Description
Hershey Kiss Cookies are soft, peanut butter-flavored cookies topped with the classic Hershey’s Kisses chocolate, delivering a delightful combination of creamy, nutty, and chocolaty flavors. Perfect for parties, holidays, or any sweet craving, this recipe yields a large batch of delicious cookies that are simple to prepare and bake.
Ingredients
Scale
Dry Ingredients
- 3 cups all-purpose flour (360 grams)
- ½ teaspoon baking soda (3 grams)
- ½ teaspoon baking powder (2 grams)
- 1 teaspoon kosher salt (3 grams)
Wet Ingredients
- 1 cup unsalted butter (226 grams, room temperature, 2 sticks)
- 1 cup creamy peanut butter (270 grams, or ½ cup creamy & ½ cup crunchy)
- â…” cup dark brown sugar (142 grams)
- â…” cup granulated sugar (133 grams)
- 2 large eggs (100 grams, room temperature)
- 2 teaspoons pure vanilla extract (8 grams)
- 1 tablespoon milk (14 grams, only if batter is too stiff)
Topping
- 2 pounds Hershey’s Kisses (907 grams, wrappers removed)
Instructions
- Prepare Baking Sheets: Line two baking sheets with parchment paper and set them aside to ensure the cookies do not stick during baking.
- Mix Dry Ingredients: In a medium bowl, whisk together all-purpose flour, baking soda, baking powder, and kosher salt. Set this mixture aside for later.
- Cream Butter and Peanut Butter: Using a stand mixer fitted with a paddle attachment, cream the unsalted butter and peanut butter together until the blend is smooth, which should take about 2 minutes.
- Add Sugars: Incorporate the dark brown sugar and granulated sugar into the creamed mixture, beating until the mixture is lighter in color and smooth, about 2 to 3 minutes.
- Incorporate Eggs and Vanilla: Beat in the eggs and vanilla extract until the mixture is fully combined and smooth, approximately 1 minute.
- Add Dry Ingredients: Turn off the mixer, add the dry flour mixture to the wet ingredients, then mix on the lowest speed just until flour is incorporated. Avoid overmixing.
- Adjust Dough Consistency: If the dough feels too stiff, add 1 tablespoon of milk and mix just until incorporated to achieve the right consistency.
- Chill Dough: Cover the dough and refrigerate for 30 minutes to firm it up, making it easier to shape. While chilling, preheat the oven to 375°F (190°C).
- Shape Dough Balls: Roll the dough into ¾-inch balls and place them about 1½ inches apart on the prepared baking sheets. Each half-sheet (18×13 inches) should hold around 20 balls.
- First Bake: Bake the cookies for 8 minutes. This initial baking sets the cookie but leaves room for proper kiss placement.
- Add Hershey’s Kisses: Remove the baking sheets from the oven and gently press one Hershey’s Kiss into the center of each cookie, pressing just enough to adhere but not so much that the candy touches the pan.
- Final Bake: Return the cookies to the oven and bake for an additional 2 minutes to meld the chocolate with the warm cookie base.
- Cool: Transfer the cookies to a cooling rack after letting them rest on the baking sheet for 2 minutes to firm up before removing.
Notes
- For a variation, try mixing half creamy and half crunchy peanut butter to add texture.
- If the dough is too sticky to work with, place it back in the fridge for an additional 10-15 minutes.
- Ensure the Hershey’s Kisses are unwrapped before placing them on the cookies to avoid melting wrappers.
- Use parchment paper or silicone baking mats to prevent sticking and ease cleanup.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
