These Hershey Kiss Cookies are sure to be Santa’s favorite on Christmas Eve! Chocolate kiss cookies are always amazing, but even more decadent with cocoa mixed into the batter.
Holidays aren’t quite the same without sugar cookies, and this chocolate version comes with Hershey’s kisses in the middle. These cookies are the perfect addition alongside ginger snaps or shortbread cookies on any Christmas platter.
What Are Hershey Kiss Cookies?
Hershey Kiss Cookies are similar to a thumbprint cookie with a chocolatey twist. Where you would normally put jam (in the thumbprint) instead, you place a Hershey Kiss!
These can be any kind of Hershey kiss – choose your favorite, anything that will go well with chocolate! Just make sure you unwrap it first. Or add in peanut butter to create a peanut butter blossom!
How To Make Hershey Kiss Cookies
These are lovely and easy cookies. They look decadent but the beauty is that it only takes a few minutes to throw these together.
- Combine all the dry ingredients including cocoa.
- In a separate bowl beat the wet ingredients with the sugar (both kinds.)
- Incorporate cocoa mixture into the wet ingredients, beating until smooth.
- Roll into balls, roll in sugar, and bake. When they are done, make an indent with your thumb in each cookie, and press a chocolate kiss into each hole.
That’s all there is to it, but the results are to die for! Double chocolate bliss!
You can use your imagination and decorate these different ways, or make an array of cookies, each one a bit different. Have your kids help to decorate and come up with ideas!
- Roll in chocolate sprinkles instead of sugar before baking.
- Or roll in nonpareils, chocolate balls or other types of sprinkles.
- Roll in crushed up candy canes!
- Use a different type of Hershey Kiss on each cookie, use Hugs, White Chocolate Kisses, Caramel, Toffee Crunch, or Peanut Butter, Dark, Cherry Cordial…you name it, every cookie can have its own unique imprint…or should I say thumbprint?
Can You Freeze Hershey Kiss Cookies
Oh yes. This is the perfect “freezing cookie” it doesn’t seem to be affected by freezing, but comes out just as delicious and decadent as it was before freezing. You can freeze the dough too, to defrost and bake later.
I love having a couple of tins of these ready to take out for gifts or for guests, or for just a special treat by the fireplace at Christmas time!
How To Store Hershey Kiss Cookies
I like to pack these into a pretty Christmas tin lined with wax paper. I usually make two layers, with a layer of wax paper or foil in between each. That way the cookies don’t freeze together.
- Counter: Most cookies will keep stored at room temperature for up to 2 to 3 weeks.
- Fridge: If stored in the fridge they will keep even longer.
- Freezer: Alternatively, freeze Hershey Kiss Cookies in an airtight freezer-safe container (I would still layer with wax paper between layers). Most cookies can keep in the freezer for up to six months
Bon appetit! I hope your family enjoys this recipe as much as mine does!
Classic Holiday Cookies
- Ginger Snaps – super soft & chewy
- No Roll Sugar Cookies – ready in under 30 mins!
- Easy Shortbread Cookies – melt in your mouth delicious!
- Candy Cane Cookies – fun peppermint-flavored cookie
- Chocolate Crinkle Cookies – a holiday favorite!
- Chocolate Cashew Clusters – a no-bake treat
Did you love these Hershey’s Kiss Cookies? Be sure to leave a comment and a rating below!
Hershey Kiss Cookies
- 1 cup butter softened
- 1 cup sugar
- ⅓ cup brown sugar
- 1 egg room temperature
- 1 egg yolk room temperature
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- ⅔ cup cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 48 chocolate kisses unwrapped
- 2 tablespoons sugar or sprinkles for rolling optional
- Mix sugars and butter with a hand mixer on medium until light and fluffy. Add egg, yolk and vanilla, mix well.
- Whisk together flour, cocoa, baking soda, and salt in a small bowl.
- Add dry mixture a little bit at a time to the butter mixture until well combined. Refrigerate dough for at least 1 hour.
- Preheat oven to 350°F.
- Divide into 48 balls, about ¾". Roll in sugar if using and place on a baking sheet.
- Bake 7-9 minutes or until lightly browned on the edges.
- Remove from the oven and cool 2-3 minutes. Press a kiss into the center of each cookie and remove it to a cooling rack.
