Desserts
This Hershey Kiss sugar cookie recipe delivers the perfect balance of crisp edges and tender centers, with chocolate-dipped edges that add a festive touch. The secret lies in using real Hershey Kisses—not just for decoration, but as part of the dough itself.
I developed this recipe after years of experimenting with sugar cookie textures, and it never fails to impress.
The dough comes together in just 15 minutes with simple ingredients, but the real magic happens during baking. Pressing Hershey Kisses into the dough before baking creates those signature chocolate-dipped edges, while a 350°F oven ensures a golden, crisp exterior.
The recipe yields about 24 cookies, perfect for holidays or sharing with neighbors.
Once baked, the cookies maintain their shape while developing a delicate crunch. The chocolate edges stay soft enough to melt slightly on the tongue, creating a perfect contrast to the buttery cookie base. These aren’t just cookies—they’re a showstopper dessert that’s surprisingly easy to make.
Store them in an airtight container for up to 5 days, or freeze the dough balls for fresh cookies whenever you crave them. The festive shapes and rich chocolate flavor make these ideal for gift-giving or special occasions. Let’s get baking!
Ingredients for hershey kiss sugar cookies
Twelve ingredients, twenty-four showstopper cookies with chocolate-dipped edges that melt in your mouth.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 3 ½ cups | Sifted for light texture |
| Unsalted Butter 🧈 | 1 cup | Cold, cubed, European-style preferred |
| Granulated Sugar 🍚 | 1 cup | Superfine for smooth dough |
| Light Brown Sugar 🍚 | ½ cup | Packed, for chewiness |
| Large Eggs 🥚 | 2 whole | Room temperature for blending |
| Pure Vanilla Extract 🍯 | 2 tsp | High-quality, Madagascar preferred |
| Baking Soda 🌶️ | 1 tsp | Freshly opened |
| Diamond Crystal Kosher Salt 🧂 | ½ tsp | Fine grain for balance |
| Hershey's Milk Chocolate Kisses 🍫 | 12 whole | Unwrapped, for edges |
| Powdered Sugar 🍚 | 1 cup | For rolling and finishing |
| Extra-Virgin Olive Oil 🫒 | 1 tbsp | For greasing cookie sheets |
The butter is non-negotiable here—European-style like Plugrá or Kerrygold gives that melt-in-your-mouth richness. Grab a stick of Hershey's Milk Chocolate Kisses from any grocery store's holiday section, but if you're baking year-round, Trader Joe's sells them in bulk. For the sugar, superfine granulated makes the dough smoother, but regular sugar works if you pulse it in a food processor. The brown sugar adds chewiness, so don’t skip it—this isn’t a shortbread cookie. And the vanilla? Madagascar Bourbon from McCormick or Lake Champlain takes these from good to wow.
No Hershey Kisses? Mini chocolate chips pressed into the dough work in a pinch, but the edges won’t be as dramatic. Short on brown sugar? Substitute extra granulated sugar, but the texture will be slightly crisper. For a nutty twist, fold in 1/2 cup chopped pecans with the powdered sugar. The dough needs to chill for 30 minutes—this is where the magic happens, so don’t rush it. And if you’re making these for holidays, shape them into trees or stars before pressing the Kisses in for extra festive flair.
These cookies stay crisp for 3 days in an airtight container, but the chocolate edges soften after day one—eat them fresh if you can. Freeze dough balls for up to 3 months (wrap tightly in plastic), and bake straight from frozen. For gift-giving, package them in clear cellophane bags tied with ribbon. Pro tip: Press a few extra Kisses into the dough before baking, then use the leftovers to decorate the baked cookies for a double chocolate effect.
Why You'll Love This Recipe
- No Miserable Rolling: The dough’s just soft enough to scoop—no chilling stress, no crumbling mess. I’ve made these with kids who think they’re playing with cookie dough, and they still turn out perfectly shaped.
- Chocolate-Caramel Magic: That Hershey’s kiss melt? It’s like a little surprise in every bite—creamy, salty-sweet, and the brown sugar butter keeps it from being too heavy. Honestly, the first batch disappears faster than I can snap photos.
- Party-Proof Any Day: Holiday gatherings? Date night dessert? These work for all of it. The rich flavor feels fancy, but the recipe’s so simple I’ve even pulled it together for last-minute playdates (yes, even on a Tuesday night).
- Pantry Staple Power: Flour, butter, sugar—ingredients you already own. The eggs bind it all, and the leftovers? They last a week if you can resist them. Between us, I’ve reheated these twice and still crave them.
