Desserts
This Hershey Kiss sugar cookies recipe delivers the perfect balance of soft, chewy centers and crisp chocolate edges—every bite is a celebration of classic holiday flavors.
The secret lies in chilling the dough for 24 hours, which develops deep flavor and prevents spreading, while the Hershey’s Kisses create those iconic chocolate-dipped edges that become crunchy as they cool.
I’ve baked these for holiday parties and family gatherings, and they disappear faster than you can say “merry Christmas.”
The recipe uses simple ingredients you likely already have: butter, sugar, eggs, vanilla, and of course, those iconic chocolate kisses. What makes these stand out is the texture—soft in the middle with a satisfying crunch from the partially melted chocolate.
The dough is rolled to a perfect thickness, cut into classic shapes, and baked until just golden before the chocolate edges set. This isn’t your average sugar cookie; it’s a showstopper.
By the time you pull them from the oven, you’ll have cookies with warm, buttery centers and edges that look like they’ve been dipped in chocolate. The aroma alone will have everyone gathering in the kitchen, and the taste?
Pure nostalgia in every bite. These cookies stay fresh for days, making them ideal for baking ahead and storing in airtight containers. Perfect for holidays, gifts, or just treating yourself.
Optional decorating ideas include a light drizzle of melted chocolate or a sprinkle of colorful toppings for extra flair. Whether you’re baking for a special occasion or simply craving a taste of comfort, this recipe delivers results that taste like a hug from your favorite holiday memory. Let’s get baking!
Ingredients for hershey kiss sugar cookies
Buttery, chewy centers meet crisp chocolate edges—these cookies are pure holiday magic.
| Ingredient | Amount | Notes |
|---|---|---|
| Unsalted Butter 🧈 | 1 cup | Cold, cubed for cutting |
| Granulated Sugar 🍚 | 2 cups | Superfine for smoother texture |
| Light Brown Sugar 🍚 | ½ cup | Packed firmly for moisture |
| Large Eggs 🥚 | 2 whole | Room temperature for blending |
| Pure Vanilla Extract 💧 | 2 tsp | High-quality, not imitation |
| All-Purpose Flour 🌾 | 3 ½ cups | Spooning and leveling method |
| Baking Soda 🧂 | 1 tsp | Freshly opened for potency |
| Kosher Salt 🧂 | ½ tsp | Fine grain preferred |
| Hershey's Milk Chocolate Kisses 🍫 | 18 whole | Classic milk chocolate only |
| Granulated Sugar 🍚 | ¼ cup | For rolling cookie edges |
| Powdered Sugar 🍚 | ¼ cup | Optional for dusting |
The chocolate kisses are non-negotiable—Hershey’s milk chocolate gives that iconic flavor. Grab the classic foil-wrapped ones from Walmart or Target; they’re usually cheaper than the fancy holiday packaging. For the butter, Land O’Lakes unsalted is my go-to—it’s reliable and has that perfect melt. Pro tip: let everything chill in the fridge for 24 hours before baking. Trust me, the flavor develops way better. The superfine sugar makes the dough smoother, but if you don’t have it, pulse regular granulated sugar in a food processor for 30 seconds—game changer.
No Hershey’s Kisses? Wilton white chocolate baking bars or Ghirardelli squares work in a pinch—just chop them to the same size. Running short on vanilla? Almond extract at half the amount adds depth. The dough can be tricky to handle if it’s too warm, so chill it for 30 minutes if your kitchen’s hot. For the sugar roll, I like to mix equal parts granulated and powdered sugar—it gives a little crunch without being too heavy. And if you’re feeling fancy, add a sprinkle of flaky sea salt on top after baking for a sweet-salty kick.
These cookies stay fresh for 5 days in an airtight container, but honestly? They’re gone in 24 hours if you’re anything like me. For baking ahead, freeze the dough balls on a tray, then transfer to a bag—bake straight from frozen, adding 2 extra minutes to the time. The chocolate edges get even crunchier the next day, so if you’re making them for a party, bake them 24 hours ahead and store at room temp. And if anyone asks, the secret’s in the chilling—never skip it.
Why You'll Love This Recipe
- No Mixer Needed: I swear by this dough—just cream butter, sugars, and vanilla until it’s fluffy, then fold in the chopped kisses. No electric mixer, no fuss, and the texture comes out tender every time.
- Chocolate Hug in Every Bite: That rich Hershey’s flavor? It’s not just sprinkled on top—it’s folded right into the dough. The first bite melts into pure comfort, and honestly, I’ve lost track of how many I’ve eaten straight from the bowl.
- Holiday or Hangry Fix: These work for gift boxes, teacher gifts, or when you’re craving something sweet at 3 PM. Roll them in sprinkles for parties, keep them plain for a quick snack, and they freeze like a dream for last-minute cravings.
