Hershey's Secret Kiss Cookies
Creamy, buttery, and impossibly tender, Hershey's Secret Kiss Cookies are the kind of cookie that disappears faster than you can say dessert. These cookies hide a chocolate Hershey's Kiss inside, making them a holiday staple and a year-round crowd-pleaser.
Equipment
- Mixing Bowl
- Baking Sheet
- Parchment Paper
Ingredients
Ingredients
- 1 cup Butter, softened (room temperature)
- ½ cup Granulated sugar
- 1 teaspoon Vanilla extract
- 1¾ cups All-purpose flour
- 1 cup Walnuts, finely chopped
- 6 ounces Hershey’s Kisses milk chocolate (about 36 pieces, unwrapped)
- Confectioners’ sugar (for coating)
Instructions
- In a large mixing bowl, combine 1 cup butter, ½ cup granulated sugar, and 1 teaspoon vanilla extract until well blended. Use a hand mixer or stand mixer on medium speed for about 2 minutes until creamy.
- Add 1¾ cups all-purpose flour and 1 cup walnuts, stirring until a uniform dough forms. Mix just until combined — don’t overwork the dough.
- Cover the dough and refrigerate for 1 hour to firm up. Chilling makes rolling and shaping much easier.
- Preheat the oven to 375°F and line a baking sheet with parchment paper to prevent sticking.
- Unwrap the Hershey’s Kisses chocolates and have them nearby for assembly.
- Take about 1 tablespoon of chilled dough, shape it around a chocolate Kiss, and roll it into a ball, ensuring the chocolate is completely covered.
- Place the dough balls onto the prepared baking sheet, spacing them about 2 inches apart to allow for slight spreading.
- Bake for 12 minutes or until the cookies are set but not browned; they should still look slightly soft in the center.
- Allow cookies to cool slightly on the baking sheet for 2–3 minutes before rolling them in powdered sugar while still warm.
- Before serving, dust with additional powdered sugar if desired for a sweeter presentation.
Notes
Store cookies in an airtight container at room temperature for up to 3 days. If your kitchen is warm, store them in the refrigerator for up to 1 week. Freeze unbaked cookie balls on a baking sheet until solid, then transfer to a freezer bag for up to 3 months.