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A close-up of sparkling, sugar-coated Hershey Kiss cookies on a rustic white plate, perfect for a homemade hershey kiss cookies recipe.
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Easy & Classic Hershey Kiss Cookies

These nostalgic Hershey Kiss Cookies combine soft, peanut butter-flavored dough with a perfectly melted milk chocolate kiss on top. A beloved holiday classic that’s simple, quick, and ideal for any occasion—whether for gifting, parties, or cozy family baking days.
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Prep Time 25 minutes
Cook Time 10 minutes
Chilling Time 30 minutes
Total Time 1 hour 5 minutes
Servings: 48 cookies
Course: Cookies, Dessert
Cuisine: American
Calories: 105
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 3 cups all-purpose flour 360g
  • 1/2 tsp baking soda 3g
  • 1/2 tsp baking powder 2g
  • 1 tsp kosher salt 3g
Wet Ingredients
  • 1 cup unsalted butter room temperature (226g)
  • 1 cup creamy peanut butter 270g
  • 2/3 cup dark brown sugar 142g, packed
  • 2/3 cup granulated sugar 133g
  • 2 large eggs room temperature
  • 2 tsp pure vanilla extract 8g
  • 1 tbsp milk optional, if dough is dry
Topping
  • 2 lbs Hershey’s Kisses unwrapped (907g)

Equipment

  • Stand Mixer or Hand Mixer
  • Mixing bowls
  • measuring cups and spoons
  • Baking Sheets
  • Parchment Paper
  • Wire Cooling Rack
  • Spatula

Method
 

  1. Line two baking sheets with parchment paper and set aside.
  2. In a bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
  3. In a stand mixer, cream butter and peanut butter together until smooth, about 2 minutes.
  4. Add brown sugar and granulated sugar. Beat for 2–3 minutes until light and fluffy.
  5. Beat in eggs and vanilla extract until combined, about 1 minute.
  6. Gradually add the flour mixture and mix on low speed until combined. Add 1 tbsp of milk if dough seems too dry.
  7. Chill the dough for 30 minutes until firm enough to roll.
  8. Preheat the oven to 375°F (190°C). Roll dough into ¾-inch balls and place 1½ inches apart on baking sheets.
  9. Bake for 8 minutes, then remove from oven and press one Hershey’s Kiss into the center of each cookie.
  10. Return cookies to oven for an additional 2 minutes to set the chocolate slightly.
  11. Cool cookies on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely.

Notes

Use room temperature butter and eggs for best texture. Avoid overmixing after adding flour to keep cookies soft. Store in an airtight container at room temperature for up to 3 days or freeze for up to 3 months. Try different Hershey’s Kiss flavors for fun variations!