Chocolate Kiss Cookies are a festive holiday treat with a soft, peanut butter cookie base topped with a melted Hershey’s Kiss. It’s a classic Christmas cookie recipe that’s easy to make and always a crowd-pleaser. These easy cookies are perfect for holiday parties and cookie swaps.
If you need more recipes for your holiday platter, try my shortbread cookies with pistachios and my red velvet cream cheese cookies.
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Why this Chocolate Kiss Cookie Recipe is a Keeper
These delightful treats are perfect for holiday parties, gift baskets, or simply enjoying with a cup of hot cocoa. So, gather your loved ones, bake a batch of Kiss cookies, and create some holiday magic!
- 20 Minute Cookies: Make these easy Hershey Kiss cookies in just 20 minutes.
- Easy Ingredients: All of the cookie ingredients for these chocolate cookies can be found in your kitchen or local grocery store
- Special Occasion Worthy: These classic peanut butter blossom cookies are a great recipe to make during the Christmas season.
Why Are My Peanut Butter Kiss Cookies Crumbling?
If your cookies are crumbling, you may have used too much flour. You’ll need more moisture to help the cookies stick together. They also may have been overbaked, which causes them to dry out.
Ingredient Notes for Peanut Butter Blossoms
- Creamy Peanut Butter: This classic cookie is full of peanut butter flavor, so use your favorite good quality peanut butter.
- Shortening: Use butter or traditional vegetable shortening to make these Christmas cookies.
- Hershey Kisses: Press a chocolate kiss in the center of each cookie. Add kisses after baking cookies.
- Packed light brown sugar: Dark brown sugar can also be used. Make sure it’s packed in the measuring cup for the correct amount of sugar.
See the recipe card below for a complete list of the ingredients with measurements.
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Prep Ahead Suggestions for Hershey Kiss Cookies
- Unwrap the candies and store in a plastic bag until ready to bake.
- Make the cookie dough and store in the fridge or freeze for later use.
Special Equipment Needed for the Best Chocolate Crinkle Cookies
- Small Cookie Scoop: Use a cookie scoop to make all the cookies an even size and shape.
Pro Tip for Cookie Dough
Gradually add the dry ingredients, mixing just until combined. Overmixing can lead to tough cookies.
How to Make Peanut Butter Chocolate Kiss Cookies
These are the basic steps for making easy chocolate and peanut butter and chocolate kiss cookie. Refer to the full, printable recipe card below for detailed instructions.
1. Combine Peanut Butter and Sugar
Preheat oven to 375 degrees F. Combine shortening and peanut butter in a large bowl. Then, add 1/3 cup granulated sugar and brown sugar. Beat the mixture with granulated and brown sugar until light and fluffy, then add eggs, milk, and vanilla.
2. Mix the Dough
In a separate bowl with a stand mixer, combine flour, baking soda, and salt. Add the dry ingredients into the peanut butter mixture while the mixer is running. Form the dough into 1-inch balls and roll in granulated sugar.
3. Bake and Cool Cookies
Place the dough balls 2 inches apart on an ungreased cookie sheet with parchment paper. Bake for 8-10 minutes or until lightly browned. While the cookies are baking, remove the wrappers from Hershey Kisses. Once the cookies are done, remove cookies from the oven and immediately press an unwrapped chocolate kiss on top of each cookie. Remove the warm cookies from the baking sheet. Transfer the cookies to a wire rack to cool completely.
How to Store and Use Leftovers
- Storing: Store leftover cookies at room temperature in an airtight container.
- Using Leftovers: The cookies should stay good for up to 3-5 days.
Variations and Substitutions for Blossom Cookies
- Chewy vs. Crispy: Adjust the baking time to achieve your desired texture. Shorter baking time for chewy, longer for crispy.
- Dark Brown Sugar: Use dark brown sugar instead of light for a richer flavor.
Recipe Notes and FAQs
Serve these cookies with another recipe: Chocolate Salted Caramel Iced Coffee, Peppermint Hot Chocolate Bombs, or Andes Chocolate Mint Cookies.
If your cookies are dry, you may have used too much flour. Mix the dry and wet ingredients evenly, but don’t overmix them.
It depends on how many guests you have. You can half or double the recipe by increasing or decreasing the ingredients proportionally if you need to.
Recipe Tips for Our Favorite Holiday Cookies
- Peanut Butter: Make the cookies in an hors d’oeuvre pan and replace the chocolate kisses with miniature peanut butter cups.
- Add Sprinkles: Add festive sprinkles, or mix in mini peanut butter cups to the dough.
- Remember: Make sure you mark your cookies so if anyone has a peanut allergy, they can avoid them. You can also modify this recipe to make it gluten free.
- Variation Tip: Try making this recipe with chocolate cookie dough and chocolate chips. You can make these cookies with milk chocolate kisses or white chocolate kisses if you can find them.
- Alternate Ingredient: Color the cookie dough with food coloring in beautiful Christmas colors to enhance your holiday cookie tray. Change colors and sprinkles for Valentine’s day or other holidays.
Chocolate Kiss Cookies
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Ingredients
- ½ cup Shortening
- ¾ cup Creamy Peanut Butter
- ⅔ cup Granulated Sugar, divided
- ⅓ cup Light Brown Sugar, packed
- 1 Egg
- 2 tablespoons Milk
- 1 teaspoon Vanilla Extract
- 1 ½ cups All-Purpose Flour
- 1 teaspoon Baking Soda
- ½ teaspoon Salt
- 48 Hershey’s Kisses
Instructions
- Preheat oven to 375 degrees F.
- Beat shortening and peanut butter in large bowl until thoroughly combined.
- Add 1/3 cup granulated sugar and brown sugar; beat until fluffy.
- Add egg, milk and vanilla; beat well.
- In a separate bowl, stir the flour, baking soda and salt together.
- With the mixer running, slowly add the dry ingredients into peanut butter mixture.
- Form dough into 1-inch balls and roll in remaining granulated sugar.
- Place cookie balls on ungreased cookie sheet.
- Bake for 8 to 10 minutes or until lightly browned.
- While cookies are baking, remove wrappers from Hershey Kisses.
- When cookies have finished baking, immediately press a Hershey Kiss into the center of each cookie; cookie will crack around edges.
- Remove from cookie sheet to wire rack and cool completely before storing.
Christina’s Notes
- Peanut Butter: Make the cookies in an hors d’oeuvre pan and replace the chocolate kisses with miniature peanut butter cups.
- Add Sprinkles: Add festive sprinkles, or mix in mini peanut butter cups to the dough.
- Remember: Make sure you mark your cookies so if anyone has a peanut allergy, they can avoid them. You can also modify this recipe to make it gluten free.
- Variation Tip: Try making this recipe with chocolate cookie dough and chocolate chips. You can make these cookies with milk chocolate kisses or white chocolate kisses if you can find them.
- Alternate Ingredient: Color the cookie dough with food coloring in beautiful Christmas colors to enhance your holiday cookie tray. Change colors and sprinkles for Valentine’s day or other holidays.
For more helpful information about this recipe, such as variations, substitutions and other pro-tips, scroll up on the page.
Amazing, rich and delicious. Simple and easy to follow.
This looks delicious! Chocolate and peanut butter is always a good combo! I love your recipe notes, the cookie scoop is a great tip as it really does help for even baking. Thanks for sharing!
these taste absolutely incredible. Thanks so much for sharing this recipe.