Desserts
This original Hershey Kiss cookie recipe delivers the perfect balance of chewy centers and crispy edges, all wrapped in swirls of melted chocolate that mimic classic Hershey’s Kisses.
The secret lies in a precise mix of brown and white sugar, creating a tender yet sturdy cookie that holds up to the festive drizzle. I’ve baked these for holiday gatherings and family celebrations, and they never disappoint—especially when paired with a glass of cold milk.
The rich chocolate flavor and satisfying crunch make them a crowd-pleaser every time.
The recipe combines simple pantry staples with a few key techniques to elevate the texture and appearance. Using both semi-sweet and milk chocolate chips creates a marbled effect when melted, while a touch of cornstarch ensures the cookies stay soft without spreading too much.
Baking at a precise temperature guarantees a golden crust, and the cooling process allows the chocolate to set beautifully. This isn’t just a cookie—it’s a dessert experience with every bite.
What makes these cookies truly special is the festive chocolate drizzle, which transforms them into a showstopping treat. The swirls of melted chocolate add visual appeal and a satisfying crunch, while the classic Hershey’s Kiss shape makes them instantly recognizable.
Whether you’re baking for a holiday party or simply craving a nostalgic sweet, this recipe delivers professional-quality results with minimal effort. The aroma alone will fill your kitchen with warmth and anticipation.
Perfect for gift-giving, bake sales, or satisfying a chocolate craving, these cookies are versatile enough to adapt to any occasion. Add a sprinkle of flaky sea salt for extra depth, or roll them in crushed nuts for added texture.
The recipe scales easily, so you can bake a single batch for personal enjoyment or double it for sharing. Let’s get started on creating these timeless, chocolate-drizzled swirls.
Ingredients for original hershey kiss cookie
Fifteen simple ingredients transform into nostalgic, chocolate-drizzled cookies perfect for holiday celebrations.
| Ingredient | Amount | Notes |
|---|---|---|
| Unsalted Butter 🧈 | 1 cup | Cold, cubed for texture |
| Granulated White Sugar 🍚 | 1 cup | Superfine preferred for smoothness |
| Packed Brown Sugar 🍯 | 1 cup | Light or dark, your choice |
| Large Eggs 🥚 | 2 whole | Room temperature for blending |
| Vanilla Extract 🌿 | 2 tsp | Pure, high-quality extract |
| All-Purpose Flour 🌾 | 2 ½ cups | Sifted for light texture |
| Cornstarch 🌾 | 2 tbsp | Prevents over-spreading |
| Baking Soda 🧂 | ½ tsp | Ensures proper rise |
| Salt 🧂 | ½ tsp | Fine sea salt preferred |
| Semi-Sweet Chocolate Chips 🍫 | 1 cup | Hershey's preferred for authenticity |
| Milk Chocolate Chips 🍫 | 1 cup | Hershey's preferred for authenticity |
| Hershey's Kisses 🍫 | 12 whole | For drizzling and decorating |
| White Chocolate Chips 🍫 | ½ cup | Optional for extra swirls |
The butter and sugars are the foundation—cold cubed butter creates pockets for the chocolate drizzle, while the superfine white sugar ensures a smooth texture. For the best results, grab Hershey's brand chocolate chips from the grocery store baking aisle, as they melt more evenly than store brands. Brown sugar should be packed firmly into the measuring cup for accurate sweetness. If you're short on time, Trader Joe's sells pre-measured baking kits with all the dry ingredients, though I recommend weighing your own flour for precision. The vanilla extract should be pure—McCormick or Nielsen-Massey are reliable brands that deliver consistent flavor without artificial aftertastes.
No semi-sweet chocolate chips? Milk chocolate chips alone will work, but the contrast between the two creates the classic marbled effect. Short on Hershey's Kisses? Mini chocolate chips can be melted and drizzled for a similar look, though they lack the iconic shape. The cornstarch is non-negotiable—it prevents the cookies from spreading too much while keeping them tender. For a festive twist, substitute white chocolate chips for half the milk chocolate chips, though they'll set slightly differently when drizzled. If you're baking at high altitudes, reduce the baking soda by 0.25 tsp to prevent over-rising. The eggs should be at room temperature to blend smoothly with the butter—just take them out of the fridge 30 minutes before mixing.
These cookies reheat beautifully—30 seconds in the microwave restores the soft centers. Store in an airtight container with parchment paper between layers to maintain freshness for up to 5 days. For gifting, wrap individual cookies in cellophane bags tied with festive ribbon and include a small bag of extra chocolate chips for drizzling at home. The Hershey's Kisses can be stored at room temperature for up to 6 months, so buy them in bulk for holiday baking. Freeze the dough balls for up to 3 months—just bake straight from frozen, adding 2-3 minutes to the cook time.
