Hershey Kiss Cookies are a classic Christmas cookie recipe that belongs on every holiday cookie tray and on my list of easy cookie exchange recipes. These soft peanut butter cookies bake up golden brown, then get topped with milk chocolate kisses for the perfect cookie finish. If you’re building a platter, add more classics like Snowball Christmas Cookies, my Holiday Spritz Cookies and Easy Peanut Butter Fudge.
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Why I Love These Cookies
This classic recipe delivers a soft peanut butter cookie center with plenty of peanut butter flavor and that signature chocolate in the center of each cookie. They store well in an airtight container, travel great, and always rank among my favorite Christmas cookies. Hershey Kiss Cookies also pair beautifully with Chocolate Crinkle Cookies on a holiday cookie tray.
I can't take any credit for this recipe! It's the original Hershey's Peanut Butter Blossom recipe straight from the back of a bag of Hershey's Kisses candies!
Ingredients
- Creamy peanut butter: Gives the cookies their soft, chewy texture and rich peanut butter flavor. Regular creamy peanut butter blends smoothly into the dough and bakes up perfectly.
- Shortening: Helps create tender cookies that hold their shape. It keeps the texture soft without being greasy.
- Granulated sugar: Sweetens the dough and gives the cookies their signature sparkly coating when the dough balls are rolled before baking.
- Brown sugar: Adds a hint of molasses flavor and moisture, giving the cookies a chewy center.
- Egg: Binds the ingredients together and helps the cookies rise slightly.
- Milk: Adds moisture to keep the dough soft and helps everything blend smoothly.
- Vanilla extract: Brings warm flavor and rounds out the sweetness of the peanut butter and chocolate.
- All-purpose flour: Provides structure to the dough. Measuring carefully ensures the cookies stay soft instead of dry.
- Baking soda: Gives the cookies a light lift and prevents them from being dense.
- Salt: Balances the sweetness and brings out the peanut butter flavor.
- Hershey’s Kisses: The star topping. They soften slightly on the warm cookies, then set into that classic peanut butter blossom look once cooled.
How to Make Hershey Kiss Cookies
Step one: Heat the oven to 375°F and line a large baking sheet with parchment paper. Unwrap all the Hershey’s Kisses so they’re ready.
Step two: Whisk the dry ingredients (all-purpose flour, baking soda, salt) in a medium bowl.
Step three: In the bowl of a stand mixer with the paddle attachment, beat shortening and creamy peanut butter until smooth, scraping the sides of the bowl. Add brown sugar, part of the granulated sugar, egg, milk, and vanilla extract. Beat the wet ingredients on medium speed until fluffy. A hand mixer and a large bowl work too.
Step four: Switch to low speed and gradually add the dry ingredients to form a soft peanut butter cookie dough.
Step five: Use a cookie scoop to make cookie dough balls (about 1 inch). Roll in the remaining sugar and place on the prepared baking sheet. Bake until golden brown.
Step six: Press a chocolate candy into the center of the cookie right after baking. Move to a wire rack in a single layer and cool completely so the chocolate sets.
For the full list of ingredients and detailed instructions, see the printable recipe card below.
Substitutions & Variations
- Swap the chocolate kisses for peanut butter cups for extra peanut butter flavor.
- If you prefer sugar cookies, use your favorite dough and follow the same bake-and-press method.
- Use red or green sanding sugar to add some extra holiday flair to your peanut butter blossoms!
Crissy's Tips
- Bring wet ingredients to room temperature so the dough mixes evenly.
- Scrape the sides of the bowl often, whether using a stand mixer or hand mixer.
- A cookie scoop keeps sizes consistent for the best results.
- Cool on a wire rack in a single layer so the chocolate tops don’t smudge.
- Store in an airtight container at room temperature, or freeze in a freezer bag for up to two months.
- Pull the cookies when they’re just golden brown for a chewy peanut butter cookie texture.
Storage Instructions
You can easily store my Hershey Kiss Cookies in an airtight container at room temperature for up to 5 days. To freeze, place the cooled cookies in a single layer inside a freezer bag or container and freeze for up to 2 months.
Thaw them at room temperature before serving. If you prefer, you can also freeze unbaked cookie dough balls and bake straight from frozen, adding 1-2 extra minutes to the baking time.
Frequently Asked Questions
Are these the same as peanut butter blossoms?
Yes. These classic peanut butter blossom cookies are the same recipe many know by that name!
Can I make peanut blossom dough ahead?
Yes. Cover and chill the dough for up to two days. This is a great way to save time when you're planning a big holiday gathering.
Can I freeze the dough?
Yes. Shape into cookie dough balls, freeze on a tray, then move to a freezer bag. Bake from frozen, adding 1-2 minutes.
Can I use natural peanut butter in Hershey Kiss Cookies?
I don't recommend this, as natural peanut butter tends to be quite oily. I've had many readers over the years try to swap different peanut butters in my recipes, and the fact is, peanut butter is a huge star of the show here and I wouldn't risk messing with a good thing!
More Cookie Tray Ideas
- Christmas Gooey Butter Cookies
- Snowball Christmas Cookies
- Holiday Spritz Cookies
- Chocolate Crinkle Cookies
- Cherry Chocolate Nut Cookies
Hershey Kiss Cookies
Ingredients
- 48 pieces Hershey’s Kisses Milk Chocolates unwrapped
- ½ cup shortening
- ¾ cup peanut butter creamy
- â…” cup granulated sugar divided
- â…“ cup light brown sugar packed
- 1 egg large
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 1½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
Instructions
- Heat oven to 375°F. Remove the wrappers from Hershey’s Kisses chocolates.
- In a medium bowl, whisk together flour, baking soda and salt; set aside.
- In a large bowl, beat together the shortening and peanut butter until blended. Add 1/3 cup of granulated sugar and the brown sugar; beat until fluffy. Add the egg, milk and vanilla; beat well. Gradually beat in the dry ingredients.
- Shape dough into 1-inch balls. Roll in the remaining â…“ cup granulated sugar, then place on an ungreased cookie sheet.
- Bake cookies 8 to 10 minutes or until lightly browned. Immediately press a Hershey’s Kiss into the center of each cookie. The cookie will crack around the edges.
- Immediately (and gently) remove from the cookie sheet and onto a wire rack. Cool completely. Cooling will take some time (at least one hour) as the Hershey's Kisses will be very soft.
Notes
Nutrition
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