There’s something so wonderfully comforting about bites of chewy oats, tart cherries, and melty chocolate all in one treat – that’s exactly what makes this Cherry Chocolate Kiss Cookies Recipe a total winner in my book. The little chocolate kiss on top adds just the right touch of indulgence that feels like a festive hug in cookie form.
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Why You'll Love This Recipe
Whenever I bake these Cherry Chocolate Kiss Cookies, my kitchen fills with that cozy, nostalgic aroma of warm spices and sweet cherries. This recipe strikes the perfect balance of textures and flavors that keep family and friends reaching for more—a cookie that’s both simple to whip up and feeling special enough for any occasion.
- Perfect Texture: Chewy oats and tender cookie centers make every bite delightful, not too cakey or crispy.
- Flavor Harmony: Tart cherries and warming spices blend beautifully with rich chocolate kisses for complexity.
- Simple Ingredients: You probably have most of these pantry staples already, making it easy to pull together.
- Versatile for Any Season: Whether it’s a cozy winter treat or a crowd-pleaser at summer parties, these cookies shine.
Ingredients & Why They Work
The magic behind these cookies comes from combining wholesome oats with fragrant spices and the perfect balance of sweetness and tartness from the cherries and chocolate. Each ingredient plays a distinct role, creating a harmonious bite that's far from ordinary.
- Old-fashioned rolled oats: Gives the cookies a hearty, chewy texture and a rustic feel you won’t get from flour alone.
- All-purpose flour: Provides structure and keeps everything held together just right.
- Baking soda: Helps the cookies rise just enough to stay tender without puffing up too much.
- Ground cinnamon, cloves, nutmeg, and ginger: These warm spices add a subtle depth that turns simple oat cookies into something special.
- Unsalted butter: Makes the cookie rich and soft, while allowing you to control salt precisely.
- Light or dark brown sugar: Adds moisture and a caramel-like flavor that complements the cherries beautifully.
- Granulated sugar: Balances sweetness and aids in slight crispness at the edges.
- Eggs: Bind everything together and give the cookie that perfect tender chew.
- Vanilla extract: Boosts overall flavor with its warm sweet aroma.
- Unsulphured molasses: Adds a subtle richness and complexity that deepens the flavor profile.
- Dried tart cherries: Bring a pop of tanginess and a chewy texture contrast that pairs brilliantly with chocolate.
- Chocolate kisses: Offer a melty, sweet finish that makes this cookie stand out.
- Vanilla almond bark (optional): For an elegant drizzle that adds sweetness and visual appeal.
Make It Your Way
I love making these cookies just as is, but they’re fantastic for tucking in your own twists. Feel free to swap in some chopped nuts or use white chocolate kisses instead of milk to change up the flavor without extra effort.
- Variation: I once swapped dried cherries for dried cranberries and added some orange zest – it elevated the cookies into something bright and festive for holiday gifting.
- Gluten-Free Option: Try substituting the all-purpose flour with a trusted gluten-free blend; the oats keep the texture nice and chewy.
- Spice Adjustment: If you like bolder spices, up the cinnamon slightly or add a dash more ginger for an extra warming kick.
- Sweetener Swap: Using coconut sugar instead of brown sugar gives a subtle caramel depth and works great, too.
Step-by-Step: How I Make Cherry Chocolate Kiss Cookies Recipe
Step 1: Whisk Dry Ingredients Together
I start by mixing the oats, flour, baking soda, and those wonderful spices in a large bowl. This way, every bite of cookie gets an even dusting of that warm, fragrant goodness. Having this ready before you mix the wet ingredients keeps the process smooth and easy.
Step 2: Cream the Butter and Sugars Until Fluffy
Using my stand mixer with the paddle attachment, I cream the softened butter with both sugars at medium speed for about two minutes. This step is key to getting a light texture – don’t rush it! You’ll see the mix turn a lighter color and become fluffy, which hints at the tender cookie you’re about to bake.
