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Air Fryer Kiss Cookies Recipe

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Soft, buttery cookies made in the air fryer and topped with a Hershey’s Kiss. These festive treats are easy, quick to make, and perfect for holidays or any celebration.

Ingredients

¾ cup unsalted butter, softened

¼ cup shortening

1 ½ cups sugar

2 eggs

1 ½ teaspoons vanilla extract

2 ½ cups flour

1 box instant vanilla pudding mix

1 teaspoon baking powder

½ teaspoon salt

¼ cup sparkling sugar or sprinkles (optional)

40 Hershey’s Kisses, milk chocolate or your favorite flavor

Instructions

  1. Place the butter, shortening, and sugar in a mixing bowl. Cream them together with an electric mixer.
  2. Add in eggs, vanilla, and instant pudding mix. Mix until combined.
  3. In a separate bowl, stir together flour, baking powder, and salt.
  4. Add the flour mixture to the butter mixture in thirds, mixing between additions until fully combined.
  5. Preheat the air fryer at 350°F for 3 minutes (do not preheat with parchment paper inside).
  6. Use a spoon or cookie scoop to make tablespoon-size dough balls.
  7. Roll dough balls in sparkling sugar or sprinkles, if desired.
  8. Flatten dough balls slightly to about ½ inch thick.
  9. Place a parchment paper liner in the air fryer basket. Arrange cookies 1 inch apart, working in batches if needed.
  10. Bake for 5–8 minutes, until set and golden brown.
  11. While baking, unwrap Hershey’s Kisses.
  12. Remove cookies from the air fryer and immediately press a Kiss into the center of each cookie.
  13. Cool in the basket for 5 minutes, then transfer to a wire rack to finish cooling.

Notes

Swap in dark chocolate, peppermint, or other Hershey’s Kiss flavors for variety.

Use colored sugar or sprinkles to match different holidays.

Dough can be refrigerated for up to 2 days or frozen for up to 2 months.

Cookies keep in an airtight container at room temperature for 5 days.

If using an oven, bake at 350°F for 8–10 minutes.

For gluten-free cookies, use a 1:1 gluten-free flour blend.

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