Chocolate puddle cookies are rich, fudgy chocolate cookies rolled in powdered sugar and topped with a creamy chocolate kiss. They have beautiful crackled tops and soft centers.
You might also like hot cocoa cookies or no bake peanut butter blossoms!
These cookies are a fun twist on classic blossom cookies. Instead of placing the chocolate kiss point-side up, press it upside down into the center to create a smooth chocolate puddle.
Why You'll Love This Recipe
- Rich chocolate flavor. Baking cocoa gives these cookies a deep chocolate taste that resembles a brownie.
- Soft and fudgy centers. The cookies stay tender inside while the powdered sugar coating develops pretty cracks as they bake.
- A fun twist on blossoms. The upside-down chocolate kiss creates the signature puddle on top.
- They look impressive but are surprisingly easy to make. The powdered sugar cracks as the cookies bake, revealing the rich chocolate underneath, and the melted chocolate center makes them look fancy. They are perfect for cookie exchanges!
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Tips and Tricks
- Use a cookie scoop. Consistent portions help the cookies bake evenly. Roll each tablespoon-sized scoop of dough into a smooth ball.
- Coat generously in powdered sugar. Roll each dough ball until completely covered for a more pronounced crackled appearance.
- Powdered sugar tip: For a whiter, longer-lasting powdered sugar coating, mix ½ teaspoon cornstarch into the ½ cup powdered sugar before rolling the cookie dough balls. The cornstarch may help absorb moisture and keep the coating looking fresh. Note: This is an optional step.
- Customize flavor. I used milk chocolate kisses, but mint kisses, fudge kisses, or striped hugs would be delicious too.
- Press the chocolate in immediately. Add the unwrapped Hershey's kiss as soon as the cookies come out of the oven so it settles into the soft center.
- Don't overbake. The cookies should still be soft when removed from the oven. They'll continue setting as they cool.
- Let them cool before moving. Allow the cookies to rest on the baking sheet before transferring them to a cooling rack.
Ingredients
- All-purpose flour: Provides structure and gives the cookies their soft, tender texture.
- Special Dark cocoa powder: Gives the cookies a rich, deep chocolate flavor and dark color. You can also use regular baking cocoa or a combination of both.
- Baking soda: Helps the cookies spread and develop their crinkled appearance.
- Baking powder: Adds lift for a soft, slightly puffy cookie.
- Salt: Balances the sweetness and enhances the chocolate flavor.
- Salted butter: Adds richness and creates a tender cookie.
- Granulated sugar: Sweetens the dough and contributes to the cookie's texture.
- Light brown sugar: Adds moisture, sweetness, and a little extra chewiness.
- Eggs: Binds the ingredients together and provide structure.
- Vanilla extract: Adds warmth and rounds out the chocolate flavor.
- Milk: Just a splash to give the cookies the perfect consistency.
- Powdered sugar: Coats the dough balls to create the classic snowy crinkle finish. Optional: Add ½ teaspoon of cornstarch to the powdered sugar.
See the recipe card for full information on ingredients and quantities.
How to Make Chocolate Puddle Cookies
Step 1: Combine the dry ingredients. Whisk together the flour, cocoa powder, baking soda, baking powder, and salt in a medium bowl.
Step 2: Cream the butter and sugars. Beat the softened butter with the granulated sugar and brown sugar until well combined.
Step 3: Add the eggs and extract. Mix in the eggs and vanilla until incorporated.
Step 4: Make the dough. Gradually add the dry ingredients to the butter mixture, mixing just until a chocolate dough forms.
Step 5: Roll in powdered sugar. Scoop the dough into portions of about 1 tablespoon and roll into balls. Coat each ball generously in powdered sugar.
Step 7: Bake. Arrange the dough balls on a lined baking sheet, leaving room for spreading. Bake at 350°F for 8–9 minutes, until the cookies have spread and their tops have crackled.
Step 8: Add the chocolate puddles. Immediately press an unwrapped Hershey's Kiss into the center of each cookie, point-side down.
Step 9: Cool. Let the cookies rest on the baking sheet for 5 minutes before transferring them to a cooling rack.
FAQs
Yes. Regular unsweetened cocoa powder will work, although the cookies will have a slightly different chocolate flavor and color.
Yes! Peppermint extract adds a festive flavor that pairs beautifully with the chocolate. Use the same amount as the vanilla extract.
Press it into the cookie immediately after baking, while the cookie is still soft.
Yes. Once completely cooled and set, store them in an airtight freezer-safe container. Separate layers with parchment paper to protect the chocolate tops. Thaw at room temperature with the container lid ON.
Store cooled cookies in an airtight container at room temperature for several days.
More Christmas Cookies to make
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Chocolate Puddle Cookies
Ingredients
- 2 cups all-purpose flour
- ½ cup Hershey's Special Dark cocoa powder or regular baking cocoa
- ½ teaspoon baking soda
- ¾ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup salted butter softened
- ¼ cup granulated sugar
- ½ cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 Tbsp. milk
- ½ cup powdered sugar for rolling
- 30 Hershey's Kisses unwrapped
Instructions
- Preheat oven. Preheat oven to 350°F. Line baking sheets with parchment paper.
- Whisk together flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
- Beat softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the eggs, milk, and vanilla extract.
- Gradually add the dry ingredients and mix until the dough forms.
- Scoop dough into tablespoon-sized portions and roll into balls.
- Roll each dough ball generously in powdered sugar until completely coated.
- Place cookies on prepared baking sheets and bake for 8–9 minutes.
- Immediately press an unwrapped Hershey's Kiss upside down into the center of each warm cookie. Allow the cookies to rest on the baking sheet before transferring to a cooling rack.
Notes
Use tablespoon-sized dough balls for approximately 30 cookies.
Add ½ teaspoon of cornstarch to the powdered sugar before rolling for a more pronounced sugar coating after baking.
Press the chocolate kisses into the cookies immediately after baking while they are still warm.
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