Desserts
This original Hershey Kiss cookies recipe delivers the perfect balance of crispy edges and gooey chocolate centers in just 12 minutes. The secret lies in using real Hershey’s Kisses—not chocolate chips—baked right into each cookie for that signature crunch and melty chocolate surprise.
I’ve perfected this recipe over years of baking, ensuring every batch turns out with that iconic Hershey’s flavor and texture.
What sets these cookies apart is the technique: baking them at 350°F for a precise 10-12 minutes creates the ideal crispness while keeping the chocolate perfectly soft. The dough is simple—just butter, sugar, eggs, and flour—but the Hershey’s Kisses transform it into something extraordinary.
No fancy equipment needed, just a standard oven and a little patience for the best results.
By the time you pull these golden cookies from the oven, you’ll have a tray of chocolate-drizzled treats that look as good as they taste. The edges stay crispy, the centers remain tender, and every bite delivers that unmistakable Hershey’s flavor.
These cookies are perfect for holidays, gift-giving, or satisfying a chocolate craving any day of the week.
For added texture, try pressing chopped nuts into the dough before baking, or drizzle with white chocolate for a festive twist. The possibilities are endless, but the classic version always wins. Let’s get baking!
Ingredients for original hershey kiss cookie
Twelve ingredients transform into golden, chocolate-drizzled cookies with crisp edges and gooey centers.
| Ingredient | Amount | Notes |
|---|---|---|
| Unsalted Butter 🧈 | 1 cup | Softened to room temperature |
| Granulated White Sugar 🍚 | 1 cup | Superfine preferred for smooth texture |
| Packed Light Brown Sugar 🍚 | ½ cup | For chewy centers and caramel notes |
| Large Eggs 🥚 | 2 whole | Room temperature for even mixing |
| All-Purpose Flour 🌾 | 2 cups | Sifted for light, airy cookies |
| Baking Soda 🧂 | ½ tsp | Freshly opened for potency |
| Diamond Crystal Kosher Salt 🧂 | ½ tsp | Fine grain for even distribution |
| Original Hershey's Kisses 🍫 | 12 whole | Unwrapped, standard size |
| White Chocolate Chips 🍫 | ½ cup | For drizzling and extra crunch |
| Vanilla Extract 🌿 | 1 tsp | Pure, high-quality extract |
| Pure Vanilla Bean Paste 🌿 | ½ tsp | For intensified vanilla flavor |
| Pecans or Walnuts 🌰 | ½ cup | Chopped, optional for texture |
The butter is non-negotiable—European-style or high-fat unsalted like Plugrá or Land O’Lakes makes all the difference. Grab it from Whole Foods or the dairy case at Kroger for the best quality. The Hershey’s Kisses? Original flavor only—no almond or caramel here. I always buy the mini bags at Target for convenience, but the standard-size ones work perfectly too. For the sugars, superfine white ensures smooth cookies, but if you only have regular, pulse it in a food processor. The brown sugar adds that perfect chewiness—don’t skip it. And vanilla? Madagascar Bourbon from Penzeys elevates this recipe to restaurant-quality.
No vanilla bean paste? Double the extract—it’s a game-changer for depth. Substituting white chocolate chips? Ensure they’re high-quality—like Ghirardelli or Guittard—to avoid a waxy texture. Running low on nuts? Toasted coconut flakes add a festive twist. The baking soda and salt must be fresh—if your baking soda smells like vinegar, toss it. For the Hershey’s Kisses, unwrapped and room temperature** ensures they melt beautifully into the dough without sinking. Pro tip: press a few extra into the dough for that signature crunch in every bite. And if you’re feeling fancy, swap half the white chocolate chips for dark chocolate chunks** for a sophisticated twist.
Store the dough in an airtight container for up to 3 days in the fridge—it actually tastes better after chilling. Once baked, these cookies stay crispy for 5 days at room temperature, wrapped in parchment. For longer storage, freeze the baked cookies in a single layer before transferring to a sealed bag for up to 3 months. The white chocolate drizzle? Melt it gently in the microwave—30-second bursts—and let it cool slightly before drizzling. These cookies reheat beautifully: 10 seconds in the microwave revives the crisp edges and melty centers. Perfect for gifting—just package them in clear cellophane with a ribbon for a showstopping presentation.
Why You'll Love This Recipe
- Pantry Staples Only: I swear by this recipe because it uses what’s already in my kitchen—no fancy ingredients, just butter, sugars, eggs, and flour. That first bite of gooey chocolate with the perfect crisp edges? Pure magic without the grocery run.
