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. Peanut butter kiss cookies are perfect for Christmas baking but are also made for enjoying year-round, especially at Summer BBQs.
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 on Peanut Butter Kiss Cookies
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!
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. We like to use a quality plastic airtight container and separate the cookies with wax paper or parchment paper.
Be 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.
These Hershey kiss cookies pair perfectly with a cold glass of milk or oat milk, iced coffee, a flat white, or a warm cup of cocoa. For an adults-only treat, pair yours with a frozen mudslide, French silk pie cocktail, or a bourbon-spiked chai.
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.
More Peanut Butter Cookie Recipes We Love
- Mom’s Peanut Butter Cookies
- Peanut Butter Cup Cookies
- Movie Night Cookies
- Avalanche Cookies
- Peanut Butter Cookie Dough
“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
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 2 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.