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.
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.