- Chocolate Hug in Every Bite: The Hershey’s Kisses melt into the warm cookie dough, creating pockets of rich, creamy chocolate that make these irresistibly indulgent. Honestly, I’ve made dozens of cookie recipes, but this one always gets the last one taken.
- Holiday or Snack Attack: These cookies are my secret weapon for Christmas gifts, teacher appreciation lunches, or just because I’m craving something sweet. Freeze the dough in balls for a stress-free holiday baking session—no one will guess how easy they were.
- Budget-Friendly Indulgence: A single batch costs less than takeout, yet feels like a treat. The brown sugar adds depth without extra cash, and the butter-egg combo keeps them tender without being greasy. My kids call them "fancy cookies," but I know the real secret: they’re cheap to make.
Step-by-step instructions for original Hershey Kiss cookies
Here's how to create the ultimate chocolate-drizzled cookies with a perfect balance of crisp edges and chewy centers.
Cream the Butter and Sugars Together
In a stand mixer fitted with the paddle attachment, beat the 1 cup unsalted butter on medium speed until completely smooth and creamy, about 1 minute. This ensures no lumps remain. Gradually add the 1 cup granulated white sugar and 0.5 cup packed light brown sugar, mixing continuously on medium-high speed for 3-4 minutes until the mixture is light, fluffy, and nearly doubles in volume.
You'll see the sugar gradually dissolve and the butter become pale in color. This step is crucial for creating those signature crackly tops and tender texture. If your butter isn't softened, the dough will be too dense. Test by pressing your finger into the butter—it should leave a slight indentation but hold its shape.
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 until fully incorporated. This gradual addition prevents the eggs from scrambling. Next, stir in the 1 teaspoon vanilla extract and 0.5 teaspoon pure vanilla bean paste until completely combined.
The vanilla bean paste adds an intensified, complex vanilla flavor that elevates these cookies beyond basic recipes. You'll notice the mixture becomes smoother and more cohesive. If your eggs are cold, warm them slightly first—they'll blend more easily and create a lighter dough.
Combine Dry Ingredients and Fold in Chocolate
In a separate bowl, whisk together the 2 cups all-purpose flour, 0.5 teaspoon baking soda, and 0.5 teaspoon diamond crystal kosher salt. Gradually add this dry mixture to the wet ingredients, mixing on low speed for 1 minute until just combined. Be careful not to overmix—you should still see small streaks of flour.
Remove the bowl from the mixer and gently fold in the 12 whole original Hershey's kisses and 0.5 cup white chocolate chips using a silicone spatula. If you're using the optional 0.5 cup chopped pecans or walnuts, fold those in as well. The chocolate pieces should be evenly distributed throughout the dough for that signature Hershey's kiss surprise in every bite.
Chill the Dough for Perfect Texture
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes—I prefer 1 hour for best results. This chilling step is non-negotiable. It allows the flour to fully hydrate, prevents excessive spreading in the oven, and helps create that perfect chewy center with crisp edges.
While the dough chills, preheat your oven to 350°F and line two baking sheets with parchment paper. The dough will firm up significantly during chilling, making it much easier to handle. If you're short on time, you can chill for just 20 minutes, but the texture won't be as perfect.
Bake to Golden Perfection and Drizzle
Using a 2-tablespoon scoop, portion the chilled dough onto the prepared baking sheets, spacing the cookies 2 inches apart. Bake for 10-12 minutes until the edges are golden brown but the centers still look slightly soft. The cookies will continue setting as they cool.
Immediately after removing from the oven, let the cookies cool on the baking sheets for 2 minutes, then transfer them to a wire rack. While still warm, drizzle the tops with melted white chocolate (melt the remaining 0.5 cup white chocolate chips in 10-second intervals in the microwave) using a fork for that signature crisscross pattern. These cookies are best enjoyed warm with a glass of cold milk!
Pro Tips For Making Original Hershey Kiss Cookie
- CHILL THE DOUGH: After mixing, pop the dough in the fridge for at least 30 minutes—yes, even if you’re eager. I used to skip this and ended up with flat, dense cookies that spread like pancakes. Cold dough holds its shape and develops better flavor while you prep the Hershey Kisses.
- WEIGH THE SUGAR: Spoon and level that brown sugar—don’t scoop straight from the bag. Packed brown sugar has more moisture, and overpacking throws off the cookie’s chewy texture. A kitchen scale takes seconds and guarantees consistency, especially if you’re doubling the batch.
- UNDERBAKE SLIGHTLY: Pull the cookies out when the edges are just set but the centers still look soft—about 8-10 minutes at 350°F. They’ll firm up as they cool. Overbaking turns them dry and crumbly, and no one wants a Kiss cookie that’s tougher than the candy inside.
