Creamy, buttery, and meltingly chocolatey — Hershey’s Secret Kiss Cookies are the kind of cookie that makes everyone linger at the cookie plate a little longer. These classic cookies combine a tender, nut-studded shortbread with a surprise Hershey’s Kiss tucked into the center after baking. Fun fact: they started as a simple family favorite and quickly became a holiday staple in many homes. If you love simple homemade treats that impress with minimal fuss, this recipe is for you.
This recipe is beginner-friendly, quick to prepare, and perfect for sharing with kids, neighbors, or holiday guests. For extra inspiration and a visual guide, check out our helpful Hershey’s Secret Kiss Cookies guide to compare techniques. Read on and get excited — these cookies are about to become a new favorite.
What is Hershey’s Secret Kiss Cookies?
Ever wonder why they’re called “Secret Kiss” cookies? Is there a secret? Maybe it’s the little chocolate surprise inside that feels like a friendly wink when you bite in. Or perhaps it’s the whisper of romance that comes with the classic line: “the way to a man’s heart is through his stomach.” Either way, these cookies hide a kiss (literally) and deliver joy in every bite. Picture crumbly, buttery cookie dough embracing a warm, melty Hershey’s Kiss — who could resist? Try them and see what kind of secrets they unlock at your next cookie swap.
Why You’ll Love This
- Irresistible highlight: The contrast between the slightly crisp, buttery outer cookie and the warm, melty Hershey’s Kiss center makes every bite a delightful surprise for the palate.
- Cost-saving benefits: Buying simple pantry staples and a single bag of Hershey’s Kisses is far cheaper than store-bought gourmet cookies, and you get twice the joy making them yourself.
- Flavorful ingredients: Toasted walnuts add crunch and a toasty flavor, while vanilla and powdered sugar finish create that bakery-style sweetness.
If you enjoy this soft shortbread-style cookie, you might also like our round-up of festive treats in the 20 must-make Christmas cookies collection for more seasonal cookie inspiration. Ready to bake? These cookies are worth a spot on every holiday tray.
How to Make
Quick Overview
This recipe is simple and forgiving: a soft, buttery dough studded with chopped walnuts, shaped around Hershey’s Kisses, then baked briefly and rolled in powdered sugar. Expect a tender texture, a nutty crunch, and a sweet chocolate center. Prep time is short and the baking itself is quick — total time is about 1 hour 20 minutes, including chilling.
Ingredients
- 1 cup butter, softened to room temperature
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 1¾ cups all-purpose flour
- 1 cup walnuts, finely chopped (toasted if desired)
- 6 ounces Hershey’s Kisses milk chocolate (about 36 pieces), unwrapped before use
- Powdered sugar for coating (as needed)
Directions
- In a mixing bowl, blend butter, sugar, and vanilla until light and creamy. Use a hand mixer or stand mixer on medium speed for about 2 minutes. Scrape down the sides once.
- Add flour and walnuts to the butter mixture. Mix on low speed until a uniform dough forms. The dough should hold together but be slightly crumbly. If too dry, add a teaspoon of milk.
- Refrigerate dough for 1 hour to firm up. Chilled dough is easier to shape and keeps its form while baking.
- Preheat oven to 375°F and line a baking sheet with parchment paper. Allow the oven to reach temperature before baking.
- Unwrap Hershey’s Kisses and set them aside on a small plate.
- Take 1 tablespoon of dough and flatten it lightly in your palm. Place a Kiss in the center and wrap the dough around it, rolling into a smooth ball so the chocolate is completely enclosed.
- Place filled dough balls on the prepared baking sheet about 2 inches apart. Bake for 12 minutes or until the edges are just lightly golden; centers will still look set.
- Cool slightly on the baking sheet for 3–4 minutes, then roll each warm cookie in powdered sugar so they get a light, coated finish.
- Dust with extra powdered sugar before serving once fully cooled for a snowy, festive look.
What to Serve With
- A cold glass of milk or hot cocoa for classic pairing.
- Coffee or espresso to balance the sweetness for adult guests.
- A simple fruit plate (sliced apples or pears) to add a fresh contrast to the rich cookies.
- Serve with vanilla ice cream for an indulgent dessert plate.
