Kisses make cookies sweeter.
These Hershey’s kiss cookies are among our favorite recipes for that very reason.
The recipe comes from our February 1986 issue.
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Like many of our classic recipes, the ingredient list only includes the essentials, nothing fussy.
Oh, and those chocolate kisses.
Bake up a batch of our peanut butter kisscookiestoday.
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Actually, better make it two.
These cookies have since become a holiday classic and year-round favorite.
Bring to room temperature before serving.
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Line a baking sheet with parchment paper.
Make cookie dough balls:
Roll dough into 36 (1-inch) balls.
Bake cookies, and add chocolate kisses:
Bake in preheated oven 8 minutes.
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Remove from oven; immediately press 1 chocolate kiss into center of each cookie.
Return to oven; bake at 375F until lightly browned, about 2 minutes.
Remove from oven; cool on baking sheet 3 minutes.
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Transfer cookies to a wire rack.
Repeat process 2 times with remaining 24 balls and chocolate kisses.
Let cookies cool completely on wire rack, about 20 minutes.
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Frequently Asked Questions
Take care to spoon and level your flour when measuring.
Too much flour can cause dry, crumbly cookies, as can overbaking them.
If you prefer natural peanut butter, thoroughly mix before using.
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Using too much shortening or working with a cookie dough in warm temperatures can cause excess spread.
If you’re making cookies in hotter months, consider chilling the dough before baking for reduced spread.
Credit:Victor Protasio, Food Stylist: Chelsea Zimmer, Prop Stylist: Shell Royster
Credit:Victor Protasio, Food Stylist: Chelsea Zimmer, Prop Stylist: Shell Royster
Credit:Victor Protasio, Food Stylist: Chelsea Zimmer, Prop Stylist: Shell Royster
Credit:Victor Protasio, Food Stylist: Chelsea Zimmer, Prop Stylist: Shell Royster
Credit:Victor Protasio, Food Stylist: Chelsea Zimmer, Prop Stylist: Shell Royster
