Desserts
Betty Crocker’s Hershey Kiss cookies deliver the perfect balance of rich chocolate and tender cookie texture that’s become a dessert classic. These fudgy morsels feature gooey chocolate centers that melt into every bite, creating a decadent treat that’s surprisingly easy to make at home.
The secret lies in precise mixing and baking techniques that ensure those signature chocolate pockets stay intact while the edges develop a golden, crisp finish.
What makes these cookies truly special is their foolproof method—no special equipment required, just a few simple ingredients and a 10-minute prep time before baking. The dough comes together quickly, and the baking process is straightforward, yielding cookies with a perfectly chewy center and crisp edges.
This recipe has been tested and refined to deliver the same results as the iconic Betty Crocker version, so you can recreate that nostalgic flavor at home.
The result is a batch of cookies that’s rich, indulgent, and impossible to resist—ideal for pairing with warm milk or a cup of coffee. Each bite combines the buttery, slightly crisp cookie exterior with a molten chocolate center that’s pure comfort food.
These cookies are perfect for holidays, potlucks, or just treating yourself to a little sweetness.
Once you try these, you’ll understand why they’ve become a beloved favorite. The recipe scales easily, so you can make a single batch for a quick snack or double it for sharing. Let’s get baking—your kitchen will smell like heaven in no time.
Ingredients for betty crocker hershey kiss cookie
Simple pantry staples plus a handful of chocolate kisses—this is all you need for nostalgic cookies.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 2 ½ cups | Sifted for light texture |
| Unsalted Butter 🧈 | 1 cup | Cold, cubed for even baking |
| Granulated Sugar 🍚 | ¾ cup | White sugar preferred |
| Packed Brown Sugar 🍚 | ¾ cup | Light or dark works |
| Large Eggs 🥚 | 2 whole | Room temperature |
| Vanilla Extract 🍯 | 2 tsp | Pure extract preferred |
| Baking Soda 🧪 | 1 tsp | Ensures proper rise |
| Salt 🧂 | ½ tsp | Kosher or sea salt |
| Hershey's Milk Chocolate Kisses 🍫 | 18 whole | Unmelted, classic size |
| Semisweet Chocolate Chips 🍫 | 1 ½ cups | Nestlé or Hershey's |
The chocolate kisses are the star, so grab a family-size bag—they’re cheaper and you’ll use them all. Hershey’s classic milk chocolate is non-negotiable here; the mini size works too, but you’ll need twice as many. For the butter, stick with unsalted—the recipe already has salt. I always buy my flour in 5-pound bags at Costco (way cheaper than grocery store), but the 5-pound container at Walmart works too. The chocolate chips? Nestlé makes the best—they melt smoother than the store brand. If you’re feeling fancy, swap half the chips for white chocolate chips for a fun twist.
No Hershey’s kisses? Use mini chocolate chips instead—just press them into the dough before baking. Short on brown sugar? White sugar works in a pinch, but the cookies won’t be quite as chewy. The vanilla extract can be imitation, but pure extract makes a difference. If you’re gluten-free, substitute 1:1 gluten-free flour blend, but expect a slightly denser cookie. The dough should hold together but not be crumbly—if it’s too dry, add a splash of milk (about 1 tbsp). And trust me, don’t skip the baking soda—it’s what keeps those chocolate pockets from sinking.
These cookies keep for 5 days in an airtight container at room temperature, but they’ll be gone long before then. For longer storage, freeze the dough balls on a tray first, then transfer to a bag—bake straight from frozen, adding 1-2 minutes. Double the batch and freeze half; they reheat perfectly in the oven for 3-5 minutes at 350°F. The smell alone is worth it—your whole house will smell like childhood memories. Store-bought? Nah, these are way better.
Why You'll Love This Recipe
- You already own everything: flour, sugar, butter, eggs—no specialty ingredients to hunt down. The Hershey’s kisses add that extra je ne sais quoi without breaking the bank. I’ve made these for under $2 a dozen, and they disappear faster than my willpower on a bad day.
- No Mixer Needed: I swear by this recipe because it only requires creaming butter and sugars—no electric mixer in sight. Just a sturdy wooden spoon and elbow grease for 5 minutes, then fold in the Hershey’s kisses straight from the bag. Honestly, my arms get a workout, but the cookies are worth it.
