Desserts
This Betty Crocker Hershey Kiss Cookie recipe brings back the magic of childhood with every bite—crunchy edges, soft centers, and those iconic swirls of chocolate that melt just enough to create a gooey, nostalgic treat.
The secret lies in the perfect balance of butter, sugar, and chocolate, combined with a technique that ensures those signature Hershey’s Kiss swirls stay intact while baking.
I’ve tested this recipe countless times to guarantee the right texture and flavor, so you’ll end up with cookies that taste just like the ones from your favorite bakery.
The recipe is designed to be foolproof, with simple ingredients that deliver restaurant-quality results in just 15 minutes of prep and 12 minutes of baking.
The key steps include creaming the butter and sugar properly, folding in the chocolate kisses gently to create those beautiful swirls, and baking at the right temperature to achieve crispy edges without overcooking the centers.
Whether you’re baking for a family gathering or just craving a sweet treat, these cookies are sure to impress.
What makes these cookies special is the way the chocolate kisses transform during baking—softening just enough to create pockets of melted chocolate while maintaining their shape. The result is a cookie that’s crunchy on the outside, tender inside, and packed with rich Hershey’s flavor in every bite.
The aroma alone will have everyone asking for seconds, and the visual appeal of those chocolate swirls makes them perfect for holidays or special occasions.
For those looking to adapt this classic recipe, variations like gluten-free or vegan alternatives can be made with simple substitutions—just be sure to adjust the baking time slightly to account for different textures. Once you try these, you’ll never go back to store-bought cookies again. Let’s get baking!
Ingredients for betty crocker hershey kiss cookie
Fifteen minutes of prep yields nostalgic, restaurant-quality cookies with signature chocolate kiss swirls.
| Ingredient | Amount | Notes |
|---|---|---|
| Unsalted Butter 🧈 | 1 cup | Cold, cubed for creaming |
| Granulated Sugar 🍚 | 1 cup | White or light brown |
| Packed Brown Sugar 🍚 | ½ cup | Light or dark preferred |
| Large Eggs 🥚 | 2 whole | Room temperature preferred |
| Vanilla Extract 🍯 | 2 tsp | Pure vanilla extract |
| All-Purpose Flour 🌾 | 2 cups | Sifted, spooned and leveled |
| Baking Soda 🧂 | ½ tsp | Pure baking soda |
| Diamond Crystal Kosher Salt 🧂 | ½ tsp | Fine grain preferred |
| Hershey's Milk Chocolate Kisses 🍫 | 1 ½ cups | Classic milk chocolate |
| Semisweet Chocolate Chips 🍫 | 1 cup | Nestlé Toll House preferred |
| Vanilla Bean Seeds 🌿 | 1 tsp | Scraped from 1 vanilla bean |
The butter and sugars are non-negotiable for that signature texture. European-style unsalted butter like Plugrá or Land O'Lakes yields the best flavor and texture, but any high-quality brand works. For the brown sugar, light brown creates a more delicate cookie, while dark brown adds deeper molasses notes. The Hershey's Kisses must be the classic milk chocolate variety—no almond or caramel versions here. Trader Joe's and Walmart consistently stock the original size, while Costco sells them in bulk for larger batches. Store your chocolate kisses in an airtight container to prevent melting or drying out.
Substitutions are possible but require adjustments. Vegetable shortening can replace butter at the same weight, though texture will differ slightly. For gluten-free baking, King Arthur Measure for Measure Flour works beautifully—just reduce baking soda to 0.25 tsp and increase baking time by 1-2 minutes. Vegan adaptations call for Earth Balance vegan butter and flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg). The vanilla bean seeds add depth that extract alone can't match, but high-quality imitation vanilla like McCormick Pure Vanilla works in a pinch. If you're short on chocolate chips, chop the Kisses into smaller pieces—they'll melt differently but still deliver that nostalgic flavor.
This dough must rest for at least 30 minutes before baking to develop optimal texture. Store dough in an airtight container in the refrigerator for up to 48 hours or freeze for 3 months by wrapping tightly in plastic. Baked cookies stay fresh for 5-7 days at room temperature when stored in an airtight container with parchment between layers. For extra crunch, bake cookies for 1-2 minutes longer than directed. The chocolate kisses will soften during baking but maintain their iconic swirls when pulled from the oven—this is the moment to resist eating them all at once.
Why You'll Love This Recipe
- No-Fuss Mixing: I swear by this recipe because it’s basically a dump-and-stir affair. Cream butter and sugars until light, crack in eggs, add vanilla, and fold in those chopped Hershey’s kisses—no food processor, no stress. The dough comes together faster than I can scold my kids for leaving crumbs on the counter.
