These red velvet chocolate kiss cookies are soft, chewy, and topped with a classic Hershey’s Kiss right in the center. They’ve got the rich cocoa flavor of red velvet, a pop of red sanding sugar on the outside, and just the right balance of sweetness. Perfect for Valentine’s Day, cookie exchanges, or anytime you want a treat that looks as good as it tastes.

You’ll like these because they’re easy to make but feel a little fancy. The dough comes together quickly, and that red sparkle with the chocolate center makes them stand out on a cookie tray. No need for frosting or decorations—just roll, bake, and press a Kiss on top.

Helpful Tips

Use gel food coloring for a bold red color without thinning out the dough.
Chill the dough briefly if it feels too soft to roll—this helps with shaping and keeps the cookies from spreading too much.
Press the Kiss in right after baking while the cookies are still warm, so it sticks without melting too much.

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Red Velvet Chocolate Kiss Cookies

These red velvet chocolate kiss cookies are soft, chewy, and topped with a classic Hershey’s Kiss right in the center.

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Prep Time 15

Cook Time 10

Total Time 25

Course Dessert

Cuisine American

Servings cookies

Calories 130 kcal

Ingredients

7 tablespoons salted butter softened
1/2 cup brown sugar
2 tablespoon granulated sugar
1 teaspoon vanilla extract
1 large egg yolk
1/4 teaspoon red gel food coloring
1 cup flour
1 tablespoon cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 cup red sanding sugar
18 Hershey’s Kisses unwrapped

Instructions

Preheat the oven to 350°F (175°C). Prepare two baking sheets by lining them with parchment paper.
In a mixing bowl, cream together the butter with both sugars until the mixture is light and creamy, about 2-3 minutes. Add in the egg yolk, vanilla, and red food coloring. Mix until combined.
In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, stirring just until the dough forms, without overmixing.
Shape the chilled dough into 18 small balls. Roll them in the sanding sugar. Place the dough balls on the prepared sheets, spaced about 2 inches apart.
Bake the cookies for 8 to 10 minutes.
Remove baking sheets from oven and immediately place a Hershey’s Kiss in the center of each cookie, pressing down just slightly. Cookies will crack slightly around the edges.
Let the cookies cool on the baking sheet for 2 minutes, then transfer them to a wire rack to cool completely.

Nutrition

Calories: 130kcalCarbohydrates: 18gProtein: 1gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 23mgSodium: 85mgPotassium: 23mgFiber: 0.4gSugar: 13gVitamin A: 150IUCalcium: 25mgIron: 0.5mg

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