Imagine a soft, chewy cookie cradling a delightful, melty Hershey’s Kiss at its center. These Hershey Kiss Cookies are the ultimate treat for any cookie lover and are perfect for sharing at gatherings or enjoying at home. The combination of creamy peanut butter and chocolate makes these cookies irresistible, and the addition of the iconic Hershey’s Kiss elevates them to a whole new level of deliciousness.
These cookies are not only easy to make but also a crowd-pleaser. Whether you’re baking for a special occasion, holiday, or just because, this recipe will undoubtedly become a staple in your baking repertoire.
Why It’s Crowd-Pleasing
The appeal of Hershey Kiss Cookies lies in their delightful combination of flavors and textures. The soft and chewy cookie base pairs perfectly with the rich, smooth chocolate of the Hershey’s Kiss. Additionally, the touch of peanut butter adds a nutty depth that makes these cookies stand out. They are perfect for cookie exchanges, holiday parties, or simply as a sweet treat to enjoy with a glass of milk. The visual appeal of the cookies, topped with a glistening chocolate kiss, is sure to draw everyone in.
Gather These Ingredients
To whip up a batch of Hershey Kiss Cookies, you’ll need the following ingredients:
- 3 cups all-purpose flour (360 grams)
- 1 teaspoon baking soda (3 grams)
- 1 teaspoon baking powder (2 grams)
- 1 teaspoon kosher salt (3 grams)
- 1 cup unsalted butter, room temperature (226 grams, or 2 sticks)
- 1 cup creamy peanut butter (270 grams, or ½ cup creamy & ½ cup crunchy)
- ¾ cup dark brown sugar (142 grams)
- ¾ cup granulated sugar (133 grams)
- 2 large eggs, room temperature (100 grams)
- 2 teaspoons pure vanilla extract (8 grams)
- 1 tablespoon milk (14 grams, add only if batter is too stiff)
- 2 pounds Hershey’s Kisses (907 grams, wrappers removed)
Tools of the Trade
Before you dive into the baking process, gather these essential tools:
- Mixing Bowls: For combining your dry and wet ingredients
- Electric Mixer: To cream the butter and sugars smoothly
- Baking Sheet: To bake your cookies evenly
- Parchment Paper: For easy cookie removal and cleanup
- Cookie Scoop: To portion out the dough uniformly
- Cooling Rack: To let your cookies cool properly
Hershey Kiss Cookies — Do This Next
Now that you have everything ready, let’s get to baking your Hershey Kiss Cookies!
Step 1: Preheat Your Oven
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and kosher salt. Set aside.
Step 3: Cream Butter and Sugars
In a large mixing bowl, cream the unsalted butter, creamy peanut butter, dark brown sugar, and granulated sugar using an electric mixer on medium speed until the mixture is light and fluffy.
Step 4: Add Eggs and Vanilla
Beat in the eggs, one at a time, followed by the pure vanilla extract, mixing until fully incorporated.
Step 5: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. If the dough seems too stiff, add a tablespoon of milk to loosen it.
Step 6: Form Cookie Balls
Using a cookie scoop, portion out the dough and roll it into balls about 1 inch in diameter. Place them on the prepared baking sheet, leaving enough space between each ball.
Step 7: Bake the Cookies
Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden but the centers are still soft.
Step 8: Add the Hershey Kisses
Remove the cookies from the oven and immediately press a Hershey’s Kiss into the center of each cookie. Let them cool on the baking sheet for a few minutes before transferring them to a cooling rack.
Allergy-Friendly Swaps
If you or someone you know has allergies, consider these swaps for your Hershey Kiss Cookies:
- Nut-Free: Use sun butter or soy nut butter in place of peanut butter.
- Dairy-Free: Replace unsalted butter with a dairy-free butter alternative.
- Gluten-Free: Substitute all-purpose flour with a gluten-free flour blend.
Troubleshooting Tips
Baking can sometimes be tricky, so here are some tips for perfect Hershey Kiss Cookies:
- If your cookies spread too much, try chilling the dough for 30 minutes before baking.
- For a softer cookie, bake for a shorter time and let them cool on the baking sheet.
- If the dough is crumbly, add a bit more butter or milk to achieve the desired consistency.
- Ensure your oven temperature is accurate by using an oven thermometer.
Freezer-Friendly Notes
These Hershey Kiss Cookies are perfect for freezing! Here’s how to do it:
- To Freeze Baked Cookies: Allow the cookies to cool completely, then place them in an airtight container or freezer bag. They can be frozen for up to 3 months.
- To Freeze Cookie Dough: Scoop the dough into balls and freeze them on a baking sheet. Once frozen, transfer the cookie dough balls to a freezer bag. Bake straight from frozen, adding an extra minute or two to the baking time.
Frequently Asked Questions
Can I use crunchy peanut butter instead of creamy?
Absolutely! Using crunchy peanut butter will add a delightful texture to your Hershey Kiss Cookies.
How do I store leftover cookies?
Store your cookies in an airtight container at room temperature for up to one week. For longer storage, freeze them as mentioned above.
Can I use other types of chocolate instead of Hershey’s Kisses?
Yes! Feel free to use any chocolate candy you prefer, such as chocolate chips or other chocolate-filled candies.
What should I do if my cookie dough is too sticky?
If your dough is too sticky to handle, chill it in the refrigerator for about 30 minutes before rolling it into balls.
If you’re looking for more delicious recipes that balance indulgence with nutrition, check out these favorites:
Bring It to the Table
Once your Hershey Kiss Cookies have cooled, it’s time to showcase them! Arrange them on a beautiful platter or serve them straight from the cooling rack. These cookies are not just a treat; they are a conversation starter and a delightful addition to any gathering. Pair them with a glass of cold milk or a warm cup of tea, and you have the perfect snack.
Whether you’re baking for friends, family, or just for yourself, these cookies are sure to bring joy and a little sweetness to your day. Enjoy every bite and the smiles they bring!
Hershey Kiss Cookies
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking.
- In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and kosher salt. Set aside.
- In a large mixing bowl, cream the unsalted butter, creamy peanut butter, dark brown sugar, and granulated sugar using an electric mixer on medium speed until the mixture is light and fluffy.
- Beat in the eggs, one at a time, followed by the pure vanilla extract, mixing until fully incorporated.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. If the dough seems too stiff, add a tablespoon of milk to loosen it.
- Using a cookie scoop, portion out the dough and roll it into balls about 1 inch in diameter. Place them on the prepared baking sheet, leaving enough space between each ball.
- Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden but the centers are still soft.
- Remove the cookies from the oven and immediately press a Hershey’s Kiss into the center of each cookie. Let them cool on the baking sheet for a few minutes before transferring them to a cooling rack.
Notes
- For nut allergies, substitute peanut butter with sun butter or soy nut butter.
- To freeze baked cookies, store them in an airtight container for up to 3 months.
- If dough is too sticky, chill it for 30 minutes before rolling into balls.
