Hershey Kiss Cookies Recipe
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!
Servings: 96 cookies
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.
Nutrition
Serving: 1cookie | Calories: 105kcal | Carbohydrates: 12g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 11mg | Sodium: 54mg | Potassium: 24mg | Fiber: 0.5g | Sugar: 8g | Vitamin A: 65IU | Calcium: 24mg | Iron: 0.3mg