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Chocolate Puddles
Chocolate puddles are a delightful cross between peanut butter blossoms and crinkle cookies. These yummy cookies are chocolate overload, in the best way possible!
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Chocolate puddles are sweet chocolatey crinkle cookies, with a Hershey’s kiss added to the cookie while it’s still warm to create a puddle of chocolate on top. These decadent and delicious cookies are so easy to make with just a few simple ingredients.
Love the soft texture of crinkle cookies? Then you’ll also want to make Chocolate Crinkle Cookies, Lemon Crinkle Cookies, and Cool Whip Cookies.
Chocolate Puddles Ingredients
You will need:
- 1¾ cups all-purpose flour
- ½ cup cocoa powder
- 1 teaspoon baking soda
- ¾ teaspoon baking powder
- 2 tablespoons cornstarch
- ½ cup salted butter, softened
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract, or 1 teaspoon peppermint extract
- ½ cup powdered sugar
- 24 Hershey’s kisses
Substitutions and Additions
HERSHEY’S KISS: You could get creative with the flavor of Hershey’s Kisses you use for these fun cookies. Dark chocolate, milk chocolate, or even cookies and cream would be fun choices.
How to Make Chocolate Puddles
STEP ONE: In a medium bowl, whisk together flour, cocoa powder, baking soda, baking powder, and cornstarch.
STEP TWO: 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.
STEP THREE: With the mixer on low, gradually add the flour mixture and beat just until combined.
STEP FOUR: Cover the dough with plastic wrap and chill for 1 hour in the refrigerator.
STEP FIVE: Preheat the oven to 350 degrees and line baking sheets with parchment paper.
PRO TIP: Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your cookies at the lower end of the recommended baking time.
STEP SIX: 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.
PRO TIP: I like to roll the powdered sugar on nice and thick so that the crackle effect is really evident. A light dusting of powdered sugar may get absorbed into the cookie.
STEP SEVEN: 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.
PRO TIP: Work quickly to put the Hershey’s kisses into the cookies as soon as they come out of the oven. Unwrap them before the cookies come out of the oven. The Hershey’s kisses won’t change in shape as they melt – look for a glossy sheen all over the kiss and then pull the tip off.
STEP EIGHT: 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.
PRO TIP: You can alternately wait until the Hershey’s kisses are soft and use a toothpick to swirl the chocolate into a “puddle.”
STEP NINE: Transfer cookies to a cooling rack and allow them to cool.
How to Serve Chocolate Puddles
These crowd-pleasing cookies will look cute on a cookie tray at any potluck or holiday cookie exchange. Or keep these soft, pillowy chocolate cookies and enjoy them with a sweet cup of tea, coffee, or latte.
Storage
ON THE COUNTER: Store cookies in an airtight container for up to 3 days at room temperature.
IN THE FREEZER: You can also freeze these delightful cookies for up to 3 months.
Chocolate puddles are chocolate overload, in the best way possible! These decadent cookies are a delightful cross between peanut butter blossoms and crinkle cookies. Soft, fudgy, coated in powdered sugar, and topped with a melty Hershey’s Kiss, these delicious chocolate cookies have the perfect amount of crinkle.
FREQUENTLY ASKED QUESTIONS
How does the cookie crinkle?
The decorative “crinkle” happens when you roll the balls in the powdered sugar before baking. As the cookies expand in the oven, the sugar pulls apart to create a unique pattern.
Can I use any flavor of Hershey’s Kiss?
You can get creative with which flavor of Hershey’s Kisses you use. There are so many different flavors available now that you have plenty of options.
Can I freeze these cookies?
The cookies can be frozen for up to three months in an airtight container.
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Chocolate Puddles
Chocolate puddles are a delightful cross between peanut butter blossoms and crinkle cookies. These yummy cookies are chocolate overload, in the best way possible!
Ingredients
- 1¾ cups all-purpose flour
- ½ cup cocoa powder
- 1 teaspoon baking soda
- ¾ teaspoon baking powder
- 2 tablespoons cornstarch
- ½ cup salted butter softened
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- 2 large eggs room temperature
- 2 teaspoons vanilla extract or 1 teaspoon peppermint extract
- ½ cup powdered sugar
- 24 Hershey’s kisses
Instructions
- 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.
Notes
Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your cookies at the lower end of the recommended baking time.
I like to roll the powdered sugar on nice and thick so that the crackle effect is really evident. A light dusting of powdered sugar may get absorbed into the cookie.
Work quickly to put the Hershey’s kisses into the cookies as soon as they come out of the oven. Unwrap them before the cookies come out of the oven. The Hershey’s kisses won’t change in shape as they melt – look for a glossy sheen all over the kiss and then pull the tip off.
You can alternately wait until the Hershey’s kisses are soft and use a toothpick to swirl the chocolate into a “puddle.”
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