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.
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!
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
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 (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.
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 is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Hershey Kiss Cookies Step by Step
Prep and Whisk: 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 for 30 minutes, or until firm enough to roll into balls. While the dough chills, preheat your oven to 375°F.
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.
Can you use light brown sugar instead of dark brown sugar?
Sure can!
This was a great recipe to half for a smaller party.. love that the ingredient amounts are also listed under each group of instructions! Made it so much faster and easier to follow on my phone without having to scroll back up. 😊
Making these today, just want to point out if you use the 1x, 2x, 3x buttons the grams don’t update to reflect the measurements. Everything else updates so not a deal breaker, just a QOL update!
Hi Logan, we input the gram measurements by hand, so they do not scale automatically unfortunately!
Preheat the oven and then chill the dough for 30 minutes? I think you not. Just preheat the oven while rolling the balls. Just save a little money on energy!
Hi Shelley, good catch! We usually preheat the oven while the dough chills, so we have updated the recipe to better reflect that.
I would love to make these today. How many cookies does this recipe make?
Hi Donna, this recipe makes 96 cookies.
I also added 1/2c of peanuts powdered, and did not refrigerate. The dough was firm enough to shape into balls. They came out as perfect round shape and not crumbly at all!
Made this recipe today. Came out well, Thank you! . One suggestion I have is that to not place the cookies back in the oven after placing the chocolate kisses, since it melted the chocolate. The 2nd batch i made, I baked the cookies for for 10 minutes and placed the kissess after.taking it out of the oven. It kind of softens with the heat from the just baked cookies.
I am a little confused the first list of ingredients says 3 cups of flour. The step by step instructions says 2 cups. Which is correct?
Hi Lisa, the correct measurement is 3 cups!
I am about to make 325 of these cookies. Four of them have to fit in a 5.5″ x 5.5″ box for a wedding favor. What is the diameter of the cookie made with this recipe? And, where is the best place to purchase 325 Hershey Kisses? Thank you!
That depends on the size they’re rolled to. If done to the size specified in the recipe, they should come out to be about 2-3 inches across, but that can vary depending on your oven temperature (they may spread more or less!). We would bake off one or two cookies to test for size and adjust if needed to get the right size for your boxes. For bulk candy, we recommend looking at nuts.com (not sponsored!). They have a lot of bulk candy at good prices.
Thank you!!! I will report back.
not enough sugar
We’re sorry this recipe wasn’t to your taste, Kenzie!