Hershey Kiss Cookies are a classic cookie recipe that is easy to make and loved by all! This recipe has been in our family for years. My Mom makes it every Christmas because it is my all-time favorite holiday indulgence. Peanut Butter Blossoms are perfect for Christmas baking but are also made for enjoying year-round, especially at Summer BBQs. You’ll never find me at a get together without a plate of these with me.
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Why We Love This Hershey Kiss Cookie Recipe
- Timeless. These cookies have been a family favorite for years and years, and I hope you love them as much as we do.
- Delicious. Creamy peanut butter and rich milk chocolate is a match made in heaven!
- Beautiful. There’s just something so magical about a chocolate kiss atop the perfect peanut butter cookie. We have made this 2-bite size, which is perfect when you want to eat 20 in one sitting.
Variations
I’ve found the easiest way to change up this recipe is to use a different type of Hershey’s Kisses. Dark chocolate, special dark, strawberry, almond, cookies and cream, birthday cake, or caramel would all be delicious.
I also love Hershey’s Hugs! If you’re feeling extra fancy, try my Chocolate Peanut Butter Blossoms!
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How to Store
The best way to store cookies like Peanut Butter Kiss Cookies is in an airtight container, at room temperature for up to 3 days. I like to use a quality plastic airtight container and separate the cookies with wax paper or parchment paper.
I always make sure the cookies are fully cooled before attempting to store them. You can store them for up to 5 days in the refrigerator, but you’ll want to let them come to room temperature before enjoying.
How to Freeze
You can freeze the dough before baking, or even freeze the completed cookies.
- To freeze the dough, roll it into balls, then place the balls in a Ziplock bag too store for up to 6 months. Bake directly from frozen, adding 2-3 minutes to the final bake time.
- To freeze the baked cookies, allow the cookies to cool fully, then place them in an airtight container or Ziplock bag to store for up to 3 months. Let thaw at room temperature for 2-3 hours before serving.
5-Star Review
“I tried out this recipe for a Christmas party and it was a huge hit! The cookies were so delicious, I can’t recommend them enough! ” -Dani Chavero
Hershey Kiss Cookies Recipe
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Ingredients
- 3 cups all-purpose flour 360 grams
- ½ teaspoon baking soda 3 grams
- ½ teaspoon baking powder 2 grams
- 1 teaspoon kosher salt 3 grams
- 1 cup unsalted butter 226 grams, room temperature (2 sticks)
- 1 cup creamy peanut butter 270 grams (or ½ cup creamy & ½ cup crunchy)
- ⅔ cup dark brown sugar 142 grams
- ⅔ cup granulated sugar 133 grams
- 2 large eggs 100 grams, room temperature
- 2 teaspoons pure vanilla extract 8 grams
- 1 tablespoon milk 14 grams, add only if batter is too stiff
- 2 pounds Hershey’s Kisses 907 grams, wrappers removed
Recommended Equipment
- Kitchen Scale (optional)
Instructions
- Heat oven to 375°F and line 2 baking sheets with parchment paper. Set aside.
- Whisk the flour, baking soda, baking powder, and salt together in a medium-sized bowl. Set aside.3 cups all-purpose flour, ½ teaspoon baking soda, ½ teaspoon baking powder, 1 teaspoon kosher salt
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and peanut butter together until smooth, about 2 minutes.1 cup unsalted butter, 1 cup creamy peanut butter
- Add the brown sugar and granulated sugar and beat until lighter in color and smooth, about 2-3 minutes.⅔ cup dark brown sugar, ⅔ cup granulated sugar
- Add the eggs and vanilla and beat until all ingredients are incorporated and smooth, about 1 minute.2 large eggs, 2 teaspoons pure vanilla extract
- Turn off the mixer and add the flour mixture. Turn the mixer to the lowest speed and mix just until the flour is incorporated.
- If the mixture seems too stiff, add 1 tablespoon milk, mixing just until incorporated.1 tablespoon milk
- Cover the dough and refrigerate 30 minutes, or until firm enough to roll into balls.
- Shape the dough into ¾-inch balls and place them about 1½ inches apart on the prepared baking sheets. 20 balls work perfectly on a half-sheet baking pan (18×13 inches).
- Bake for 8 minutes, remove from the oven, and press a candy kiss in the middle of each cookie. Press down just enough to set the kiss being sure not to press the candy clear to the pan.2 pounds Hershey’s Kisses
- Place the cookies back in the oven and bake an additional 2 minutes.
