These Chocolate Chip Hershey Kiss Cookies are so delicious! Gooey chocolate chip cookies wrapped around a rich Hershey Kiss to make a rich chocolate treat that’s a chocolate lovers dream,
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If you are looking for more delicious cookies to make this holiday season check out these Chocolate Blossom Cookies or Candy Cane Kiss Cookies. They both are delicious and are some of my favorite Christmas cookies to make each year.
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Ingredients
This is a quick overview of the ingredients that you need to make this recipe. You can find the full list and amounts in the recipe card at the bottom of this post.
- Unsalted butter – I always recommend using unsalted butter when baking cookies it helps control the salt level of the recipe.
- Granulated sugar – Granulated sugar provides sweetness and helps create a chewy texture in this cookie.
- Brown sugar – Brown sugar adds a delicious flavor and helps to create a moist, soft cookie.
- Vanilla extract – I prefer to use pure vanilla extract when I am baking. Imitation vanilla can be used but it doesn’t taste the same.
- All-purpose flour – All-purpose flour gives these cookies structure and helps them hold together.
- Salt – Salt enhances all the flavors in this cookie and helps balance sweetness.
- Semi-sweet chocolate chips – Use mini chocolate chips as they add a delicious chocolate flavor to these cookies.
- Hershey Kisses – This chocolate candy is the hidden surprise inside the cookie. You can save a little effort and purchase unwrapped Hershey Kisses if you are in a hurry.
Instructions
This is a quick overview of the steps needed to make these delicious cookies. You can find the full list of steps in the recipe card at the end of this post.
Beat the butter and both sugars on medium speed, scraping down the sides as needed, beating for 5 to 7 minutes or until fluffy.
Add vanilla and flour, beating until evenly combined.
Gently fold in the chocolate chips.
Using a small (1 tablespoon) cookie scoop, portion the cookie dough.
Press the dough around a candy until completely covered and shape it into balls. Place on the baking sheet about 1 inch apart.
Bake in a 375 degree preheated oven for 10 to 12m minutes or until puffed and the edges firm. Allow the cookies to cool for 5 minutes before removing them from the cookie sheets and placing a wire rack to finish cooling.
Hint: The cookies will not spread very much, that is okay. They should puff more than spread.
Variations
- Chopped walnuts – Walnuts can add a crunchy texture, and nutty flavor, and also provide some healthy fats. If you want to add these to your cookie dough I recommend adding about 1/2 cup.
- Candy Cane Kisses – For a little peppermint flavor use candy cane kisses in of original Kisses.
- Peanut butter cups – Are you a fan of peanut butter cups? Swap out the Hershey’s Kisses and use miniature peanut butter cupcakes instead.
- White Chocolate – If you are a fan of white chocolate use Hugs instead of Kisses.
Looking for a classic cookie recipe? These Peanut Butter Blossom Cookies are my all-time favorite cookie to make for special occasions.
Equipment
- Cookie sheets
- Electric Mixer
- Cooling rack
Storage
Store your chocolate kiss cookies in an airtight container at room temperature for 3-4 days. You can also freeze the cookies in an airtight freezer bag for up to three months.
Test Kitchen Tips
- I used a stand mixer with a paddle attachment to make the cookie dough. If you don’t have a stand mixer you can use a hand mixer also.
- Make sure that you use room temperature butter to get the smoothest cookie dough possible.
- When you are creaming the butter and sugar together I recommend that you scrap down the sides of the bowl a few times so that all your butter mixture gets nice and fluffy.
- Once you add the dry ingredients to your cookie dough, don’t overmix. Mix until just combined so that your cookie dough is not tough.
- I’ve found that placing a piece of parchment paper on ungreased baking sheets is the best way to bake cookie recipes like this one. It will prevent the bottom of your cookies from browning too much and sticking to your pan.
- Make sure you roll the cookie dough all the way around the chocolate kisses and pinch it closed.
- I highly recommend that you allow these cookies to cool completely before you eat them. I’m a sucker for warm cookies also, however, the melted Kiss in the center needs time to harden back up before you take a bite of these cookies.
FAQ
Yes, you can! Simply roll the cookie dough around the kisses and freeze until solid on a baking sheet. Once frozen, transfer to a zippered freezer bag for up to 3 months. When ready to bake, let them thaw at room temperature and follow the baking instructions above.
No, this is a fun twist on the classic peanut butter blossoms recipe. Instead of putting the kiss on top of the cookie, we stuff it into the center of each cookie and bake it. This helps these cookies be full of chocolatey goodness.
Related
Looking for other blossom cookie recipes like this? Try these:
Pairing
Here are a few main dishes that pair well with this chocolate cookie recipe. However, I prefer to serve mine with just a glass of milk.
Chocolate Chip Hershey Kiss Cookies
Equipment
- Electric Mixer
- cookie sheets
- cooling rack
Ingredients
- 1 cup unsalted butter room temperature
- ½ cup sugar
- ⅓ cup brown sugar packed
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- ½ teaspoon salt
- ¾ cup mini semisweet chocolate chips
- 36 Hershey’s Kisses unwrapped
Instructions
- Preheat the oven to 375 degrees. Prepare two large rimmed baking sheets with parchment paper.
- Beat the butter and both sugars on medium speed, scraping down the sides as needed, beating for 5 to 7 minutes or until fluffy.
- Add vanilla and flour, salt, beating until evenly combined. Fold in the chocolate chips.
- Using a small (1 tablespoon) cookie scoop, portion the cookie dough. Press the dough around a candy until completely covered and shape into balls. Place on the baking sheet about 1 inch apart.
- Bake for 10 to 12 minutes or until the cookies are puffed and the edges are set.
- Remove the cookie sheets from the oven and allow to cool for 5 minutes on the baking sheets.
- Transfer to a wire rack and allow the cookies to cool completely.
Notes
- Once you add the dry ingredients to your cookie dough, don’t overmix. Mix until just combined so that your cookie dough is not tough.
- I’ve found that placing a piece of parchment paper on ungreased baking sheets is the best way to bake cookie recipes like this one. It will prevent the bottom of your cookies from browning too much and sticking to your pan.
- Make sure you roll the cookie dough all the way around the chocolate kisses and pinch it closed.
- I highly recommend that you allow these cookies to cool completely before you eat them. I’m a sucker for warm cookies also, however, the melted Kiss in the center needs time to harden back up before you take a bite of these cookies.
Disclaimer:
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
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