Hershey Kiss Cookies


The Hershey Kiss Cookie recipe is easy to make and tastes great. I thought they were gone, just like the last time. I was wrong. Now, I’m one of those people who can eat too much chocolate. I mean WAY more than I should. It’s a chronic problem — but not just with chocolate, that’s a universal truth. I really love the taste of chocolate and am willing to consume more than is good for me.


These Hershey Kiss cookies without peanut butter are everything you love in a classic blossom cookie without the peanut butter. I think they taste even better!

Hershey Kiss Shortbread Cookies lined on a wire cooling rack

This one goes out to all of you non-peanut butter cookie lovers. This recipe will give you results that are both chewy and buttery, but without all that peanut butter taste.


You probably have all of the ingredients in your fridge and pantry already. This recipe yields 46 thumbprints so you’ll have plenty for a party or for freezing to snack on later.

These are easy to make and require a prep time of just 20 minutes. This recipe makes for a unique Christmas cookie! You can also make them with your kids for a fun and easy afternoon of baking.

Head to your kitchen, grab your apron and anything else you may need, and let’s get started!

Here’s what I’m going to teach you in this post: 

  • All of the ingredients you’ll need to make these Hershey kiss cookies with no peanut butter
  • Step-by-step instructions on how to bake perfect thumbprints with ingredients you probably already have
  • Answers to the most frequently asked questions about how to make Blossom Cookies without peanut butter, plus how to store them!

When you’ve finished creating this thumbprint recipe, you’ll know how to make chewy, chocolatey Hershey Kiss cookies with shortbread for holidays, parties, or for yourself to enjoy!

Ingredients needed to make Hershey Kiss Cookies with no peanut butter


A full printable version of this recipe with ingredient measurements is available at the bottom of this post.

STEP ONE: Preheat your oven to 350 degrees F. Line a cookie sheet with parchment paper and set it aside.

STEP TWO: Unwrap the chocolate kisses and place them in the refrigerator so they stay firm. 

STEP THREE: In a large bowl, cream together the butter, sugar, egg, milk, and vanilla extract until well combined.

Collage of 6 photos adding the wet ingredients and dry ingredients together to make the shortbread cookie batter

STEP FOUR: In a separate bowl, mix the flour, baking soda, and salt until combined.

Using a whisk can help break up any clumps, or you can sift them together instead.

STEP FIVE: Add half of the flour mixture to the wet ingredients and stir. Then, mix in the rest until there are no more streaks of loose flour.

STEP SIX: Scoop out the dough on the prepared baking sheet. For a softer texture, you can roll the dough balls in sugar first.

Rolled raw cookies on a cookie sheet with parchment paper

STEP SEVEN: Bake until the edges are nice and golden and the middles are set.

Cooked thumbprint cookies on a baking sheet with parchment paper

STEP EIGHT: While the cookie rounds are still warm, gently press one Hershey kiss in the middle of each cookie. 

STEP NINE: Transfer the blossom cookies without peanut butter to a cooling rack. Serve and enjoy!

Hershey Cookies Without Peanut Butter on a wire rack with wrapped kisses around it


  • You don’t need a hand mixer, but I like using one. It incorporates more air in the mixture, making for a lighter and softer result!
  • Use a cookie scoop to create uniform and nice-looking circular cookies. I used the OXO Good Grips Small Cookie scoop to get 1 tablespoon of dough per cookie.
  • Keep the unwrapped Hershey kisses in the fridge while prepping and baking the cookies. This allows the chocolate to harden so they do not melt in the middle of the cookies once placed on top.
  • Use a whisk or sifter to mix the dry ingredients. This helps break up any clumps.
  • Add the flour mixture in two steps. By adding in the dry ingredients little by little, you allow the wet and dry ingredients to mix faster. This will also help you avoid cleaning up the excess flour that may fly out of the bowl as you mix.
Closeup of a blossom cookie with Hershey kiss in the middle


Sugar cookies are lighter than shortbread, which tend to be thick and dense.

That’s because shortbread is made with twice the amount of butter as sugar, creating a richer texture overall. Sugar cookies also require baking soda or powder to give them extra lift.

These Hershey Kiss Cookies Without Peanut Butter are made with a shortbread cookie to create that richer texture that goes great with a Hershey kiss on top!

Hershey Kiss Cookies with shortbread with one bitten into so you can see the inside of the soft chewy cookie


No, you don’t, but rolling the dough in sugar keeps these sweets nice and soft. Without it, the cookie will have a slight crust.

It’s more of a texture preference. I have made Hershey Kiss cookies with shortbread both ways and they’re both enjoyable!

Hershey’s Kiss Cookies

Hershey’s Kiss Cookies are soft, chewy chocolate cookies topped with Hershey’s Kisses, ready in under 30 minutes! Perfect for the holidays!

Hershey's Kiss Cookies on serving plate

Hershey’s Kiss Cookies

Hershey’s Kiss Cookies are the PERFECT combo of chewy chocolate cookie and Hershey kiss candies. They are made with cocoa powder and melted chocolate, with kisses pressed into the top, which is basically chocolate heaven. Plus they’re totally kid-friendly, because they’ll love helping to press the candies into the cookies! 

These kiss cookies are like a chocolate version of popular Peanut Butter Blossoms but without the peanut butter.

Gift Giving Cookie Box Tips:

If you’re making a cookie plate or a cookie box for friends, family and neighbors you’ll want to be sure to include cookies of different shapes. For a well rounded cookie plate you want to include 8-10 recipes and generally 1-2 cookies of each per person.

