Desserts
A cherry chocolate kiss cookie recipe delivers the perfect balance of tart cherries, rich chocolate, and that nostalgic Hershey's Kiss flavor in every bite. These cookies have soft, chewy centers with crisp edges, making them irresistible for holiday gatherings or special treats. The secret is folding in chopped cherries and mini chocolate kisses into a classic sugar cookie dough—simple yet unforgettable.
This recipe combines the best of two beloved flavors: the bright acidity of cherries cuts through the sweetness of the chocolate kisses, creating a harmonious taste that's both comforting and exciting.
With just 15 minutes of prep and 12 minutes in the oven, you'll have warm, gooey cookies that disappear faster than you can cool them.
What makes these cookies truly special is how they hold their texture—crispy around the edges while staying tender in the middle, with pockets of melted chocolate kiss and juicy cherry pieces in every bite.
The aroma alone will have everyone asking for the recipe, and the versatility lets you add nuts or swap the kisses for white chocolate if you prefer.
Perfect for gifting in holiday tins or serving at parties, these cookies keep well for up to a week in an airtight container. Whether you're baking for a crowd or treating yourself, this foolproof recipe ensures delicious results every time. Let's get baking!
Ingredients for cherry chocolate kiss cookie
These twelve ingredients transform into irresistible cookies with pockets of melty chocolate and juicy cherries.
| Ingredient | Amount | Notes |
|---|---|---|
| Unsalted Butter 🧈 | 1 cup | Softened to room temperature |
| Granulated Sugar 🍚 | 1 ½ cups | Superfine preferred for even texture |
| Light Brown Sugar 🍚 | ½ cup | Packed firmly for chewiness |
| Large Eggs 🥚 | 2 whole | Room temperature for best mixing |
| Pure Vanilla Extract 🌿 | 2 tsp | High-quality, not imitation |
| All-Purpose Flour 🌾 | 2 ½ cups | Sifted for light texture |
| Baking Soda 🧂 | ½ tsp | Ensures proper rise |
| Diamond Crystal Kosher Salt 🧂 | ½ tsp | Adjusts for sweetness balance |
| Mini Chocolate Kisses 🍫 | 1 ½ cups | Hershey's brand for authentic taste |
| Frozen Tart Cherries 🍒 | 1 cup | Pitted and chopped finely |
| Almond Extract 🌿 | ½ tsp | Optional for nutty depth |
| Toasted Sliced Almonds 🥜 | ½ cup | Optional garnish for crunch |
The butter and sugars are your foundation—use European-style butter if you can find it, but any good brand works. Trader Joe's carries a fantastic version, or grab the Land O'Lakes unsalted from most grocery stores. For the cherries, frozen tart cherries from Ocean Spray are my go-to—they're already pitted and ready to chop. If you're feeling fancy, grab a jar of Morello cherries from a specialty store, but the frozen kind is foolproof. The chocolate kisses? Hershey's miniatures are non-negotiable here—nothing else captures that nostalgic flavor. Toast your almonds in a dry pan for 3-4 minutes until golden for that perfect crunch.
No almond extract? Skip it—these cookies are delicious without it. Running low on butter? Coconut oil works in a pinch, but it'll change the texture slightly. Superfine sugar unavailable? Pulse regular granulated in a food processor for 30 seconds. The cherries can be fresh too—just pit them first. Want to swap the chocolate kisses? White chocolate kisses or even milk chocolate chips work, but the tartness of the cherries pairs best with the classic semi-sweet. For a nutty twist, try chopped walnuts instead of almonds—they add a different texture that some people love. And if you're baking for a crowd, double the recipe—these disappear fast.
Store cookies in an airtight container with parchment between layers for up to 5 days—they'll stay soft and chewy. Freeze for up to 3 months by wrapping individually in plastic wrap, then layer in a freezer bag. The best part? They reheat beautifully—30 seconds in the microwave with a damp paper towel makes them taste fresh-baked. For gifting, package in clear cellophane bags tied with ribbon. And if you make extra? They're even better the next day—the flavors meld perfectly overnight.
Why You'll Love This Recipe
- No Cream Cheese Needed: I swear by this trick—just butter, sugars, and eggs create that perfect kiss cookie texture without extra fuss. The brown sugar keeps them chewy while the butter adds that melt-in-your-mouth richness.
- Cherry-Chocolate Magic: That burst of tart cherries paired with chocolate kisses? It’s like a dessert party in every bite. The vanilla rounds out the flavors so smoothly, you’ll want to make a whole batch just to enjoy them fresh.
