Best 11 Cookies With Hershey Kiss On Top Recipes

SHORTBREAD HERSHEY KISS COOKIES RECIPE

Steps:

• Cream butter and sugar together with either a hand or stand mixer until thoroughly combined.
• Sift flour and cornstarch together and stir in salt. Be sure that when you measure the flour and cornstarch you use the spoon and level method - stir the flour or cornstarch with a spoon and then spoon it into your measuring cup and a bit over. Do not pack it in. Then use a knife or the handle of the spoon to level off the top. Remove a couple of spoonfuls after measuring the cornstarch for a scant cup. If you don't measure this way, you may use too much flour and end up with dry and crumbly cookies.
• Add flour mixture and vanilla to sugar/butter and mix on medium to high speed until thoroughly combined. This will take a few minutes as you are making a mixture similar to pie crust and the butter needs time to be cut into the flour. If it seems to remain just too crumbly after several minutes, you can add a couple more tablespoons of butter. Keep mixing the dough until it comes together as it should not be crumbly.
• Form dough into a ball/disc, as you would pie crust, and wrap with plastic wrap.
• Refrigerate for at least 20 minutes or overnight. Preheat oven to 325°F if making the same day.
• Take heaping teaspoonfuls of dough and roll into balls with hands lightly dusted with powdered sugar. If dough starts to melt in your hands, place back in the fridge for 20 minutes.
• Place cookie balls onto baking sheet lined with parchment paper or a Silpat baking mat about 1 inch apart.
• At this point you can take a small clean glass and dip the bottom in powered sugar and flatten each cookie or use your thumb to create a crater that you press the kiss into later. Both seemed to work equally well for me, though I preferred the look of the thumb-pressed cookies more for this application. Note that these cookies will not rise or expand very much.
• Bake for 15-20 minutes or until edges have just a very slight golden tinge. Check at around 10-12 minutes if your oven runs really hot. These are not cookies you want to get brown.
• Remove sheets from oven and allow to cool for a minute. Then immediately place an unwrapped Hershey Kiss into the center of each cookie, pressing down lightly.
• Allow to cool completely and enjoy. Cookies can be stored at room temperature in air-tight container for up to 3 day. Unbaked dough can be stored in the fridge for up to 3 days (wrap tightly so it doesn't dry out) or in the freezer for up to 1 month.

PEANUT BUTTER KISS COOKIES

Steps:

• Preheat oven to 350 degrees F.
• Combine sugar, peanut butter, and egg.
• Shape into 1 inch balls and place on ungreased cookie sheet. NOTE: If dough is too sticky, refrigerate 1/2 hour or until easy to handle.
• Bake for 10 minutes. Remove cookies from oven. Press a chocolate kiss into the center of each warm cookie.

HERSHEY KISS COOKIES

Steps:

• Preheat oven to 350 degrees and line two baking sheets with parchment paper.
• Melt the chocolate chips in a small microwave safe bowl in 30 second increments until smooth and creamy, then let sit for 2-3 minutes to cool.
• To your stand mixer add the butter and sugar to a stand mixer with the beater attachment on medium speed until lightened in color and fluffy, about two minutes.
• Add in the vanilla, egg and finally the cooled melted chocolate.
• Sift together the flour, cocoa powder, baking powder and salt and add it into the stand mixer on low speed until just combined.
• Scoop with a 1 tablespoon measure into a bowl of sugar and roll in the sugar (try not to touch the dough too much).
• Place on a baking sheet and bake for 8-10 minutes.
• Once you remove from the oven have the chocolate kisses unwrapped and ready to push into the center of each cookie (gently) immediately then remove from the pan to cool completely.

THUMBPRINT HERSHEY KISS COOKIES

Steps:

• Preheat oven to 350 degrees and grease a large baking sheet and set aside.
• In a large mixing bowl combine softened butter and peanut butter. Mix with a hand or stand mixer until light and fluffy
• Add in both sugars and mix until well combined.
• Add in egg and vanilla and stir until just combined.
• Mix together flour, salt, and baking soda and add into wet mixture and mix until a dough forms.

THUMBPRINT HERSHEY KISS COOKIES

Steps:

• Preheat oven to 350° and have ready a cookie sheet lined with a sheet of parchment paper or a Silpat.
• In a mixing bowl, whisk together flour, baking powder, and sea salt. Set aside until ready to use.
• In the bowl of a stand mixer, mix together butter, brown sugar, granulated sugar and peanut butter on medium-high speed. If you don't have a stand mixer, use a large mixing bowl and a handheld mixer. Add the egg, followed by the vanilla extract. Add the flour with the mixer on low. Remove bowl from mixer and scrape the dough from the bottom, up and over the top. Return bowl to the mixer and mix on low 30 seconds more.
• Scoop out a scant tablespoon of dough and form into a ball. Place about 1" apart on parchment paper. Bake 10 minutes, remove from the oven and set atop a cooling rack.
• Place the chocolate kiss in the center of the cookie and apply gentle pressure to inset. Allow to cool 5-10 minutes, serve and enjoy.