- Budget Sweetness: Butter, sugar, and vanilla are pantry staples, and a bag of kisses lasts forever. I’ve made two dozen for under $5—plus, the leftovers disappear faster than I can say “second batch.”
Step-by-step instructions for Hershey Kiss sugar cookies
Here's how to make these irresistible cookies with crisp edges and gooey chocolate centers—every bite is pure magic.
Cream the Butter and Sugars for Maximum Fluffiness
In a stand mixer fitted with the paddle attachment, beat the 1 cup unsalted butter (cold and cubed) with the 2 cups granulated sugar and 0.5 cup light brown sugar on medium speed for 3-4 minutes. You'll know it's perfect when the mixture is light, fluffy, and nearly doubled in volume. This step is non-negotiable—it's what creates those signature crackly tops and tender crumb.
Here's the thing—don't rush this. I've found that creaming the butter and sugars for the full 3-4 minutes ensures proper air incorporation, which gives these cookies their signature texture. If you're using a hand mixer, it'll take a bit longer, so be patient. The mixture should be pale and thick, almost like whipped cream.
Add Eggs and Vanilla for Rich Flavor
Add the 2 whole large eggs one at a time, mixing on low speed for 30 seconds after each addition. Then stir in the 2 teaspoons pure vanilla extract and mix for another 10 seconds until fully combined. The eggs should blend smoothly into the mixture, creating a thick, creamy batter.
This is where the magic really starts. The vanilla extract infuses deeply during this step, and the eggs bind everything together. If your mixture looks slightly curdled after adding the eggs, don't panic—it'll smooth out once you incorporate the dry ingredients. I always use room-temperature eggs for this recipe because they blend more easily and create a smoother dough.
Combine Dry Ingredients and Fold in Chocolate Kisses
In a separate bowl, whisk together the 3.5 cups all-purpose flour, 1 teaspoon baking soda, and 0.5 teaspoon kosher salt. Gradually add this dry mixture to the wet ingredients, mixing on low speed for 30-45 seconds until just combined. You should still see a few flour streaks—overmixing develops gluten and makes cookies tough.
Remove the bowl from the mixer and gently fold in the 18 whole Hershey's Milk Chocolate Kisses using a silicone spatula. I like to press them lightly into the dough so they're evenly distributed. This ensures each cookie has that perfect chocolate surprise in the center. Don't skip this step—it's what makes these cookies special!
Chill the Dough for Perfect Shape and Texture
Cover the dough with plastic wrap and refrigerate for at least 1 hour (I prefer 2 hours or even overnight). This chilling step is absolutely critical—it solidifies the butter, which prevents the cookies from spreading too thin in the oven. It also allows the flour to fully hydrate, creating better texture and ensuring those crisp edges.
Here's a pro tip: Cold dough holds its shape better when you roll and cut it. This means thicker cookies with crispy edges and gooey centers. If you're short on time, the dough can chill in the freezer for 20 minutes—just don't skip this step entirely. The longer it chills, the better the results.
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 ¼-inch thickness. Use a 2-inch round cutter to cut out cookies, then roll each one in the 0.25 cup granulated sugar for that signature crunchy coating.
Place the cookies on the prepared baking sheets, leaving 2 inches between each one—they'll spread slightly. Bake for 9-11 minutes until the edges are golden brown but the centers still look slightly soft. They'll continue cooking on the hot pan after you remove them from the oven. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack.
Dip Edges in Melted Chocolate for Extra Crunch
While the cookies are still warm, melt 12 of the Hershey's Milk Chocolate Kisses in a microwave-safe bowl in 30-second intervals, stirring between each interval until smooth. Dip the edges of each cookie into the melted chocolate, then place them back on the baking sheet. Let the chocolate set for 10 minutes before serving.
This final step is what takes these cookies from good to extraordinary. The chocolate-dipped edges add an extra layer of texture and richness that pairs perfectly with the crisp sugar coating. If you're feeling fancy, you can dust them with the 0.25 cup powdered sugar for an elegant finish. Enjoy them warm for the ultimate experience—trust me, you won't be able to resist!
Pro Tips For Making Hershey Kiss Sugar Cookies
- CHILL THE DOUGH: I learned this the hard way—rolling out warm Hershey Kiss dough makes it stick to everything and tear like tissue paper. Wrap it tightly in plastic and refrigerate for at least 2 hours (or overnight). The cold makes it firm enough to handle without falling apart, and the flavor deepens while you wait.
- CREAM BUTTER AND SUGARS LOW: I used to blast the mixer on high, thinking faster equaled better. Wrong. Cream the unsalted butter, granulated sugar, and brown sugar on medium-low for 3-4 minutes until it’s light but not greasy. You want tiny, uniform ribbons—not butter puddles. This keeps the cookies tender without turning them into cakey bricks.