- Holiday Table Star: These cookies scream "festive" without being overly sweet or complicated. I’ve used them for Christmas cookie platters, teacher gifts, and even as a quick dessert for Thanksgiving—always a hit.
- Lasts a Week: No sad, dry cookies here. The butter and sugars keep them tender for days, and I’ve been known to freeze them for up to three months. Perfect for when you bake once and snack (or gift) all season long.
Step-by-step instructions for cherry chocolate kiss cookies
Here's how to create cookies that balance tart cherries and melty chocolate perfection in every bite.
Cream the Butter and Sugars Together
In a stand mixer fitted with the paddle attachment, combine the 1 cup unsalted butter, 1.5 cups granulated sugar, and 0.5 cup light brown sugar. Beat on medium speed for 3-4 minutes until the mixture is light, fluffy, and nearly doubles in volume. You'll notice the color lighten significantly as air incorporates—this creates the signature texture of these cookies.
I like to scrape down the sides of the bowl with a silicone spatula every 30 seconds to ensure even mixing. The butter should be completely smooth with no visible lumps, and the mixture should look almost ribbon-like when you lift the paddle. This step is crucial for achieving that perfect chewy-yet-crisp texture we're after.
Add Eggs and Extracts for Depth of Flavor
Remove the bowl from the mixer and add the 2 whole large eggs, 2 teaspoons pure vanilla extract, and 0.5 teaspoon almond extract. Mix on low speed for 1 minute until fully combined. The almond extract adds a subtle nutty depth that pairs beautifully with the tart cherries and chocolate.
Here's the thing—don't overmix at this stage. We want the eggs to incorporate smoothly without developing gluten in the flour later. The mixture should look slightly thickened but still pourable. If you're using room temperature eggs, they'll blend in more easily than cold ones, giving you a smoother dough.
Combine Dry Ingredients and Fold in Wet Mixture
In a separate bowl, whisk together the 2.5 cups all-purpose flour, 0.5 teaspoon baking soda, and 0.5 teaspoon diamond crystal kosher salt. Sift the flour mixture directly into the wet ingredients and mix on low speed for 30-45 seconds until just combined. You should still see some flour streaks—overmixing develops gluten which makes cookies tough.
Remove the bowl from the mixer and gently fold in the 1 cup frozen tart cherries (do not thaw) and 1.5 cups mini chocolate kisses using a silicone spatula. Be careful not to break up the cherries too much—we want them to melt slightly in the oven for that perfect burst of tartness. The chocolate kisses should be evenly distributed throughout the dough.
Chill the Dough for Perfect Texture
Cover the bowl with plastic wrap and refrigerate for at least 1 hour (I prefer 2 hours for best results). Chilling the dough is non-negotiable—it prevents excessive spreading in the oven and allows the flour to fully hydrate. The cherries will soften slightly but won't thaw completely, maintaining their shape when baked.
While the dough chills, preheat your oven to 350°F and line two baking sheets with parchment paper. This temperature gives us that perfect balance of crispy edges and soft centers. The cherries will release their juices during baking, creating pockets of tartness throughout each cookie.
Bake to Golden Perfection
Using a cookie scoop or tablespoon, drop 1.5-tablespoon portions of dough onto the prepared baking sheets, spacing them 2 inches apart. Sprinkle each cookie with a few toasted sliced almonds for added crunch. Bake for 10-12 minutes until the edges are golden brown and the centers still look slightly soft.
The cookies will continue cooking on the hot baking sheet after removal, so pull them out when they look just set. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack. The centers should be soft with pockets of melted chocolate and cherries, while the edges should be crispy. Serve warm for the ultimate experience—each bite delivers that perfect balance of tart, sweet, and melty goodness.
Pro Tips For Making Cherry Chocolate Kiss Cookie
- CREAM THE BUTTER SLOWLY: I learned this the hard way—dumping cold butter into sugar and whipping it like a maniac just creates a greasy mess. Instead, soften the butter to room temp (press your finger in; it should leave a slight indent) and mix it into the sugars on medium-low speed for 2-3 minutes first. That way, the butter emulsifies properly and your dough won’t turn into a sad, crumbly disaster.
- WEIGH YOUR EGGS: I used to eyeball eggs, and my cookies ended up either too dense or too spread out. For this recipe, crack the eggs into a separate bowl first, then weigh them—aim for about 50 grams per large egg (including shell). This keeps the texture consistent every time, especially when you’re adding chocolate kisses later.
