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Cookies with Hershey Kisses

If there is one Christmas cookie you need to make every year, it’s these Hershey Kiss Cookies. Just looking at the 300+ reviews and comments section tells me many others agree that this recipe is a staple in their holiday baking!

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Hershey Kiss Shortbread Cookies lined on a wire cooling rack

Hershey Kisses Cookies

These Hershey Kiss Cookies are the most popular cookies on my site, and for good reason! They’re buttery shortbread cookies paired with a Hershey kiss to create an instant classic.

Prefer peanut butter cookies? Try these 4-Ingredient Peanut Butter Blossom Cookies!

Having tested this recipe more than 30 times, I’ve developed the perfect way for the Hershey kisses to stick on top without melting into the cookie. The secret? Unwrap the kisses on a plate and refrigerate them while you make the cookies!

Here’s what I’m going to teach you in this post: 

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  • 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!

What you’ll need for Chocolate Kiss Cookies

  • All-purpose flour
  • Hershey Kisses – You’ll need about 46 of them
  • Butter – Salted and at room temperature
  • Granulated sugar
  • Egg
  • Milk – use whole milk when possible
  • Vanilla extract
  • Baking soda – To help the cookies rise
  • Salt
Ingredients needed to make Hershey Kiss Cookies with no peanut butter

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.

Collage of 6 photos adding the wet ingredients and dry ingredients together to make the shortbread cookie batter

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.

Rolled raw cookies on a cookie sheet with parchment paper

STEP SEVEN: Bake until the edges are nice and golden and the middles are set.

Cooked thumbprint cookies on a baking sheet with parchment paper

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!

Hershey Cookies Without Peanut Butter on a wire rack with wrapped kisses around it

Hershey Kiss Cookies Recipe Tips

  • 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!
  • 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.
Closeup of a blossom cookie with Hershey kiss in the middle

Chocolate Kiss Cookies Recipe Variations

I love using different flavors of Hershey kisses on these cookies! Here are just a few of my favorites:

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.

Hershey Kiss Cookies with shortbread with one bitten into so you can see the inside of the soft chewy cookie

How to store Hershey Kisses Cookies

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 Cookies with Hershey Kisses?

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.

Blossom cookies without peanut butter on a black wired cooling rack with a Hershey kiss on the top of each

Hershey Kiss Cookies Recipe FAQs

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. I use a shortbread cookie base in my Lemon Shortbread Cookies as well..
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 do you keep Hershey’s Kisses from melting?

The secret to keeping the kisses from melting on top of these Hershey Kiss cookies is to unwrap the kisses and refrigerate them as you put together and bake the cookie dough. Refrigerating the kisses will harden them up making it harder for them to melt when placed on the cookie..

It is normal for the kisses to melt slightly on the bottom to adhere to the shortbread cookie.

Will melted Hershey Kisses harden?

Yes, melted Hershey kisses will harden as they cool. However, if your kisses lose their shape when melted, they will keep that shape once hardened.

Closeup of a Christmas Hershey kiss shortbread cookie with green garland in the background

More like these Kisses Cookies

Hershey Kiss Shortbread Cookies lined on a wire cooling rack

Hershey Kisses Cookies

Samantha Erb
Melt in your mouth Hershey kiss cookies made without any peanut butter for an easy and soft chewy holiday cookie!
4.46 from 362 votes
Prep Time 10 minutes
Cook Time 9 minutes
Additional Time 5 minutes
Total Time 24 minutes
Course Desserts
Cuisine American
Servings 46 cookies
Calories 104 kcal


  • 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.


Serving: 1gCalories: 104kcalCarbohydrates: 15gProtein: 1gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 1gCholesterol: 11mgSodium: 53mgSugar: 10g

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.

Tried this recipe?Let us know how it was!


About Samantha

I’ve always had a love of cooking and creating new recipes, so it only made sense to create a food blog so I could share those recipes with you. This site is designed to provide easy and flavorful recipes with as little ingredients as possible. That means you still get great flavor combinations without all that extra time and effort. Read more...

37 thoughts on “Cookies with Hershey Kisses”

  1. I followed the recipe exactly and only got 30 cookies. Also being a bit larger they took longer to bake. I think a mini cookie scoop is called for. That said, they came out great.

    I also did half with kisses for the peanut challenged and half with mini peanut butter cups.

  2. I just made this recipe and it is a keeper. Had to bake longer though but could be my oven. I did one pan with kisses and the other as a thumbprint (rolled in chopped walnuts vs sugar and cooked 6 min, pull out, add jam and bake another 7 min). I also used oat milk and margarine for dairy free and simply perfection. Thank you!

  3. Thank you for this recipe. I’ve always made the peanut butter kind but my granddaughter is allergic to peanuts. Glad to have found a tasty alternative!

  4. I made these this evening and they are delicious! I used a standard cookie scoop, so the cookies are larger and I only got 24 cookies. But the first batch I make of anything is for the house so I know if I need to adjust anything. Next batch will be smaller and are earmarked as Christmas gifts.

  5. My family loved these cookies; they were a nice, delicious change from the peanut butter version. This recipe is a keeper. Thanks 🙂

4.46 from 362 votes (359 ratings without comment)

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