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Chocolate Caramel Kiss Cookies

These Chocolate Caramel Kiss Cookies are a fun flavor twist on classic kiss cookies!

overhead view of Chocolate Caramel Kiss Cookies on a yellow plate

Chocolate Caramel Kiss Cookies

I’m sure most of us have had a classic kiss cookie. They’re usually vanilla or peanut butter cookies with a Hershey’s Kiss filling an indentation on top.

These Chocolate Caramel Kiss Cookies bring some interesting flavor in a fun twist on that classic cookie idea. This version is made with lots of brown sugar for a caramel flavor and with butterscotch sundae syrup to bring even more flavor to these guys.

overhead view of Chocolate Caramel Kiss Cookies on a wire cooling rack

And right on top, of course, is a Kiss. You can use regular ones for these cookies. Or for more caramel flavor, use caramel-filled Kisses.

You won’t find the caramel and butterscotch flavors to be overwhelming here. You’ll certainly know it’s there, but it won’t knock you over the head.

Tips for Success

  • Measure accurately. Use a kitchen scale to measure by weight if you can. Otherwise, use the spoon and sweep method.
  • Don’t have butterscotch flavoring? No worries. It’s optional if you want to omit it. If you have butterscotch extract, try using about 1/4 teaspoonful in place of an equal amount of the vanilla extract.
  • Use a cookie scoop. It will help you portion the dough evenly and easily. Then just roll the dough between your hands to form a ball.
  • No chilling necessary. You don’t need to refrigerate the dough before baking, but you’ll likely want to refrigerate it between batches so it doesn’t get too warm.
  • Don’t skip the turbinado sugar. This coarse, partially refined sugar adds even more caramel flavor, a little crunch, and a bit more sweetness to these cookies. You can usually find turbinado sugar in most grocery stores. The flavor and color work well for these cookies, but a white coarse sugar will work if you can’t use turbinado.
Chocolate Caramel Kiss Cookies on a yellow plate

These fantastic Chocolate Caramel Kiss Cookies have such lovely flavor. They also have a light texture, with just a little crunch thanks to the turbinado sugar coating. And they’re just so pretty, too! They’re just the kind of cookies that warrant repeat baking!

Find more cookie recipes in the Recipe Index.

Chocolate Caramel Kiss Cookies

Yield about 5 dozen cookies
Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes

Chocolate Caramel Kiss Cookies combine caramel, butterscotch, and chocolate for an irresistible cookie!

Chocolate Caramel Kiss Cookies on a yellow plate

Ingredients

  • 3 & 1/4 cups (390g) all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 cup (226g) unsalted butter, softened
  • 1 & 1/4 cups (250g) firmly packed dark brown sugar
  • 2 tablespoons butterscotch-flavored sundae syrup
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon strong butterscotch flavoring (optional)
  • 2 large eggs
  • about 1 cup (180g) turbinado sugar
  • 60 Hershey’s Caramel Kisses or classic chocolate Kisses

Instructions

  1. Whisk together the flour, salt, baking powder, and baking soda. Set aside.
  2. Using an electric mixer on medium speed, beat the butter, brown sugar, syrup, and flavoring together in a large bowl. Add the eggs, beating well after each addition.
  3. Reduce mixer speed to low. Gradually add the flour mixture, mixing just until combined.
  4. Refrigerate the dough for 30 minutes.
  5. Preheat oven to 350°F. Line baking sheets with parchment paper or silicone liners.
  6. Using about a tablespoonful of dough at a time, form the dough into 1-inch balls. Roll each in turbinado sugar. Place the cookies on the prepared pans.
  7. Bake for 8 to 10 minutes, or until golden brown. (Refrigerate the remaining dough between batches.) Cool the cookies on the pan on a rack for 3 minutes.
  8. Press an indentation about the size of a Kiss into the top of the cookies.
  9. When the cookies have cooled to lukewarm, place a Kiss in the center of each one. Cool completely before eating.

Notes

Recipe slightly adapted from King Arthur Flour.

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    6 Comments on “Chocolate Caramel Kiss Cookies”

  1. They’re very (visually) reminscent of the cookies my grandmother (and everybody else’s) made at Christmas with kisses and mini reese cups!

    But these are definitely more posh – and that sugar coating is a fabulous idea.

    It sounds like cookies in YOUR house disappear like the ones in MINE – few of them make it to my own belly!

  2. They remind me of those peanut butter kisses everyone has made or had at point in life. Caramel sounds interesting; I shall give it a try 🙂

  3. i very much agree with carla though yours are much more pleasing to the eye… and likely the tastebuds as well. i so enjoy your photographs. thanks for the post!

  4. I love the drop of Choco-Caramel

  5. I always have problems with these type of cookies with a chocolate kiss pressed on top. The chocolate kiss gets all melty and while it keeps its shape, it is impossible to store becuase I can’t stack them on top of each other…

  6. i saw this way back and really liked it… but i somehow missed the recipe link and was disappointed, and today i noticed and was pleasantly surprised… i intend to try it!

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