Chocolate Crinkle Cookies with Chocolate Kisses

Some cookies are delicious, and some cookies are both delicious and beautiful. Chocolate crinkle cookies with chocolate kisses are the perfect example of the second kind. With their unique cracked surface, snowy coating of powdered sugar, and a glossy chocolate kiss pressed in the middle, these cookies are a feast for the eyes and the taste buds.

They combine the richness of a brownie with the charm of a festive cookie. The outside is slightly crisp, the inside stays soft and fudgy, and the chocolate kiss on top creates a creamy center that melts in your mouth. These cookies are ideal for the holiday season, bake sales, or simply as a treat for family and friends.

This expanded guide goes far beyond a simple recipe. You will learn not only how to make them step by step but also the science behind the cracks, storage tips, creative variations, and frequently asked questions. By the end, you will be ready to bake cookies that look bakery-perfect yet are simple enough to prepare in any kitchen.

A Short History of Chocolate Crinkle Cookies

Chocolate crinkle cookies first gained popularity in the mid-20th century in the United States. They stood out because of their striking cracked tops, which contrasted beautifully with the sugar dusting. Unlike smooth chocolate chip cookies or plain sugar cookies, crinkle cookies had a dramatic appearance that made them perfect for celebrations.

The key to their appearance lies in rolling the dough in powdered sugar before baking. As the cookie expands in the oven, the sugar coating splits apart, creating bold cracks that reveal the dark interior. Over time, bakers have experimented with flavors such as peppermint, caramel, and nuts. Adding a chocolate kiss to the center is one of the most beloved modern variations, giving each cookie a second layer of chocolate richness.

Ingredients

This recipe makes about 24 cookies.

  • 1 cup (125 g) all-purpose flour
  • ½ cup (60 g) unsweetened cocoa powder
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 1 cup (200 g) granulated sugar
  • ¼ cup (60 ml) vegetable oil or melted butter
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup (60 g) powdered sugar (for rolling)
  • About 24 chocolate kisses, unwrapped

Step-by-Step Instructions

Step 1: Mix the dry ingredients

In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt until combined.

Step 2: Prepare the wet ingredients

In a larger mixing bowl, beat the sugar, oil (or butter), eggs, and vanilla extract until smooth and glossy. This creates the base of your dough.

Step 3: Combine

Gradually add the dry ingredients to the wet mixture, stirring until a thick dough forms. It will be sticky, which is normal.

Step 4: Chill the dough

Cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight. Chilling is essential to make the dough firm, prevent spreading, and help the cracks form during baking.

Step 5: Preheat the oven

Set your oven to 180°C (350°F) and line a baking sheet with parchment paper.

Step 6: Shape and coat

Scoop out about one tablespoon of dough, roll it into a ball, and coat it thoroughly in powdered sugar. Place on the baking sheet, leaving space between each ball.

Step 7: Bake

Bake for 10 to 12 minutes, until the cookies puff and the tops crack. Do not overbake — they should remain soft inside.

Step 8: Add the chocolate kiss

Immediately after removing the cookies from the oven, press a chocolate kiss gently into the center of each one. Let them cool on the tray for five minutes before transferring to a wire rack.

If you’re a cookie fan, you might also enjoy the fruity charm of Peach Upside Down Cookies

The Science Behind the Cracks

The cracks on these cookies are not just for looks — they are the result of baking science. When the cookies enter the oven, the outer layer coated in powdered sugar sets quickly. Inside, however, the dough is still expanding and rising. This pressure forces the outer shell to split, creating dramatic cracks.

The contrast between the dark chocolate dough and the white powdered sugar highlights the crinkle pattern, making these cookies instantly recognizable.

Tips for Success

  • Chill the dough for at least two hours to prevent stickiness and achieve deep cracks.
  • Use fresh, good-quality cocoa powder for maximum chocolate flavor.
  • Be generous when rolling the dough in powdered sugar; a thick coating creates better contrast.
  • Do not press the chocolate kisses too hard or the cookie may collapse. A gentle push is enough.
  • Work with small portions of dough at a time to keep the rest cold in the refrigerator.

Flavor Variations

  • Peppermint version: Add ½ teaspoon peppermint extract to the dough and use peppermint kisses.
  • Caramel surprise: Place a small caramel candy inside each dough ball before baking.
  • Nutty coating: Roll the dough in finely crushed hazelnuts or almonds before powdered sugar.
  • Spiced chocolate: Add a pinch of cinnamon or chili powder for a warm, spicy flavor.
  • Gluten-free: Substitute the flour with a 1:1 gluten-free baking blend.

Serving Ideas

These cookies fit into many occasions:

  • As part of a festive cookie platter during the holidays.
  • Paired with hot chocolate, coffee, or milk for a cozy evening treat.
  • Packaged in gift bags or boxes for homemade presents.
  • Displayed at a bake sale, where their cracked tops and chocolate centers draw attention.

Storage and Make-Ahead Options

  • Store baked cookies in an airtight container at room temperature for up to four days.
  • Refrigerate the dough for up to 24 hours before baking.
  • Freeze unbaked dough balls (without powdered sugar) for up to two months. Roll them in sugar before baking.
  • Freeze baked cookies for up to two months in a sealed container.

Frequently Asked Questions

Can I use butter instead of oil?
Yes. Butter gives a richer flavor, while oil keeps the cookies softer for longer.

Why is chilling the dough necessary?
Chilling firms up the dough, prevents excessive spreading, and helps the cracks form properly.

How do I prevent the kisses from melting?
Press them in after baking and let the residual heat of the cookie soften them slightly. Do not return them to the oven.

Can I double the recipe?
Yes. Divide the dough into two bowls before chilling to make handling easier.

Can I make my own powdered sugar?
Yes, by blending granulated sugar in a food processor. The texture may not be as fine, but it works in a pinch.

Baking with Children

This recipe is particularly enjoyable to make with kids. They can help roll the dough in powdered sugar, watch the cracks appear through the oven window, and press the kisses into the center. The process is simple, interactive, and rewarding.

Nutritional Information (per cookie, approximate)

Chocolate Crinkle Cookies with a chocolate kiss on top

  • Calories: 120
  • Fat: 5 g
  • Carbohydrates: 18 g
  • Protein: 2 g
  • Sugar: 12 g

These cookies are indulgent rather than diet-friendly, but their portion size makes them a balanced treat

Conclusion

Chocolate Crinkle Cookies with Chocolate Kisses are more than just another cookie recipe. They are visually striking, easy to make, and full of chocolate flavor. Their cracked surface tells a story of simple baking science, while the kiss in the center adds both charm and decadence.

With the right tips, a little patience for chilling, and a generous dusting of powdered sugar, you can create cookies that look like they came from a professional bakery. They are perfect for holiday celebrations, gifting, or simply treating yourself. Once you bake them, they will likely become a permanent part of your dessert rotation