Why You'll Love This Recipe
- No Weighing Guesswork: I just eyeball the butter and sugars—softened, not melted—until it’s that perfect golden hue. That’s it. No scales, no stress, just the way I’ve done it for years, and somehow, every batch turns out.
- Melty Magic: The moment those kisses hit the oven, the chocolate starts oozing like a warm hug. Crisp edges, gooey centers, and that vanilla-butter punch? It’s the kind of cookie that disappears faster than I can snap photos of it.
- Party in a Jar: Freeze half the dough for when you’re too tired to bake. Or shape them into little kisses for holidays—no one will guess they’re the same recipe. Even my picky nephew begs for seconds.
- Pantry Staple Power: Butter, sugar, eggs, vanilla—you’re already stocked. No weird ingredients, no last-minute grocery runs. And if you make a double batch? They’ll last weeks, tucked in airtight containers or shared with neighbors who’ll thank you.
Step-by-step instructions for original Hershey Kiss cookies
Master these precise techniques for cookies with perfect swirls and melty chocolate centers.
Cream Butter and Sugars for Maximum Air Incorporation
In a stand mixer fitted with the paddle attachment, combine the 1 cup unsalted butter (cold, cubed) with the 1 cup granulated white sugar and 1 cup packed brown sugar. Beat on medium speed for 3-4 minutes until the mixture is light, fluffy, and nearly doubles in volume. You'll notice the color lighten as air is incorporated—this creates those signature crackly tops.
I always use cold butter here because it emulsifies better with the sugars. If your butter is too soft, chill it for 15 minutes before starting. Scrape down the sides of the bowl once to ensure all the butter is fully incorporated. The texture should be thick and ribbon-like when you lift the paddle.
Add Eggs and Vanilla for Rich Flavor Development
Add the 2 whole large eggs one at a time, mixing on low speed for 30 seconds after each addition. Then add the 2 teaspoons vanilla extract and mix for another 10 seconds. The mixture will look slightly curdled initially, but don't worry—this will resolve when we add the dry ingredients.
Using room temperature eggs prevents the dough from becoming too thick. If your eggs are straight from the fridge, let them sit at room temperature for 30 minutes before using. The vanilla extract should be pure, not imitation, for the most authentic Hershey's flavor profile.
Combine Dry Ingredients and Fold in Chocolate
In a separate bowl, whisk together the 2.5 cups all-purpose flour, 2 tablespoons cornstarch, 0.5 teaspoon baking soda, and 0.5 teaspoon salt. Gradually add this mixture to the wet ingredients, mixing on low speed for 30-45 seconds until just combined. You should still see small flour streaks—overmixing develops gluten and makes cookies tough.
Remove the bowl from the mixer and fold in the 1 cup semi-sweet chocolate chips, 1 cup milk chocolate chips, and 0.5 cup white chocolate chips using a silicone spatula. Be gentle to avoid melting the chocolate. The dough will be thick and slightly sticky—this is normal. Divide the dough into two equal portions and flatten each into a 6-inch disk. Wrap each disk tightly in plastic wrap and refrigerate for at least 1 hour or up to 24 hours.
Create Swirls and Bake for Perfect Texture
Preheat your oven to 350°F and line two baking sheets with parchment paper. Take one disk of dough and place it between two sheets of parchment paper. Roll it out to ¼-inch thickness. Using a knife, cut 1-inch wide strips through the dough, then twist each strip to create swirls. Arrange the swirled dough 2 inches apart on the prepared baking sheets.
Bake for 10-12 minutes until the edges are golden brown but the centers still look slightly underdone. They'll continue cooking on the hot pan. Remove from the oven and immediately press 6 whole Hershey's Kisses into each cookie, leaving the tops exposed. Return to the oven for 1-2 minutes to soften the kisses slightly. Repeat with the remaining dough and kisses.
Rest and Serve for Maximum Freshness
Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack. The centers should still be soft and gooey when you cut into them. Serve warm for the ultimate experience—each bite delivers melty chocolate swirls with crispy edges and that signature Hershey's kiss crunch.
For best results, store cookies in an airtight container at room temperature for up to 5 days. If you make them ahead, bake just the swirled dough without the kisses, then add the kisses fresh out of the oven before serving. This keeps the kisses perfectly firm and crunchy.
