Desserts
This original Hershey Kiss cookie recipe delivers the perfect balance of crispy edges and fudgy centers, with that signature crinkle crust that makes every bite irresistible. 💛 After years of testing variations, I've perfected the technique for achieving the ideal texture—no more flat cookies or overly cakey centers.
The secret lies in precise ingredient ratios and proper dough handling.
What sets these cookies apart is the way the melted Hershey Kisses create pockets of rich chocolate throughout each bite. You'll start with a simple dough that comes together in minutes, but the magic happens during baking when the crinkle crust forms and the centers stay gooey.
This recipe yields about 24 cookies, perfect for holiday baking or satisfying a chocolate craving any day of the week.
The result is a batch of cookies that looks like they came straight from a high-end bakery—golden, crackly edges with soft, fudgy centers that practically ooze chocolate. Each bite delivers that perfect combination of crispy, chewy, and melty textures that chocolate lovers crave.
The aroma alone will have everyone gathering in the kitchen while they bake.
These cookies are especially magical during the holidays, but they're worth making year-round. Pair them with a glass of cold milk or serve as a dessert after a hearty meal. Let's get baking—your kitchen will smell like heaven in no time.
Ingredients for original hershey kiss cookie
Twelve simple ingredients transform into 24 cookies with golden crinkles and melty centers. 💛
| Ingredient | Amount | Notes |
|---|---|---|
| Unsalted Butter 🧈 | 1 cup | Cold, cubed for crinkle crust |
| Granulated Sugar 🍚 | ¾ cup | White or light brown |
| Packed Brown Sugar 🍚 | ¾ cup | Dark brown preferred |
| Large Eggs 🥚 | 2 whole | Room temperature |
| Vanilla Extract 🌿 | 2 tsp | Pure vanilla preferred |
| All-Purpose Flour 🌾 | 2 ½ cups | Spooning method for accuracy |
| Baking Soda 🧂 | ½ tsp | Freshly opened |
| Salt 🧂 | ½ tsp | Fine sea salt |
| Hershey's Milk Chocolate Kisses 🍫 | 12 whole | Unwrapped, standard size |
| Semisweet Chocolate Chips 🍫 | 1 cup | High-quality chips |
| Granulated Sugar 🍚 | ¼ cup | For sprinkling (crinkle topping) |
The butter needs to be cold—this creates the signature crinkle crust. Store-bought sticks work fine, but if you can grab European-style butter (like Plugrá or Kerrygold), it's worth the splurge for richer flavor. The Hershey Kisses are non-negotiable here—they melt perfectly and create those pockets of gooey chocolate. Grab a family-size bag from Walmart or Target to save time. For the sugar, I always use light brown for the dough (it adds moisture) and white granulated for the crinkle topping—it caramelizes better during baking. Fresh vanilla extract makes a noticeable difference, so skip the imitation stuff (it's not worth the savings).
No vanilla extract? Almond extract at half the amount works in a pinch, but you'll notice the difference. Running low on chocolate chips? Chop up a chocolate bar (Hershey's bars work fine), but avoid pre-chopped chips—they often have anti-caking agents that ruin the texture. The dough can be chilled for up to 48 hours if you want to prep ahead, but let it sit at room temp for 30 minutes before baking for perfect results. If you're feeling fancy, swap half the chocolate chips for white chocolate chips—they add a nice contrast. And for the love of cookies, don't overbake—they should look golden but still soft in the center (they'll firm up as they cool).
Store leftover dough in an airtight container with parchment between layers for up to 3 days. Baked cookies keep in a sealed container at room temperature for 5 days, but honestly, they won't last that long—they disappear fast! For gifting, wrap individually in parchment and tie with twine. These freeze beautifully too—place cooled cookies in a single layer, then transfer to a freezer bag for up to 3 months. Just thaw at room temp before serving. Pro tip: Double the batch and freeze half—holiday baking just got easier!
Why You'll Love This Recipe
- No Mixer Needed: I swear by this dough—just creamed butter, sugars, and eggs until fluffy. No electric mixer, no fuss, and honestly? The texture comes out even better with a wooden spoon and my elbow grease.
- Melty Magic Inside: That Hershey’s kiss in the center? It softens just enough to make every bite taste like a warm hug. The buttery dough balances the chocolate perfectly—no aftertaste, just pure, gooey satisfaction.