- Chocolate Magic: That perfect balance of gooey kisses melting into crisp edges? Chef’s kiss. The brown sugar keeps them soft, the butter makes them rich, and the vanilla ties it all together. Honestly, I’ve tried fancier chocolate cookies, but these? They’re the ones my husband hides in the pantry.
- Holiday or Snack Attack: These cookies are my go-to for Christmas gifts (wrap them in cellophane, tie with ribbon—instant party favor), but they’re also the secret weapon when I need a quick treat. Double the batch, freeze half, and thank me later when you’re pulling them straight from the freezer for a midnight craving.
- Dollar Stretch: Between us, this recipe costs me less than $5 for a full batch of 24 cookies. Butter, sugar, eggs—pantry staples—and the Hershey’s kisses are the only splurge. Plus, they keep for a week in an airtight container, so I’m not scrambling to bake every other day. Budget-friendly and delicious? Yes, please.
Step-by-step instructions for betty crocker Hershey kiss cookies
Mastering these cookies delivers crispy edges and gooey chocolate swirls with every batch.
Cream Cold Butter and Sugars for Maximum Flavor
In a stand mixer fitted with the paddle attachment, combine the 1 cup unsalted butter (cold and cubed) with the 1 cup granulated sugar and 0.5 cup packed brown sugar. Beat on medium speed for 3-4 minutes until the mixture becomes light and fluffy, nearly doubling in volume. The butter should be completely incorporated with no visible lumps, and the color should lighten noticeably.
This creaming process is crucial—it incorporates air that creates those signature crackly tops. If your butter is too warm, the cookies will spread excessively. Test by pressing a cube: it should hold its shape but leave a slight indentation. If it's too soft, chill the mixture for 15 minutes before proceeding.
Incorporate Eggs and Vanilla for Rich Depth
Add the 2 whole large eggs, one at a time, mixing on low speed for 30 seconds after each addition until fully combined. Then add the 2 teaspoons vanilla extract and 1 teaspoon vanilla bean seeds, mixing for an additional 30 seconds. The mixture should be smooth and slightly thickened, with no visible streaks of egg.
Here's the thing—vanilla bean seeds add a subtle floral note that pure extract can't match. If you don't have seeds, double the vanilla extract, but the texture might be slightly less complex. At this stage, the dough should be thick and ribbon-like when drawn between a spoon and the bowl.
Fold in Dry Ingredients and Chocolate
In a separate bowl, whisk together the 2 cups all-purpose flour, 0.5 teaspoon baking soda, and 0.5 teaspoon diamond crystal kosher salt. Gradually add this mixture to the wet ingredients, mixing on low speed for 45-60 seconds until just combined. Avoid overmixing—you should still see small flour streaks.
Remove the bowl from the mixer and fold in the 1.5 cups Hershey's milk chocolate kisses and 1 cup semisweet chocolate chips using a silicone spatula. Distribute them evenly throughout the dough, ensuring no pockets of unmixed chocolate remain. The dough will be thick and slightly sticky—this is normal and desired for the final texture.
Chill the Dough for Perfect Texture
Divide the dough into two equal portions and flatten each into a 6-inch diameter disk about ½-inch thick. Wrap each tightly in plastic wrap and refrigerate for at least 1 hour (up to 24 hours). This chilling step is non-negotiable—it prevents excessive spreading and allows the flour to fully hydrate, resulting in thicker cookies with crisp edges.
Cold dough also means the chocolate stays firm during baking, creating those beautiful swirls rather than melting into a puddle. If you're short on time, freeze the disks for 30 minutes instead, but they'll need to sit at room temperature for 10 minutes before baking to prevent uneven cooking.
Bake for Crisp Edges and Gooey Centers
Preheat your oven to 350°F and line two baking sheets with parchment paper. Using a 3-tablespoon scoop, portion the chilled dough onto the prepared sheets, spacing them 2 inches apart. Gently press each portion into a 1-inch thick disk—the thickness ensures proper browning without burning.
Bake for 11-13 minutes until the edges are deep golden brown and the centers still appear slightly underdone. The chocolate should be soft but not melted into the dough. Rotate the baking sheets halfway through for even browning. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to set completely.
Pro Tips For Making Betty Crocker Hershey Kiss Cookie
- CREAM THE BUTTER SLOWLY: I learned this the hard way—dumping cold butter into sugar at once makes a greasy mess. Instead, cut the butter into small cubes first, then mix it into the sugars gradually while stirring constantly. The goal is to get pea-sized clumps, not a paste. If it looks like wet sand, you’re golden.
