This recipe was sent to me by reader Dana Jago of Loudon, Tennessee, who writes: “My mom made these cookies at Christmas when I was a child. They were always my favorite!” I have made them many times (and not just for Christmas!) and they are now a favorite of mine too. This also makes a great plain peanut butter cookie if you make it without the kisses.

Hershey Kiss Cookies

Joan Donogh
One of our most popular recipes, soft chewy peanut butter cookie with a chocolate kiss on top.
4 from 1 vote
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Servings 48 -60


  • 2 2/3 cups flour
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 cup butter
  • 2/3 cup creamy peanut butter
  • 1 cup sugar
  • 1 cup brown sugar firmly packed
  • 2 eggs
  • 2 teaspoons vanilla extract
  • Additional sugar
  • 5 dozen kisses unwrapped


  • Preheat oven to 375 degrees F.
  • In a large bowl, mix flour, salt, and baking soda. Add butter and peanut butter and mix until smooth. Add sugars and beat until light and fluffy. Add eggs and vanilla and mix until smooth.
  • Make balls out of level tablespoons of dough - add flour if needed. Roll in sugar.
  • Bake 2 inches apart on ungreased cookie sheet for 8 minutes.
  • Remove from oven and add 1 kiss to the center of each cookie. Return to the oven and bake for 2 more minutes.
  • Cool and enjoy.



  1. Janet Hoffmann

    When u return to oven for 2 minutes. The Hershey. Kiss does not melt??? Sounds delicious Thanks

    • joan

      It will become soft, yes. This helps it stick to the cookie. It will harden again when the cookie becomes cool.

  2. Lisa

    How many dozen of cookies does this recipe make?

    • joan

      Around 4-5 dozen, depending on how big you make them.

  3. Cathy

    If I remove the PB from the recipe, do I need to alter any other ingredients?

    • joan

      I would think so, yes.

  4. Jud

    The flour pretty much puts the kibosh on “light and fluffy” for the butter/sugar creaming part of step 2. Maybe the traditional cream the butters and sugars until light and fluffy, followed by mixing in the other wet ingredients, and finally adding the dry ingredients (sifted or whisked together) would be better. It doesn’t seem to make that much of a difference (unless you’re the mixing with a spoon and muscle and, maybe, in cookie shape and texture), but still …

  5. Kim

    I had to throw my first batch away. They were flat as a pancake and not cooked, even after cooking an additional 5 minutes

  6. Lisa

    4 stars
    I didn’t get the ‘smooth’ consistency after adding my butter and pb, but continued anyway. I also never achieved “light and fluffy”. At the end, I used my hands to ensure everything was incorporated. They rolled just fine without flour. I found them to be slightly pale at 8 minutes, so I added one minute. Overall, they looked and tasted good. Mine were on the larger side (mostly because I truly dislike baking and wasn’t in the mood to roll 5 dozen balls, lol) and I ended up with about 4 dozen cookies.
    I’d use this recipe again!


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