Easy Snickerdoodle Hershey Kiss Cookies
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Snickerdoodle Hershey Kiss Cookies
The idea for this recipe came about when I was thinking of all the different ways I want to season my Air Fryer French Fries. Strange, I know.
I had peanut butter kiss cookies in the back of my mind but they’ve been done a million times and I wanted to do something a little different. Plus, I don’t really like peanut butter all that much. Also strange, I know.
So, here we are with Snickerdoodle Hershey Kiss Cookies. They’re different, untraditional, and flippin’ amazing! They were also SO much fun to photograph. I think I’d like to become a dessert blogger now.
Seriously. I have some killer dessert recipes in the pipeline!
So as I write this, we are just getting into the holiday season and that always makes me want to cozy up on the couch with hot chocolate while I have cookies baking in the oven. There’s something about the cold weather that just makes me want to bake!
How To Make Snickerdoodle Hershey Kiss Cookies
I’m completely head over heels in love and obsessed with these cookies. They’re a fun twist on a classic holiday cookie recipe and pretty much just the best thing ever.
This recipe is based on the classic peanut butter blossom cookie, sans peanut butter. So instead of peanut butter, we’re using chocolate almond butter. If you’ve never had chocolate almond butter before, you’re in for a real treat!
I couldn’t stop eating it out of the jar while I was making these cookies.
All of the ingredients for this fantastic cookie recipe are pantry staples, so you can whip up a batch any time! Snow days are my favorite time to bake, and I know all the kiddos agree!
To make these Snickerdoodle Hershey Kiss Cookies:
Preheat the oven to 350 F.
Mix the dry ingredients. In a medium-sized mixing bowl, sift the flour, baking soda, baking powder, and salt.
Combine the wet ingredients. In a large bowl, using an electric mixer beat the room temperature butter and white and brown sugar until light and fluffy. Then add egg and vanilla and blend for 1-2 minutes. Slowly begin mixing in the dry ingredients about 1/2 cup at a time. Cover and chill the dough for 15-30 minutes. Preheat your oven to 350 F while the dough chills.
Form the cookie dough into balls. Using a 1.5 tbsp cookie scoop, form balls and roll in cinnamon sugar until covered. Evenly place the cookie dough balls on a baking sheet (mine held 8), and bake for 10 minutes or until lightly browned.
Let them cool and gently press the milk chocolate kisses on top into the center of the warm cookie. Then let them cool completely.
Do You Have To Chill The Dough?
Not necessarily, but the longer you chill the dough, the less the cookies will spread. Even just chilling the dough for 30 minutes will yield a thicker cookie.
I use that time to start cleaning up the kitchen or catch up on my Netflix binging. Preheating your oven during this time is a good idea too!
- Experiment with different Hershey Kiss flavors. For a cookie like this instead of chocolate chips, you get a big kiss!! You can try dark chocolate, peppermints, caramel-filled, or any of the other flavors that pique your interest!
- Make more than you think you need. These cookies will get devoured quickly, plus you can freeze some for later. And well they are topped with Hershey kisses, need I say more!!
- Don’t forget to chill the dough! I only had time to chill mine for 15 minutes this time, but when I let them chill for 30-60 minutes they come out nice and thick. Even after you put them into balls pop them in the freezer for 5-10 minutes and the will stay nice and chunky.
- Try using other types of nut butter. If you can’t find chocolate almond butter, you can use cashew butter or regular almond butter instead.
Looking For More Dessert Recipes?
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- 1 cup unsalted butter, softened at room temperature
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1 1/2 cups unbleached all purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 cup chocolate almond butter
- 1 tsp pure vanilla extract
- 1/2 tsp salt
- 1 large egg
- 24 chocolate kisses
- 1/4 cup cinnamon sugar
- Preheat the oven to 350 F.
- In a medium-sized mixing bowl, sift the flour, baking soda, baking powder, and salt.
- In a large mixing bowl, using an electric mixer beat the butter and white and brown sugar until light and fluffy. Then add the vanilla, egg, and cookie butter and blend for 1-2 minutes. Slowly begin mixing in the dry ingredients about 1/2 cup at a time.
- Cover and chill the dough for 15-30 minutes.
- Using a 1.5 tbsp cookie scoop, form balls and roll in cinnamon sugar until covered. Place on a plate and into the freezer for 5-10 min. This will keep them chunkier and from spreading. Evenly place the cookie dough balls on a cookie sheet (mine held 8), and bake for 10 minutes.
- Let them cool and gently press the chocolate kisses into the center of the warm cookie.
- If you can't find chocolate almond butter, you can use peanut butter or regular almond butter - as long as it's smooth and not crunchy.
- Freezing the dough balls after you've rolled them in sugar will help keep the cookies thick.
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Amount Per Serving:Calories: 370Total Fat: 23gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 61mgSodium: 257mgCarbohydrates: 39gFiber: 2gSugar: 24gProtein: 4g
Recipe calculation was provided by Nutritionix and is an estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust.