Hershey Kiss Cookies Recipe

Several Hershey kiss cookies on a red tea towel.

5 from 74 votes

Hershey Kiss Cookies Recipe

Hershey Kiss Cookies are soft peanut butter blossoms rolled in sugar and topped with a chocolate Kiss, an easy classic cookie perfect for holidays.

Prep Time7

Cook Time8

Total Time15

Course: Dessert

Cuisine: American

Servings:

Author: Kristyn Merkley

Ingredients

½ cup granulated sugar
½ cup brown sugar
½ cup creamy peanut butter
½ cup butter, softened
1 egg
1½ cups all-purpose flour
¾ teaspoon baking soda
½ teaspoon baking powder
36 Hershey's Kisses, unwrapped

Instructions

In a large bowl, beat sugars, peanut butter, butter, and egg until well blended. Stir in flour, baking soda, and baking powder until dough forms.
Shape dough into 1-inch balls; roll in additional granulated sugar. Place on ungreased cookie sheets, about 2 inches apart.
Bake at 375°F for 8-10 minutes or until edges are light golden brown. Immediately press 1 kiss in the center of each cookie. Remove from cookie sheets to cooling rack.

Video

Notes

Recipe Tips.

Chill the dough for 20 to 30 minutes if it feels too soft to roll easily.
Make sure the butter in the dough doesn't get too warm or the cookies will spread and bake up flat. Refrigerating the dough before baking will help it stay thick and chewy.
Press the chocolate kisses gently so the cookies do not crack too much.
Do not overbake since the cookies will continue to set as they cool.
Use parchment paper for easier cleanup and even baking.
These cookies freeze well baked or unbaked, making them great for make ahead holiday prep.

Freeze cookie dough balls. Freeze without the Hershey Kiss and see How to Freeze Cookie Dough for tips and tricks.

Store. Peanut butter kiss cookies will stay fresh in an airtight container at room temperature for about 5 days or in the freezer for about 4 months.

Pro Tip. Keeping a slice of bread in the container will help the cookies stay fresh longer.

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