Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 1 ½ cups granulated sugar, plus more for rolling
- 1 large egg
- 1 teaspoon vanilla extract
- 1–2 tablespoons red food coloring (gel works best)
- 2 ¼ cups all-purpose flour
- ¼ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 (10.5 ounce) package chocolate kisses, unwrapped
- Powdered sugar, for rolling (optional)
Instructions
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the egg, vanilla extract, and red food coloring until well combined.
- In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Chill the dough for at least 30 minutes to make it easier to handle.
- Roll the dough into 1-inch balls.
- In a small bowl, mix together granulated sugar and powdered sugar. Roll each dough ball in the sugar mixture until coated.
- Place the dough balls about 2 inches apart on the prepared baking sheets.
- Bake for 9-11 minutes, or until the edges are set but the centers are still slightly soft.
- Remove from oven and immediately press a chocolate kiss into the center of each cookie, gently pushing it down.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For an extra spooky touch, you can add a tiny drop of black food coloring to the dough for a deeper red.
- Ensure the chocolate kisses are at room temperature so they melt slightly into the cookie.
- These cookies can be stored in an airtight container at room temperature for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 10 minutes