Kiss Cookies
Soft, buttery, and irresistibly sweet, Kiss Cookies are a timeless treat that combines tender sugar-coated cookie dough with the melt-in-your-mouth decadence of Hershey's Kisses. Perfect for holiday cookie platters or everyday indulgence, this easy-to-make recipe comes together in just 30 minutes with pantry staples like all-purpose flour, brown sugar, and vanilla. Each dough ball is rolled in sugar for a glistening finish, baked to golden perfection, and topped with a classic chocolate Kiss, creating a deliciously old-fashioned dessert that's as charming as it is delicious. Ideal for sharing or gifting, these iconic cookies are sure to delight chocolate lovers of all ages.
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 0.5 cup granulated sugar
- 0.5 cup light brown sugar, packed
- 1.5 teaspoons vanilla extract
- 1 count large egg
- 2 cups all-purpose flour
- 0.5 teaspoons baking soda
- 0.25 teaspoons kosher salt
- 24 count Hershey's Kisses chocolates, unwrapped
- 0.25 cups granulated sugar (for rolling)
Instructions
Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper.
In a large mixing bowl, use a hand or stand mixer to cream the butter, granulated sugar, and light brown sugar together until light and fluffy, about 2 minutes.
Add the vanilla extract and the egg to the creamed butter mixture, and beat until fully combined.
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing just until a soft dough forms. Be careful not to overmix.
Scoop about 1 tablespoon of dough and roll it into a ball. Repeat with the remaining dough.
Roll each dough ball in the extra granulated sugar to coat, then place them on the prepared baking sheets, spacing them about 2 inches apart.
Bake the cookies in the preheated oven for 8-10 minutes, or until the edges are set and the tops are slightly puffed but not browned.
Immediately after removing the cookies from the oven, gently press a Hershey's Kiss into the center of each cookie. The cookies may crack slightly around the edges, which is normal.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Let the chocolate Kiss set before serving.
Store the cookies in an airtight container at room temperature for up to 1 week.
Nutrition Facts
Calories |
175 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.6 g | 12% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 31 mg | 10% | |
| Sodium | 40 mg | 2% | |
| Total Carbohydrate | 20.9 g | 8% | |
| Dietary Fiber | 0.4 g | 1% | |
| Total Sugars | 12.8 g | ||
| Protein | 1.7 g | 3% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 14 mg | 1% | |
| Iron | 0.6 mg | 3% | |
| Potassium | 40 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