- Rich Chocolate Magic: That perfect balance of creamy butter, crisp brown sugar, and melted Hershey’s kisses in every bite? It’s like biting into a warm hug. The eggs bind everything together just right, so the cookies hold their shape without being dense. (Yes, even on a Tuesday night.)
- Party-Proof Portion Control: These cookies freeze like a dream—just bake half, then stash the dough balls in a bag for later. Need last-minute treats? Toss them in the oven straight from frozen. I’ve used them for holiday gifts, potlucks, and even as a quick breakfast when I’m running late.
Step-by-step instructions for Betty Crocker Hershey Kiss cookies
Here's how to make these classic cookies with gooey centers and crispy edges—every time.
Cream Butter and Sugars Together
In a large mixing bowl, combine the 1 cup unsalted butter, 0.75 cup granulated sugar, and 0.75 cup packed brown sugar. Using an electric mixer on medium speed, beat for 3-5 minutes until the mixture is light and fluffy. You'll know it's ready when it nearly doubles in volume and turns pale in color.
This creaming process incorporates air into the butter, which helps create that signature crackly top and chewy texture. Don't rush this step—if the butter isn't fully creamed, your cookies will turn out dense instead of tender. I like to scrape down the sides of the bowl every minute or so to ensure everything gets evenly mixed.
Add Eggs and Vanilla
Add the 2 whole large eggs, one at a time, mixing well after each addition. After the eggs are incorporated, stir in the 2 teaspoons vanilla extract. The mixture should look smooth and slightly thickened, almost like a thick batter.
I always use room-temperature eggs for this recipe—they mix more easily and help create a smoother dough. If your eggs are straight from the fridge, let them sit at room temperature for about 10-15 minutes before using. This small step makes a big difference in the final texture of your cookies.
Mix in Dry Ingredients
In a separate bowl, whisk together the 2.5 cups all-purpose flour, 1 teaspoon baking soda, and 0.5 teaspoon salt. Gradually add this dry mixture to the wet ingredients, mixing on low speed just until combined. Be careful not to overmix—you should still see some flour streaks when you're done.
Overmixing develops gluten, which can make your cookies tough instead of chewy. Once the dry ingredients are incorporated, remove the bowl from the mixer and fold in the 1.5 cups semisweet chocolate chips and 18 whole Hershey's Milk Chocolate Kisses by hand using a rubber spatula. Make sure the chocolate is evenly distributed throughout the dough.
Chill the Dough
Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or up to 24 hours. This chilling step is crucial—it helps the butter solidify, which prevents the cookies from spreading too much in the oven. It also allows the flour to fully hydrate, resulting in a better texture.
I know it's tempting to skip this step, but don't! Cold dough means thicker cookies with crispy edges and gooey centers. If you're short on time, you can chill the dough in the freezer for 20-30 minutes instead. Just make sure it's thoroughly chilled before you start baking.
Bake to Perfection
Preheat your oven to 350°F and line two baking sheets with parchment paper. Using a cookie scoop or tablespoon, drop 1-tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart. The dough will hold its shape better if it's cold.
Bake for 10-12 minutes, or until the edges are golden brown but the centers still look slightly underdone. They'll continue cooking on the hot baking sheet after you remove them from the oven. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Here's the secret to the perfect Hershey Kiss cookies: don't overbake them. You want the centers to stay soft and gooey, with just the right amount of crispness around the edges. Each cookie should have that classic Hershey's Kiss in the center, surrounded by melted chocolate chips—pure nostalgia in every bite!
Pro Tips For Making Betty Crocker Hershey Kiss Cookie
- MEASURE BROW SUGAR RIGHT: Pack it down hard—no fluffy scoops. I learned this the hard way when my cookies turned out too dry. Use a spoon to press the brown sugar into the measuring cup until it overflows, then level it off. The moisture balance is everything here.
- CHILL THE DOUGH LONGER: Skip the 30-minute rest—wrap the dough in plastic and refrigerate for at least 2 hours (overnight works best). This prevents flat cookies and lets the flour hydrate properly. Yes, it’s tempting to bake right away, but trust me, the texture changes for the better.