KISS COOKIES RECIPE (WITHOUT PEANUT BUTTER)

Steps:

• Preheat oven to 350 degrees.
• Beat with stand mixer or a hand mixer (softened but not melted) butter, egg, sugar, and vanilla extract until well blended.
• In a separate bowl combine flour, salt, and baking soda. Mix.
• Slowly blend the dry ingredients and the milk into the wet mixture.
• Shape into 1 inch balls.
• Optional - Roll each ball in a bowl of powdered sugar.
• Place on cookie sheet lined with parchment paper.
• Bake for 8 - 10 minutes until the cookies are just slightly browned.
• Remove from the oven and let cool for 1-2 minutes.
• Press a chocolate kiss into the center of each cookie.
• Move cookies to a wire rack to completely cool.
• Makes around 35 cookies.

PEANUT BUTTER-HERSHEY'S KISSES COOKIES

Steps:

• Heat oven to 375 degrees.
• Mix ½ cup sugar, brown sugar, peanut butter, butter, shortening, and egg thoroughly. Stir in flour, baking soda and baking powder.
• Mold dough into 1-inch balls; roll in sugar. Place about 2 inches apart on ungreased cookie sheet.
• Bake until edges are light brown, 8 to 10 minutes.
• Immediately press candy kisses firmly into each cookie, cool.

KISS COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a large bowl, cream together butter and brown sugar. Beat in the egg until well blended then stir in the flour. Roll the dough into small balls. Roll each ball in egg white then roll in chopped nuts to coat. Place cookies onto the prepared cookie sheet and make an indention in the center with your finger.
• Bake for 8 to 10 minutes in the preheated oven, until the edges turn golden. While cookies are hot press a chocolate kiss into the center indention. Let cool on baking sheet for 5 minutes before removing to wire racks to cool completely.

LOVE AND KISSES COOKIES

Steps:

• Preheat the oven to 350 degrees F. Line 2 baking sheets with silicone baking mats or parchment paper.
• In a microwave-safe bowl, add the chocolate chips. Microwave in 30-second intervals, stirring between each interval, until melted. Allow to cool.
• Using a stand mixer with a paddle attachment, mix the brown sugar, granulated sugar, butter and cooled chocolate on medium speed until combined. Add the eggs one at a time, mixing after each addition, then the vanilla. Scrape the sides of the bowl and continue to mix on medium speed until combined.
• Whisk together the flour, cocoa powder, baking powder and salt in a bowl. Gradually add the dry ingredients to the mixer and mix until just combined.
• Put the red sprinkles in a bowl. Scoop mounded tablespoons of the dough. Roll into balls and roll each ball in the sprinkles to cover completely. Place on the prepared baking sheets. Bake until the cookies are poufy and set, about 10 minutes. When still warm, press a chocolate candy into the top of each. Let the cookies sit on the baking sheets for 2 minutes, then remove them to a wire rack to cool completely. Repeat with the remaining dough, sprinkles and chocolate candies.

HERSHEY'S SECRET KISS COOKIES

Steps:

• In a bowl, combine the butter, sugar, and Vanilla, and cream together until smooth.
• Add the Pecans, and flour, and stir until well combined.
• Place the dough in the refrigerator to chill for about 45 minutes.
• While the dough is chilling, line 2 cookie sheets with Parchment paper, and remove the wrappers from the chocolate Kisses.
• When the dough is chilled, remove from the refrigerator, and using about a Tablespoonful of dough, roll it slightly in your palms, and press in the center.
• Place a chocolate kiss in the center of the cookie dough, and pull the dough up around the candy.
• Gently roll the dough to form a ball and place it on the parchment paper.
• Continue until you've used all the dough.
• Place the cookie sheets in the oven at 375 degrees for 14 minutes, until the cookies are golden brown on the bottom edges.
• Remove the cookies from the oven, and allow them to cool until they are just warm.
• Place a clean piece of Parchment paper on the counter and place the powdered sugar in a bowl.
• Place a small bit of powdered sugar where each cookie will set on the parchment paper.
• When the cookies are still just warm, roll them in the powdered sugar in the bowl, then place them on the parchment paper on powdered sugar to prevent them from sticking.
• Allow cookies to completely cool.
• Serve and Enjoy!

JEANNE'S CHOCOLATE KISS COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In large bowl mix butter and sugar till fluffy, add eggs and vanilla mix well. Sift together flour, cocoa, baking soda, and salt, and add to creamed mixture.
• Roll dough into balls about 1 inch in diameter then roll in white sugar. Place balls on ungreased cookie sheet and bake for 8 to 10 minutes. Place unwrapped chocolate kiss in the center of each cookie while still hot. Let cool and enjoy!