Hershey’s Secret Kisses Cookies

20161208_181737It’s Christmas baking time!

I’m starting a little early this year, because of family obligations, I have to deliver my goody gifts by mid-month, so here we go!

Number one on the list, because they’ll keep the longest is these yummy Hershey’s Kiss Cookies.

All in all, they’re pretty simple. A yummy, crumbly butter cookie surrounding a Hershey’s Kiss.

This recipe is all over the internet. Most call for ground walnuts in the dough, but I used almonds, because I find walnuts a little too bitter. The dough batter is not very sweet, which makes these little morsels more enjoyable – in my opinion – because the sweet kiss is surrounded by simple yummy buttery goodness.

This is my version of the recipe.

  • 1 cup butter, softened
  • ½ cup granulated sugar
  • 1 teaspoon vanilla
  • 1¾ cups flour
  • 1 cup almonds, finely chopped
  • 6 ounces Hershey kisses milk chocolate (about 36)
  • Confectioners’ sugar (Powdered Sugar)


I used my KitchenAid stand mixer for this.

  1. In a large bowl combine butter, sugar and vanilla.
  2. Add flour and nuts. Stir until well blended.
  3. Cover and leave the mixture in the fridge for 1 hour to cool.
  4. Heat oven to 375 F degrees.
  5. Remove wrappers from chocolates.
  6. When dough is firm enough to handle, take the dough with a measure of about 1 tablespoon and shape it around each chocolate kiss and roll it to make a ball. – I have a 2Tblsp ice cream scoop. So I scooped it onto a plate and then cut the scoops in half. It made sure it was all nice and evenly sized.
  7. (Cover each chocolate completely.)
  8. Place balls on a baking sheet lined with baking paper.
  9. Bake at 375F for 12-15 minutes or until cookies are set but not browned.
  10. Cool slightly and remove from baking sheet.
  11. Roll them in powdered sugar while they’re still warm. (I just did the tops)
  12. Before serving, add more powdered sugar, if desired.

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