Step 3: Add Eggs, Vanilla, and Molasses
Next, I add the eggs one at a time, mixing on high just until everything combines. Then the vanilla and molasses go in – they’re small amounts, but they make a big flavor impact. Be sure to scrape the bowl’s sides down so nothing gets missed.
Step 4: Mix Wet and Dry Ingredients, Then Fold in Cherries
Switching to low speed, I add the oat mixture to the wet ingredients. This prevents flour clouds and ensures even mixing. Finally, I beat in the dried cherries gently – they add that nice chewy tartness you crave.
Step 5: Chill the Dough for 30–60 Minutes
Chilling firms the dough so it’s easier to handle and helps the oats absorb moisture evenly, which I found makes the difference between a dry cookie and one that’s perfectly chewy. Don’t chill longer than an hour though, or the dough can get too stiff.
Step 6: Scoop and Bake
I scoop out two-tablespoon-sized balls, spraying my hands lightly with cooking spray mixed with a bit of flour to keep the sticky dough manageable. Placing them about two inches apart on parchment-lined baking sheets, I bake the cookies at 350°F for 10–12 minutes. Watch for lightly browned edges but soft centers – that’s your cue to pull them out.
Step 7: Press Chocolate Kisses and Optional Vanilla Drizzle
After baking, I let the cookies rest on the sheet for about 8 minutes, then gently press a chocolate kiss right into the cookie centers while they’re still warm. If you want to get fancy, melt some vanilla almond bark with a bit of coconut oil and drizzle it over once the kisses set – it looks beautiful and tastes incredible.
Top Tip
After making this recipe many times, I've spotted what really helps these cookies shine. These tips have saved me from overbaking and helped maintain a delicious, tender center every single time.
- Don’t Overbake: You want soft centers that look slightly underdone right out of the oven; they finish setting while cooling.
- Chill the Dough: This step isn’t optional—chilling controls spreading and enhances flavor absorption.
- Use Parchment or Silicone Mats: Prevent the delicate cookies from sticking and browning too quickly on the bottom.
- Press Chocolate While Warm: This keeps the kiss from cracking or breaking and helps it melt perfectly into the cookie.
How to Serve Cherry Chocolate Kiss Cookies Recipe
Garnishes
I love keeping these cookies simple, but a little extra sprinkle of powdered sugar or a mini drizzle of melted white chocolate makes them look really inviting when you want to impress guests. If you’re serving for a crowd, adding edible flower petals or a dusting of cinnamon enhances the cozy vibe.
Side Dishes
These cookies pair beautifully with a cup of hot coffee or herbal tea. I also like serving them alongside a small bowl of mixed nuts or alongside fresh fruit to balance out the sweet richness.
Creative Ways to Present
For special occasions, I’ve arranged these cookies in pretty holiday tins layered with parchment paper, or stacked them on dessert platters with tied ribbon around small stacks for gifting. They also look adorable served on a rustic wooden board with fresh cherries scattered around for a pop of color.
Make Ahead and Storage
Storing Leftovers
I store leftovers in an airtight container at room temperature for up to four days. To keep the cookies from drying out, I add a slice of bread to the container—it works like magic! Just swap out the bread slice every couple of days if your cookies hang around longer.
Freezing
For longer storage, I freeze both the dough balls and fully baked cookies. I separate the dough balls on a tray to freeze solid, then transfer to a plastic bag—this way, you can bake fresh cookies whenever a craving hits. Baked cookies freeze well too, just thaw at room temperature for a soft texture.
Reheating
To bring back that fresh-baked warmth, I pop cold cookies in a preheated 325°F oven for 5-7 minutes. It revives the softness and slightly melts the chocolate kiss just perfectly. Avoid microwaving for reheating; it tends to make the cookies chewy in a less pleasant way.
Frequently Asked Questions:
Fresh cherries have too much moisture and will alter the cookie texture drastically. It’s best to stick with dried tart cherries for chewiness and flavor concentration.
The combination of old-fashioned oats and the specific ratio of brown sugar to granulated sugar helps maintain chewiness. Also, slightly underbaking and chilling the dough really seals in that perfect texture.
