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These Red Velvet Chocolate Kiss Cookies are perfect for Valentine’s Day with a combination of rich cocoa, vibrant red coloring, and sweet Hershey’s Kisses.

We make a lot of thumbprint cookies – for all occasions. So why not make some for Valentine’s Day? I am in love with the vibrant red velvet cookies. They are delicious when topped with Hershey’s Kisses.
Make some for your loved ones, or bake a large batch and take them to celebrations or hand them out at school.
Why You’ll Love It
- These delightful cookies are the perfect treats for Valentine’s Day. With their rich flavor and charming presentation, they make for an ideal way to sweeten your celebration of love.
- Making these cookies is quick and easy, and you can easily give them your own personal touch. Whether you want to change up the colors or try different Hershey’s Kiss flavors, it’s a straightforward way to whip up a variety of cookies.
» You might also like these Mini Red Velvet Cupcakes and Lady Lovebug Cupcakes.
Ingredients You’ll Need

- All-purpose flour – Be sure to sift the flour so it doesn’t clump.
- Cocoa powder – Sifted so it doesn’t have lumps. Go for a Dutch process high-quality cocoa powder. It’s worth it!
- Baking soda – Check the expiration date on your baking soda to make sure it’s fresh.
- Salt – A pinch of salt goes a long way to boosting the chocolate flavor.
- Butter – You can use salted or unsalted butter, at room temperature.
- Brown sugar – Light or dark brown sugar can be used.
- Granulated sugar – If you want, you can use a substitute sugar to lower the sugar content.
- Egg – One egg yolk is all you need for this recipe. Preferably free-range. Room temperature.
- Vanilla extract – Go with a high-quality vanilla for the best flavor.
- Red food coloring – Buy a natural coloring that doesn’t have any flavor. Gel works best because it’s more concentrated so you need less.
- Sanding sugar sprinkles – You can use any color you like.
- Hershey’s Kisses – You can use regular Kisses or wait until the special Valentine’s ones are released.
Equipment Needed
- Mixing bowls
- Whisk
- Hand mixer or stand mixer
- 2 baking sheets
- Parchment paper
- Wire cooling racks

Tips To Make Kiss Cookies
- Mold the dough balls into uniform sizes to ensure even cooking throughout the batch.
- Do not overmix or the cookies will be tough and dense.
- You can prepare the cookie balls ahead of time and freeze. When baking from frozen, add 1-2 minutes to the baking time.
- The cookies will take the full 10 minutes. They will be soft to the touch and will firm up as they cool.
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Red Velvet Chocolate Kiss Cookies
Ingredients
- 7 tablespoons (98 g) salted butter softened
- 1/2 cup (110 g) brown sugar
- 2 tablespoon (24 g) granulated sugar
- 1 teaspoon (5 ml) vanilla extract
- 1 large egg yolk
- 1/4 teaspoon (1 g) red gel food coloring
- 1 cup (125 g) flour
- 1 tablespoon (5 g) cocoa powder
- 1/2 teaspoon (2 g) baking powder
- 1/4 teaspoon (2 g) salt
- 1/4 cup (31 g) 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.
Equipment Needed
- Parchment paper
- Wire cooling racks
Notes
- Mold the dough balls into uniform sizes to ensure even cooking throughout the batch.
- Do not overmix. The cookies will be tough and dense.
- You can prepare the cookie balls ahead of time and freeze. When baking from frozen, add 1-2 minutes to the baking time.
- In my experience the cookies took the full 10 minutes. They will be soft to the touch. They will firm up as they cool.
Nutrition

Angela’s passion for discovering and experimenting with new flavors and recipes is at the heart of her culinary philosophy. Residing in a quaint Oregon town, she finds joy and inspiration in her kitchen. Angela has a lot of expertise in cooking and she eagerly shares her discoveries and unique creations with you.