Classic Thumbprint Hershey Kiss Cookies

This recipe was originally published in July 2022. It has since been updated with new images and a video.

While I love this cookie in the holiday season for a cookie exchange, I think this cookie should be eaten year round! If you're looking for a chocolate version of these thumbprint Hershey kiss cookies, check out my cocoa blossom cookie recipe!

How fun would it be to roll them in different sparkling sugars depending on the season? Or switching up the Hershey's Kiss? These soft baked cookies are so simple to make and I love them all year round, not just for Christmas!

Peanut butter and chocolate is one of the best combinations out there, I am always up for a slice of peanut butter chocolate pie or brownies with peanut butter cups!

Why you'll love these peanut butter blossoms

• Easy To Make: They're so simple to make and it takes just 10 minutes to prepare the dough. You will have to chill the dough for about 1 hour, but you'll also need to freeze the kisses for 1 hour too so the timing works well!
• No Melting Kisses: The chocolate kisses are frozen for 1 hour to stop them from melting on the hot cookies, no messy chocolate here.
• Simple Ingredients: These soft peanut butter cookies need simple ingredients, you only need 11 ingredients and you probably have everything in your pantry already!
• Christmas Cookies: these classic thumbprint kiss cookies are the perfect Christmas cookie, but I love them all year round too!

Ingredient Notes

• Flour: I used all purpose flour in this recipe. I haven't tested this with gluten free flour.
• Butter: I always use unsalted butter to control the amount of salt in the recipe. I also use European style butter as it is much creamier!
• Hershey's Kisses: I used milk chocolate kisses but feel free to use whichever ones you prefer! I've also tries this recipe with tiny kisses which are so cute.
• Peanut Butter: Be sure to use soft and creamy peanut butter, not the type with oil on top. If you use the natural peanut butter it might change the texture of the cookies!
• Sugar: I used both granulated sugar and light brown sugar in the cookies. You'll also need some extra white sugar to roll the cookie dough balls in.

Step by Step Instructions

Step One: Whisk together the flour, baking soda and salt in a medium bowl. Line two baking sheets with parchment paper and set aside.

Step Two: In a stand mixer fitted with the paddle attachment, or using a hand mixer and a mixing bowl, cream together the butter with the peanut butter, sugar, and light brown sugar. Beat on medium speed until fluffy and the color has lightened. Add the egg, vanilla extract, and milk. Mix to combine.

Step Three: Fold the dry ingredients into the wet ingredients until there are no more streaks of flour. Do this by hand using a rubber spatula, that way you don't overwork the dough. Place it in the fridge for 1 hour (or up to 2 days). Once the dough is in the fridge, unwrap the Hershey's Kisses and place them in a freezer-safe tupperware or ziplock bag to chill for 1 hour in the freezer. This will help them not melt when you place them on the hot cookie!

Step Four: Preheat the oven to 375° Fahrenheit/190° Celsius and have your prepared baking sheets on hand. Take the dough out of the fridge. If you have had the dough in for over 1 hour, you might need to let it come to room temperature for 20 minutes or it might be too difficult to scoop. Scoop out 1.5 tablespoons of dough and roll between your palms into a ball. Roll the cookie dough ball in your extra sugar, then place on the baking sheet. Repeat with the rest of the dough, leaving about 2-3 inches between the cookies on the prepared baking sheet.

Bake the cookies for 11-13 minutes. Just before the cookies are done baking, take the kisses out of the freezer. Take the cookies out of the oven once they're golden brown and slightly cracked. Gently press a kiss in the center of each cookie, then let them cool completely.

Expert Tips & Tricks

• Measuring – I highly recommend using a weighing scale and measuring out your ingredients the metric way. It makes a huge difference to your baking and is the most accurate way to bake!
• Fluff and Sprinkle Flour – if you aren’t weighing your ingredients and are using a measuring cup, then use the fluff and sprinkle method to measure your flour. Go to this link here to find out how to do that. If you use too much flour then the cookies will be dry instead of soft and chewy!
• Room Temperature Ingredients – make sure all of your ingredients are at room temperature before you start baking. Pull out those ingredients from the fridge an hour or two before you start the recipe.
• Tiny Cookies - if you have tiny Hershey kisses, also known as Chipits, you can make the cookie dough balls even smaller and use those instead of regular kisses. So cute, perfect for Santa's elves!

Recipe FAQs

Storage and Freezing

Keep the baked peanut butter blossoms in an airtight container for up to 1 week. To freeze, roll up the cookie dough balls but do not roll in sugar. Place in a freezer safe bag and freeze for up to 3 months. When ready to bake, take them out of the freezer and let them come to room temperature for 20-30 minutes, then roll in sugar. Bake!