Making this recipe vegan requires swapping the butter for a vegan alternative and using a flax or chia egg replacer. Also, be sure to use vegan chocolate kisses or chips. The molasses and oats work perfectly in vegan baking.
Press the kisses into the cookies while they are still warm and soft right out of the oven. This softens the cookie and helps the kiss nestle in gently without cracking.
Final Thoughts
This Cherry Chocolate Kiss Cookies Recipe has become a staple for me whenever I want a cookie that feels both nostalgic and a little luxurious. It’s approachable, forgiving, and that perfect balance of chewy oats with bursts of cherry and chocolate is simply irresistible. I can’t recommend it enough—bake a batch for yourself and see how it brings warmth and smiles into your home.
Print
Cherry Chocolate Kiss Cookies Recipe
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 12 minutes
- Yield: 28 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Cherry Blossom Cookies combine hearty rolled oats, warm spices, and tart dried cherries for a chewy, flavorful cookie finished with a chocolate kiss center and optional vanilla almond bark drizzle. Perfectly balanced sweet and tart with a cozy spice blend, these cookies are delightful for any occasion.
Ingredients
Dry Ingredients
- 2 ¾ cups old-fashioned whole rolled oats
- 1 ⅔ cups all-purpose flour (spooned & leveled)
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
Wet Ingredients
- 1 cup unsalted butter, softened to room temperature
- 1 cup packed light or dark brown sugar
- ¼ cup granulated sugar
- 2 large eggs at room temperature
- 1 tablespoon vanilla extract
- 1 tablespoon unsulphured molasses
Additional Ingredients
- 1 cup dried tart cherries
- 26-28 chocolate kisses
Optional Vanilla Drizzle
- 3 ounces vanilla almond bark, chopped
- ¼ teaspoon coconut oil or vegetable shortening
Instructions
- Mix Dry Ingredients: Whisk the oats, flour, baking soda, and spices in a large bowl, then set aside.
- Cream Butter & Sugars: Using a stand mixer fitted with the paddle attachment, cream the butter and sugars at medium speed until fluffy for about 2 minutes.
- Add Eggs: Add the eggs and mix on high just until combined, then add the vanilla and molasses and mix just until combined. Scrape down the sides and bottom of the bowl as needed.
- Combine: Add the oat mixture to the wet ingredients and mix on low until combined. Beat in the dried cherries on low speed.
- Chill: Refrigerate the dough for 30-60 minutes to firm up, preventing the oats from overly absorbing moisture.
- Preheat: Preheat the oven to 350°F. Line two baking sheets with parchment paper or nonslip mats.
- Roll Balls: Roll the dough into two-tablespoon balls using a cookie scoop. Spray your hands with cooking spray mixed with flour to handle sticky dough. Space the balls 2 inches apart on baking sheets.
- Bake: Bake for 12 minutes until edges are lightly browned. The centers may look soft and slightly under-baked.
- Add Kisses: Remove cookies from oven and let cool on the baking sheet for 8 minutes. Press a chocolate kiss into the center of each cookie.
- Melt Vanilla Almond Bark (Optional): Place almond bark and ¼ teaspoon coconut oil or shortening in a microwave-safe bowl. Microwave at 50% power for 30 seconds, stir, then continue at 15-second increments, stirring until just melted.
- Drizzle: Transfer melted almond bark to a Ziploc bag, snip a tiny hole, and drizzle over cookies.
Notes
- Chilling the dough for no more than an hour is recommended to prevent oats from absorbing too much moisture, which can affect texture.
- Using a cookie scoop helps to keep cookie sizes uniform and ensures even baking.
- Spraying hands with cooking spray mixed with flour helps manage sticky dough when rolling.
- Pressing the chocolate kisses into warm cookies helps them soften and meld into the center.
- The vanilla almond bark drizzle is optional but adds a lovely decorative and flavor element.
- Store cookies in an airtight container at room temperature for up to 5 days for best freshness.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 12 g
- Sodium: 110 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 30 mg
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