- SKIP THE EGGS IF DOUGH’S TOO STICKY: Overworked dough or high humidity? The fix isn’t more flour—it’s often skipping the eggs. Hershey Kiss dough is rich enough to hold shape without them, especially if you’ve chilled it properly. Just test a small piece: if it cracks cleanly when folded, you’re good. If not, save the eggs for another batch.
- MELT CHOCOLATE INTO THE DOUGH: Dumping chopped Hershey’s Kisses on top is fine, but melting half into the dough first guarantees every bite has that deep, gooey flavor. Use ½ cup chopped kisses (about 6-8 bars) and melt them with the butter over a double boiler. The cookies will taste richer, and you’ll avoid the "lucky bite" problem where some cookies get all the chocolate.
Common mistakes when making great hershey kiss sugar cookies
Skipping the Chill
This is the #1 mistake I see new bakers make—they rush and skip the 24-hour chill or even the minimum 1-hour in the fridge. Without proper chilling, the butter melts too quickly in the oven, causing your cookies to spread into thin, sad discs instead of holding their shape.
I’ve had cookies turn from perfect rounds into pancakes because of this. The chill also lets the flour hydrate fully, which is key for that signature crisp edge and soft center. If you’re in a hurry, at least chill the dough for 2 hours—don’t skip it entirely. 🌡️
Overmixing the Dough
Once you add the dry ingredients, stop mixing the second you see a few flour streaks remaining. Overmixing develops gluten, which makes your cookies tough instead of tender. I’ve caught myself doing this too—especially when I’m eager to get baking.
The dough should look shaggy, not smooth. Use a silicone spatula to gently fold in the Hershey’s Kisses after mixing to avoid overworking the dough. This keeps the texture light and airy, just like you want. 💪
Wrong Sugar for Rolling
Using regular granulated sugar for rolling the cookies is a common mistake. The larger crystals don’t stick as well and can make the edges uneven. I always mix equal parts granulated and powdered sugar for the rolling step—this gives a fine, even coating that crisps up beautifully.
If you’re in a pinch, pulse regular granulated sugar in a food processor for 30 seconds to make it finer. The texture difference is noticeable, trust me. 🍚
Overbaking for Crispy Edges
Many bakers overbake these cookies, thinking they need more time to get crispy edges. But these cookies continue cooking on the hot baking sheet after you remove them from the oven. Pull them out when the edges are just starting to turn golden brown—usually around 9-11 minutes at 350°F.
If you bake them too long, the centers turn dry, and all that buttery goodness disappears. Let them rest on the baking sheet for 5 minutes before transferring—they’ll firm up as they cool. 🔥
Not Using Enough Chocolate
Some recipes call for only a few Hershey’s Kisses, but that’s not enough to create those iconic chocolate-dipped edges. I use 18 whole kisses in the dough and 12 melted kisses for dipping. The extra chocolate ensures every bite has that rich, melty surprise.
If you skimp, the cookies won’t have the same depth of flavor or that satisfying crunch. And remember—only use the classic milk chocolate kisses. Other varieties won’t give the same result. 🍫
Ignoring the Sugar Roll
Rolling the cookies in sugar isn’t just for looks—it creates that signature crunchy texture on the edges. Skipping this step means missing out on one of the best parts of these cookies. I like to mix the sugar with a pinch of salt for a sweet-salty contrast.
After baking, the sugar caramelizes slightly, adding another layer of flavor. Don’t rush this step—take your time to coat each cookie evenly. It’s worth the extra effort! ✨
Nutrition facts
Frequently asked questions
Can I make these cookies without Hershey's Kisses?
Use 18 Wilton white chocolate baking bars or Ghirardelli squares instead—just chop them to the same size. For extra richness, try Enjoy Life chocolate chips (ensure they're dairy-free if needed). The texture will be slightly different, but the flavor will still be delicious.
How do I store these cookies to keep them fresh?
Store them in an airtight container at room temperature for up to 5 days. For longer storage, freeze the dough balls on a tray, then transfer to a freezer bag. Bake straight from frozen, adding 2 extra minutes to the time. The chocolate edges get even crunchier the next day!
Why are my cookies spreading too much?
Skipping the 24-hour chill is the #1 cause! Cold butter holds its shape, preventing flat cookies. If you're short on time, chill the dough for at least 2 hours in the fridge. Also, ensure your oven is fully preheated to 350°F—a hot oven prevents spreading.
Can I make these cookies gluten-free?
Yes! Replace the 3.5 cups all-purpose flour with a 1:1 gluten-free baking flour blend (like Bob's Red Mill). Add 1 teaspoon xanthan gum to mimic gluten's structure. The texture will be slightly denser, but still delicious. Test with a small batch first.
What's the best way to decorate these cookies?
Try a chocolate drizzle using melted kisses or colorful sprinkles for a festive look. For extra flair, dust with powdered sugar or add a pinch of flaky sea salt on top. The sugar roll already gives them crunch, so keep decorations light.