These Thumbprint Hershey Kiss Cookies are always the star of the show. Everyone wants to make the cookie that disappears first from the dessert table. The recipe that everyone begs for year after year, this Hershey Kiss Cookie recipe.
The thumbprint Hershey Kiss Cookies recipe is a true classic. When you add chocolate in the form of a sweet, chocolate kiss to a traditional peanut butter cookie it is pure heaven. It has just the right amount of crispness to make this cookie a real winner and if you love peanut butter, there is nothing better.
I am not saying I have the inside track but here is a list of Santa’s Favorite Cookies.
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What We Love About This Peanut Butter Christmas Cookie Recipe
The peanut butter cookie has been around since the late 1880’s when people where trying to figure out what to do with this delectable treat which has great protein and fiber. Find out more history of this tempting peanut butter blossom.
- 20 Minutes: A quick and easy cookie to make anytime.
- Easy Ingredients: All found in pantry.
- Family Friendly: Kids will love to help you make them and of course will love to eat them.
- Adaptable: Can make it in different flavors and also lower sugar if you prefer.
Ingredient Notes
- Creamy Peanut Butter: Try using a natural peanut butter, crunch peanut butter or other flavors.
- Shortening: You can use butter flavor or traditional vegetable shortening.
- Packed light brown sugar: Dark brown sugar can also be used, make sure it is packed in the measuring cup for the correct amount of sugar.
- 48 Hershey’s Kisses: The true star of the cookie, try some of the fun seasonal flavors that they come out with every year!
Variations and Substitutions
- Sugar Substitute – Yes, you can use a sugar substitute for the sugar and brown sugar. Make sure it is a one for one swap kind.
- Different Flavored Cookie Dough: Have a peanut allergy? You can make a Hershey’s Kiss sugar cookie with this recipe Sugar Cookies with Hershey Kisses.
How to Make Chocolate Kiss Cookies
These are the basic steps for making Hershey’s Kiss Cookie Recipe. Please refer to the recipe card below for more detailed instructions, prep time, total time and nutrition information.
STEP 1: PREP
First, preheat the oven to 375 degrees and line your cookie sheets with parchment paper or silicone mats. Unwrap your candy and have them ready to go.
STEP 2: MIX
In a large bowl of a stand mixer, cream the shortening and the peanut butter until well combined. Then add 1/3 cup granulated sugar and brown sugar and beat until fluffy. Add egg, milk and vanilla extract.
STEP 3: DRY INGREDIENTS
In a separate bowl, whisk the flour, baking soda and salt together. With the mixer running, slowly add the dry ingredients into peanut butter mixture, beat until a cookie dough forms.
STEP 4: FORM THUMBPRINT COOKIES
Scoop dough and form dough into 1-inch balls and roll in remaining granulated sugar. Place cookie balls on baking sheet and bake for 8 to 10 minutes or until lightly browned.
STEP 5: PRESS IN KISS AND COOL
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.
Prep and Storage Tips
HOW TO MAKE THIS RECIPE AHEAD OF TIME
You can keep peanut butter cookies stored at room temperature in an airtight container. They’ll be best when you eat them within a week.
HOW TO STORE THIS RECIPE
Store the peanut butter blossom cookies in an airtight container or a freezer bag.
HOW TO FREEZE THIS RECIPE
These peanut butter blossoms can be baked in advance and stored in an air tight container for three to four months. The better you wrap them, the longer they will last.
You can also freeze the dough by scooping the batter with this handy cookie scoop and place dough on a baking sheet and freeze for an hour and then store in an air tight container. You can take out the amount you need and bake. There is nothing better than a cookie fresh and hot from the oven!
Frequently Asked Questions
One of the keys to making a great peanut butter cookie then you have to start with a peanut butter you love. Find out the reviews on the best peanut butter.
If you start the cookie making process and find that you have no brown sugar, you can replace brown sugar with white sugar one to one. The white sugar will result in making a crispier cookie. You can also make your own brown sugar by adding two tablespoons of molasses to every one cup of white sugar.
You are cooking them too long. The cookies will firm up as they cool. So do not overcook.
If your Thumbprint Hershey Kiss Cookies are too crumbly it usually means that there is too much flour in the batter. When measuring flour it should be spooned loosely into the measuring cup, not packed in like you do sugar.
Expert Tips for Making This Recipe
- This Recipe Can be Doubled: These cookies go fast so make it a double batch for gift giving.
- Thick: Make the cookies in an hors d’oeuvre pan and replace the chocolate kisses with miniature peanut butter cups.
- Add Sprinkles: Festive sprinkles to up your Christmas spirit.
- Remember: Make sure you mark your cookies, so if anyone has a peanut allergy they can avoid.
- Variation tip: Make a chocolate cookie dough or a sugar cookie dough to make these thumbprint cookies with kisses.
- Alternate ingredient: Color the cookie dough with food coloring in beautiful Christmas colors.
What to Serve with Thumbprint Hershey Kiss Cookies
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Thumbprint Hershey Kiss Cookies
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.
Expert Tips
- This Recipe Can be Doubled: These cookies go fast so make it a double batch for gift giving.
- Thick: Make the cookies in an hors d’oeuvre pan and replace the chocolate kisses with miniature peanut butter cups.
- Add Sprinkles: Festive sprinkles to up your Christmas spirit.
- Remember: Make sure you mark your cookies, so if anyone has a peanut allergy they can avoid.
- Variation tip: Make a chocolate cookie dough or a sugar cookie dough to make these thumbprint cookies with kisses.
- Alternate ingredient: Color the cookie dough with food coloring in beautiful Christmas colors.
Estimated Nutritional Information
The nutritional information provided are estimates. To learn more about how I calculate this information go to www.itisakeeper.com/about-its-a-keeper/privacy-disclosure-policies/
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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.