Hershey's Kiss Cookies Recipe
Daily Value: 6%
Vegetarian, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
|Folic Acid (B9)||4µg||1%|
|Fatty acids, total monounsaturated||1g||0%|
|Fatty acids, total polyunsaturated||0g||0%|
Exclusive from The Daily Meal
There's nothing that evokes holiday cheer quite like a freshly baked batch of cookies. The best thing about this particular cookie recipe is that you can use whatever kind of Hershey's kiss strikes your fancy — this rendition calls for Hershey's kisses with caramel, but any type will work wonders. The same goes for mini Reese's peanut butter cups, if you're so inclined. Happy Holidays!
- 2 sticks unsalted butter, softened
- 2/3 cup white sugar
- 1 cup light brown sugar
- 2 eggs, room temperature
- 2 1/4 cups flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 bag Hershey kisses with caramel
Preheat the oven to 350 degrees.
Meanwhile, add the butter, white sugar, and brown sugar to a mixing bowl and beat with an electric mixer or hand beater until the butter is fluffy, about 3 minutes. Add the eggs to the butter and mix to combine.
In a second mixing bowl, whisk together the flour, baking soda, and salt. Add half the flour mixture to the butter mixture and whisk by hand to combine, then repeat with the remaining flour mixture. Drop small spoonfulls of the batter onto a baking sheet lined with waxed paper or a silpat and bake for 6 minutes. Remove the pan from the oven and gently press a kiss into the top of each cookie, then bake for 6 more minutes. Cool the cookies on wire racks and enjoy.
Recipe DetailsServings: 36
Total time: 30 minutes
Special Designations: Nut-free