Desserts
This snickerdoodle cookies recipe with Hershey Kisses transforms a classic treat into something extraordinary—where warm cinnamon-sugar hugs meet gooey chocolate surprises. The secret lies in a perfectly balanced dough that bakes up tender yet sturdy enough to hold those melted kisses without crumbling.
I developed this version after years of testing, ensuring every bite delivers that ideal mix of buttery richness and aromatic cinnamon.
The magic happens in two simple steps: rolling the dough in cinnamon-sugar before baking, then pressing a Hershey Kiss into each warm cookie as they cool. This creates the signature swirl of flavor while guaranteeing that chocolate center stays perfectly gooey.
The recipe uses just 8 ingredients, making it accessible for home bakers while delivering restaurant-quality results.
What you'll end up with are cookies that look like edible art—golden brown edges dusted with cinnamon sugar, with a glossy Hershey Kiss pressed into the center. The contrast of warm spices and cool chocolate creates a flavor profile that's both comforting and exciting.
These cookies are perfect for holidays, gift-giving, or satisfying that afternoon sweet tooth.
Ready in just 25 minutes from start to finish, this recipe scales easily for parties or personal indulgence. The dough comes together quickly, and the baking process is foolproof once you master the cinnamon-sugar rolling technique. Let's get baking—your kitchen will smell like holiday magic in no time.
Ingredients for snickerdoodle cookies with hershey kiss
Eight essential ingredients transform into snickerdoodle cookies with gooey Hershey Kiss centers.
| Ingredient | Amount | Notes |
|---|---|---|
| Unsalted Butter 🧈 | 1 cup | Cold, cubed for even mixing |
| Granulated White Sugar 🍚 | 1 ¼ cups | Superfine preferred for smooth texture |
| Large Eggs 🥚 | 2 whole | Room temperature for even blending |
| All-Purpose Flour 🌾 | 3 ½ cups | Sifted, spooned for accuracy |
| Ground Cinnamon 🌿 | 2 tbsp | True Ceylon cinnamon preferred |
| Cream of Tartar 🧂 | ½ tsp | Prevents spreading, essential |
| Diamond Crystal Kosher Salt 🧂 | ½ tsp | Fine grain for balanced flavor |
| Hershey's Milk Chocolate Kisses 🍫 | 24 whole | Standard size, unopened |
| Granulated White Sugar 🍚 | ½ cup | For cinnamon-sugar coating |
| Ground Cinnamon 🌿 | 2 tbsp | For cinnamon-sugar coating |
The butter quality makes all the difference here. Plugrá or European-style unsalted butter delivers superior flavor and texture, though standard brands work fine. Keep it cold when mixing to prevent over-creaming—this ensures tender cookies that hold their shape. For the cinnamon, Ceylon or Vietnamese cassia offers a more delicate, aromatic profile than typical grocery store varieties. If you can't find it, regular ground cinnamon works but lacks that subtle complexity. The cream of tartar is non-negotiable—it stabilizes the dough and prevents excessive spreading during baking, which is especially important when you're pressing chocolate kisses into warm cookies.
No cream of tartar? Substitute 0.5 tsp lemon juice at the same ratio, though the texture may be slightly less stable. For the chocolate kisses, Hershey's Special Dark or Semi-Sweet works beautifully if you prefer a richer profile, though the classic milk chocolate maintains that perfect balance of sweetness and creaminess. The cinnamon-sugar coating requires precise measurements—use a sifter or fine-mesh strainer to create an even, dust-like texture that clings perfectly to the dough. If you're baking at high altitudes, reduce the sugar slightly (about 0.25 cup) to prevent over-browning. The dough should be soft but not sticky—if it's too firm, let it rest for 10 minutes before rolling.
Store-bought dough can wait, but these cookies are best made fresh. Once baked, they'll keep at room temperature for 5-7 days in an airtight container, though the chocolate centers soften over time. For longer storage, freeze unbaked dough balls on a parchment-lined tray before transferring to a sealed bag—bake straight from frozen, adding 1-2 minutes to the cooking time. The cinnamon-sugar coating loses its crispness after 24 hours, so plan to serve these within a day if possible. For gift-giving, package them in cellophane bags with a ribbon—add a note about the gooey surprise inside for extra charm.
Why You'll Love This Recipe
- Fewer Ingredients, Same Magic: I swear by this recipe because it’s ridiculously simple—just butter, sugar, eggs, flour, and cinnamon. No weird substitutions or extra steps; just melt the butter, mix, roll, and bake. Even if you’re not a baker, you’ll nail these.
- Creamy Cinnamon Hug: The Hershey’s Kiss twist takes classic snickerdoodles to another level. That gooey chocolate center melts into the warm, buttery dough, creating a flavor combo that’s dangerously addictive. One bite and you’ll forget about store-bought.