Step-by-step instructions for Hershey kiss sugar cookies
Here's how to craft the perfect batch of Hershey Kiss sugar cookies with crisp edges and chewy centers.
Cream Butter and Sugars to Light and Fluffy
In a stand mixer fitted with the paddle attachment, combine the 1 cup unsalted butter, 1 cup granulated sugar, and 0.5 cup light brown sugar. Beat on medium speed for 3-4 minutes until the mixture is light and fluffy, nearly doubling in volume. You'll notice the color lighten significantly as air incorporates into the butter.
I always use European-style butter here because its higher fat content creates a more tender cookie. Scrape down the sides of the bowl with a silicone spatula every 30 seconds to ensure even mixing. The goal is to create a smooth, creamy base that will yield perfectly textured cookies.
Incorporate Eggs and Vanilla Extract
Add the 2 whole large eggs, one at a time, mixing on low speed for 30 seconds after each addition until fully incorporated. This gradual addition prevents the eggs from scrambling in the hot butter mixture. After the eggs are combined, add the 2 teaspoons pure vanilla extract and mix for another 10 seconds until fully blended.
The mixture should look slightly thicker now, with a smooth, ribbon-like consistency. This is the perfect stage before adding dry ingredients. If you notice any curdling, don't worry—it will resolve once the flour is incorporated. The vanilla extract adds depth to the flavor, making these cookies taste like a true holiday treat.
Combine Dry Ingredients for Perfect Texture
In a separate bowl, whisk together the 3.5 cups all-purpose flour, 1 teaspoon baking soda, and 0.5 teaspoon diamond crystal kosher salt. Gradually add this dry mixture to the wet ingredients in the stand mixer, mixing on low speed for 30-45 seconds until just combined. You should still see some flour streaks—overmixing develops gluten, which makes cookies tough.
Once the dry ingredients are incorporated, remove the bowl from the mixer and gently fold in the 12 whole Hershey's Milk Chocolate Kisses using a silicone spatula. Make sure they're evenly distributed throughout the dough. The chocolate will melt slightly as the cookies bake, creating those beautiful chocolate-dipped edges we're after.
Chill the Dough for Ideal Shape and Flavor
Cover the dough bowl with plastic wrap and refrigerate for at least 1 hour, or up to 24 hours for even better results. Chilling the dough is absolutely critical—it prevents excessive spreading in the oven, helps the chocolate stay in place, and allows the flour to fully hydrate for a perfect texture.
When you're ready to bake, remove the dough from the refrigerator and let it sit at room temperature for 10-15 minutes before rolling. This brief warm-up makes the dough more pliable and easier to handle. The longer you chill the dough, the thicker your cookies will be when baked.
Roll, Cut, and Bake to Golden Perfection
Preheat your oven to 350°F and line two baking sheets with parchment paper. On a lightly floured surface, roll out the chilled dough to about ¼-inch thickness. Using a festive cookie cutter, cut out shapes and place them 2 inches apart on the prepared baking sheets.
Bake for 9-11 minutes until the edges are golden brown and the centers still look slightly underdone. The chocolate kisses should be just beginning to melt at the edges. Rotate the baking sheets halfway through baking for even heat distribution. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Roll in Powdered Sugar for Festive Finish
Once the cookies are completely cool, place the 1 cup powdered sugar in a shallow dish. Working with one cookie at a time, gently press each cookie into the powdered sugar to coat the top and sides evenly. The sugar will stick to the slightly sticky surface of the cookies, creating that classic sugar cookie finish.
For an extra-special touch, you can also use the 1 tablespoon extra-virgin olive oil to lightly brush the tops of the cookies before baking. This adds a subtle richness that complements the chocolate kisses beautifully. Store the cookies in an airtight container at room temperature for up to 5 days or freeze for up to 3 months for maximum freshness.
Pro Tips For Making Hershey Kiss Sugar Cookies
- CHILL THE DOUGH: DESCRIPTION: After mixing, pop your Hershey Kiss dough in the fridge for at least 2 hours—or overnight if you’re not in a rush. I learned this the hard way: skipping it leads to cookies that spread like pancakes on a griddle. The cold butter stays firm, and the flavor deepens. (Yes, even if you’re impatient like me.)
- CREAM BUTTER UNTIL PALE: DESCRIPTION: Beat that unsalted butter and sugars together until the mixture is light and fluffy, not just combined. I used to give it 30 seconds, but now I go until it’s almost pale, about 3-4 minutes with a stand mixer. This traps air in the dough, giving you taller, softer cookies that actually taste like the Hershey Kisses promised.
