Hershey Kiss Cookies
Hershey Kiss cookies are easy to make and kind of fun! Save time by letting the kids unwrap the kisses while you are preparing the cookie dough (hopefully there will be enough left for the cookies!).
There are so many recipes available online for this cookie. They are all very similar except that some will use butter and shortening but the very best recipes use just butter 🙂
- 1/2 cup (1 stick) unsalted butter at room temperature
- 1/2 cup granulated sugar
- 1/2 cup brown sugar (I use light brown)
- 1/2 cup creamy peanut butter (Jif works great)
- 1 large egg at room temperature
- 2 tablespoons milk (I usually use 1%)
- 1 tsp vanilla extract (use pure vanilla, not imitation)
- 2 cups flour
- 1 tsp baking soda
- 1/2 tsp salt
- white sugar for rolling (about 1/3 cup)
- Hershey Kisses – one for each cookie
** I doubled this recipe so the picture below is for 2 batches.
- Combine flour, baking soda and salt in a medium bowl and set aside.
- In bowl of stand mixer cream together butter, white and brown sugars and peanut butter. Once well combined add egg, milk and vanilla. Continue to mix until smooth.
- Add the flour mixture and mix on low speed until all flour is well incorporated.
- Refrigerate dough for 30 minutes.
- While dough is refrigerating, line baking sheets with parchment paper and preheat oven to 375º F. (This is also a good time to unwrap the Hershey Kisses.)
- Remove dough from refrigerator. Roll into small appx. 3/4-inch balls. Roll the balls in sugar and place on the baking sheet about 2 inches apart.
- Bake for about 9-10 minutes, until cookies are just about to brown. Remove from oven, press a Hershey Kiss onto each cookie, and return to oven for about 20 seconds.
- Let cookies sit on baking sheet for a few minutes to set then transfer to a wire rack to cool completely.
Note: The cookies will need to sit quite a while to let the chocolate set. They will set faster in cooler temperatures, so I usually move mine on to the dining room table. Store in an airtight container (remember to put a slice of white bread in the container with the cookies to increase freshness and storage time).
If you make the standard 1-inch balls, you will get appx. 3 dozen cookies. I decrease the size of each cookie to yield more per batch.