Hershey Kiss Cookies Recipe

Peanut butter cookies with chocolate kisses, known as hershey kiss cookies or peanut butter kiss cookies, arranged on a baking sheet.

4.48 from 231 votes

Peanut butter kiss cookies are a timeless cookie classic that is simple to prepare and adored by everyone! Our family has cherished this recipe for many years, and we hope you love it too!

Step-by-step photos can be seen below the recipe card.

Prep Time10

Cook Time8

Chill Time30

Total Time48

Course: Dessert

Cuisine: American

Servings: cookies

Author: Becky Hardin

Equipment

Kitchen Scale (optional)
2 Baking Sheet
Stand Mixer

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

Instructions

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 for 30 minutes, or until firm enough to roll into balls. While the dough chills, preheat the oven to 375°F.
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 (18x13 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.

Video

Notes

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.

Storage: Store peanut butter 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 3 months.

Nutrition