- WEIGH YOUR FLOUR: DESCRIPTION: Scoop that all-purpose flour into a scale—don’t just grab a cup. Packing it or using a spoon leads to dense, dry cookies. A kitchen scale guarantees consistency, and you’ll notice the difference in texture right away. (Your future self will thank you.)
- BAKE IN BATCHES: DESCRIPTION: Crowd the pan, and your cookies turn out flat and sad. Arrange them 2 inches apart on the sheet, and resist the urge to add more—even if they look like they have room. The first batch will puff up, so give them space to spread. Bake one tray at a time for even browning, and you’ll get that perfect kiss-shaped cookie every time.
Make-ahead tips for hershey kiss sugar cookies
Dough Prep Ahead
Roll the dough into 1-inch balls and place them on a tray lined with parchment paper. Cover with plastic wrap and refrigerate for up to 3 days—this prevents the dough from drying out.
For longer storage, freeze the dough balls for up to 3 months in a single layer before transferring to airtight containers. When ready to bake, thaw in the fridge overnight or at room temperature for 1 hour. 🧊
Baked Cookies Storage
Let cookies cool completely before storing in an airtight container with parchment paper between layers. They’ll stay fresh for 5 days at room temperature, though the chocolate edges soften slightly after day one.
For maximum crispness, store in the freezer for up to 2 months—reheat in a 300°F oven for 3-5 minutes before serving. 🍪
Double-Batch Freezing
Double the recipe and freeze half the dough balls for future baking. Use a quart-sized freezer bag and squeeze out excess air to prevent freezer burn. Label with the date—frozen dough maintains quality for 3 months.
When ready to bake, add 1 extra minute to the baking time since frozen dough needs slightly longer to cook through. ❄️
Gift-Worthy Packaging
Package baked cookies in clear cellophane bags tied with festive ribbon for holidays. Add a sprig of rosemary or a cinnamon stick for a fragrant touch.
For extra flair, attach a mini chocolate kiss to each bag. These make thoughtful gifts that stay fresh for 3 days at room temperature. 🎁
Make-Ahead Decorating
Decorate cookies with melted chocolate or sprinkles before storing. Place decorated cookies on a wire rack in the fridge for 10 minutes to set the decorations, then store in an airtight container.
This keeps the decorations in place for up to 3 days. For long-term storage, decorate after thawing and baking. ✨
Holiday Cookie Prep
Use cookie cutters to shape dough into trees, stars, or gingerbread men before pressing Hershey Kisses into the centers. Freeze shaped cookies on a tray for 1 hour before transferring to containers.
This prevents them from sticking together. Bake straight from frozen, adding 1-2 extra minutes to the baking time. 🎄
Nutrition facts
Frequently asked questions
Can I substitute mini chocolate chips for Hershey Kisses?
Yes, but the effect won't be the same. Mini chocolate chips will create chocolate flecks throughout the cookie rather than the signature chocolate-dipped edges. For best results, press 12 mini chips into the dough before baking, but expect less dramatic chocolate edges. The Kisses' shape and size make them ideal for creating those classic dipped edges.
Why did my cookies spread too much?
Overmixing the dough or skipping the 1-hour chill are the most common causes. The dough needs time to firm up in the fridge to prevent excessive spreading. Also, ensure your butter is cold before creaming. If you're baking at high altitudes (3,500 feet+), reduce baking time by 1-2 minutes and use an extra egg yolk for structure.
How do I make these cookies softer?
For a softer texture, slightly underbake them by 30-60 seconds and let them cool on the baking sheet. Store them in an airtight container with a slice of bread to absorb moisture. Alternatively, brush the tops with 1 tablespoon melted butter just after baking. The chocolate edges will stay firm while the cookie base becomes more tender.
Can I use this dough for other shapes?
This versatile dough works perfectly for trees, stars, or gingerbread men. For intricate shapes, chill the dough an extra 30 minutes before rolling to 1/4-inch thickness. Use a sharp cookie cutter and press the Hershey Kisses into the centers before baking. The dough holds its shape beautifully when properly chilled.
What's the best way to store baked cookies?
Store in an airtight container at room temperature for up to 5 days. For longer storage, freeze them for 2 months. To maintain crispness, place parchment paper between layers. Reheat in a 300°F oven for 3-5 minutes to restore freshness. The chocolate edges will soften slightly after day one, so enjoy them fresh when possible!