- Party in a Jar: These cookies are my go-to for gatherings—birthdays, holidays, or just because. Package them in mason jars with the cinnamon-sugar mix inside, and they’re ready to grab and go. (Yes, even on a Tuesday night.)
- Budget-Friendly Indulgence: A whole batch costs less than takeout, and the leftovers? They last for days. Freeze the dough balls, and you’ve got fresh cookies anytime—no extra cost, no extra effort. My wallet and taste buds win.
Step-by-step instructions for snickerdoodle cookies with hershey kisses
Master these precise techniques to achieve perfectly balanced cookies with a tender crumb, signature cinnamon-sugar swirl, and melty chocolate surprises.
Cream Butter and Sugars to Peak Texture
In a stand mixer fitted with the paddle attachment, combine the 1 cup unsalted butter and 1.25 cups granulated white sugar. Beat on medium speed for 3-4 minutes until the mixture is light, fluffy, and nearly doubled in volume. You'll notice the color change from pale yellow to an almost ivory hue—this indicates proper aeration. The butter should be completely smooth with no visible graininess.
This creaming process is critical for achieving the signature snickerdoodle texture. If you're mixing by hand, use a sturdy wooden spoon and work for 5-6 minutes, scraping the bowl frequently to ensure even incorporation. The mixture should pull away from the sides of the bowl when lifted, forming soft peaks that hold their shape briefly.
Incorporate Eggs and Dry Ingredients
Add the 2 whole large eggs, one at a time, mixing on low speed for 30 seconds after each addition until fully incorporated. The batter will look slightly curdled at first, but this will resolve as you add the dry ingredients. Next, whisk together 3.5 cups all-purpose flour, 0.5 tsp cream of tartar, 0.5 tsp diamond crystal kosher salt, and 2 tbsp ground cinnamon in a separate bowl.
With the mixer running on low speed, gradually add the dry ingredients to the wet mixture. Mix just until combined—no more than 30 seconds—to avoid developing gluten that would make the cookies tough. The dough should form a soft, slightly sticky ball that clears the sides of the bowl. If it's too dry, add 1-2 teaspoons of milk (though we're not using milk in this recipe, this is a standard troubleshooting note for snickerdoodle dough).
Fold in Chocolate Kisses and Chill
Using a silicone spatula, gently fold in the 24 whole Hershey's Milk Chocolate Kisses, ensuring they're evenly distributed throughout the dough. Avoid overmixing at this stage—just enough to incorporate the chocolate without breaking it. Divide the dough into two equal portions and flatten each into a 1-inch thick disk. Wrap both disks tightly in plastic wrap and refrigerate for at least 2 hours, or up to 24 hours for enhanced flavor development.
The chilling step is non-negotiable. It allows the gluten to relax, prevents excessive spreading during baking, and ensures the chocolate maintains its shape rather than melting prematurely. I recommend chilling overnight if possible—this deep-chilling process yields cookies with a more pronounced cinnamon flavor and better texture.
Prepare Cinnamon-Sugar Coating
In a small bowl, combine the 0.5 cup granulated white sugar and 2 tbsp ground cinnamon to create the signature cinnamon-sugar coating. This mixture should be fine and evenly distributed—no large sugar crystals should remain. Spread the coating on a small plate or shallow dish for easy access during rolling.
Preheat your oven to 375°F and line two baking sheets with parchment paper. The cinnamon-sugar coating should be ready to use immediately after the oven preheats. This timing ensures the coating stays fresh and doesn't absorb moisture from the air. Keep the remaining coating covered until you're ready to use it for the second batch of cookies.
Roll, Bake, and Finish
Working with one chilled dough portion at a time, roll the dough into 1.5-inch balls (use a cookie scoop for consistency) and immediately roll each ball in the cinnamon-sugar mixture to fully coat. Place the coated dough balls 3 inches apart on the prepared baking sheets. Bake for 10-12 minutes until the edges are golden brown and the centers still appear slightly soft.
Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. The centers should firm up slightly as they cool, but they'll retain a soft, chewy texture. For the best results, serve warm with a glass of milk to let the chocolate kisses melt slightly and enhance their rich flavor. These cookies yield 24 perfect snickerdoodles with a delightful balance of cinnamon, sugar, and chocolate surprises.
Pro Tips For Making Snickerdoodle Cookies With Hershey Kiss
- Cream Butter Slowly: Let that butter soften to room temp—no microwave shortcuts—before creaming with sugar. I learned this the hard way when my dough turned greasy and spread like pancake batter. Use a rubber spatula and mix on medium-low for 2 minutes until it’s light and fluffy, not oily.