- Transfer the cookies to a cooling rack – remove the cookies from the baking sheet after 2 minutes.
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
- The recipe can be cut in half.
- Any Hershey Kiss candy will work with the recipe. The caramel kisses are delicious.
- Bake the cookies on the middle rack, one sheet of cookies at a time.
- Use room temperature eggs and butter.
- Add a bit of milk if your dough is too firm.
Nutrition Information
How to Make Hershey Kiss Cookies Step by Step
Prep and Whisk: Preheat your oven to 375°F and line 2 baking sheets with parchment paper. Set aside. Whisk together 3 cups of all-purpose flour, ½ teaspoon of baking soda, ½ teaspoon of baking powder, and 1 teaspoon kosher salt in a medium bowl.
Mix the Wet: In the bowl of a stand mixer fitted with the paddle attachment, cream 1 cup of unsalted butter and 1 cup of creamy peanut butter together until smooth, about 2 minutes. Add ⅔ cup of dark brown sugar brown sugar and ⅔ cup of granulated sugar and beat until lighter in color and smooth, about 2-3 minutes. Add 2 large eggs and 2 teaspoons pure vanilla extract and beat until all ingredients are incorporated and smooth, about 1 minute.
Combine the Wet and Dry: Turn off the mixer and add the flour mixture. Turn the mixer to the lowest speed and mix just until the flour is incorporated. If the mixture seems too stiff, add 1 tablespoon milk, mixing just until incorporated.
Chill the Dough: Cover the dough and refrigerate 30 minutes, or until firm enough to roll into balls.
Shape the Dough: Roll the dough into ¾-inch balls and place them about 1½ inches apart on the prepared baking sheets. 20 balls work perfectly on a half-sheet baking pan (18×13 inches).
Bake the Cookies: Bake for 8 minutes, remove from the oven, and press a candy kiss in the middle of each cookie. Press down just enough to set the kiss being sure not to press the candy clear to the pan. Place the cookies back in the oven and bake for an additional 2 minutes. Transfer the cookies to a cooling rack – remove the cookies from the baking sheet after 2 minutes.
Not really! Peanut butter is key to the flavor of these cookies. You can try using a peanut butter alternative, such as almond or cashew butter, but it will change the flavor of the cookie.
It’s important to follow the directions completely when making these kiss cookies. Be sure to use room-temperature eggs and butter as directed.
Absolutely! To make these cookies gluten-free, simply swap out the all-purpose flour for an equal amount of gluten-free 1:1 baking flour!
After placing the Hershey Kiss on top of the cookie, allow them to cool completely before storing them in an airtight container. If you’re concerned about melting, you can refrigerate the cookies for a few minutes before serving.
not enough sugar
We’re sorry this recipe wasn’t to your taste, Kenzie!
My 14 year old daughter made these for Christmas by herself and gave them as gifts. Everyone loved them!
They look absolutely delicious!
These turned out dry and crumbled as I tried to put the kisses in them 😭 I even added the extra milk. I’m in AZ and have realized a lot of recipes do not work here with our climate 🤷🏽♀️
What a bummer!
Great flavor, but I found them dry. The dough felt moist enough so I didn’t add the extra milk as suggested. I’ll definitely do that next time.
Sorry, you had a little trouble! I hope you do give it another try
Hint: Giradelli has the chocolate “kisses” bagged like choc. chips
so you don’t have to peel the foil off first and it is excellent quality chocolate!
Thank you for the awesome tip, Carrie! I’ll have to try it!
I tried out this recipe for a Christmas party and it was a huge hit! The cookies were so delicious, I can’t recommend them enough! I will say I did roll my cookie dough balls in coarse sugar before baking them in the oven which added a nice sparkle making it the perfect Christmas cookie! Thanks so much for the recipe Becky! :)
I love that idea!! And so so glad they were a hit
do you have an almond thumb print cookie with ganaush
It looks fabulous. Thank you
A classic cookie for sure! It reminds me of my childhood and makes me want to make tem for my kids!
Hi! I just discovered your blog and I’m already liking it. I’ll try this receipt and then I’ll let you know how it work. :)
aw thank you so much! love getting feedback! hope you love the cookies, thank you so much for stopping by and commenting! please let me know how they turn out!!