Ingredients:

  • 1/2 cup (115g) unsalted butter, softened
  • 1/2 cup (100g) granulated sugar
  • 1/4 cup (50g) light brown sugar, packed
  • 1 large egg, room temperature
  • 1 tsp vanilla extract
  • 1 tbsp red food coloring (gel-based)
  • 1.5 cups (190g) all-purpose flour
  • 3 tbsp (22g) unsweetened cocoa powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/3 cup granulated sugar (for rolling)
  • 24 Hershey’s Kisses, unwrapped and chilled

Instructions:

  1. Cream the softened butter, 1/2 cup granulated sugar, and light brown sugar in a stand mixer on medium-high speed for about 3 minutes until pale and fluffy.
  2. Beat in the egg, vanilla extract, and red food coloring until the mixture is bright and uniform.
  3. In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt.
  4. Gradually add the dry ingredients to the wet ingredients on low speed, mixing only until no white streaks remain.
  5. Scoop 1 tablespoon portions of dough and roll into smooth spheres.
  6. Roll each dough ball in the additional 1/3 cup granulated sugar until fully coated.
  7. Place the spheres 2 inches apart on a prepared baking sheet. Bake at 350°F (175°C) for 10 minutes until the surfaces show slight cracks.
  8. Immediately after removing from the oven, press a chilled Hershey’s Kiss into the center of each cookie and transfer to a wire rack to cool.