Hershey Kiss Cookies
Melt in your mouth Hershey kiss cookies made without any peanut butter for an easy and soft chewy holiday cookie!
Servings: 46 cookies
Calories: 104kcal
Ingredients
- 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
Optional
- ¼ cup granulated sugar to roll balls in before cooking
Instructions
- 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.
Video
Notes
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.
Nutrition
Serving: 1 | Calories: 104kcal | Carbohydrates: 15g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Cholesterol: 11mg | Sodium: 53mg | Sugar: 10g