How to Make Chocolate Kiss Cookie Recipe

I learned how to make the chocolate kiss cookie recipe many years ago. Since then it is always a “must” on my list of Christmas cookie recipes because of its popularity. When making holiday recipes, I try to integrate many flavors in the products. Also known as a peanut blossom cookie recipe, this combines two favorite flavors of many people; that of peanut butter and the delicious Hershey chocolate Kiss. This cookie originated from my home state of Ohio (why am I not surprised!) through one of the Pillsbury cook off contest.

Chocolate Kiss Cookie RecipeChocolate Kiss Cookie Recipe

After I learned how to make the chocolate kiss cookie recipe, I began using this candy in other recipes.  Don’t you wonder what people did before the Hershey’s Kiss was invented? As many cooks, I have used these delectable little nuggets in many of my recipes; of course, sampling a few along the way. These were developed in 1907 according to Hershey’s history so many of us now take them for granted.

The biggest problem I have, after learning how to make chocolate kiss cookie recipes is that each one of the Kisses is individually wrapped in little pieces of foil. When using this luscious candy in my recipes this means each one has to be unwrapped. Sure, this might keep them fresh and in perfect shape but by the time you sit and unwrap all of them, half of the bag has been eaten. I learned to always buy more just for eating while unwrapping.

I also found from Hershey’s Kiss history that they use to sell in boxes for five and ten cents. Another interesting “tidbit” which I did not realize is that the production of the “Kisses” was halted during World War II to conserve the silver foil for military use. That could happen again so we had better all keep plenty on hand!

NOTE: Although I prefer the taste of good quality butter over margarine in my recipes, sometimes I like solid shortening or margarine for a better appearance. When baking cookies, sometimes butter causes them to spread more than what I like during baking.


A Tray of Several Chocolate Kiss CookiesA Tray of Several Chocolate Kiss Cookies


Peanut Butter Kiss Cookie Or Peanut Blossom CookiePeanut Butter Kiss Cookie Or Peanut Blossom Cookie
Peanut Butter Kiss Cookie Or Peanut Blossom CookiePeanut Butter Kiss Cookie Or Peanut Blossom Cookie
  • ½ Cup soft butter
  • ¾ Cup peanut butter (I like crunchy as well as creamy)
  • 1/3 Cup sugar
  • 1/3 Cup brown sugar
  • 1 Egg
  • 2 Tablespoons milk
  • 1 Teaspoon vanilla
  • 1 ½ Cups flour
  • 1 Teaspoon baking soda
  • ¼ Teaspoon salt
  • 48 Hershey’s Kisses
  • Added sugar

Preheat oven to 375F degrees.

Remove wrappers from the chocolate kisses.

Cream peanut butter and butter together in a large mixing bowl. Add the 1/3 cup of sugar and the brown sugar to the mixture and beat until well blended and fluffy. Beat in the egg, milk and vanilla. Combine the flour, soda and salt and beat into the peanut butter mixture. Roll dough into balls (about 1 inch) and place on ungreased cookie sheet. Bake about 8 minutes or until light brown.

Remove from oven and immediately press a Hershey Kiss into the center of each cookie (NOT BEFORE BAKING). Remove from cookie sheet with a spatula and let cool.


Almond Chocolate Kiss Cookie RecipeAlmond Chocolate Kiss Cookie Recipe


  • ½ Cup sugar
  • ½ Cup brown sugar
  • ½ Cup solid margarine
  • ½ Cup solid shortening
  • 1 Teaspoon almond extract
  • 1 Egg
  • 2 Cups flour
  • 1 Teaspoon baking soda
  • ¼ Teaspoon salt
  • Sugar
  • About 48 Almond Kisses


  • ¼ Cup red currant jelly or raspberry preserves (OR more)
  • ¼ Teaspoon almond extract

FOR COOKIES in large bowl beat sugars, butter and shortening until light.

Add almond and egg; stir in flour soda and salt mixing well.

Cover bowl with plastic wrap; refrigerate for 1 hour.

PREHEAT OVEN TO 350F degrees.

Shape dough into 1 inch balls; place 2 inches apart on baking sheets.

NOTE: I use 1 tablespoon of dough for each cookie; NO grease on baking sheets.

Bake for 7 to 12 minutes until light golden brown.

IMMEDIATELY top each cookie with candy Kiss pressing gently.

FOR GLAZE combine jelly and almond extract.

NOTE: If needed to thin, heat slightly and stir; strain preserves.

Drizzle over cooled cookies; let set.

NOTE: Use pastry bag and small round tip makes neater cookies.

Makes about 40 cookies.


Secret Chocolate Kiss Cookie RecipeSecret Chocolate Kiss Cookie Recipe
  • 1 Cup solid shortening
  • ½ Cup sugar
  • 1 Teaspoon vanilla
  • 2 Cups flour
  • 1 Cup chopped walnuts
  • Powdered sugar
  • About 40 Hershey’s Kisses

Beat sugar, shortening and vanilla with mixer until light.

Add flour and nuts; beat on low until blended.

Wrap 1 tablespoon of dough around each unwrapped Hershey Kiss making a ball.

Places cookies on tray; cover with plastic wrap and refrigerate 1 to 2 hours.

PREHEAT OVEN TO 375F degrees.

Place cookies on UNGREASED baking sheets (I bake 12 on each tray.)

Bake 12 minutes or until cookies are set; cool on racks.

