Chocolate Kiss Powder Puff Cookies


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Powder Puff Chocolate Kiss Cookies — These chocolate Kiss cookies are like a cheater’s version of Russian teacakes. But enhanced with a chocolate Kiss. And you only need 3 ingredients to make them!

pile of Powder Puff Chocolate Kiss Cookies on blue plate

Easy Chocolate Kiss Cookies

Growing up, it was an annual holiday baking tradition that my mom and grandma would bake Russian tea cakes. They loved them, but of all the holiday treats they’d bake, tea cakes were the last thing I’d reach for. In a sea of sprinkles, fudge, barks, and homemade caramels, they just couldn’t compete. Too boring.

So I decided to re-vamp tea cakes and made powder puffs, which turned out to be the easiest cookies ever. I sliced a sheet of store-bought pie crust into two-inch squares and placed a chocolate Kiss in the center of each square before sealing the edges, patting into a mound, and baking.

After baking, I dredged the puffs through confectioners’ sugar, which I still call powdered sugar in my head. Cookbook editors say the proper term is confectioners’ sugar, but you can’t have powder puffs without powdered sugar.

The contrast of the flaky, buttery pie crust with the dense, smooth chocolate interior is wonderful. The puffs are pretty small and it’s easy to pop quite a few. Whoops. Melt in your mouth, not in your hand.

Powder Puff Chocolate Kiss Cookies 

What’s in Powder Puff Chocolate Kiss Cookies? 

To make these pie crust cookies, you’ll need: 

  • Store-bought pie crust
  • Chocolate Kisses
  • Confectioner’s sugar

Really, that’s it! This is easy holiday baking at its finest. 

pie crust cookies filled with chocolate kiss

How to Make Chocolate Kiss Cookies

Place the pie crust onto a floured surface and cut into two-inch squares. Because the crust is likely a circle, a couple sections may be a bit skimpy. If that happens, take crust from two skimpy sections and smoosh it together to make a section big enough to contain a Kiss. This is not an exact science, it’s okay if not all sections are exactly the same size.

Place one Kiss in the middle of each square, then pinch the dough around it to seal it in. Bake the chocolate Kiss cookies for roughly 15 minutes. 

Let the Kiss cookies cool for another 1o to 15 minutes until cool enough to dredge in sugar. 

chocolate kiss cookies on blue plate

Can I Use Homemade Pie Crust? 

Yes, if you want to make your own pie crust, be my guest. I don’t. If you’re an avid pie crust make and find yourself with scraps, here’s a way to use them. 

Can I Make This Gluten-Free?

If you have a store-bought gluten-free pie crust that you’ve used before and trust, go ahead and try it in this recipe! 

Chocolate Kiss Powder Puff Cookies - Easiest cookies ever with only 3 ingredients! The Kiss in the middle makes everyone smile!! So fun!!

Tips for Making Chocolate Kiss Cookies

A fun twist on these pie crust cookies would be to use mini Reese’s or Rolos instead of chocolate Kisses. You’d prep the powder puff cookies the exact same way, just with a different filling. 

Be sure to tightly seal the Kiss inside the pie dough. I sealed the cookies at the top and then flattened it out a bit with my hand so it wouldn’t be obvious after the cookies had baked. 

Lastly, start checking the chocolate Kiss cookies at the 13-minute mark. You don’t want to overbake these, as the bottoms burn easily. 

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4.48 from 93 votes

Chocolate Kiss Powder Puff Cookies

By Averie Sunshine
These chocolate Kiss cookies are like a cheater's version of Russian teacakes. But enhanced with a chocolate Kiss. And you only need 3 ingredients to make them!
Prep Time: 10 minutes
Cook Time: 15 minutes
Cooling Time: 15 minutes
Total Time: 40 minutes
Servings: 15 cookies
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  • one sheet pie crust that makes a 9-inch pie, thawed (I used Trader Joe’s; homemade may be substituted)
  • about 15 chocolate kisses, Mini Peanut Butter Cups or Rolos may be substituted
  • about 3/4 cup confectioners’ sugar, for dredging