Top Tips for Perfecting
- Ingredient substitutions: Swap walnuts for pecans or leave nuts out for a nut-free version. Use butter at room temperature for proper creaming.
- Toast nuts lightly in a dry skillet for 3–4 minutes to boost their flavor before chopping.
- Chill the dough well — it prevents spreading and makes it easier to wrap around the Kiss.
- Don’t overbake: remove when edges are set but centers still look slightly soft; they’ll firm up as they cool.
- Avoid placing Kisses on top of dough before baking; these should be wrapped inside for the “secret” surprise.
Storing and Reheating Tips
- Refrigeration: Store leftovers in an airtight container at room temperature for up to 3 days. If your kitchen is warm, refrigerate for up to 7 days.
- Freezing: Freeze finished cookies in a single layer on a sheet for 1 hour, then transfer to a freezer-safe bag for up to 3 months. Thaw at room temperature.
- Reheating: Warm gently for 5–10 seconds in a microwave if you want the Kiss melty again; watch closely to avoid overheating. For crisp edges, pop in a 300°F oven for 5 minutes.
FAQs
Can I make the dough ahead of time?
Yes. Dough can be made and refrigerated for up to 48 hours before shaping and baking. For longer storage, freeze the dough in a log wrapped in plastic for up to 3 months.
Can I substitute Kisses with other chocolates?
Absolutely. Mini chocolate bars or wrapped truffles work, but Hershey’s Kisses are the classic size and melt reliably inside the cookie.
Do I have to chill the dough?
Chilling helps the dough firm up so you can shape it easily and prevents the cookies from spreading too much in the oven. One hour is recommended.
How do I make these nut-free?
Simply omit the walnuts and add an extra 2 tablespoons of flour to maintain texture, or substitute with finely chopped oats for a different crunch.
Why did my cookies spread too much?
This is often from warm butter, insufficient chilling, or too much sugar. Make sure butter is at room temperature but not melted and chill the dough well before baking.
Conclusion
These Hershey’s Secret Kiss Cookies are a guaranteed crowd-pleaser — simple to make, delightfully buttery, and packed with a chocolate surprise in every bite. Whether you’re baking for a party, school event, or a cozy night in, they deliver warm nostalgia and easy, impressive results. For more variations and a classic take on the recipe, see the original Hershey’s Secret Kisses Cookies – Cakescottage, and for another family-tested guide, check out this version at Hershey’s Secret Kiss Cookies | Kitchen Fun With My 3 Sons. Give them a try, share with friends, and enjoy every secret kiss!
Hershey's Secret Kiss Cookies
Equipment
- Mixing Bowl
- Baking Sheet
- Parchment Paper
Ingredients
Ingredients
- 1 cup Butter, softened At room temperature
- ½ cup Granulated sugar
- 1 teaspoon Vanilla extract
- 1¾ cups All-purpose flour
- 1 cup Walnuts, finely chopped Toasted if desired
- 6 ounces Hershey’s Kisses, unwrapped About 36 pieces
- Powdered sugar For coating, as needed
Instructions
- In a mixing bowl, blend butter, sugar, and vanilla until light and creamy. Use a hand mixer or stand mixer on medium speed for about 2 minutes. Scrape down the sides once.
- Add flour and walnuts to the butter mixture. Mix on low speed until a uniform dough forms. The dough should hold together but be slightly crumbly. If too dry, add a teaspoon of milk.
- Refrigerate dough for 1 hour to firm up. Chilled dough is easier to shape and keeps its form while baking.
- Preheat oven to 375°F and line a baking sheet with parchment paper. Allow the oven to reach temperature before baking.
- Unwrap Hershey’s Kisses and set them aside on a small plate.
- Take 1 tablespoon of dough and flatten it lightly in your palm. Place a Kiss in the center and wrap the dough around it, rolling into a smooth ball so the chocolate is completely enclosed.
- Place filled dough balls on the prepared baking sheet about 2 inches apart. Bake for 12 minutes or until the edges are just lightly golden; centers will still look set.
- Cool slightly on the baking sheet for 3–4 minutes, then roll each warm cookie in powdered sugar so they get a light, coated finish.
- Dust with extra powdered sugar before serving once fully cooled for a snowy, festive look.