  • Make sure to gift in a an airtight container, use a paper box or a plate only when the gift recipient will be enjoying it immediately, like at an office gathering. Giving someone cookies in a non-airtight container is an invitation for them to taste the cookies when they’re stale, which takes away from all the effort you put into making them!
  • 1 Person – include 2 of each variety for a full cookie box and beautiful presentation.
  • 2-4 people – Include 1 cookie of each variety per person, and make sure to buy boxes big enough to fit them all.
  • Include cookies of different shapes and sizes, add in a bar recipe or candy
  • For easy separation you can add the cookies into muffin liners so flavors won’t blend as easily (this is especially important for spice cookie recipes like Gingerbread), using colorful liners will help with presentation as well.


  • Cream: Cream together your butter and sugar well, you’re looking for a light and fluffy mixture so don’t stop when it is just combined, continue for 2 minutes to incorporate more air into the butter.
  • Melted Chocolate: Some cookies get their chocolate flavor from cocoa powder, but this recipe uses melted chocolate. Make sure to let the chocolate cool for a few minutes so the butter is not warmed which will result in a denser cookie.
  • Measure well: Use a spoon and level method for measuring the flour for correct measurements. If you dip the scoop into the bag or container of flour you’ll be packing in significantly more flour than the recipe needs.
  • Sift Dry Ingredients: Make sure to sift your flour before adding it to the mixer to avoid lumps and over-beating to remove the lumps.
  • Rolling Dough: Roll the cookies into a ball, handling them as little as possible (the more you handle these cookies the more the butter inside them will melt from the heat of your hand.)
  • Coat: You’ll want to roll these in sugar, you can also use colorful sugar if you’d like to be more festive or coarse sanding sugar for a crunch when enjoying them.
  • Chocolate Kiss: Make sure you unwrap these before the cookies come out of the oven, you’re going to want to work quickly to press them into the cookies when they come out. The longer they sit the less the chocolate candy will be able to adhere.

Peanut Butter Kiss Cookies (Hershey Kiss Cookies)

Peanut Butter Kiss Cookies are a classic cookie recipe that is easy to make and loved by all! This BEST Peanut Butter Blossoms Recipe has been in our family for years. Hershey Kiss Cookies are perfect for Christmas baking, but also made for enjoying year round, especially at Summer BBQs.

Peanut Butter Blossom Cookies on a kitchen towel

Hershey Kiss Cookies

Peanut Butter Kiss Cookies are a classic cookie recipe everyone should learn how to make. They’re perfect for holidays or parties any time of year!

These Peanut Butter Kiss Cookies were my absolute favorite cookie recipe growing up. My Mom, Susie, is an amazing baker and has been so generous in sharing our favorite family recipes for years.


  • This recipe can easily be cut in half. (But making the full batch and freezing half is a great idea!)
  • Any Hershey Kiss candy will work with the recipe. I used the traditional milk chocolate, but the caramel kisses would be a delicious twist.
  • Bake the cookies on the middle rack, one sheet of cookies at a time, for the best results.

How to keep your cookies from crumbling

It’s important to follow the directions completely when making these kiss cookies. Be sure to use room temperature eggs and butter as directed.

Perfect Hershey Kiss Cookies

Baking is a science, so following the directions to a t is important! Here are some other tips and tricks for making the best Christmas cookies ever!

  • Use room temperature eggs and butter
  • Add a bit of milk if your dough is too firm
  • Any Hershey Kisses will work in this recipe. Switch things up by using caramel-filled or peppermint kisses!
  • You can cut this recipe in half easily
  • You can freeze the dough and make later! See below.

How to store Peanut Butter Kiss Cookies

The best way to store cookies like Peanut Butter Kiss Cookies is in an airtight container, at room temperature. We like to use a quality plastic airtight container and separate the cookies with wax paper or parchment paper. Be sure the cookies are FULLY cooled before attempting to store them. 

How long do Peanut Butter Kiss Cookies stay fresh?

Peanut Butter Blossoms will stay soft and fresh in an airtight container (at room temperature) for 3-5 days, or you can also freeze them! Freezing cookies is an awesome option when cooking in bulk for holidays or parties.

You can bake them in advance, freeze them, and then enjoy them once the party arrives. (See below for how to freeze them)

How to Freeze Peanut Butter Kiss Cookies

You can freeze the dough before baking, or even freeze the completed cookies. Here’s how.

To Freeze the Peanut Butter Blossoms DOUGH (before baking):

  1. Follow the steps in the recipe card below for making the Peanut Butter Cookie Dough. Follow through the step for rolling the dough into balls.
  2. Once the dough balls are formed, place the balls into a freezer-safe reusable bag and press as much air out as possible. Seal in the bag, and then place in ANOTHER bag to create a double layer of protection for freezing.
  3. Store the dough in the freezer for up to 6 months (AWESOME!).
  4. When ready to cook, you can cook from frozen, but add 2-3 minutes onto the cook time for the cookies.

To Freeze the COMPLETED Peanut Butter Blossom Cookies:

  1. Prepare the cookies fully according to instructions in the recipe card below.
  2. Allow cookies to fully cool after baking. Do not skip this step!
  3. Place the cookies in a rigid, airtight container for storing. Place the container into a freezer-safe ziplock bag for extra protection.
  4. Freeze for up to 3 months.
  5. When ready to serve, allow to thaw AT ROOM TEMPERATURE for 2-3 hours before serving.
  6. Enjoy!

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