Christmas Cookies With Hershey Kisses — simple shortbread with a chocolate surprise
Christmas Cookies With Hershey Kisses are tiny buttery shortbreads that hide a melty chocolate kiss in the middle — pure holiday joy in one bite. These cookies sing festive, nostalgic notes: crisp edges, tender centers, and that kiss of milk chocolate tucked right inside. Ready to make a tray that disappears in five minutes at every party?
Why you’ll fall for this recipe (spoiler: you will)
These cookies win for a bunch of reasons: they’re easy, they travel well, and they look adorable dusted in powdered sugar. Want a cookie that tastes fancy but doesn’t need hours of technique? This is it. Plus — confession — hiding chocolate inside a cookie feels delightfully sneaky. Think of them as Secret Cookies that also double as gifts.
A little backstory — why the kiss matters
The idea of tucking a Hershey’s Kiss into shortbread feels like a throwback to holiday tins and school bake sales. I first tried this at a cookie swap where someone handed me one warm from the oven; I still remember the soft shortbread giving way to a warm, chocolate center. That surprise factor makes them pop at holidays and valentines alike. They’re basically edible presents.
What makes these cookies special (ingredients with a short blurb)
• Butter — Use real unsalted butter, softened. Butter is the backbone here; it gives that melt-in-your-mouth texture.
• Granulated sugar — Just enough to sweeten and give structure.
• Vanilla extract — A splash lifts the flavor; don’t skip it.
• All-purpose flour — The structure. Measure carefully — spoon and level.
• Walnuts — Finely chopped for a hit of crunch and nuttiness; optional but classic.
• Hershey’s Kisses — The star surprise. Unwrap them before you bake.
• Confectioners’ sugar — For that snowy dusting that screams holidays.
Short ingredient list is a feature here. Minimal fuss, maximum comfort.
Step-by-step: How to make these (follow this and you’ll nail it)
- Cream the butter and sugar. In a large bowl, beat the softened butter with the granulated sugar until pale and smooth. Add the vanilla and beat one more minute.
- Add flour and walnuts. Stir in the flour and the finely chopped walnuts. Mix just until everything comes together — the dough should hold when squeezed.
- Chill the dough. Wrap or cover and pop the dough in the fridge for about an hour. This makes shaping easier and stops the cookies from spreading too much.
- Preheat the oven to 375°F (190°C). Unwrap the bites of chocolate.
- Shape around the kiss. Scoop about one tablespoon of dough, flatten it slightly, place a Kiss in the center, then wrap the dough around the chocolate fully and roll into a ball. Make sure no foil or air pockets remain — you want the chocolate sealed in.
- Bake 12 minutes. Place on a parchment-lined baking sheet and bake until cookies set but not browned. Let them cool slightly.
- Powdered-sugar finish. While still warm, roll the cookies in powdered sugar for a snowy, pretty finish. Add another dusting before serving if you like them extra pretty.
How To Make Secret Kiss Cookies? That’s literally the process above — cute, simple, and guaranteed to impress.
Pro tips for consistent success
• Chill the dough — Don’t skip this: cold dough shapes cleaner and gives better texture.
• Seal the chocolate — Wrap the dough completely around the Kiss so no chocolate peeks out; otherwise you risk a leak.
• Don’t brown the cookies — Bake until set. Browning will dry them out.
• Use room-temperature butter for easy creaming. Cold or too-soft butter changes the texture.
• Roll while warm — Rolling the cookies in powdered sugar while they’re warm helps the sugar stick and creates that classic look.
• Make them ahead — You can roll the balls and freeze them; bake straight from frozen, adding a minute or two to the bake time. Major time-saver.
Want more visual pop? Try adding chopped nuts to the powdered sugar coating for extra texture.
Variations that keep things interesting
• Nut-free version — Omit walnuts and swap with oat flour for slightly different texture; perfect for nut-free parties.
• Chocolate lovers’ upgrade — Use dark chocolate kisses or mini chocolate bars for richer centers.
• Spiced shortbread — Add ½ teaspoon cinnamon or orange zest for a holiday twist.
• Snowball Cookies With Hershey Kiss — Roll in powdered sugar twice (once warm, once cool) to mimic classic snowballs but with a chocolate surprise inside.
• Shortbread Cookies With Hershey Kisses — mini version — Use half-tablespoon scoops for bite-size party nibbles.
Presentation and serving ideas (make them pop)
• Arrange on a holiday platter with sprigs of rosemary or holly for a classic look.
• Place three cookies in a cello bag, tie with a ribbon, add a gift tag — instant edible gift.
• Serve warm with coffee or a glass of milk — the chocolate center tastes amazing while still gooey.
• Pair with Cupcake Cookies Decorated Ideas for a themed dessert table: keep the kisses in cookies and cupcakes decorated for matching charm.
Storing, freezing, and leftovers
• Room temp: Keep in an airtight container for up to 3 days. They stay tender.
• Fridge: Refrigeration can dry them out a bit; only refrigerate if your kitchen is hot.
• Freeze: Freeze baked cookies in a single layer then transfer to a freezer bag for up to 3 months. Thaw at room temp.