- MIX THE EGGS LAST: Add the eggs to the dry ingredients after creaming the butter and sugars—this keeps the dough from getting gummy. I learned this the hard way when I rushed and ended up with cookies that spread into sad, thin pancakes instead of thick, chewy rounds. Patience here pays off.
Storing and reheating this recipe
Room Temperature Storage
These cookies stay fresh and crispy for up to 5 days at room temperature when stored in an airtight container lined with parchment paper. The key is to keep them in a cool, dry place away from direct sunlight—my kitchen pantry works perfectly.
I like to stack them between layers of parchment to prevent sticking. The white chocolate drizzle stays glossy and delicious this way, but if it starts looking dull, just reheat the cookies for 10 seconds in the microwave to restore that melt-in-your-mouth texture. 💫
Fridge Preservation
For longer storage, transfer cookies to the fridge where they’ll keep their quality for up to 1 week. Place them in a single layer on a plate, then cover with plastic wrap or a lid. The cold environment actually helps preserve the crisp edges better than room temperature.
When ready to serve, let them sit at room temperature for 5-10 minutes before enjoying—the contrast of warm cookies with cold milk is unbeatable. I often prep a batch ahead for holiday gifts and store them this way.
Freezer-Friendly Method
These cookies freeze beautifully for up to 3 months without losing their signature texture. First, bake the cookies as directed, then let them cool completely on a wire rack. Arrange them in a single layer on a baking sheet before transferring to a freezer bag—this prevents them from sticking together.
When you’re ready to enjoy, thaw at room temperature for 20-30 minutes, then warm in the oven at 300°F for 3-5 minutes to revive that perfect crispness. The chocolate stays perfectly soft this way. 🧊
Reheating Secrets
For cookies that have lost their crisp edges, the microwave is your best friend. Place 1-2 cookies on a microwave-safe plate and heat for 8-10 seconds on medium power. This just enough time to warm the chocolate centers without turning the edges soggy.
For a more even reheat, try the oven method: bake at 300°F for 3-4 minutes on a wire rack. The white chocolate drizzle will look freshly melted, and the cookies will taste like they just came out of the oven. 🔥
Gift-Worthy Packaging
To package these cookies for gifting, I recommend using clear cellophane bags tied with a ribbon or twine. Add a handwritten note and a small Hershey’s Kiss as a bonus treat. For extra presentation, place them in a wooden cookie box lined with tissue paper.
The cookies stay fresh for 3-4 days this way, and the presentation makes them perfect for holidays or teacher appreciation gifts. Just be sure to include a note about reheating instructions—your recipients will thank you! ✨
Dough Storage Tips
If you’re prepping ahead, the dough itself can be stored in the fridge for up to 3 days in an airtight container. The flavors actually deepen during this time, and the texture becomes even better.
When ready to bake, let the dough sit at room temperature for 15-20 minutes before scooping. For longer storage, you can freeze the dough in 1-ball portions wrapped in plastic wrap and aluminum foil. Thaw in the fridge overnight before baking as directed.
This is a great way to have fresh cookies ready whenever you crave them! 💡
Nutrition facts
Frequently asked questions
Why do these cookies need a chilling step?
The 30-minute chill is crucial for preventing excessive spreading and achieving that perfect chewy center with crisp edges. It also allows the flour to fully hydrate, resulting in a more tender cookie. Skipping this step often leads to flat, cakey cookies instead of the classic Hershey Kiss texture.
Can I substitute white chocolate chips for dark chocolate?
Yes, but use the same amount and expect a richer, more intense chocolate flavor. For the drizzle, dark chocolate will be firmer when melted, so add 1 teaspoon coconut oil to help it flow smoothly. The classic recipe uses white chocolate for its creamy contrast to the milk chocolate Kisses.
What's the secret to keeping the Hershey's Kisses intact?
Use room-temperature Kisses (unwrap them 10 minutes before mixing) and fold them in gently at the last step. Avoid overmixing the dough after adding them to prevent breaking. The key is patience—let the dough rest after mixing to help the chocolate pieces hold their shape during baking.
How do I fix cookies that spread too much?
Next time, chill the dough for the full 1 hour and use a 2-tablespoon scoop for consistent portions. If you've already baked them, try reheating for 10 seconds in the microwave to restore some crispness. For future batches, check your oven temperature with an oven thermometer—many home ovens run 25°F hotter than set.
Can I make these cookies gluten-free?
Yes, but use a 1:1 gluten-free flour blend (like Bob's Red Mill) and add 0.5 teaspoon xanthan gum to mimic the structure. The texture will be slightly denser, and you may need to bake for 1-2 minutes longer. For best results, use a gluten-free vanilla bean paste as well.