- CHILL THE DOUGH TWICE: Yes, even if you’re impatient like me. After mixing everything, refrigerate the dough for at least 2 hours. Then, shape the cookies and freeze them on a tray for 30 minutes before baking. This prevents the chocolate kisses from melting into sad puddles and guarantees thick, chewy centers.
- USE A COOL BAKING SHEET: Skip the preheated sheet—it’ll make your cookies spread like pancakes. Instead, chill the baking sheet in the freezer for 10 minutes before adding dough. The cold surface helps set the edges faster, so your cookies stay thick and pillowy. (Pro move: Line it with parchment anyway—trust me, you’ll thank yourself later.)
Serving suggestions for this recipe
Warm Serving Style
Serve these cookies warm straight from the oven for the ultimate experience—the chocolate kisses will be perfectly melty while the cherries release their juices, creating a gooey, irresistible center. I like to arrange them on a wooden board with a dusting of powdered sugar for an elegant touch.
The contrast of warm cookies against cool powdered sugar adds visual appeal while keeping the focus on the rich flavors. 🌟
Gift-Worthy Presentation
For gifting, package cookies in clear cellophane bags tied with festive ribbon. Add a sprig of fresh rosemary or a small sprig of mint for a fragrant touch that makes them feel extra special.
I like to include a handwritten note with the recipe so recipients can recreate them. These cookies look stunning in holiday tins or decorated boxes, making them perfect for teachers, neighbors, or coworkers.
Coffee or Tea Pairing
Pair these cookies with a cup of hot coffee or herbal tea to enhance their flavors. A medium-roast coffee with chocolate notes—like Starbucks Breakfast Blend—complements the sweetness beautifully.
For tea lovers, a chamomile or Earl Grey tea balances the richness of the chocolate while the tart cherries add a refreshing contrast. The warmth of the drink makes each bite of cookie taste even more indulgent.
Dessert Platter Stunner
Use these cookies as the star of a dessert platter alongside other sweet treats. I like to arrange them with white chocolate-dipped strawberries, mini cheesecake bites, and caramel popcorn for a mix of textures and flavors.
The tart cherries in the cookies cut through the sweetness of other desserts, creating a well-rounded platter. Add a drizzle of dark chocolate sauce for an extra touch of elegance.
Ice Cream Sandwich Twist
For a fun variation, sandwich two cookies together with a scoop of vanilla bean ice cream or cherry sorbet. The cold ice cream contrasts beautifully with the warm cookies, creating a delightful temperature play.
This makes an impressive dessert for parties or a special treat for kids. Just be sure to let the cookies cool completely before assembling to prevent melting.
Breakfast Companion
Don't limit these cookies to dessert—they're fantastic with breakfast too! Serve them alongside a stack of fluffy pancakes or a classic cinnamon roll for a sweet morning surprise.
The combination of warm cookies with buttery pancakes creates a comforting breakfast that feels indulgent. A cup of hot chocolate makes this an even more satisfying meal. 💛
Nutrition facts
Frequently asked questions
Can I substitute fresh cherries for frozen in this recipe?
Yes, but you'll need to pit them first! Use 1 cup fresh tart cherries (like Montmorency) and remove the pits before chopping. Fresh cherries will release more juice during baking, so you might want to reduce the oven time by 1 minute to prevent over-browning. The texture will be slightly different but still delicious.
Why do my cookies spread too much in the oven?
This usually happens when the dough isn't chilled long enough or the butter isn't fully softened. Always refrigerate the dough for at least 1 hour (preferably 2 hours) and use room-temperature butter. Also, make sure your oven is properly calibrated—350°F is critical for that perfect balance of crisp edges and soft centers.
What's the best way to store these cookies?
For maximum freshness, store in an airtight container with parchment paper between layers. They'll stay soft and chewy for up to 5 days at room temperature. For longer storage, freeze individual cookies wrapped in plastic wrap for up to 3 months. The flavors actually improve overnight as the cherries soften further!
Can I make these cookies gluten-free?
Yes, but you'll need to substitute the all-purpose flour with a 1:1 gluten-free baking flour blend (like Bob's Red Mill). Add 1 teaspoon xanthan gum to help with texture. Keep in mind the texture will be slightly different—expect more crumbly cookies rather than chewy. The flavor will still be fantastic!
How can I make these cookies nut-free?
Simply omit the almond extract and toasted almonds entirely. The cookies will still be delicious without them! For extra texture, you could add sprinkles or crushed pretzels as a topping. The key flavors (cherry and chocolate) will still shine through beautifully.