Sift powdered sugar over cookies; makes 38 to 40 cookies.


Sombreros Chocolate Kiss Cookie RecipeSombreros Chocolate Kiss Cookie Recipe
  • 1 ¼ Cups brown sugar
  • ¾ Cup creamy peanut butter
  • ½ Cup solid shortening
  • 3 Tablespoons milk
  • 1 Tablespoon vanilla
  • 1 Egg
  • 1 ¾ Cup flour
  • ¾ Teaspoon baking soda
  • ¾ Teaspoon salt
  • Granulated sugar
  • 48 to 50 Hershey’s Kisses

Preheat oven to 375F degrees.

Place sheets of foil on counter for cooling.

Combine brown sugar, peanut butter, shortening, milk and vanilla in a large bowl.

Beat mixture on medium speed of mixer until well blended; blend in egg.

Combine flour, soda and salt; add to shortening mixture.

Beat mixture on low speed of mixer just until blended.

Shape dough into 1 inch balls; roll in granulated sugar.

Place balls 2 inches apart on UNGREASED cookie sheets.

NOTE: Bake 1 tray at a time.

Bake about 6 minutes until slightly set; press Kiss in center of each cookie.

Bake 3 minutes longer; cool 2 minutes on baking sheet.

Move cookies to foil to cool completely; makes 42 to 48 cookies. 


  • 1/3 Cup softened butter
  • 1 Package (3 ounces) cream cheese
  • ¾ Cup sugar
  • 1 Egg yolk
  • 2 Teaspoons almond extract
  • 2 Teaspoons brandy
  • 1 ¼ Cups unsifted all purpose flour
  • 2 Teaspoon baking powder
  • ¼ Teaspoon salt
  • 5 Cups (14 ounce package) flaked coconut
  • 1 Package (9 ounces or about 54) Hershey’s milk chocolate kisses

Cream butter, cream cheese and sugar in a large bowl; add egg yolk, almond and brandy and mix well.

In another bowl combine flour, baking powder and salt; gradually add flour mixture to creamed mixture.

Add 3 cups of the coconut to mixture and blend well; chill 1 hour.

Heat oven to 350F degrees.

Shape dough into 1 inch balls and roll in remaining 2 cups of coconut.

Place balls on ungreased cookie sheets; flatten with a fork.

Bake 12 to 15 minutes or until lightly browned on bottom.

Remove wrappers from Hershey kisses.

Remove cookies from oven and press 1 Kiss in the center of each hot cookie; return to oven for 15 seconds.

Carefully remove cookies from baking trays.


This delicious chocolate Kiss cookie recipe has the added flavor of chocolate chips and fresh ground coffee.

  • 1 ¼ Cups packed brown sugar
  • ¾ Cup butter flavored Crisco
  • 2 Tablespoons cold coffee
  • 1 Teaspoon vanilla
  • 1 Egg
  • 1 ¾ Cups flour
  • 1 Tablespoon finely ground coffee beans
  • 1 Teaspoon salt
  • ¾ Teaspoon baking soda
  • ½ Cup semi sweet chocolate chips
  • ½ Cup milk chocolate chips
  • ½ Cup coarsely chopped walnuts
  • 30 to 40 Chocolate Kiss candies unwrapped

Preheat oven to 375F degrees.
Combine sugar, shortening, cold coffee and vanilla in a large bowl.
Beat mixture on medium speed until well blended; add egg and beat well.
Combine flour, ground coffee, salt and baking soda.
Add flour mixture to shortening mixture; beat on low speed just until blended.
Stir in chocolate chips and walnuts; drop by tablespoons onto ungreased cookie sheets 2 inches apart.
Bake 1 sheet at a time for 8 to 10 minutes or until cookies are lightly browned.
NOTE: Do not over bake.
After baking, immediately place 1 candy Kiss in center of each cookie.
Cool on baking sheets 2 minutes; then remove to foil sheets or parchment paper to cool completely.


This chocolate kiss cookie recipe has a tea cake cookie dough wrapped around the Hershey Kiss.

  • ½ Cup shortening
  • ½ Cup softened butter
  • ¾ Cup sugar
  • 1 Egg
  • 2 ½ Cups flour
  • ½ Teaspoon baking powder
  • 1/8 Teaspoon salt
  • 1 Teaspoon vanilla
  • 2 to 3 Tablespoons milk IF NEEDED FOR DRYNESS
  • About 80 Hershey’s Kisses

Preheat oven to 375F degrees.
Combine and beat shortening, sugar, egg, flour, baking powder, salt and vanilla.
Add milk if needed to make dough manageable.
Measure tablespoonful of dough and shape around a chocolate Kiss.
Place 2 inches apart on ungreased cookie sheet; bake 10 to 12 minutes and cool.
Dip tops of cookies in glaze (below).

Combine 2 cups powdered sugar with about 6 teaspoons water to get glaze consistency.


  • 1 Yellow cake mix (18 ½ Ounces)
  • 2 Eggs
  • ½ Cup vegetable oil
  • ¾ Cup peanut butter
  • 1 Package Hershey’s kisses

Preheat oven to 350F degrees.

Combine and blend the cake mix, eggs and oil (Mixture will be thick).

Mix the peanut butter into the dough; shape into balls and place on lightly greased pan.

Place an unwrapped Kiss in center of each ball; bake 10 minutes until lightly browned.

Remove from pan and cool completely.