If you don’t have a scale, fluffy up your flour and spoon it into a measuring cup (never pack it down). I also encourage you to weigh ingredients with a kitchen scale (it’s more accurate than measuring). This will make for a better, smoother cookie dough and softer cookies. You can also halve the recipe for a small batch!īe sure the use room temperature ingredients. This recipe doubles easily if you want to make a large batch of cookies for gifting this holiday season. If you don’t want to use peanut butter, you can use other nut butters, but make sure they are on thicker side (not separating with oil). Instead of chocolate kisses you can use other chocolate candies such as malt balls or mini Reese’s peanut butter cups (like I did for my spider cookies).įor a touch of Christmas, you can roll the cookie dough balls in red or green sanding sugar before baking. Hershey’s kisses come in plenty of flavors! Try the dark chocolate, cookies n’ creme or peppermint kisses for a twist on this recipe. Hershey’s kisses: The star of the show and signature ingredient! Unwrap them ahead of time so you’re prepared to press them on the cookies when they come out of the oven.Salt is added separately to activate the baking soda. Butter: Use unsalted butter that is room temperature.Granulated sugar is also used to roll the cookie dough balls in. Sugars: A blend of brown sugar and granulated sugar makes the cookies chewy and sweet, respectively.Do not use the kind that separates and has oil on top. Peanut butter: No-stir creamy peanut butter is best for cookies (I use Skippy all natural).You can make the dough ahead of time for easy holiday prep or freeze the cookies after they’ve baked. They also get their signature cracks when the Hershey’s kiss is pressed on top. The dough requires no chilling so the cookies are ready in less than 30 minutes! These cookies are super soft and chewy (not dry and crumbly!).
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