Hershey kiss cookies are one of my absolute favorite Christmas cookies of all time. I don’t know how or when they became a classic, but what I do know is it’s just not the holidays without them. I love these creamy peanut butter blossoms dipped in granulated sugar with a chocolate kiss pressed on top. No holiday cookie box is complete without them!
Hershey Kiss Cookie Recipe
These Hershey kiss cookies are super simple to make with just 10 ingredients. They’re full of delicious peanut butter flavor and topped with a tasty chocolate kiss. The trick to getting the kisses to stick is to gently press them on top while the cookies are still warm. This slightly melts the chocolate, “gluing” it to the cookie. Each cookie looks like a flower, hence their other cute name, peanut butter blossoms!
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How to Store
Store leftover Hershey kiss cookies in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 5 days, or in the freezer for up to 1 month. Let thaw overnight in the refrigerator before enjoying.
Tips for Success
- Make sure to scrape down the sides of the bowl so that you can fully incorporate everything into the dough.
- If you add too much sugar, if your baking powder is old, or if you don’t chill the dough the cookies will not rise.
- I used a small portion scoop, and this recipe made exactly 2 dozen cookies.
- I used a light-colored baking sheet, and the bake time was perfect at 9 minutes.
- You can unwrap your Hershey’s kisses while your cookies are baking so that you have them ready to add to the center of the cookies after they cool. Allow the cookies to cool for a few minutes before adding the kiss to the center.
- Let the cookies sit for about 2 minutes before pressing the kiss to the cookie. Otherwise, they will melt.
- The cookies will be soft for the first 5-10 minutes.
Top Reader Review
- “This recipe was so easy to follow. Thank you. Giving the instructions the way you did was fabulous. Thank you” -Rhonda Felder
Hershey Kiss Cookie Recipe
Ingredients
- ½ cup salted butter room temperature (1 stick)
- ½ cup creamy peanut butter
- ½ cup granulated sugar
- ½ cup light brown sugar
- 1 large egg room temperature
- 1¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ cup granulated sugar for rolling
- 24 unwrapped chocolate kisses such as Hershey's
Equipment
- Kitchen Scale (optional)
- Baking Sheet
- Hand Mixer
- Cookie Portion Scoop
Instructions
- In a large bowl, using a hand mixer, beat the butter, peanut butter, and sugars together until creamy.½ cup salted butter, ½ cup creamy peanut butter, ½ cup granulated sugar, ½ cup light brown sugar
- Add in the egg and continue to mix on medium speed until it is well combined with the peanut butter mixture.1 large egg
- Add in the flour, baking soda, and baking powder, mixing until the dough is smooth and creamy.1¼ cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon baking powder
- Wrap and chill the dough for about 30-60 minutes.
- While the dough chills, preheat oven to 375°F. Line a baking sheet with parchment paper. Set aside.
- Scoop the dough and roll each dough ball in sugar. Place on the prepared baking sheet, leaving about 2 inches in between the cookies.¼ cup granulated sugar
- Bake for 9-11 minutes. Remove from the oven and let cookies cool for about 2-3 minutes. Then, gently press a kiss into the top of each cookie before they completely cool. Let the cookies set for an additional 5 minutes.24 unwrapped chocolate kisses
Notes
How to Make Hershey Kiss Cookies Step-by-Step
Cream the Butters and Sugars: In a large bowl, using a hand mixer, beat ½ cup of salted butter, ½ cup of creamy peanut butter, ½ cup of granulated sugar, and ½ cup of light brown sugar together until creamy.
Add the Egg: Add in 1 large egg and continue to mix on medium speed until it is well combined with the peanut butter mixture.
Chill the Dough: Add in 1¼ cups of all-purpose flour, 1 teaspoon of baking soda, and ½ teaspoon of baking powder, mixing until the dough is smooth and creamy. Wrap and chill the dough for about 30-60 minutes. While the dough chills, preheat your oven to 375°F, line a baking sheet with parchment paper, and set aside.
Portion the Dough: Scoop the dough and roll each dough ball in a bowl filled with ¼ cup of sugar. Place on the prepared baking sheet, leaving about 2 inches in between the cookies.
Bake and Top the Cookies: Bake for 9-11 minutes. Remove from the oven and let cookies cool for about 2-3 minutes. Then, gently press an unwrapped kiss into the top of each cookie before they completely cool (24 kisses total). Let the cookies set for an additional 5 minutes.
This recipe was so easy to follow. Thank you. Giving the instructions the way you did was fabulous. Thank you