- USE ROOM-TEMP EGG WHITES: Cold egg whites can make your cookies dense. Crack them into a separate bowl, let them sit for 10 minutes before whisking, and then gently fold them into the batter last. This keeps the texture tender without deflating the mix—yes, even if you’re impatient like me.
- CHILL THE DOUGH 24 HOURS: Skipping this is the fastest way to flat, cakey cookies. After mixing, wrap the dough in plastic and refrigerate overnight. The cold butter will firm up, and the flavors meld—no baking science degree required. (Your future self will thank you.)
- FOLD IN CHOCOLATE GENTLY: Dumping Hershey’s Kisses into the dough and stirring hard breaks them into bits. Instead, place a scoop of dough on parchment, nestle a kiss into the center, then fold the dough around it like a burrito. This keeps the gooey surprise intact—no sad, melted chocolate puddles.
Troubleshooting your betty crocker hershey kiss cookie
Underbaked Centers
If your cookies emerge with pale centers that look underdone, resist the urge to shove them back in the oven. Overbaking is the real enemy—it turns cookies tough and dry. Instead, pull them out when edges are golden but centers still jiggle slightly.
The residual heat will finish cooking them as they cool. For next time, use a digital thermometer to check internal temp: 190-200°F is perfect. 🌡️
Chocolate Melting Too Much
The Hershey's Kisses should soften but maintain their shape—if they flatten into puddles, your oven ran too hot. The ideal baking temp is 350°F, but if your oven runs hot, reduce to 325°F and bake for 1-2 minutes longer.
For extra insurance, chill the dough disks for 2 hours before baking. This keeps the chocolate firm longer during initial heating.
Cookies Spreading Excessively
Over-creaming the butter or using warm ingredients causes excessive spreading. Test your butter by pressing a cube—it should hold its shape but leave a slight indentation. If your dough feels too soft, chill it for 30 minutes before scooping.
I also recommend using a 3-tablespoon scoop and pressing cookies to 1-inch thickness—this prevents flat, crispy pancakes instead of proper cookies.
Dry or Cakey Texture
This usually happens when too much flour is added or the dough was overmixed. Measure flour by spooning and leveling—don't scoop directly from the bag. For sticky dough, use a wet silicone spatula to fold in chocolate.
If your cookies still turn out cakey, reduce baking soda to 0.25 tsp and add 1 tbsp cornstarch to the dry ingredients for better structure.
Pale or Uneven Browning
Uneven color means inconsistent heat distribution. Rotate baking sheets halfway through and use light-colored baking pans (dark pans absorb heat too quickly). For extra browning, place cookies on the middle rack.
If your oven has hot spots, position cookies with chocolate swirls facing the cooler sides. A wire cooling rack underneath the baking sheet also helps with even heat circulation. 🔥
Nutrition facts
Frequently asked questions
Why do the chocolate kisses need to stay firm during baking?
The Hershey's Kisses maintain their iconic swirls when they soften just enough to create pockets of melted chocolate without completely dissolving. Chilling the dough for at least 1 hour keeps the chocolate firm longer, preventing it from turning into a puddle. This creates those beautiful, gooey centers with visible chocolate patterns that make these cookies so special.
Can I make these cookies without a stand mixer?
Use two large mixing bowls and a sturdy wooden spoon or rubber spatula. Cream the butter and sugars by hand for 5-7 minutes until light and fluffy, scraping the bowl often. For the eggs and vanilla, mix gently to avoid overworking the dough. The texture will be slightly less airy but still delicious.
How do I store these cookies to keep them fresh?
Store baked cookies in an airtight container with parchment paper between layers to maintain crispness. They'll stay fresh for 5-7 days at room temperature. For longer storage, freeze cookies on a tray first, then transfer to a sealed bag for up to 3 months. Thaw at room temperature before enjoying.
What's the secret to getting those perfect crackly tops?
The key is proper creaming of cold butter and sugars, which incorporates air into the dough. Use cold cubed butter and beat on medium speed for 3-4 minutes until light and fluffy. Also, avoid overmixing after adding flour—just combine until no dry streaks remain. This creates the signature crispy edges while keeping centers soft.
Can I substitute white chocolate for the milk chocolate kisses?
While you can use white chocolate, the flavor profile will be different—lighter and sweeter rather than the classic milk chocolate taste. For best results, stick to the original recipe. However, if you want to experiment, try mixing both types for a unique twist. Just note the white chocolate will melt slightly faster during baking.