Enjoy a quick, sweet treat that uses pantry staples and simple steps. Easy Valentine’s Day Hershey Kiss Cookies are fast to make and bake in one session. The dough comes together with common ingredients for reliable results every time. Make them for holiday parties, school treats, or last-minute gifts. For a different cookie style, see this pistachio option: pistachio wedding cookies.
Why You’ll Love this Recipe
These cookies deliver crisp edges and soft centers with a chocolate kiss in the middle. The small size makes them perfect for sharing and for easy portion control.
The dough mixes quickly and holds shape in the oven. Pressing the candy in while hot melts it slightly, which creates a neat, shiny top. For a berry twist, try the strawberry cheesecake cookie idea at strawberry cheesecake cookies.
Ingredients You’ll Need
These ingredients use simple pantry items. Measurements are in the recipe card below.
- Butter: Use softened butter for easy creaming and a tender texture.
- Granulated sugar: Adds sweetness and helps with slight spreading.
- Brown sugar: Gives moisture and a mild caramel flavor.
- Eggs: Bind the dough and add structure.
- Vanilla extract: Adds warm, sweet flavor without overpowering.
- All-purpose flour: Provides the base and structure for the cookies.
- Cocoa powder: Gives chocolate flavor and rich color.
- Baking soda: Helps the cookies rise and crack slightly.
- Salt: Balances sweetness and enhances chocolate flavor.
- Hershey’s Kisses: Pressed into warm cookies for a classic look.
Measurements are in the recipe card.
How to Make This Easy Valentine’s Day Hershey Kiss Cookies
These steps are easy and reliable. Follow them in order for best results.
Step 1: Preheat the oven
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
Step 2: Cream butter and sugars
Beat the softened butter with granulated and brown sugar until smooth. Stop when the mix looks light and even.
Step 3: Add eggs and vanilla
Beat in the eggs one at a time, then stir in vanilla. Scrape the bowl so the batter mixes evenly.
Step 4: Mix dry ingredients
Combine flour, cocoa powder, baking soda, and salt in a separate bowl. Gradually add them to the wet mixture and mix until just combined.
Step 5: Form the dough balls
Roll dough into small balls and place them evenly on the prepared sheet. Leave space for gentle spreading.
Step 6: Bake and press the Hershey’s Kisses
Bake for about 10 minutes until slightly cracked on top. Immediately press one Hershey’s Kiss into the center of each warm cookie.
Step 7: Cool before serving
Let the cookies cool on the sheet for a few minutes, then move to a rack. Allow them to finish cooling so the chocolate sets.
Tips for Success
Use these tips to get consistent cookies.
- Room temperature butter: Soft butter creams more evenly and gives a smooth dough.
- Don’t overmix: Mix dry ingredients just until combined to keep cookies tender.
- Space cookies evenly: Leave room on the sheet so cookies do not merge while baking.
- Press candy while hot: Press the kiss immediately so it melts slightly and sticks.
- Cool fully: Let cookies set before stacking or packaging to avoid mess.
Equipment Needed
- Mixing bowls
- Electric mixer or hand mixer
- Measuring cups and spoons
- Baking sheet
- Parchment paper
- Cooling rack
Variations
- Peanut butter cups: Swap Hershey’s Kisses for mini peanut butter cups for a nutty center.
- White chocolate kisses: Use white chocolate kisses for a sweeter, milky top.
- Mint kisses: Try mint-flavored kisses for a cool finish.
- Sprinkles: Roll dough balls in sprinkles before baking for a festive look.
Serving Suggestions
- With coffee: Serve warm cookies with a cup of coffee.
- Dessert plate: Pair with vanilla ice cream for a simple dessert.
- Gift box: Pack cooled cookies in a tin for gifting.
- Party platter: Arrange with other small cookies for a holiday platter.
FAQs About This Recipe
These answers cover common questions and storage tips.
Can I make the dough ahead of time?
Yes. Wrap the dough and refrigerate up to 48 hours or freeze up to three months. Thaw in the fridge before portioning and baking.
How do I store the baked cookies?
Store in an airtight container at room temperature for up to five days. Use wax paper between layers to prevent sticking and maintain shape.
Can I use a cookie scoop instead of rolling by hand?
Yes. A cookie scoop makes uniform sizes and saves time. Adjust baking time by a minute or two if cookies are larger.
What if my kisses melt too much?
Press them in after a short cool time if they melt too much. Let the cookies rest two to three minutes before adding the candy.
Conclusion
For another chocolate kiss variation, see Chocolate Valentine Kiss Cookies | The Kitchen is My Playground for a similar recipe idea. For a video guide and extra tips, visit Kiss Cookies and Video – Moore or Less Cooking.
Hershey Kiss Cookies
Ingredients
Method
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, beat the softened butter with granulated sugar and brown sugar until the mixture is smooth and light.
- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Roll the dough into small balls and place them evenly on the prepared baking sheet, leaving space for spreading.
- Bake for about 10 minutes until slightly cracked on top.
- Immediately press one Hershey's Kiss into the center of each warm cookie.
- Allow the cookies to cool on the baking sheet for a few minutes, then transfer to a cooling rack to finish cooling.