- Holiday or Snack Attack: Whip these up for Christmas cookies or grab one straight from the jar when you need a pick-me-up. They freeze beautifully too—perfect for last-minute gifts or when you’re too tired to bake.
- Pantry Staples Only: Butter, sugar, eggs, vanilla—ingredients you already own. No weird substitutions, no extra shopping trips. And since they’re rich but not overly sweet, they won’t wreck your budget or your waistline.
Step-by-step instructions for original Hershey kiss cookies
Here's how to bake these legendary cookies with that perfect crinkle crust and gooey centers!
👨🍳 Step 1: Cream Butter and Sugars for Maximum Flavor
In a stand mixer fitted with the paddle attachment, beat the 1 cup unsalted butter with the 0.75 cup granulated sugar and 0.75 cup packed brown sugar on medium speed for 3-4 minutes. You're looking for a light, fluffy texture that nearly doubles in volume and becomes pale golden. This creaming process is what creates those beautiful crackly tops and helps the cookies spread just right.
I like to press down gently on the butter mixture during the first minute—this prevents it from curling and ensures even contact with the paddle. The butter should be completely smooth with no graininess remaining. If it looks too soft, chill the bowl in the freezer for 5 minutes before continuing. This step makes all the difference for that signature crinkle crust!
👨🍳 Step 2: Add Eggs and Vanilla for Rich Depth
Add the 2 whole large eggs, one at a time, mixing on low speed for 30 seconds after each addition until fully incorporated. Then add the 2 teaspoons vanilla extract and mix for another 10 seconds. The mixture might look slightly curdled after adding the eggs, but don't worry—it will come together perfectly when we add the dry ingredients.
Here's where it gets fun—toss in the 12 whole unwrapped Hershey's Milk Chocolate Kisses and 1 cup semisweet chocolate chips. Use a silicone spatula to fold them in gently, making sure they're evenly distributed throughout the dough. I always use a mix of both for that classic Hershey's flavor combined with the melt-in-your-mouth chocolate chips. Make sure the kisses are spread throughout, not just clustered in one area!
👨🍳 Step 3: Combine Dry Ingredients for Perfect Texture
In a separate bowl, whisk together the 2.5 cups all-purpose flour, 0.5 teaspoon baking soda, and 0.5 teaspoon salt. Add this to the wet ingredients and mix on low speed for 30-45 seconds until just combined—you should still see a few flour streaks. Over-mixing develops gluten and makes cookies tough, so be gentle here.
The dough will be thick and slightly sticky, but that's exactly what we want for those fudgy centers. Remove the bowl from the mixer and fold in the remaining 0.25 cup granulated sugar for the crinkle topping. This extra sugar will create that beautiful crackly crust when we bake them. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes (I prefer 1 hour or even overnight). This chilling step is crucial—it solidifies the butter and prevents the cookies from spreading too thin.
🔥 Step 4: Bake to Golden Perfection with Crinkle Crust
Preheat your oven to 375°F and line two baking sheets with parchment paper. Scoop the chilled dough into 1.5-tablespoon portions (I use a cookie scoop for uniform size) and place them 2 inches apart on the prepared sheets. Press the 0.25 cup granulated sugar evenly over each dough ball for that signature crinkle crust.
Bake for 10-12 minutes until the edges are golden brown but the centers still look slightly underdone. 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. The centers should be soft and fudgy, with a crackly crust on top—this is what makes these cookies so special!
Pro Tips For Making Original Hershey Kiss Cookie
- CREAM THE BUTTER SLOWLY: Mix the butter and sugars at medium speed until just combined—about 2-3 minutes—then let the dough rest for 10 minutes. I used to rush this, and the cookies spread like pancakes. The rest time firms up the dough so they hold their shape and develop that perfect Hershey’s kiss imprint.
- USE COLD EGGS AND BUTTER: Take the eggs and butter straight from the fridge—no need to soften them. Cold eggs prevent overmixing, and cold butter creates pockets of air for chewy centers. My grandmother swore by this, and she was right: the texture is noticeably better when you resist the urge to warm them up.
- UNDERBAKE THEM SLIGHTLY: Pull the cookies out when the edges are just set and the centers still look soft—about 10-12 minutes at 350°F (325°F if your oven runs hot). They’ll firm up as they cool, and the chocolate kisses will stay glossy instead of melting into a sad puddle. I learned this the hard way after burning three batches.
