This batch of Chocolate Puddles became a holiday tradition in my kitchen the first winter I decided to pair classic chocolate crinkles with the nostalgic surprise of a Hershey's kiss. The moment the oven opens and the warm chocolate scent escapes, everyone drifts into the kitchen—the cookies are soft at the edges with a tender center that puddles into glossy chocolate when the kisses melt. I discovered this combination while testing textures: I wanted a cookie that stayed tender but still developed a delicate crust; adding cornstarch and slightly underbaking created that perfect chew.

I love how adaptable the dough is: swap extracts, roll in different coatings, or press different chocolates into the warm centers. The technique of pressing the unwrapped kiss into the hot cookie and then quickly removing the tip after a few minutes gives a glossy, flattened puddle rather than a peaked candy—it's a small trick that elevates the finish. These cookies are especially memorable at gatherings because they look homemade but taste almost professionally tuned: balanced sweetness, deep cocoa flavor, and a playful molten center that kids and adults adore.

Ingredients

• All-purpose flour: 1 3/4 cups — Use a spoon-and-level method to measure; King Arthur or any reliable brand yields consistent structure so cookies are tender but not cakey.
• Cocoa powder: 1/2 cup — Choose Dutch-process for a deeper, rounder chocolate note or natural unsweetened for a brighter cocoa flavor; Valrhona or Ghirardelli give pronounced chocolate intensity.
• Baking soda: 1 teaspoon — Provides lift and browning; make sure it’s fresh for even rise.
• Baking powder: 3/4 teaspoon — Works with the baking soda to balance leavening and create a delicate dome.
• Cornstarch: 2 tablespoons — Key to a soft, tender crumb; it limits gluten development and gives that melt-in-your-mouth quality.
• Salted butter: 1/2 cup, softened — Use high-quality unsalted if you prefer to control salt; if so, add 1/4 teaspoon additional salt.
• Granulated sugar: 1/2 cup — For crispness and structure.
• Light brown sugar: 1/2 cup, packed — Adds moisture and a toffee-like depth from the molasses.
• Eggs: 2 large, room temperature — They help bind and add richness; bring to room temp for even incorporation.
• Vanilla or peppermint extract: 2 teaspoons vanilla or 1 teaspoon peppermint — Peppermint is a festive swap; vanilla keeps it classic.
• Powdered sugar: 1/2 cup — For the outer coating that gives a pretty contrast to the cocoa.
• Hershey’s kisses: 24 unwrapped — Pressed into the hot cookie to create the signature puddle.

Instructions

Combine dry ingredients: In a medium bowl whisk together 1 3/4 cups all-purpose flour, 1/2 cup cocoa powder, 1 teaspoon baking soda, 3/4 teaspoon baking powder, and 2 tablespoons cornstarch until uniform. Whisking aerates the dry mix and removes lumps so the dough mixes evenly. Cream butter and sugars: In a second bowl, using a stand mixer or hand mixer on medium, cream 1/2 cup softened salted butter with 1/2 cup granulated sugar and 1/2 cup packed light brown sugar for about 2 minutes until light and fluffy. This incorporates air for lift and gives the cookies a tender crumb. Add eggs and extract: Add the 2 large room-temperature eggs and 2 teaspoons vanilla extract (or 1 teaspoon peppermint extract) to the creamed mixture. Beat on medium speed until fully combined and slightly glossy—about 30 to 45 seconds. Incorporate dry mix: With the mixer on low, gradually add the dry ingredients and beat just until combined—avoid overmixing to prevent tough cookies. Scrape the bowl to ensure no streaks of flour remain. Chill the dough: Cover the dough with plastic wrap and chill in the refrigerator for 1 hour. Chilling firms the fats so the cookies spread less and develop a tender interior. Preheat and prepare sheets: Preheat the oven to 350°F and line baking sheets with parchment paper. Use room-temperature sheets or a thin layer of silicone; cold pans can shock the dough and alter spread. Form and coat: Use a cookie scoop to portion about 1 1/2 tablespoons of dough per cookie. Roll each ball in 1/2 cup powdered sugar until coated, then place about 2 inches apart on the prepared sheets so they have room to spread. Bake and press: Bake for 8 to 9 minutes—edges will set but centers remain soft. Immediately remove from oven and press one unwrapped Hershey’s kiss into the center of each cookie. After 2 minutes, when the kiss has softened through, lift and discard the tip to allow the chocolate to puddle and flatten into the cookie. Cool: Transfer cookies to a cooling rack and allow them to cool completely. The warmth will settle the puddle; the final texture should be tender with a glossy chocolate center.

Storage Tips

Store cooled cookies in an airtight container at room temperature for up to 4 days—place a sheet of parchment between layers to prevent sticking. For longer storage, freeze baked cookies in a single layer on a tray until solid, then stack in a freezer-safe container separated by parchment for up to 3 months. To reheat, warm in a 300°F oven for 4–6 minutes to refresh the softness; avoid microwaving for long periods which can make the cookies chewy or overly soft.

Ingredient Substitutions

Swap Dutch-process cocoa for natural unsweetened to change the chocolate's acidity and depth; you may notice a slight flavor shift but texture remains similar. For dairy-free versions, replace butter with a vegan stick butter one-to-one and use dairy-free chocolate kisses—results are close though slightly less rich. To make egg-free, use 1/4 cup applesauce plus 1 tablespoon ground flax mixed with 3 tablespoons water per egg—expect a slightly denser texture and darker color.

Serving Suggestions

Serve warm with a dusting of extra powdered sugar or a pinch of flaked sea salt for contrast. Pair with cold milk, hot cocoa, or espresso for a sophisticated dessert board. For gatherings, arrange on a tiered tray with garnishes like crushed peppermint in winter or orange zest during the holidays. These also make thoughtful gifts—stack in cellophane bags tied with ribbon for neighbors and friends.

Cultural Background

Cookies with chocolate centers have roots in classic American baking traditions that celebrate novelty and comfort—think thumbprint cookies and classic chocolate crinkles. The idea of pressing a chocolate into a warm baked good goes back decades as a simple way to add a molten center without tempering chocolate. Hershey’s kisses became popular decorations and fillings in mid-century America when packaged confections were used creatively in home baking.

Seasonal Adaptations

Change extracts and coatings seasonally: use peppermint and crushed candy canes for winter, orange extract and candied orange peel for autumn, or almond extract plus toasted sliced almonds for spring. Swap Hershey’s kisses for caramel or dark chocolate discs for summer patios—just monitor melting times and remember that different chocolates have different melting points which will alter the puddle effect.

Meal Prep Tips

Make dough ahead and freeze in scoop-sized balls on a tray, then store in a labeled freezer bag. When ready, bake from frozen—add 1–2 minutes to baking time and press the kiss in as instructed. This makes last-minute entertaining easy and ensures fresh-baked quality without extra prep on the day of serving. Keep an extra bag of kisses on hand to finish warm cookies quickly.

These Chocolate Puddles marry simple technique with a memorable finish: glossy melted centers, tender crumb, and pure chocolate satisfaction. Share them warm, store them thoughtfully, and don’t be afraid to experiment—small adjustments create big smiles.