Hershey Kiss Cookies Recipe
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
Directions
- 1
Line 2 baking sheets with parchment paper. Set aside.
- 2
Whisk the flour, baking soda, baking powder, and salt together in a medium-sized bowl. Set aside.
- 3
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and peanut butter together until smooth, about 2 minutes.
- 4
Add the brown sugar and granulated sugar and beat until lighter in color and smooth, about 2-3 minutes.
- 5
Add the eggs and vanilla and beat until all ingredients are incorporated and smooth, about 1 minute.
- 6
Turn off the mixer and add the flour mixture. Turn the mixer to the lowest speed and mix just until the flour is incorporated.
- 7
If the mixture seems too stiff, add 1 tablespoon milk, mixing just until incorporated.
- 8
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.
- 9
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).
- 10
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.
- 11
Place the cookies back in the oven and bake an additional 2 minutes.
- 12
Transfer the cookies to a cooling rack – remove the cookies from the baking sheet after 2 minutes.
Hershey Kiss Cookies Recipe
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About this Recipe
Looking for that timeless cookie classic everyone adores? These Hershey Kiss Cookies are simple to prepare and bring a cherished sweetness to any occasion. Our family has enjoyed this recipe for many years, and we know you'll love adding it to your repertoire. What makes these peanut butter kiss cookies truly special is the thoughtful combination of creamy peanut butter with a blend of dark brown and granulated sugars. This ensures a wonderfully chewy texture and depth of flavor that sets them apart. The simple act of pressing a Hershey's Kiss into each warm cookie after baking creates that iconic, melty chocolate topping everyone anticipates. Prepare for a delightful experience with these beloved cookies. Each bite offers a rich, comforting peanut butter flavor, perfectly complemented by the sweet, firm chocolate on top. The cookie itself is wonderfully tender and chewy, providing a harmonious balance of texture and taste. This recipe yields a generous batch, making it perfect for sharing with friends and family. You have a few simple ways to customize these peanut butter kiss cookies to your liking. The recipe suggests using a mix of creamy and crunchy peanut butter for added texture, or you can stick with all creamy for that smooth classic feel. If you find your cookie batter to be a bit too stiff, a tablespoon of milk can be added to achieve the perfect consistency for rolling. These classic Hershey Kiss Cookies are ideal for holiday platters, bake sales, or simply as a comforting after-school treat. They pair wonderfully with a cold glass of milk or a warm cup of coffee, guaranteed to bring a smile to anyone's face.