sure that the Hershey’s Kisses are put on the Chocolate Puddles as soon as they are out of the oven. To get this done quickly, unwrap the Kisses before the cookies are out of the oven to have them ready to go. When the kisses have melted into the cookie, use a toothpick to swirl the chocolate into a puddle.
Feel free to mix up the flavor with the Hershey’s Kisses! Make your own unique Chocolate Puddle by incorporating a Dark Chocolate Kiss, or a White Chocolate Kiss.
How to Make Chocolate Puddles
FIRST STEP: In a medium bowl, whisk together flour, cocoa powder, baking soda, baking powder, and cornstarch.
SECOND STEP: In a second mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy (about 2 minutes on medium speed). Add the eggs and vanilla (or mint) and beat until combined.
THIRD STEP: With the mixer on low, gradually add the flour mixture and beat just until combined.
FOURTH STEP: Cover the dough with plastic wrap and chill for 1 hour in the refrigerator.
FIFTH STEP: Preheat the oven to 350 degrees and line baking sheets with parchment paper.
SIXTH STEP: Use a cookie scoop to form 1 ½ tablespoon balls of dough. Roll in a small bowl with the powdered sugar to coat the ball. Place about 2 inches apart on prepared cookie sheets.
SEVENTH STEP: Bake for 8 to 9 minutes and remove from the oven. Press one unwrapped Hershey’s kiss into the center of each cookie as soon as they come out of the oven.
EIGHTH STEP: After 2 minutes, when the Hershey’s kiss has softened through, lift and discard the tip from each kiss so that the chocolate will puddle into the cookie.
NINTH STEP: Transfer cookies to a cooling rack and allow them to cool.
What makes the cookie crinkle?
The decorative “crinkle” happens when you roll the balls in the powdered sugar before baking. As the cookies expand in the oven, the sugar pulls apart to create a unique pattern.
What flavor of Hershey’s Kisses should I use?
You can get creative with which flavor of Hershey’s Kisses you use. There are so many different flavors available now that you have plenty of options.
Can I freeze these cookies?
The cookies can be frozen for up to three months in an airtight container.
How to Store Chocolate Puddles
IN THE FRIDGE: Chocolate Puddles do not need to be refrigerated. They can be stored in an airtight container on the counter for up to 3 days.
IN THE FREEZER: Chocolate Puddles can be stored in an airtight container in the freezer for up to 3 months.
Chocolate Puddles
Chocolate Puddles are chocolate overload, in the best way possible! These cookies are soft, fudgy, coated in powdered sugar, and topped with a melty Hershey’s Kiss.
Ingredients
- 1¾ cups all-purpose flour
- ½ cup cocoa powder
- 1 teaspoon baking soda
- ¾ teaspoon baking powder
- 2 tablespoons cornstarch
- 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
- ½ cup powdered sugar
- 24 Hershey’s kisses
DIRECTIONS
- In a medium bowl, whisk together flour, cocoa powder, baking soda, baking powder, and cornstarch.
- In a second mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy (about 2 minutes on medium speed). Add the eggs and vanilla (or mint) and beat until combined.
- With the mixer on low, gradually add the flour mixture and beat just until combined.
- Cover the dough with plastic wrap and chill for 1 hour in the refrigerator.
- Preheat the oven to 350 degrees and line baking sheets with parchment paper.
- Use a cookie scoop to form 1 ½ tablespoon balls of dough. Roll in a small bowl with the powdered sugar to coat the ball. Place about 2 inches apart on prepared cookie sheets.
- Bake for 8 to 9 minutes and remove from the oven. Press one unwrapped Hershey’s kiss into the center of each cookie as soon as they come out of the oven.
- After 2 minutes, when the Hershey’s kiss has softened through, lift and discard the tip from each kiss so that the chocolate will puddle into the cookie.
- Transfer cookies to a cooling rack and allow them to cool.
Nutrition
Calories: 3498kcal | Carbohydrates: 544g | Protein: 51g | Fat: 141g | Saturated Fat: 84g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 29g | Trans Fat: 4g | Cholesterol: 599mg | Sodium: 2095mg | Potassium: 1501mg | Fiber: 25g | Sugar: 330g | Vitamin A: 3312IU | Calcium: 606mg | Iron: 20mg
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