Ingredients
Equipment
Method
- Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper and unwrap all Hershey’s Kisses.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
- In a large mixing bowl, beat the butter, peanut butter, granulated sugar, and brown sugar together on medium speed until light and fluffy (about 2–3 minutes).
- Beat in the egg, vanilla extract, and milk until well combined.
- Gradually add the dry ingredients to the wet ingredients and mix until just combined into a soft dough.
- Roll the dough into 1-inch balls. Coat each one generously in granulated sugar and place 2 inches apart on the prepared baking sheets.
- Bake for 8–10 minutes, or until the cookies are puffed and the edges are set but not dry.
- Immediately press one Hershey’s Kiss into the center of each hot cookie. The edges will crack slightly — that’s perfect!
- Cool on the baking sheet for 5–10 minutes to let the chocolate set, then transfer to a wire rack to cool completely.
Notes
Pro Tip: Press the Hershey’s Kiss into each cookie immediately after baking to ensure the classic blossom look and that the chocolate adheres perfectly.
Variation: For a peanut butter version, omit the cocoa powder and increase flour to 1¾ cups.
Festive Idea: Roll in coarse sparkling sugar for extra holiday sparkle.
Storage: Store in an airtight container at room temperature for up to 7 days. Freeze up to 3 months.
