Hershey Kiss Cookies

Why You’ll Love Hershey Kiss Cookies Recipe

I like this recipe because it’s straightforward and reliable, with ingredients I usually already have on hand. I enjoy how soft the cookies stay while the sugar coating adds a slight crunch, and the chocolate kiss in the center makes each bite feel special without extra effort.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 cup (2 sticks) unsalted butter, softened
1 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
2 ½ cups all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
1 cup Hershey’s Kisses (unwrapped) – milk chocolate variety
¼ cup granulated sugar (for rolling the dough balls)

Directions

I begin by preheating the oven to 350°F (175°C) and lining two baking sheets with parchment paper. In a large bowl, I cream the softened butter and granulated sugar together until the mixture is light and fluffy.

I add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract until everything is smooth. In a separate bowl, I sift together the flour, baking soda, and salt.

I gradually mix the dry ingredients into the wet ingredients until the dough just comes together. I scoop tablespoon-sized portions of dough, roll them into balls, and coat each one in granulated sugar.

I place the dough balls on the baking sheets about 2 inches apart and gently flatten them. I press one unwrapped Hershey’s Kiss into the center of each cookie, being careful not to press too deeply.

I bake the cookies for 10 to 12 minutes, until the edges are lightly golden and the centers remain soft. After baking, I let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Servings and Timing

I usually get about 24 cookies from this recipe. Prep time takes around 15 minutes, baking takes about 12 minutes per batch, and the total time comes out to roughly 30 minutes.

Variations

I sometimes roll the dough in colored sugar for holidays or special occasions. When I want to change things up, I use different flavored Hershey’s Kisses or swap the vanilla extract for almond extract. I also like adding a tablespoon of cocoa powder to the dough for a chocolate base.

Storage/Reheating

I store these cookies in an airtight container at room temperature for up to 5 days. If I want them warm, I microwave a cookie for just a few seconds to slightly soften the chocolate.

FAQs

Can I make the dough ahead of time?

I often prepare the dough a day ahead and keep it covered in the refrigerator until ready to bake.

Do I need to chill the dough?

I usually don’t, but if the dough feels too soft, chilling it for 20 minutes helps.

Can I freeze these cookies?

I freeze the baked cookies in an airtight container for up to 2 months.

Why did my cookies spread too much?

I’ve noticed this happens if the butter is too warm or the dough isn’t mixed gently.

Can I use salted butter?

I can, but I reduce or skip the added salt to keep the flavor balanced.

When should I add the Hershey Kisses?

I always add them before baking so they set nicely into the cookie.

Will the chocolate melt completely?

I see it soften in the oven, but it firms up again as the cookies cool.

Can I use different chocolates?

I like using dark chocolate or caramel-filled kisses for variety.

How do I keep the cookies soft?

I store them in an airtight container and avoid overbaking.

Are these cookies kid-friendly?

I find they’re perfect for kids because they’re simple, sweet, and fun to decorate.

Conclusion

I keep coming back to these Hershey Kiss Cookies because they’re easy, comforting, and always crowd-pleasing. The soft cookie paired with a chocolate center makes them a timeless treat I enjoy baking again and again.