  • Preheat oven to 350F. Line a baking sheet with a Silpat or spray with cooking spray; set aside.
  • Place pie crust on a lightly floured surface and using a pizza wheel, slice into approximately 16 sections, about 2-inch squares. Because the crust is likely a circle, if you make 4 rows of 4, a couple sections may be a bit skimpy so take crust from two skimpy sections and smoosh it together to make a section big enough to contain a Kiss. This is not an exact science, it’s okay if not all sections are exactly the same size.
  • Place one chocolate kiss in the center of each section.
  • Using your fingertips, seal the dough at the top to fully contain the kiss. Pat smooth with your palms and flatten slightly into a mound. Place mound on prepared baking sheet; repeat with remaining crust sections and kisses until gone.
  • Bake for about 15 to 17 minutes, or until crust is just set and done; puffs firm up as they cool. The tops will appear fairly pale while the undersides will be more golden; don’t overbake or the undersides could burn. Watch puffs closely starting at about 13 minutes since all ovens and ingredients vary.
  • Allow puffs to cool on baking tray for about 15 minutes, or until cool enough to handle before dredging each puff liberally in confectioners’ sugar. Serve immediately.


  • Puffs will keep airtight for up to 1 week at room temp or in the freezer for up to 4 months.


Serving: 1, Calories: 116kcal, Carbohydrates: 17g, Protein: 1g, Fat: 5g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Cholesterol: 1mg, Sodium: 69mg, Fiber: 1g, Sugar: 10g

Nutrition information is automatically calculated, so should only be used as an approximation.

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Softbatch No-Roll Holiday Sprinkles Cookies — These tender, buttery holiday cookies use a no-roll dough with the sprinkles baked right in so you don’t even have to decorate them!

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Big Soft and Chewy Peanut Butter Crinkle Cookies — These soft peanut butter cookies are the peanut butter version of a molasses crinkle. They’re soft, supremely chewy, and have an old-fashioned peanut butter cookie flavor!

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Soft and Chewy Molasses Gingerdoodles — I combined three favorite cookies into one. Soft molasses cookies, chewy gingerbread cookies, and crinkly snickerdoodles! 

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Chocolate Cake Mix M&M’s Cookies — Foolproof cookies made with just 5 ingredients!! If you’re craving chocolate and want to make super EASY cookies that are soft, FUDGY, and delicious, this is the recipe to make!!

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Softbatch Cream Cheese Chocolate Chip Cookies — These soft batch cookies are made with a combination of butter and cream cheese, which makes them extra rich and delicious!

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About the Author

Welcome to AverieCooks! Here you’ll find fast and easy recipes that taste amazing and are geared for real life. Nothing fussy or complicated, just awesome tasting dishes everyone loves!

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Please note: I have only made the recipe as written, and cannot give advice or predict what will happen if you change something. If you have a question regarding changing, altering, or making substitutions to the recipe, please check out the FAQ page for more info.

Recipe Rating


  1. On the Chocolate Kiss Cookies, could I add cocoa to the pie crust to make it Chocolate Chocolate Kiss Cookies?

    1. You could but the issue is that cocoa powder is bitter. You may need to add some sugar, which then will affect the dough consistency and how it may bake. If you really want chocolate cookies, make any of these that were developed to be chocolate cookies. You then won’t need to both with the Kiss as there will be plenty of chocolate flavor and the look of the Kiss will not be as striking anyway.

      1. I lived in Boston Ma. in the mid-70’s and there was a bakery outside of Lexington that sold these, but they had a chocolate outer layer. They were KILLER cookies! In 1980, when pregnant with my son, the only craving I had was for those cookies. Could I find them anywhere? No. So, I was just hoping, 40+ years later, that I could make them from your recipe but with a twist. I will try yours first and play around with them later! I don’t usually experiment with my baking, but I just have to try. I’ll let you know how it goes.
        Thanks Averie –

      2. Ok now I understand why you wanted the chocolate factor because it has huge sentimental value from your memories of a bakery. You could make my version and then dip them in melted chocolate. Similar to these – either half or the whole thing, that’s one way to tackle it!

        Good luck and I hope you get when you’re craving!

  2. Could u use phylo dough for the chocolate kiss puffs instead of pie dough? I know u would have to use at least two sheets together then egg wash before baking. But wondered if u could use this. It would be light n fluffy after they r done baking n of course u would have to adjust the time n keep a watch on them but didn’t know if the dough would be strong enough to hold the kiss n wouldn’t fall apart after baking
    I would appreciate it if u could tell me if u think this will work.

    1. I don’t think phyllo dough would be strong enough but I haven’t tested it so cannot say for absolute sure.