Hershey Kiss Cookies
Soft, chewy peanut butter cookies rolled in sugar and topped with a melty Hershey’s Kiss. A classic holiday (and year-round!) favorite that’s simple to make with basic pantry ingredients.
Ingredients
- 1 3/4 cups all-purpose flour (220 g), spooned and leveled
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 1/2 cup unsalted butter (1 stick / 113 g), softened to room temperature
- 1/2 cup granulated sugar (100 g), for the dough
- 1/2 cup light brown sugar (100 g), packed
- 1/2 cup creamy peanut butter (130 g), shelf-stable (like Jif or Skippy)
- 1 large egg at room temperature
- 2 teaspoons vanilla extract
- 1/2 cup granulated sugar (100 g), for rolling the cookie dough balls
- 36 Hershey’s Kisses milk chocolate, unwrapped (have a few extra on hand)
Instructions
- In a medium bowl, whisk together the flour, baking soda, baking powder, and fine sea salt until well combined. Set aside.1 3/4 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon fine sea salt
- In a large mixing bowl, using a hand mixer or a stand mixer fitted with the paddle attachment, beat the softened butter, 1/2 cup granulated sugar, and 1/2 cup packed light brown sugar on medium speed for 2–3 minutes, until light and fluffy.1/2 cup unsalted butter, 1/2 cup granulated sugar, 1/2 cup light brown sugar
- Add the creamy peanut butter to the butter-sugar mixture and beat on medium speed until smooth and fully combined, about 30–45 seconds. Scrape down the bowl as needed.1/2 cup creamy peanut butter
- Beat in the egg and vanilla extract on medium-low speed just until the egg is incorporated and the mixture looks smooth. Avoid overbeating at this stage.1 large egg, 2 teaspoons vanilla extract
- With the mixer on low speed, gradually add the dry ingredient mixture to the wet ingredients. Mix just until no dry streaks of flour remain. The dough should be soft but not sticky.1 3/4 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon fine sea salt
- Cover the bowl and refrigerate the dough for 20–30 minutes. Chilling helps the cookies bake up soft, thick, and prevent excessive spreading.
- Preheat the oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats. Place the remaining 1/2 cup granulated sugar for rolling in a shallow bowl.1/2 cup granulated sugar
- Scoop about 1 tablespoon of dough and roll it between your palms into a smooth ball (about 1–1 1/4 inches in diameter). Roll each ball in the bowl of sugar to coat completely, then place on the prepared baking sheet about 2 inches apart.1/2 cup granulated sugar
- Bake in the preheated oven for 8–10 minutes, or until the cookies are puffed, set around the edges, and just starting to crack on top. The centers should still look slightly soft.
- Immediately after removing the cookies from the oven, gently press one unwrapped Hershey’s Kiss into the center of each warm cookie. The edges will crack slightly as the Kiss sinks in—this is normal and desired.36 Hershey’s Kisses
- Let the cookies cool on the baking sheet for about 5 minutes, then carefully transfer them to a wire rack to cool completely. The Kisses will soften from the heat and then firm up again as the cookies cool.
- Once fully cooled, serve immediately or store in an airtight container at room temperature for 4–5 days. Layer cookies between sheets of parchment so the chocolate Kisses don’t smudge.
Notes
Yield: about 30–36 cookies, depending on dough ball size.
Storage: Store cooled cookies in an airtight container at room temperature for 4–5 days, layering with parchment paper. To freeze, freeze cooled cookies on a tray until solid, then transfer to a freezer-safe container for up to 2 months. Thaw at room temperature.
Make-ahead: Roll dough into sugared balls and freeze on a tray, then store frozen in a bag. Bake from frozen, adding 1–2 minutes to the baking time.
Tips: Chill the dough if your kitchen is warm to prevent spreading. Measure flour gently to avoid dry cookies. Unwrap Hershey’s Kisses before baking so they’re ready to press into the warm cookies.
Variations: Use different Hershey’s Kiss flavors (dark, caramel, candy cane). Add 2 tablespoons cocoa powder to the flour for a chocolate-peanut butter base, or use a 1:1 gluten-free baking flour blend for a gluten-free version.
Storage: Store cooled cookies in an airtight container at room temperature for 4–5 days, layering with parchment paper. To freeze, freeze cooled cookies on a tray until solid, then transfer to a freezer-safe container for up to 2 months. Thaw at room temperature.
Make-ahead: Roll dough into sugared balls and freeze on a tray, then store frozen in a bag. Bake from frozen, adding 1–2 minutes to the baking time.
Tips: Chill the dough if your kitchen is warm to prevent spreading. Measure flour gently to avoid dry cookies. Unwrap Hershey’s Kisses before baking so they’re ready to press into the warm cookies.
Variations: Use different Hershey’s Kiss flavors (dark, caramel, candy cane). Add 2 tablespoons cocoa powder to the flour for a chocolate-peanut butter base, or use a 1:1 gluten-free baking flour blend for a gluten-free version.
Nutrition
Calories: 140kcal
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