These Hershey Kiss cookies without peanut butter are everything you love in a classic blossom cookie without the peanut butter. I think they taste even better!
This one goes out to all of you non-peanut butter cookie lovers. This recipe will give you results that are both chewy and buttery, but without all that peanut butter taste.
Plus, the Hershey kiss on top adds that chocolatey goodness you love!
Prefer peanut butter cookies? Try these 4-Ingredient Peanut Butter Blossom Cookies!
You probably have all of the ingredients in your fridge and pantry already. This recipe yields 46 thumbprints so you’ll have plenty for a party or for freezing to snack on later.
These are easy to make and require a prep time of just 20 minutes. This recipe makes for a unique Christmas cookie! You can also make them with your kids for a fun and easy afternoon of baking.
Head to your kitchen, grab your apron and anything else you may need, and let’s get started!
Here’s what I’m going to teach you in this post:
- All of the ingredients you’ll need to make these Hershey kiss cookies with no peanut butter
- Step-by-step instructions on how to bake perfect thumbprints with ingredients you probably already have
- Answers to the most frequently asked questions about how to make Blossom Cookies without peanut butter, plus how to store them!
When you’ve finished creating this thumbprint recipe, you’ll know how to make chewy, chocolatey Hershey Kiss cookies with shortbread for holidays, parties, or for yourself to enjoy!
We love easy Christmas cookies and I’m sure you do too! Check out this great list of 35 easy Christmas Cookies with just a few ingredients!
How To Make Hershey Kiss Cookies Without Peanut Butter
A full printable version of this recipe with ingredient measurements is available at the bottom of this post.
STEP ONE: Preheat your oven to 350 degrees F. Line a cookie sheet with parchment paper and set it aside.
STEP TWO: Unwrap the chocolate kisses and place them in the refrigerator so they stay firm.
STEP THREE: In a large bowl, cream together the butter, sugar, egg, milk, and vanilla extract until well combined.
STEP FOUR: In a separate bowl, mix the flour, baking soda, and salt until combined.
Using a whisk can help break up any clumps, or you can sift them together instead.
STEP FIVE: Add half of the flour mixture to the wet ingredients and stir. Then, mix in the rest until there are no more streaks of loose flour.
STEP SIX: Scoop out the dough on the prepared baking sheet. For a softer texture, you can roll the dough balls in sugar first.
I recommend using a cookie scoop to scoop consistent circular cookies. I used this cookie scoop.
STEP SEVEN: Bake until the edges are nice and golden and the middles are set.
STEP EIGHT: While the cookie rounds are still warm, gently press one Hershey kiss in the middle of each cookie.
STEP NINE: Transfer the blossom cookies without peanut butter to a cooling rack. Serve and enjoy!
Tips To Make Delicious Hershey Kiss Cookies with No Peanut Butter
- You don’t need a hand mixer, but I like using one. It incorporates more air in the mixture, making for a lighter and softer result!
- Use a cookie scoop to create uniform and nice-looking circular cookies. I used the OXO Good Grips Small Cookie scoop to get 1 tablespoon of dough per cookie.
- Keep the unwrapped Hershey kisses in the fridge while prepping and baking the cookies. This allows the chocolate to harden so they do not melt in the middle of the cookies once placed on top.
- Use a whisk or sifter to mix the dry ingredients. This helps break up any clumps.
- Add the flour mixture in two steps. By adding in the dry ingredients little by little, you allow the wet and dry ingredients to mix faster. This will also help you avoid cleaning up the excess flour that may fly out of the bowl as you mix.
What Is the Difference Between a Sugar Cookie And A Shortbread Cookie?
Sugar cookies are lighter than shortbread, which tend to be thick and dense.
That’s because shortbread is made with twice the amount of butter as sugar, creating a richer texture overall. Sugar cookies also require baking soda or powder to give them extra lift.
These Hershey Kiss Cookies Without Peanut Butter are made with a shortbread cookie to create that richer texture that goes great with a Hershey kiss on top!
Do I Have to Roll the Blossom Cookies into Granulated Sugar Before Cooking?
No, you don’t, but rolling the dough in sugar keeps these sweets nice and soft. Without it, the cookie will have a slight crust.
It’s more of a texture preference. I have made Hershey Kiss cookies with shortbread both ways and they’re both enjoyable!
How To Add Some Extras to Hershey’s Thumbprint Cookies
I love using different flavors of Hershey kisses on these cookies! Here are just a few of my favorites:
- Candy Cane Hershey kisses for Christmas
- Mint Truffle Hershey Kisses for a nice kick of mint
- Caramel Hershey Kisses
- Dark Chocolate Kisses
- Almond Kisses for a nice crunch!
- Birthday cake kisses
You can also top the cookies with a Rolo or other candy piece instead or roll the cookies in red or green sprinkles for added color for the holidays.
How To Store Hershey Kiss Cookies with Shortbread
These will keep at room temperature for 4 to 5 days in an airtight container. Don’t worry about putting them in the refrigerator.
If you want to take them on the go for a midday snack, make sure you close the bag tightly!
Can You Freeze Hershey Kiss Cookies?
Yes! After they have cooled completely, place them in a freezer-safe container. For an additional barrier against the cold, place the container in a freezer bag.
This dessert will keep in the freezer for about 3 months. To defrost, thaw at room temperature for 1-2 hours before enjoying.
Other Cookie Recipes You’ll Love:
- Easy Snickerdoodle Recipe
- Snowball Cookies Without Nuts
- Easy Chocolate Thumbprint Cookies with Toffee
- Iced Thumbprint Cookies
- Chocolate Chip Cookies Without Baking Soda
- 4-Ingredient Oreo Truffles
- No-Bake Oreo Marshmallow Treats
- Vanilla Crinkle Cookies
- 46 chocolate Hershey kisses
- ½ cup salted butter, room temperature (1 stick)
- 1 cup granulated sugar
- 1 egg
- 2 tablespoons milk
- 2 teaspoons vanilla extract
- 2 cups unbleached all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup granulated sugar to roll balls in before cooking
- Preheat your oven to 350 degrees F and line a cookie sheet with parchment paper. Set aside.
- Unwrap all 46 chocolate kisses and place them on a plate. Put them in the refrigerator until you're ready to use.
- In a large mixing bowl, mix with a hand mixer butter, sugar, egg, milk, and vanilla extract together. Mix until they are all combined.
- In a separate medium mixing bowl, combine the all-purpose flour, baking soda, and salt. Mix until all combined.
- Add half of the flour mixture mix and when there is no more loose flour, add the remaining half of flour to the mixture.
- Using a small cookie scoop (or spoon) scoop the dough into a ball then roll each ball into the granulated sugar, if using. Place each completed cookie dough ball on the baking sheet.
- Cook each batch of cookies for 9 to 10 minutes, until the edges are nice and golden. Remove them from the oven.
- Remove the Hershey kisses from the fridge and place 1 kiss in the middle of each cookie and gently press down.
- Transfer the cookies to a cooling rack and enjoy immediately or store once completely cooled.
Store cookies in an airtight container at room temperature for up to 3 to 4 days for best results.
These cookies can be frozen for up to 3 months. Just thaw them at room temperature for 1 to 2 hours before eating.
Amount Per Serving: Calories: 104Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 11mgSodium: 53mgCarbohydrates: 15gFiber: 0gSugar: 10gProtein: 1g
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.