Description
These classic Hershey Kiss Cookies combine the rich flavors of peanut butter and chocolate in a soft, chewy cookie topped with a perfect Hershey’s Kiss. Ideal for holiday treats or any sweet craving, this recipe yields a large batch of 96 cookies that are easy to prepare and irresistible to share.
Ingredients
Scale
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)
- â…” cup dark brown sugar (142 grams)
- â…” 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)
Topping
- 2 pounds Hershey’s Kisses (907 grams, wrappers removed)
Instructions
- Prepare Bakeware: Line 2 baking sheets with parchment paper and set aside to ensure cookies do not stick and for easy cleanup.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, baking soda, baking powder, and kosher salt until fully combined. Set this mixture aside as it will be added later.
- Cream Butter and Peanut Butter: Using a stand mixer equipped with the paddle attachment, beat the unsalted butter and peanut butter together at medium speed until smooth and creamy, approximately 2 minutes.
- Add Sugars: Incorporate the dark brown sugar and granulated sugar into the creamed butter mixture. Continue beating until the mixture lightens in color and is smooth, about 2 to 3 minutes.
- Add Eggs and Vanilla: Beat in the eggs one at a time along with the vanilla extract until all ingredients are fully incorporated and the batter is smooth, around 1 minute.
- Incorporate Flour Mixture: Turn off the mixer, add the dry ingredient mixture, then mix on the lowest speed just until flour is incorporated, avoiding overmixing to maintain cookie tenderness.
- Adjust Consistency: If the dough feels too stiff or dry, add up to 1 tablespoon of milk and mix just until combined to reach the right consistency.
- Chill Dough: Cover the dough and refrigerate for 30 minutes to firm up, which helps the cookies hold shape during baking. Meanwhile, preheat the oven to 375°F (190°C).
- Shape Cookies: Roll the chilled dough into ¾-inch balls and arrange them on the prepared baking sheets, spacing approximately 1½ inches apart to allow spreading. Each half-sheet pan fits about 20 dough balls.
- First Bake: Bake the cookies in the preheated oven for 8 minutes until they just start to set but are not fully baked.
- Add Hershey’s Kisses: Remove the cookies from the oven and immediately press one Hershey’s Kiss gently into the center of each cookie, being careful not to push the candy through the bottom of the cookie.
- Final Bake: Return the baking sheets to the oven and bake the cookies for an additional 2 minutes, allowing the kisses to slightly melt and set into the cookie tops.
- Cool Cookies: Remove from the oven and let the cookies cool on the baking sheets for 2 minutes before transferring them to a wire cooling rack to cool completely.
Notes
- Using room temperature ingredients helps the dough mix properly and results in better texture.
- Chilling the dough is essential to prevent excessive spreading and to develop flavor.
- If you prefer a crunchier texture, substitute half the creamy peanut butter with crunchy peanut butter.
- Ensure Hershey’s Kisses are unwrapped before placing on cookies to avoid melting wrappers onto the bakeware.
- Store cooled cookies in an airtight container at room temperature for up to 5 days, or freeze for longer storage.
