Cherry Chocolate Kiss Cookies – Valentine Kisses

The scent of almond extract and cherry always transports me back to my grandmother’s kitchen. Every Valentine’s Day, she would transform her countertop into a candy-colored wonderland, and at the heart of it all were these Cherry Chocolate Kiss cookies. The soft, buttery dough, the burst of cherry, and the melty chocolate kiss on top – it was pure love in every bite. To this day, baking these cookies is my way of keeping her memory alive, sharing the warmth and joy she so freely gave.

Recipe Overview

• Prep Time: 44 minutes
• Cook Time: 14 minutes
• Total Time: 58 minutes
• Yields: 24-36 cookies
• Dietary Type: Vegetarian

Ingredients

• 1 cup butter, softened
• 1 cup powdered sugar, sifted
• 1/8 teaspoon salt
• 2 teaspoons cherry juice
• 1/4 teaspoon almond extract
• 2 1/4 cups flour
• 1/2 – 3/4 cup chopped or crushed maraschino cherries
• 1 cup granulated or decorator sugar (as needed)
• 12 ounces Hershey chocolate kisses (1 per cookie) or 12 ounces Hershey’s Hugs chocolates (1 per cookie)

Equipment Needed

• Mixing bowl
• Electric mixer
• Measuring cups and spoons
• Cookie sheet
• Wire rack

Instructions

1. Begin by creaming together the softened butter and sifted powdered sugar in a mixing bowl. Using an electric mixer, beat the mixture until it is light and fluffy. This step is crucial for creating a tender cookie.

2. Add the salt, cherry juice, and almond extract to the butter and sugar mixture. Beat until these wet ingredients are well incorporated. The almond extract enhances the cherry flavor beautifully.

3. Gradually add the flour to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough, as this can result in tough cookies.

4. Gently fold in the chopped or crushed maraschino cherries. Distribute the cherries evenly throughout the dough. I like to pat the cherries dry with a paper towel before adding them to the dough to prevent the colors from bleeding too much.

5. Cover the dough and refrigerate for at least 30 minutes. Chilling the dough makes it easier to handle and prevents the cookies from spreading too thin during baking. You can skip this step if you are in a hurry, but the results will be better with chilled dough.

6. Preheat your oven to 325 degrees Fahrenheit (160 degrees Celsius).

7. Roll the chilled dough into small balls, about 1 inch in diameter.

8. Pour the granulated or decorator sugar into a shallow bowl. Roll each dough ball in the sugar, ensuring it is evenly coated. This adds a touch of sweetness and a beautiful sparkle to the finished cookies.

9. Place the sugar-coated dough balls onto an ungreased cookie sheet, leaving about 2 inches of space between each cookie. These cookies will flatten slightly as they bake, but I like to gently press a thumbprint into the center of each cookie to create a small indentation for the chocolate kiss.

10. Bake in the preheated oven for 14 minutes. The cookies should be lightly golden around the edges but still soft in the center.

11. Remove the cookie sheet from the oven and let the cookies cool on the pan for 1-2 minutes. This allows them to firm up slightly before adding the chocolate kisses.

12. While the cookies are still warm, press a Hershey chocolate kiss or Hershey’s Hugs chocolate into the center of each cookie. If using Hugs, which melt more quickly, you may want to let the cookies cool slightly longer before adding them. The residual heat from the cookies will help the chocolate melt slightly, creating a soft, fudgy center.

13. Transfer the cookies to a wire rack to cool completely. This will prevent them from sticking to the pan and allow them to cool evenly.

Expert Tips & Tricks

• For a more intense cherry flavor, use a good quality maraschino cherry, preferably one that is naturally colored. You can also add a drop or two of red food coloring to the dough for a vibrant pink hue.
• If your dough is too sticky to roll, add a tablespoon or two of flour at a time until it reaches a workable consistency.
• To prevent the chocolate kisses from melting too much, you can chill them in the freezer for a few minutes before pressing them into the cookies.
• If you want to add a bit of crunch, try adding some chopped nuts, such as almonds or pecans, to the dough along with the cherries.
• For easier cleanup, line your cookie sheet with parchment paper.

Serving & Storage Suggestions

These Cherry Chocolate Kiss cookies are best served at room temperature, enjoyed with a glass of milk, a cup of coffee, or even a scoop of vanilla ice cream. Store the cookies in an airtight container at room temperature for up to 3-4 days. You can also freeze them for up to 2 months. To freeze, place the cooled cookies in a single layer on a baking sheet and freeze until solid. Then, transfer them to a freezer bag or container. Thaw at room temperature before serving.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	238.2 kcal	N/A
Calories from Fat	108 g	45%
Total Fat	12 g	18%
Saturated Fat	7.5 g	37%
Cholesterol	23.6 mg	7%
Sodium	91.3 mg	3%
Total Carbohydrate	30.7 g	10%
Dietary Fiber	0.8 g	3%
Sugars	20.6 g	82%
Protein	2.4 g	4%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Chocolate Chips: Replace the Hershey Kisses with white chocolate chips or semi-sweet chocolate chips for a different chocolate experience.
• Extracts: Experiment with different extracts, such as vanilla extract or lemon extract, in place of the almond extract.
• Nuts: Add chopped pecans, walnuts, or almonds to the dough for added texture and flavor.
• Gluten-Free: Use a gluten-free flour blend in place of all-purpose flour for a gluten-free version. You may need to add a little extra liquid to compensate for the drier texture of gluten-free flour.
• Color Sugar: Roll dough into different color of sugar. Red is perfect for Valentine’s Day!
• Cream Cheese: Cream cheese will also add a different flavor in the cookie. Add 2 oz. of cream cheese into the wet ingredients.

FAQs (Frequently Asked Questions)

Q: Why is my cookie dough crumbly?
A: This could be due to not enough moisture or overmixing the flour. Try adding a teaspoon of milk or water at a time until the dough comes together. Be careful not to overmix the dough once the flour is added.

Q: My chocolate kisses are melting too much when I put them on the cookies. What should I do?
A: Let the cookies cool a little longer before adding the kisses. You can also chill the kisses in the freezer for a few minutes before adding them to the cookies to help them retain their shape.

Q: Can I use fresh cherries instead of maraschino cherries?
A: While you can use fresh cherries, maraschino cherries are recommended because they have a sweeter, more concentrated flavor and a softer texture that works well in these cookies. If using fresh cherries, be sure to pit and chop them finely.

Q: How do I prevent my cookies from spreading too thin?
A: Make sure your butter is not too soft and chill the dough for the recommended time. This will help the cookies hold their shape during baking.

Q: Can I make the dough ahead of time?
A: Yes, you can make the dough ahead of time and store it in the refrigerator for up to 2 days. Let the dough soften slightly before rolling it into balls.

Final Thoughts

These Cherry Chocolate Kiss cookies are more than just a recipe; they’re a reminder of the simple joys in life. Whether you’re baking them for a special someone on Valentine’s Day or simply craving a sweet treat, I hope this recipe brings a little bit of my grandmother’s love and warmth into your kitchen. Don’t be afraid to experiment with variations and make them your own. And most importantly, share them with someone you care about! Perhaps pair them with a rich, dark roast coffee or a glass of chilled rosé for the perfect indulgence. Enjoy!