- CREAM BUTTER AND SUGARS LOW: Mix the butter, granulated sugar, and brown sugar on low speed until light and fluffy—about 2-3 minutes. High speed just traps air unevenly, leading to dense cookies. Let the mixer do the work, but don’t rush it.
- USE ROOM-TEMP EGG: Crack the eggs into a separate bowl first and let them sit for 10 minutes before adding to the dough. Cold eggs can cause the butter to seize up, and the dough won’t come together as smoothly. Room temp = better texture every time.
Serving suggestions for this betty crocker hershey kiss cookie
Warm Milk Pairing
There’s nothing quite like dipping these cookies into a warm glass of milk—it’s the ultimate comfort combo. I recommend whole milk heated to 160°F (just warm, not boiling) to let the chocolate flavors melt beautifully.
For extra indulgence, stir in ½ teaspoon vanilla extract or a pinch of cinnamon. The contrast of cool milk and warm cookies makes every bite feel like a hug. 🥛
Iced Coffee Twist
Swap milk for cold brew or iced coffee to balance the richness of these chocolatey cookies. The caffeine kick pairs perfectly with the sweet, gooey centers.
I like to pour the iced coffee over the cookies and let them soak for 10-15 seconds before taking a bite—it’s a game-changer for summer afternoons. Add a splash of vanilla syrup to the coffee for extra depth.
Garnish for Presentation
Elevate your cookies with simple garnishes before serving. A sprinkle of flaky sea salt enhances the chocolate flavor, while a dusting of powdered sugar adds a sweet contrast.
For a festive touch, place a mini Hershey’s Kiss on top of each cookie right after baking—it’ll melt slightly, creating a stunning presentation. 🍫
Dessert Board Display
Arrange the cookies on a wooden board alongside other treats like peanut butter cups, caramel squares, and shortbread cookies for a decadent dessert spread. Add a few fresh raspberries or strawberries to cut through the sweetness.
The contrast of colors and textures makes the cookies look even more irresistible—perfect for holidays or dinner parties.
Coffee Cake Companion
Serve these cookies alongside a classic coffee cake or zucchini bread for a balanced dessert platter. The buttery, chewy texture of the cookies complements the moist crumb of cake. I like to warm the coffee cake in the oven for 5 minutes at 350°F before serving to enhance its flavor.
Pair with a dark chocolate ganache drizzle for an extra luxurious touch. ☕
Freezer-Friendly Serving
Make a big batch and freeze the cookies in an airtight container for up to 3 months. When ready to serve, thaw at room temperature for 30 minutes before pairing with warm apple cider or spiced chai tea.
The cookies taste just as fresh as the day they were baked—ideal for last-minute gatherings or when you crave a nostalgic treat without extra effort. ❄️
Nutrition facts
Frequently asked questions
Why do the chocolate centers stay gooey in these cookies?
The secret is baking them just until the edges are golden brown (10-12 minutes at 350°F). The residual heat from the hot baking sheet finishes cooking the centers after removal, creating that signature melt-in-your-mouth texture. Overbaking turns them dry—timing is everything!
Can I make these cookies without chocolate chips?
The chocolate kisses are the star, but you can skip the chips if needed. The dough will still be rich and flavorful—just press a few extra kisses into the tops before baking for that classic look. For a twist, add white chocolate chips or peanut butter chips instead.
How do I store these cookies to keep them fresh?
Keep them in an airtight container at room temperature for up to 5 days. For longer storage, freeze the dough balls (then bake fresh) or freeze fully baked cookies for up to 3 months. Thaw at room temperature—they reheat beautifully in the oven for 3-5 minutes at 350°F to restore crispness.
What if my dough is too sticky or dry?
Too sticky? Chill the dough longer (up to 24 hours) or add 1 tablespoon milk at a time. Too dry? Mix in 1 teaspoon water or melted butter until it holds together. The dough should be soft but manageable—like playdough. Overmixing can also make it dry, so mix just until combined.
Can I use mini chocolate kisses instead of full-size?
Yes! Use 36 mini kisses (double the amount) for the same effect. They’ll create more pockets of melted chocolate in each bite. Press them gently into the dough before baking—they’ll melt slightly but stay intact enough to surprise you with every bite. Perfect for smaller cookies!