• Make-ahead: You can form the balls and freeze them on a sheet tray. When frozen solid, transfer to a bag and bake from frozen (add 1–2 minutes).
Pro tip: If you want that just-baked warm feel, reheat a single cookie in the microwave for 7–10 seconds — the Kiss will get melty again. FYI: kids (and grownups) lose their minds for that.
Frequently asked questions (FAQ)
Will the Hershey’s Kiss melt all over the pan?
If you seal the dough around the Kiss completely, the chocolate stays contained and melts inside the cookie. If you see leaks, you wrapped too loosely.
Can I use other chocolates instead of Hershey’s Kisses?
Absolutely. Mini truffles, unwrapped caramel squares, or even peppermint disks work well. Just make sure the chocolate is small enough to be enclosed by about 1 tablespoon of dough.
What if my dough is too sticky to shape?
Chill it until firm. If it still sticks, lightly flour your hands or use a tablespoon scoop to keep things tidy.
Are these Cookies With Hershey Kisses safe for kids?
Yes — but remind little ones that chocolate can be hot right out of the oven.
Can I make these without nuts?
Yes — omit the walnuts or replace with toasted oats or coconut for texture.
A few more Secret Kiss Cookie Recipe hacks
• For uniform cookies, weigh dough balls — I aim for about 18–20 grams per cookie.
• If you want a prettier top, press a small cookie stamp gently before baking (don’t press too deep).
• For extra shine, brush with a little warm honey after cooling and then dust with powdered sugar.
Why this works as party food, gifts, and crowd-pleaser
These cookies check every box: approachable to make, photogenic, and they give that surprise-moment when someone bites into the warm chocolate. They also travel well to potlucks and make great add-ons to cookie boxes. People love novelty — and a hidden Kiss inside a shortbread is charming and nostalgic.
Serving suggestions to impress
• Serve alongside Snowball Cookies With Hershey Kiss variation for a wintery plate lineup.
• Make a themed tray: pair with peppermint bark, sugar cookies, and hot cocoa bombs.
• Offer a dipping station: melted caramel or extra warm chocolate for double-dipping (dangerous, but delicious).
Final thoughts (wrap-up + encouragement)
If you want one cookie to become your holiday signature, this recipe is it. They feel bakery-level but take a fraction of the time and effort. You’ll impress at parties, make neighbors smile, and the kids will beg you to make them again. These are the kind of cookies people remember.
Before you go: quick checklist
• Soften butter (but keep it cool).
• Chop walnuts small (or omit if allergic).
• Chill dough at least 1 hour.
• Completely wrap each Kiss with dough.
• Don’t overbake — set, don’t brown.
• Roll in powdered sugar while warm.
Ready to bake? Grab your Kisses, warm up your oven, and get ready to drop a tray of pure holiday happiness into the oven. If you try this recipe, please tell me which variation you made — I want to know whether you’re team classic Hershey Kisses Cookies or the daring dark-chocolate upgrade!
Happy baking — and may your cookie tins be full and your oven timer kind.
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Holiday Favorite — Christmas Cookies With Hershey Kisses (Simple & Cute)
- Prep Time: 1 hour 20 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 32 minutes
- Yield: 36 cookies 1x
- Category: Dessert
Description
An easy, nostalgic shortbread cookie wrapped around a chocolate surprise — crisp edges, tender centers, and a snowy finish.
Ingredients
- 1 cup (227 g) unsalted butter, softened
- 1/2 cup (100 g) granulated sugar
- 1 tsp pure vanilla extract
- 1 3/4 cups (220 g) all-purpose flour
- 1 cup (100 g) walnuts, very finely chopped
- about 36 Hershey’s Kisses (≈6 oz / 170 g), unwrapped
- Confectioners’ (powdered) sugar for rolling
Instructions
- Make the dough: In a mixing bowl, beat the softened butter with the granulated sugar and vanilla until smooth and creamy.
- Add dry ingredients: Stir the flour and the finely chopped walnuts into the butter mixture until a cohesive dough forms. Don’t overwork — mix just until combined.
- Chill: Cover the dough and refrigerate for about 60 minutes so it firms up and’s easier to handle.
- Preheat the oven: Heat to 375°F (190°C). Line a baking sheet with parchment.
- Assemble cookies: Unwrap the Kisses. Scoop roughly one tablespoon of dough, flatten it into a small disk, place a Kiss in the middle, then wrap the dough completely around the chocolate and roll into a smooth ball. Make sure each chocolate piece is fully enclosed.
- Bake: Arrange the balls on the prepared sheet, leaving a little space between them. Bake 10–12 minutes, or until the cookies are set but not browned. (They should look pale — overbaking dries them out.)
- Sugar coating: Let the cookies cool for a minute on the pan, then roll them in powdered sugar while still warm so the sugar adheres. For a dustier look, roll again once cooled.
- Serve or store: Let cool completely before stacking. Store airtight at room temperature for several days.
Notes
- If the dough gets too soft while shaping, pop it back in the fridge briefly.
- For a nut-free version, omit walnuts and use the same flour amount.
- To prep ahead: form the cookie balls and freeze on a tray; transfer to a bag and bake from frozen, adding a minute or two to the bake time.
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