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Homemade peanut butter blossom cookies topped with soft, glossy chocolate kisses, lightly coated in sugar and arranged on a plate with a warm, cozy background.

Hershey Kiss Cookies

Soft, chewy Hershey Kiss Cookies rolled in sugar and topped with classic Hershey’s Kisses. Simple to make, nostalgic, and perfect for holidays, school events, or anytime baking traditions.
5 from 1 vote
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Course: Dessert
Cuisine: American
Keyword: Hershey Kiss Cookies, Hershey kiss cookies 3 ingredients, HERSHEY Kiss Cookies and cream, Hershey kiss Cookies calories, Hershey kiss cookies recipe, Hershey Kiss cookies shortbread, Hershey Kiss cookies without peanut butter, Thumbprint Hershey kiss cookies
Prep Time: 20 minutes
Cook Time: 9 minutes
Cooling Time: 30 minutes
Total Time: 59 minutes
Servings: 48 cookies
Calories: 110kcal
Cost: $9

Equipment

  • 1 Electric mixer (Hand or stand mixer)
  • 1 Cookie scoop (1-tablespoon size)
  • 2–3 Baking sheets
  • As needed Parchment paper
  • 1 Wire cooling rack
  • 1 Small bowl (For rolling sugar)

Ingredients

Cookie Dough

  • 1 ¾ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup unsalted butter - softened
  • ½ cup creamy peanut butter
  • ½ cup granulated sugar
  • ½ cup light brown sugar - packed
  • 1 large egg
  • 2 tablespoon milk
  • 1 teaspoon vanilla extract

For Rolling

  • ⅓ cup granulated sugar - for coating

For Topping

  • 48 pieces Hershey’s Kisses - unwrapped

Instructions

  • Whisk together flour, baking soda, and salt. In a large bowl beat butter, peanut butter, granulated sugar, and brown sugar until light and fluffy (about 3 minutes). Add egg, milk, and vanilla. Mix in dry ingredients until just combined.
  • Scoop dough into 1-tablespoon balls. Roll smooth in your hands. Coat each ball in granulated sugar.
  • Place dough balls on parchment-lined baking sheets, 2 inches apart. Bake at 375°F for 8–10 minutes until edges are set but centers still soft.
  • Immediately press one Hershey’s Kiss into the center of each hot cookie. Allow cookies to crack naturally around the edges.
  • Cool 5 minutes on the baking sheet, then transfer to a wire rack. Let chocolate set for 30 minutes before serving.

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes

Nutrition

Serving: 1cookie (≈ 22 g) | Calories: 110kcal | Carbohydrates: 13g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 10mg | Sodium: 75mg | Potassium: 60mg | Fiber: 1g | Sugar: 9g | Vitamin A: 35IU | Calcium: 12mg | Iron: 0.5mg