Puckering up for Hershey Kiss Cookies

In addition to being a year I began earnestly writing my own newspaper column, tearing my way through books and falling in love, something momentous happened: I finally earned an invite to my family’s annual cookie exchange.

It’s a ladies-only affair and features the baked goods of my mom, grandmother, aunts and family friends. Until this year, I’d been relegated to the dessert equivalent of the kids’ table: the oldest grandchild on my mom’s side, still a kid. And, you know — that’s okay. But when my grandma finally extended a formal invite to the exchange and let me pick a name for our family’s Secret Santa, another adults-only activity, I was stoked.

But that led to some pressure, of course. My Maw Maw, a master baker, recently sent me a hefty stack of recipes — and I’ve enjoyed looking through them all. And in addition to my obsession with several food and recipe sites, my friend Sandy frequently shares her trial-and-error recipes with me. (And I’m totally not complaining.) I was still waiting to find The One, though — that cookie that made me salivate just skimming the ingredients. Plus, it couldn’t be too tough to make.

After reading a guest post over at Book Journey, I fell in love with Kim’s family recipe (and tradition!) of Hershey Kiss Cookies. Since I’m still a little skittish about baking and cooking, the simplicity of the directions (and minimal ingredients) appealed to me. And I’m happy to report back that, according to friends and coworkers, they were a success!

Your basic ingredients here are flour, chocolate and Hershey Kisses. I’ll say this: I expected that, once in the oven, they would spread . . . much like other cookies do. But when baking, those babies stayed firmly in their original shape. So when you place them on a cookie sheet, make sure each little ball is as pretty as you’d like it to be when serving! After the first (ugly) batch, I learned that lesson the hard way. Also, I used way more than a teaspoon of dough to surround each Kiss . . . I was worried they would scorch if the chocolate was uncovered. I think there’s something to that. Plus, with my oven, each tray took about 17 minutes until finished. Just keep your eye on these little guys and pull them when the bottoms are brown.

Simple, delicious and very, very chocolatey, these are great treats to snack on while slurping some milk! And who knows — maybe they’ll be Santa’s new favorite variety. Give them a whirl.


Hershey Kiss Cookies

Recipe from Kim at Sophisticated Dorkiness

1 cup butter
1/3 cup white sugar
1/3 cup brown sugar
1/2 tsp vanilla
2 cups flour
1 cup mini chocolate chip morsels
14 oz bag Hershey’s kisses

Cream together the butter, brown sugar and white sugar. Add vanilla. Add mini morsels. Stir in flour. Take approximately 1 tsp of dough and wrap around 1 kiss. Place on cookie sheet and bake at 375 degrees for 10 to 12 minutes.


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12 thoughts on “Puckering up for Hershey Kiss Cookies

  1. I’ve always been amazed at how hard it is to get morsels and kisses to melt. I tried to melt some peanut butter chips this year, and I felt like I needed a blow torch! This recipe looks great. I was going to make some more peanut blossoms today, but I have all the ingredients for yours – I think I’ll try this instead! :–)

    • That’s definitely another great thing about this recipe, Jill — the ingredients are, for the most part, stuff we already have in the pantry! Hope you enjoy them. 🙂

  2. I’m so glad these worked for you! One of my favorite things about them is how easy they are to do. But you’re right, they don’t spread much so you have to form them pretty well first. I can’t wait to tell my aunt that other people loved the recipe; I think she’ll get a kick out of it!

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