- Cool completely.
- Ensure all ingredients are room temperature.
- To measure flour, gently spoon flour into the measuring cup. Do not scoop flour with the measuring cup (more information here).
- Kisses can be substituted with small peanut butter cups or Rolos.
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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I saw this recipe at my Dentist’s Office while I was waiting for my appointment. It looked so good to me. I love chocolate….who doesn’t!!! anyway the cookie was rolled in chocolate sprinkles not sugar and baked then the chocolate kiss was placed on top when coming out of the oven. It was in a Better Homes and Garden Magazine, so I just remembered the name of them and came home and made them. I really enjoyed them and they are very chocolaty, soft, a little crispy around the edges. I will make these all the time….These cookies are not just for Christmas, they are good for anytime….
What type of cocoa powder should be used? Natural or Dutched?
I use natural cocoa powder in this recipe Jen. Enjoy!
Just made these cookies today. They were super yummy. Plus they were easy to make. Next time I will use the candycain kisses!!
So happy you enjoyed them, Jaime!
This is ridiculous — how on earth can you say that this makes 48 cookies?!? The quantities listed barely made a dozen.
Sorry to hear you didn’t get enough cookies. In order to make the right amount of cookies, we like to weigh our dough and then divide it by 48 in order to get the right amount! :)
I ended up with 77 cookies! I guess it depends on how big you make the balls. Mine were about 1 inch balls.
Just bought Hershey kisses would love to have the recipe to make for Christmas
They are such a delicious cookie, Mary Jo! Have fun baking!
Amazing! These cookies are heavenly good! If you live brownies, white chocolate, and crunchy bits of raw sugar you’ll love these cookies! Don’t miss out!
I made these yesterday, used candy cane kisses. They are absolutely delicious! No issues with the dough. Thank you!
These are wonderful!! They turned out perfectly and taste amazing!
Do the filled Hershey kisses in the cookie freeze good as well?
Yes, they should freeze just fine.
The print out ingredients and amounts differ from the ingredients and amounts on your website. I am having the same trouble as Bridget. I am going to add the missing ingredients to the dough and see if I can save it.
Thank you for letting us know, we have updated it and it should be fixed now. Hopefully your cookies worked out ok.
I followed the recipe as written, chilled overnight in the fridge, and the dough was extremely dry and crumbly. I was the consistency of potting soil. I had to bring the dough back up to room temperature, and add another egg just to be able to roll into balls. And yes, I used real butter, before you ask.
They baked up dry and crunchy. The flavor is good, but the recipe needs alterations.
I tried the recipe today. I made the dough yesterday and let it sit in the fridge overnight. The dough spread out and was very flat. I don’t know what I did wrong.
Oh no, how disappointing! I can’t say for sure what went wrong, we made this recipe 3x over the past 2 weeks and ours didn’t spread out.
Reasons for spreading would be not enough flour or not chilling the dough (which doesn’t sound like your issue). Did you use all-purpose flour and real butter (not margarine etc)? What type of cocoa powder did you use?
I think there is an error in the recipe. The ingredients call for 1 egg while the instructions say, ‘add eggs on at a time’. I took a chance with 2 eggs and had no problems at all. Delicious and cute as can be. Thank you Holly!
I’m sorry for the confusion Gail, the recipe has been updated. So glad you loved these!
I made these to be given as Christmas gifts. I did modify the recipe by using Hershey Special Dark cocoa and Hershey Special Dark kisses.
Made these exactly as recipe states. They spread out, very flat! Ugh.
I’m sorry these didn’t work out for you Jo Ann. Thank you for your feedback. We have retested the recipe and updated slightly for improved texture and consistency.
Try adding the leavening agent.
I made these today and I had the same problem as the other reply, my mixture did not come together smooth it was crumbly in texture. I had to sort of knead the dough into the ball, however, after baking they were delicious.
I was in the mood for baking today……..it’s gray, chilly and rainy outside…..so I made these. They ‘re very good and came out great, although I had to knead the dough at the end so the dough would hold together – is that normal? Whatever, they’re delicious!
So happy you enjoyed these Vicki. The dough should be mixed and smooth using the mixer in step 4, but I am glad they turned out for you regardless!!