Chocolate Puddles
The ultimate chocolate indulgence, Chocolate Puddles are soft, gooey cookies packed with rich cocoa and topped with melted chocolate kisses. They’re an easy, crowd-pleasing dessert perfect for any occasion. Bake a batch tonight to satisfy your sweet tooth!
Equipment
- Mixing Bowl
- Oven
- Whisk
- Baking Sheet
Ingredients
- 1¾ cups All-Purpose Flour
- ½ cup Cocoa Powder
- 1 teaspoon Baking Soda
- ¾ teaspoon Baking Powder
- 2 tablespoons Cornstarch
- ½ cup Salted Butter (softened)
- ½ cup Granulated Sugar
- ½ cup Packed Light Brown Sugar
- 2 Large Eggs (room temperature)
- 2 teaspoons Vanilla Extract (or 1 teaspoon peppermint extract)
- ½ cup Powdered Sugar
- 24 Hershey’s Kisses
Instructions
- In a medium bowl, whisk together all-purpose flour, cocoa powder, baking soda, baking powder, and cornstarch. This step is crucial as it ensures that all dry ingredients are well mixed, providing a uniform flavor and texture in your Chocolate Puddles.
- In a second mixing bowl, cream together salted butter, granulated sugar, and light brown sugar until light and fluffy (about 2 minutes on medium speed). This process aerates the mixture, leading to a lighter cookie texture.
- Add the eggs and vanilla (or mint) and beat until combined. This will enrich the dough and provide moisture.
- With the mixer on low, gradually add the flour mixture and beat just until combined. Avoid overmixing to keep your cookies tender.
- Cover the dough with plastic wrap and chill for 1 hour in the refrigerator. Chilling the dough helps prevent the cookies from spreading too much during baking, enhancing their shape.
- Preheat the oven to 350 degrees and line baking sheets with parchment paper. This ensures easy cleanup and prevents the cookies from sticking.
- Use a cookie scoop to form 1½ tablespoon balls of dough. Roll them in a small bowl with powdered sugar to coat each ball, adding a sweet touch to the final product.
- Place the dough balls about 2 inches apart on prepared cookie sheets. Give them enough space to spread while baking.
- Bake for 8 to 9 minutes and remove from the oven. You want them to look slightly underbaked, as they will continue to cook on the baking sheet.
- Press one unwrapped Hershey’s kiss into the center of each cookie as soon as they come out of the oven. This gives that iconic chocolate puddle effect.
- After 2 minutes, when the Hershey’s kiss has softened through, lift and discard the tip from each kiss so that the chocolate will puddle into the cookie.
- Transfer cookies to a cooling rack and allow them to cool. This step is essential for letting the cookies set perfectly.
Notes
Keep your cookies in an airtight container at room temperature for up to five days. This helps maintain their softness and flavor.