Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C).
- In a large bowl, cream together the softened butter and 1½ cups sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In another bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- Gradually add the dry ingredients to the butter mixture, blending well.
- Roll the dough into 1-inch balls and coat each ball in the ½ cup sugar.
- Place the sugar-coated dough balls 2 inches apart on ungreased cookie sheets.
- Bake for 8-10 minutes, or until set but not hard.
- Immediately press one Hershey Kiss into the center of each cookie.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to wire racks to cool completely.
Notes
Use room temperature butter for easier creaming and a lighter cookie texture. Press the Hershey Kiss into the cookie right after baking to ensure it sticks without melting too much.