The moment I baked my first batch of Hershey Kiss Cookies, I knew I had found a winner for busy weeknights and holiday treats alike. Soft, chewy, with that perfect chocolate kiss surprise in the center, these cookies quickly became a family favorite. With just about an hour from start to finish, including cooling time, this foolproof recipe delivers comforting, homemade magic every time.
Table of Contents
Why You’ll Love These Hershey Kiss Cookies
- Foolproof Results Every Time: Each step is designed with baking science in mind to keep your cookies soft, chewy, and never dry or crumbly.
- Perfectly Soft & Chewy Texture: The specific balance of brown sugar, granulated sugar, butter, and peanut butter creates tender cookies that stay soft for days.
- No Chill Time Required: Skip the waiting; you can go straight from mixing the dough to baking in under 30 minutes.
- Simple Ingredients, Big Flavor: Using accessible pantry staples while delivering a nostalgic taste everyone loves.
The Science Behind Perfect Cookies
As your friendly baking companion, let me share why this recipe works so well. Softened butter, as opposed to melted, traps air when creamed with sugars, giving the cookie lift and tenderness. Using both brown and white sugar blends moisture and sweetness perfectly: brown sugar adds chewiness, while granulated sugar helps with spread and crisp edges. Room temperature eggs mix more evenly into the dough, creating a smoother texture. Finally, only mixing the flour until just combined prevents gluten overdevelopment, keeping cookies soft rather than tough.
Ingredients for Hershey Kiss Cookies
For consistent success, I recommend creamy, no-stir peanut butter like Jif or Skippy, which is also perfect for an ultimate peanut butter blossom recipe.
Ingredient List
- ¾ cup creamy peanut butter (188g)
- ½ cup unsalted butter (softened) (113g)
- ½ cup granulated sugar (plus more for rolling) (100g)
- ½ cup packed light brown sugar (110g)
- ¼ teaspoon salt
- 1 large egg (room temperature)
- 1 teaspoon vanilla extract
- 1½ cups all-purpose flour (180g)
- ½ teaspoon baking soda
- 36 Hershey’s chocolate kisses (unwrapped)
Essential Tools For This Recipe
- Cookie Scoop: Ensures uniform 1-inch dough balls for even baking and consistent cookie size.
- Parchment Paper: Provides nonstick surface and easy cleanup, preventing delicate cookies from sticking.
- Light-Colored Baking Sheets: Promote even heat distribution and prevent bottoms from burning.
How to Make Hershey Kiss Cookies
1. Prep Your Oven and Pans
Preheat the oven to 375°F. Line cookie sheets with parchment paper. Include a photo of the prepared oven and lined cookie sheets.
2. Cream Butter, Sugars, and Peanut Butter
In a large mixing bowl or stand mixer fitted with the paddle attachment, combine peanut butter, softened butter, granulated sugar, light brown sugar, and salt. Beat on medium speed until creamy and well combined. Include a photo showing the creamed mixture’s texture.
3. Add Egg and Vanilla
Add the egg and vanilla extract to the bowl. Beat until well combined. Scrape down the sides to ensure even mixing. Include a photo of adding egg and vanilla.
4. Combine Dry Ingredients
Add the all-purpose flour and baking soda. Beat on low speed just until the dough forms and all flour is incorporated. Avoid overmixing. Include a photo of the dough consistency after mixing.
5. Scoop and Roll
Scoop the dough and roll into 1-inch balls. If you like, coat them in extra granulated sugar for a slight crunch. Place the dough balls 2 inches apart on the prepared baking sheet. Include a photo of rolled dough balls on the baking sheet.
6. Bake and Press the Kiss
Bake for 8 to 10 minutes or until the cookies look puffy, cracked, and bottoms begin to brown lightly. Immediately press one unwrapped Hershey’s chocolate kiss into the center of each cookie while still hot. The cookies will crack—that’s the classic look! Include a photo of pressing the chocolate kiss into warm cookies.
7. Cool Completely
Allow cookies to cool completely on the pan until the chocolate sets. Serve fresh or store in an airtight container for up to 1 week. Include a photo of fully cooled finished cookies.
Easy Variations and Substitutions
| Variation | Description | Notes |
|---|---|---|
| Different Hershey Kiss Types | Use dark chocolate, caramel, or white chocolate kisses for flavor twists | Adds variety with minimal effort |
| Roll in Sprinkles or Nuts | After rolling dough balls, dip in colorful sprinkles or chopped nuts. Great for festive occasions or added crunch, or consider making an ultimate Christmas cookie lasagna for your dessert table. | Great for festive occasions or added crunch |
| Gluten-Free Version | Substitute all-purpose flour with gluten-free flour blend | Use xanthan gum if needed for texture |
Cookie Troubleshooting Guide
| Problem | Cause | Solution |
|---|---|---|
| Cookies spread too much | Dough too warm or too much butter | Chill dough for 15 minutes or reduce butter slightly |
| Dough is dry and crumbly | Not enough fat or liquid | Add a little bit more butter or peanut butter |
| Kisses fell off | Pressed chocolate too late or not enough | Press the Kiss immediately after baking while cookie is hot |
How to Store and Freeze Your Hershey Kiss Cookies
Room Temperature
Store cookies in an airtight container at room temperature for up to 1 week to keep them soft and fresh.
Freezing Baked Cookies
Freeze fully cooled cookies in a sealed container or freezer bag for up to 3 months. Thaw at room temperature before serving.
Freezing Dough
Freeze unbaked dough balls on a tray until firm, then transfer to a freezer bag. Bake frozen dough balls an extra 1-2 minutes, adding time as needed.
Tips for Gifting and Bake Sales
- Package cookies in clear cellophane bags tied with festive ribbons for a simple, elegant gift. These are also great alongside amazing gingerbread crinkle cookies for a holiday platter.
- Use holiday-themed cookie tins to keep treats fresh and eye-catching.
- For bake sales, place cookies on paper plates and wrap securely with plastic wrap or treat bags for easy serving.
Hershey Kiss Cookies
Ingredients
Equipment
Method
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- In a large bowl (or stand mixer with paddle), cream peanut butter, butter, granulated sugar, brown sugar, and salt until combined. Beat in egg and vanilla, then mix in flour and baking soda just until incorporated.
- Scoop dough into 1-inch balls, roll in additional granulated sugar, and place 2 inches apart on prepared sheets.
- Bake 8–10 minutes until puffy and lightly browned. Immediately press a chocolate kiss into the center of each cookie; cool completely on the pan until chocolate sets.
Notes
Frequently Asked Questions
Can I use natural peanut butter?
Natural peanut butter has more oil separation and may affect cookie texture, making them more oily. For best results, use creamy, no-stir peanut butter.
Does the dough need to be chilled?
No chilling is required. You can bake the dough immediately after mixing, which saves time and keeps cookies soft.
My Kisses melted into a puddle. What went wrong?
This usually happens if you press the chocolate into the dough before baking or if the oven temperature is too low. Always bake the cookies first until puffed and cracked, then press in the Kiss immediately after removing from the oven.
What if I only have salted butter?
Reduce or omit the added salt in the recipe if using salted butter to avoid overly salty cookies.
How do I double this recipe for a big batch?
Simply double all ingredients and bake in batches. Use multiple baking sheets for even cooking.
More Classic Cookies to Try
These Hershey Kiss Cookies are a timeless favorite, perfect for holidays or any day you want a fast, comforting treat. I’d love to hear how your baking turns out—please leave a comment with your questions or successes, rate this recipe, check out my recipes for Soft Chocolate Chip Cookies and Classic Snickerdoodles. Let’s make every baking moment joyful together!