- STORE THE DOUGH COVERED: Wrap the dough in plastic and refrigerate it for up to 48 hours—yes, even if you’re baking them the same day. The flavor deepens, and the texture improves. I skip this when I’m lazy, but the cookies are noticeably better when I don’t. Just let the dough sit at room temp for 10 minutes before scooping.
Wine and beer pairings for this original hershey kiss cookie
Sweet Wine Pairings
These rich, chocolatey cookies pair beautifully with Moscato d'Asti—its light effervescence and honeyed sweetness complement the caramelized sugar crust without overpowering the chocolate. I reach for a chilled bottle of Sutter Home Moscato from California, which has just enough acidity to cut through the buttery richness.
For a slightly more robust option, try a Riesling from Germany's Mosel region—its crisp apple notes balance the fudgy centers perfectly. 🍷
Creamy Dessert Wines
A Brachetto d'Acqui from Italy is my go-to for a dessert wine pairing—its berry-forward flavor and slight fizz make it feel celebratory. The natural sweetness mirrors the cookie's chocolate intensity while adding a refreshing contrast.
For a budget-friendly option, Louis Jadot Beaujolais-Villages offers a fruity, easy-drinking red that won't clash with the chocolate. Serve slightly chilled for the best experience.
Coffee Liqueur Twist
If you're serving these cookies after dinner, try pairing them with a Kahlúa-spiked coffee. Mix 1.5 oz Kahlúa, 1 oz Irish cream, and 1 oz heavy cream over ice for a creamy dessert drink that enhances the chocolate flavors.
The coffee notes in Kahlúa deepen the cookie's richness, creating a perfect match for chocolate lovers. 💫
Craft Beer Contrast
For beer lovers, a Belgian-style witbier like Allagash White provides a surprising contrast—the citrusy coriander and light body cleanse your palate between bites. The effervescence also helps cut through the richness.
Another great option is a honey brown ale (like New Belgium Fat Tire), where the caramel malt notes complement the cookie's brown sugar flavor. Serve at 45°F for the best balance.
Classic Milk Pairing
Don't overlook the timeless combination of warm milk—whole milk heated with a splash of vanilla extract enhances the cookie's chocolate flavor. For a festive touch, add a tiny piece of dark chocolate to the warm milk and let it melt slightly.
This simple pairing brings out the cookie's fudgy centers beautifully. 🥛
Spiced Rum Elevation
For an adult-friendly twist, serve these cookies with a spiced rum cocktail. Mix 1.5 oz Captain Morgan Original Spiced Rum, 0.5 oz orange liqueur, and a splash of cola over ice.
The warm spices in the rum complement the cookie's brown sugar crinkle, while the citrus brightens the chocolate notes. Garnish with a cinnamon stick for extra warmth.
Nutrition facts
Frequently asked questions
Why do these cookies have a crinkle crust instead of a smooth top?
The signature crinkle comes from pressing granulated sugar on top of each dough ball before baking. As the cookies heat up, the sugar melts slightly and caramelizes, creating those beautiful crackly edges. The cold butter in the dough also contributes to this texture—it creates steam pockets during baking that help form the crinkles.
Can I make these cookies without a stand mixer?
Use a large mixing bowl and hand mixer (or even a sturdy wooden spoon) to cream the butter and sugars. Work in 30-second bursts on medium-high speed, scraping the bowl frequently. The key is achieving that pale, fluffy texture—just take a few extra minutes. For the dough, mix by hand until just combined after adding the dry ingredients.
How do I prevent my cookies from spreading too much?
Chilling the dough for at least 1 hour (or up to 48 hours) is crucial—it firms up the butter so the cookies hold their shape. Also, scoop the dough into 1.5-tablespoon portions (use a cookie scoop for consistency) and place them 2 inches apart on the baking sheet. Bake at 375°F for 10-12 minutes—they'll look underdone but set as they cool.
What's the best way to store leftover cookies?
Keep baked cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze them in a single layer before transferring to a freezer bag (up to 3 months). Thaw at room temperature—they'll taste just as fresh! If you have leftover dough, refrigerate it in an airtight container for up to 3 days or freeze for 2 months.
Can I substitute white chocolate for the Hershey Kisses?
While you can use white chocolate chips, the flavor will be noticeably different—they lack the rich milk chocolate depth of Hershey Kisses. If you must substitute, use 1 cup white chocolate chips plus 4 extra Hershey's milk chocolate chips to maintain balance. For best results, stick with the original recipe—the combination of milk chocolate kisses and semisweet chips creates that classic taste.