Pro Tips For Making Original Hershey Kiss Cookie
- Cream Butter and Sugar Properly: Use a stand mixer with the paddle attachment—beat the butter, white sugar, and brown sugar on medium-high for 3-4 minutes until the mixture is light and fluffy, not just combined. I learned this the hard way: under-creaming means dense cookies that taste more like cake than chewy chocolate goodness.
- Use Room-Temp Eggs: Crack those eggs into a separate bowl first, then let them sit at room temperature for 10 minutes before adding to the dough. Cold eggs make the butter seize up, and you’ll end up with cookies that spread too much or look pale in the center.
- Don’t Overmix the Dough: Once you fold in the Hershey’s kisses and vanilla, mix just until the chocolate is evenly distributed—about 10-12 strokes. Overmixing develops gluten, and your cookies will turn out tough instead of soft and pillowy. I used to go overboard, and the texture suffered every time.
- Chill Dough for 24 Hours: If you can, let the dough rest in the fridge overnight—this isn’t optional, it’s the thing that matters most for flavor. The sugars bloom, the texture improves, and the kisses stay centered instead of sinking. (Yes, even if you’re impatient like me.)
Wine and beer pairings for these flavors
Rich Chocolate Wines
The deep, velvety notes of these cookies pair beautifully with Cabernet Sauvignon or Merlot—both wines complement the chocolate's bitterness while their tannins cut through the richness. I love a Napa Valley Cabernet like Caymus Vineyards or a Washington State Merlot such as Chateau Ste.
Michelle. The red fruit flavors in these wines mirror the caramelized sugar in the cookies, creating a harmonious balance. 🍷
Sweet Dessert Whites
For a lighter option, try a Moscato d'Asti or Riesling—their natural sweetness and citrusy acidity contrast the cookies' decadence. A dry Riesling from Germany, like Dr. Loosen Blue Slate, adds a mineral crispness that refreshes your palate.
Moscato's effervescence also cleanses between bites, making it a festive choice for holiday gatherings.
Creamy Port Alternatives
If you prefer fortified wines, a Ruby Port or Tawny Port enhances the chocolate experience. The nutty, caramel notes in a 10-year Tawny from Graham's or Sandeman echo the cookies' baked sugar and chocolate swirls. Serve slightly chilled for a luxurious pairing that feels like dessert in a glass.
Beer Pairings for Balance
A dark Belgian ale like Duvel Moortgat's Rochefort 8 brings malty depth to match the cookies' richness. For a lighter option, try a crisp lager such as Heineken or Peroni—the clean carbonation contrasts the chocolate's density.
If you prefer American craft, a honey-brown ale from Allagash adds subtle sweetness without overpowering.
Coffee or Espresso
Skip the wine entirely and pair these cookies with a strong brewed coffee or espresso. The bitterness of dark roasts enhances the chocolate's depth, while the caffeine cuts through the sugar.
I often serve them with a cortado**—equal parts espresso and steamed milk—to balance the cookies' richness without overwhelming their flavor. ☕
Nutrition facts
Frequently asked questions
Why do these cookies need to chill before baking?
The 1-hour chilling period is crucial for two reasons. First, it firms up the cold butter so the cookies hold their shape instead of spreading too much. Second, it allows the chocolate chips to distribute evenly throughout the dough, preventing them from melting prematurely. Skipping this step can result in flat cookies with uneven chocolate pockets.
Can I substitute white chocolate chips for milk chocolate?
You can, but the flavor and texture will change slightly. White chocolate adds sweetness and a smoother melt, while milk chocolate provides that classic Hershey's richness. For best results, use half white and half milk chocolate chips to maintain balance. If you're avoiding dairy, dairy-free chocolate chips work too—they just may set differently when drizzled.
How do I fix cookies that spread too much?
Over-spreading usually happens when the butter melts too quickly. Next time, chill your baking sheets for 10 minutes before adding dough, and reduce oven temperature to 340°F. Also ensure your butter is properly chilled before mixing. For already-baked cookies, they'll firm up as they cool—just avoid overbaking initially.
What's the best way to store these cookies?
Keep them fresh by storing in an airtight container with parchment paper between layers for up to 5 days. For longer storage, freeze the dough balls (unbaked) for 3 months
Can I make these cookies gluten-free?
Yes, but with adjustments. Replace the all-purpose flour with a 1:1 gluten-free baking flour blend (like Bob's Red Mill) and add 1 teaspoon xanthan gum to maintain structure. You may also need to reduce baking time by 1-2 minutes as gluten-free cookies can brown faster. The texture will be slightly denser but still delicious.