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Hershey Kiss Cookies Recipe

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4.1 from 75 reviews

Delight in these classic Hershey Kiss Cookies, featuring a perfect blend of peanut butter, sugars, and a soft cookie texture crowned with a signature Hershey’s Kiss chocolate. These cookies are easy to make and perfect for festive occasions or anytime you want a nostalgic treat with a chocolatey surprise.

Ingredients

Dry 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)

Wet Ingredients

  • 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, optional, add only if batter is too stiff)

Topping

  • 2 pounds Hershey’s Kisses (907 grams, wrappers removed)

Instructions

  1. Prepare Baking Sheets: Line 2 baking sheets with parchment paper and set aside to prevent sticking and ensure easy cookie removal.
  2. Mix Dry Ingredients: In a medium bowl, whisk together all-purpose flour, baking soda, baking powder, and kosher salt until well combined. Set this aside for later incorporation.
  3. Cream Butter and Peanut Butter: In the bowl of a stand mixer fitted with the paddle attachment, beat unsalted butter and creamy peanut butter together on medium speed until the mixture is smooth and well combined, about 2 minutes.
  4. Add Sugars: Add both the dark brown sugar and granulated sugar to the butter mixture. Beat on medium speed until the mixture is lighter in color and fluffy, approximately 2 to 3 minutes.
  5. Incorporate Eggs and Vanilla: Beat in the eggs one at a time along with the vanilla extract. Continue mixing until the batter is smooth and all ingredients are fully incorporated, about 1 minute.
  6. Add Flour Mixture: Reduce mixer speed to low. Gradually add the dry flour mixture to the wet ingredients and mix just until combined, avoiding overmixing to maintain cookie tenderness.
  7. Adjust Consistency (if needed): If the dough appears too stiff or crumbly, add 1 tablespoon of milk and mix just until it is incorporated to achieve a pliable dough.
  8. Chill Dough: Cover the dough and refrigerate for 30 minutes to allow it to firm up, which helps in shaping the cookies and prevents spreading during baking. Meanwhile, preheat your oven to 375°F (190°C).
  9. Shape Cookies: Roll chilled dough into ¾-inch balls using your hands or a cookie scoop. Place the dough balls about 1½ inches apart on the prepared baking sheets, fitting about 20 balls per half-sheet pan (18x13 inches).
  10. Bake Initial Phase: Bake the dough balls in the preheated oven for 8 minutes until the cookies are set but not fully browned.
  11. Add Hershey’s Kiss: Remove the baking sheets from the oven carefully. Immediately press one Hershey’s Kiss into the center of each cookie ball, pressing just enough to set the chocolate candy without flattening it through to the sheet.
  12. Bake Remaining Time: Return the cookies to the oven and bake for an additional 2 minutes, allowing the cookies to finish baking and the Hershey’s Kisses to soften slightly.
  13. Cool: Remove the cookies from the oven and allow them to cool on the baking sheets for 2 minutes. Then transfer them to a cooling rack to cool completely, ensuring a chewy and delicious texture.

Notes

  • For variation, use ½ cup creamy and ½ cup crunchy peanut butter for added texture.
  • Ensure the dough is chilled properly to avoid excessive spreading during baking.
  • Use parchment paper or silicone mats to prevent sticking and for easy cleanup.
  • Be careful not to press the Hershey’s Kiss too hard or it will melt into the baking sheet.
  • Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.

Find it online: https://recipethrive.com/hershey-kiss-cookies-recipe/