Hershey Kiss Cookies Recipe

If you have a sweet tooth and love the perfect combination of peanut butter and chocolate, you’re going to adore this Hershey Kiss Cookies Recipe. These cookies are buttery, chewy, and topped with the iconic Hershey’s Kisses that melt slightly to create a beautiful, glossy finish. Whether you’re baking for a holiday treat, a special occasion, or just because, these cookies bring a warm, nostalgic feeling with every bite. Plus, they’re surprisingly easy to make, so even if you’re new to baking, you’ll feel like a pro with this delightful recipe.

Ingredients You’ll Need

Getting this Hershey Kiss Cookies Recipe right depends on simple but essential ingredients. Each element contributes its unique role, creating that tender crumb, rich flavor, and perfect balance you’ll want every time you bake these treats.

• 3 cups all-purpose flour: Provides the sturdy, chewy base for the cookies.
• ½ teaspoon baking soda: Helps the cookies rise just enough to stay soft and light.
• ½ teaspoon baking powder: Adds a slight lift for an airy texture.
• 1 teaspoon kosher salt: Enhances the sweetness and deepens the flavor.
• 1 cup unsalted butter, room temperature: Offers richness and tenderness in every bite.
• 1 cup creamy peanut butter: Brings that classic nutty flavor, smooth and irresistible.
• ⅔ cup dark brown sugar: Gives moisture and a hint of caramel complexity.
• ⅔ cup granulated sugar: Adds sweetness and helps with the cookie’s texture.
• 2 large eggs, room temperature: Binds the dough and adds moisture.
• 2 teaspoons pure vanilla extract: Elevates the flavors with a warm, aromatic touch.
• 1 tablespoon milk (optional): Just in case the dough needs a little softening to be easy to handle.
• 2 pounds Hershey’s Kisses, wrappers removed: The iconic chocolate topping that makes these cookies unforgettable.

How to Make Hershey Kiss Cookies Recipe

Step 1: Prepare Your Baking Sheets

Start by lining two baking sheets with parchment paper. This little prep step prevents sticking and ensures easy cleanup later, which honestly, makes the whole process more enjoyable.

Step 2: Mix the Dry Ingredients

Grab a medium bowl and whisk together the flour, baking soda, baking powder, and kosher salt. Mixing these dry ingredients upfront helps guarantee that your cookies bake evenly and develop their best texture.

Step 3: Cream Butter and Peanut Butter

Using a stand mixer fitted with a paddle attachment, beat the unsalted butter and creamy peanut butter together until the mixture is smooth and luscious, about 2 minutes. This is where the cookie’s rich, peanutty foundation begins.

Step 4: Add Sugars

Next, add the dark brown sugar and granulated sugar to the bowl. Beat these in until the mixture lightens in color and turns silky, which usually takes about 2 to 3 minutes. This step is key for a moist, tender crumb.

Step 5: Incorporate Eggs and Vanilla

Throw in the eggs and vanilla extract, beating until everything is fully combined and creamy, about 1 minute. These ingredients add flavor depth and hold the dough together.

Step 6: Combine Dry Mix with Wet Ingredients

Turn off the mixer and add your whisked dry ingredients. Then, mix on the lowest speed just until the flour disappears into the dough. Over-mixing here could develop gluten, which we definitely want to avoid for fluffy cookies.

Step 7: Adjust Moisture if Needed

If your dough feels stiff and tough to handle, add one tablespoon of milk to loosen it up just a bit. This additional moisture ensures your dough is easy to roll and won’t dry out in the oven.

Step 8: Chill the Dough

Cover your dough and pop it into the fridge for at least 30 minutes. Chilling firms it up, making rolling into balls easier and helping the cookies hold their shape when baked. Meanwhile, preheat your oven to 375°F.

Step 9: Shape the Cookies

Roll the chilled dough into ¾-inch balls and place them about 1½ inches apart on your prepared sheets. This spacing lets the cookies spread just right without sticking together—about 20 per half-sheet pan works perfectly.

Step 10: First Bake, Then Add Kisses

Bake the cookies for 8 minutes. As soon as they come out, carefully press a Hershey’s Kiss into the center of each cookie. Be gentle—just enough to set the candy without pushing it all the way to the baking sheet.

Step 11: Final Bake

Pop them back in the oven for another 2 minutes. This time, the heat slightly melts the base of the Hershey’s Kisses, helping them stick beautifully while keeping that classic shape and glossy finish.

Step 12: Cool and Enjoy

Let your cookies cool on the baking sheet for 2 minutes before transferring them to a wire rack to cool completely. This prevents breakage and helps them firm up perfectly for serving.

How to Serve Hershey Kiss Cookies Recipe

Garnishes

Although these cookies shine on their own, you can jazz them up with a sprinkle of flaky sea salt to contrast the sweetness or a little grated almond for extra crunch and nuttiness. Simple additions like powdered sugar dusting also add a festive touch.

Side Dishes

Savory or sweet, these cookies pair wonderfully with a cold glass of milk or a scoop of vanilla ice cream for dessert. Warm cocoa or a fresh cup of coffee can also bring out the peanut butter and chocolate notes beautifully.

Creative Ways to Present

Arrange these Hershey Kiss Cookies on a festive platter for holiday cookie exchanges or stack them in a clear jar tied with a ribbon for a charming homemade gift. Even sandwiching them with a layer of cream cheese frosting can add a special twist for parties!

Make Ahead and Storage

Storing Leftovers

Once cooled, store your cookies in an airtight container at room temperature for up to a week. This keeps them soft and chewy while preserving that delicious peanut butter and chocolate flavor.

Freezing

You can freeze unbaked dough balls by placing them on a tray until firm and then transferring them to a freezer bag. When ready, bake directly from frozen with a minute or two added to baking time. Baked cookies also freeze well in airtight containers for up to three months.

Reheating

Warm your cookies slightly in the microwave for 10 to 15 seconds to bring out that just-baked softness. This little trick revives the chocolate’s melty goodness and the dough’s tender texture perfect for an irresistible treat anytime.

FAQs

Can I use crunchy peanut butter instead of creamy?

Absolutely! You can substitute all creamy peanut butter or use a half-and-half mix of crunchy and creamy. The crunch adds a fun texture contrast, but creamy peanut butter helps the dough stick together more smoothly.

Do the Hershey Kisses melt completely during baking?

They soften and slightly melt at the base but keep their signature shape and glossy appearance, creating that beautiful finishing touch that sets these cookies apart.

Is it necessary to chill the dough?

Chilling the dough helps the cookies hold their shape during baking and enhances the flavors. If you’re in a rush, you can skip this step, but the texture and handling might differ slightly.

Can I make these cookies gluten-free?

To make a gluten-free version, substitute the all-purpose flour with a reliable gluten-free blend. Be sure to check for a blend that includes xanthan gum or add it separately for proper texture.

How long will the cookies stay fresh?

Stored properly in an airtight container, these cookies will stay fresh for up to a week at room temperature. If you want to keep them longer, freezing is the best option.

Final Thoughts

There’s something so comforting about the classic Hershey Kiss Cookies Recipe — the way peanut butter and chocolate come together in those soft, chewy bites is pure magic. Whether you’re baking for family, friends, or just for yourself, these cookies never disappoint. I really encourage you to try making them; once you do, I bet they’ll become one of your go-to favorites too!

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