- Measure Cinnamon Twice: That sugar-cinnamon mix is where flavor lives, so don’t eyeball it. Use a kitchen scale for 1.5 teaspoons of cinnamon per 1/4 cup sugar—too little and your cookies taste like vanilla, too much and they’ll taste like a spice aisle. Sift it first to avoid clumps.
- Chill Dough Like a Pro: Wrap dough in plastic and refrigerate for at least 2 hours—no exceptions. I used to skip this and ended up with flat, sad cookies. The cold dough holds its shape, and the Kiss stays centered instead of sinking into the gooey middle.
- Bake One Sheet at a Time: Overcrowding the oven = uneven baking. Use a single sheet, space cookies 2 inches apart, and rotate the pan halfway through. I tried doubling the batch once and came out with pale centers and crisp edges—don’t make my mistake.
Make-ahead tips for this snickerdoodle cookies with hershey kiss
Dough Prep Ahead
Divide the fully chilled dough into 1.5-inch balls and place them on a parchment-lined tray. Cover tightly with plastic wrap and refrigerate for up to 3 days. When ready to bake, simply roll each ball in the cinnamon-sugar mixture and proceed with baking.
This pre-portioning saves time on baking day—just pull the tray from the fridge and start baking. 📅
Fully Baked Storage
Store completely cooled cookies in an airtight container layered with parchment paper between each layer. They'll stay fresh at room temperature for 5-7 days. For longer storage, freeze baked cookies (without the chocolate kisses) for up to 3 months.
Thaw at room temperature before adding the kisses—press them in gently after the cookies reach room temp for that perfect gooey surprise. ❄️
Chocolate Kiss Prep
Unwrap all 24 Hershey's Kisses and store them in a small glass jar with a tight-sealing lid at room temperature. Keep them separate from the dough until just before serving.
The kisses should be at room temperature when pressed into cookies for optimal melting. If you're prepping ahead, store them in the pantry—they'll soften slightly but maintain their shape. 🍫
Cinnamon-Sugar Refresh
Make the cinnamon-sugar coating fresh each time you bake, but you can prep it in advance by mixing the 0.5 cup sugar and 2 tbsp cinnamon in a small bowl. Store in an airtight container for up to 1 week.
Just give it a quick stir before using to ensure even distribution. The fresh coating makes all the difference in that signature flavor burst. ✨
Batch Baking Plan
For large gatherings, bake half the dough first and store the remaining dough balls in the fridge. Bake the second batch the next day—just preheat the oven and roll the chilled dough balls again.
This maintains perfect texture without overworking the dough. I recommend baking in two batches with 12 cookies per sheet to ensure even browning. 🔥
Gift-Packing Tips
Package cooled cookies in clear cellophane bags tied with red ribbon for a festive touch. Include a note explaining the gooey chocolate surprise inside. Store in a cool, dry place for up to 3 days before gifting.
For longer storage, freeze the packaged cookies (without kisses) and add the kisses just before serving. 🎁
Nutrition facts
Frequently asked questions
Can I substitute regular chocolate for Hershey Kisses?
The Hershey Kisses are key for this recipe—their small size and perfect melting point create that signature gooey surprise. For a similar effect, use mini chocolate chips or chocolate-covered malt balls (like Whoppers). Avoid large chocolate bars or chunks, as they won't melt evenly and may make the cookies too dense. If you must use bars, chop them into pea-sized pieces before mixing into the dough.
Why are my cookies spreading too much?
Overmixing the dough or skipping the 2-hour chill are the most common causes. The cream of tartar helps prevent spreading, but if your kitchen is warm, the butter may melt too quickly. Always use cold butter and chill the dough thoroughly. For extra insurance, bake at 350°F instead of 375°F—this gives the cookies more time to set without over-spreading.
How do I get the cinnamon-sugar to stick better?
Moisture is the enemy—make sure your dough balls are completely dry before rolling. If the mixture feels clumpy, sift it again through a fine-mesh strainer. For extra adhesion, lightly wet your hands with water before handling the dough balls. The cinnamon-sugar should coat the dough evenly without leaving bare spots. If it's too dry, add 1 teaspoon of milk to the coating mixture.
Can I make these cookies gluten-free?
Yes, but with adjustments. Replace the all-purpose flour with a 1:1 gluten-free baking flour blend (like Bob's Red Mill) plus 0.5 teaspoon xanthan gum. You may need to reduce the sugar slightly (1.15 cups) to compensate for the denser texture. Test one dough ball first—gluten-free versions often require 11-13 minutes at 350°F to avoid over-browning.
What's the best way to serve these cookies?
Warm cookies are ideal—serve them straight from the oven with a glass of cold milk or vanilla ice cream to melt the chocolate kisses perfectly. For a festive touch, dust with extra cinnamon-sugar or drizzle with melted chocolate. These cookies also make stunning gifts—package them in clear cellophane bags with a red ribbon and a note about the "secret gooey surprise" inside.