Snickerdoodle Kiss Cookies Recipe

Introduction

Snickerdoodle Kiss Cookies combine the classic cinnamon-sugar flavor of snickerdoodles with a rich, melty chocolate center. These soft cookies are topped with a Hershey Kiss, making them a delightful treat perfect for any occasion.

Ingredients

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1/2 cup light brown sugar
• 2 large eggs
• 1 1/2 teaspoons vanilla extract
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 2 teaspoons baking powder
• 3 cups all-purpose flour
• 1/3 cup granulated sugar (for topping)
• 1 teaspoon ground cinnamon (for topping)
• 40–50 Hershey Kisses, unwrapped

Instructions

1. Step 1: In a large bowl or stand mixer, cream together the softened butter, granulated sugar, and light brown sugar until light and fluffy. Scrape down the sides as needed.
2. Step 2: Beat in eggs one at a time, then mix in the vanilla extract.
3. Step 3: Add salt, cinnamon, and baking powder. Stir to combine.
4. Step 4: Gradually add the flour, one cup at a time, mixing well after each addition until no streaks remain. Chill the dough for 1–2 hours until firm but manageable.
5. Step 5: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
6. Step 6: In a small bowl, combine 1/3 cup granulated sugar with 1 teaspoon cinnamon for the topping.
7. Step 7: Using a small cookie scoop, portion out heaping 1-inch balls of dough. Roll each ball in the cinnamon-sugar mixture to coat thoroughly.
8. Step 8: Place the coated balls on the prepared baking sheet, spacing them about 2 inches apart.
9. Step 9: Bake for 12 minutes. As soon as the cookies come out of the oven, press an unwrapped Hershey Kiss into the center of each cookie.
10. Step 10: Transfer the cookies to a wire rack to cool completely and allow the chocolate to set.

Tips & Variations

• For an extra cinnamon kick, add 1/4 teaspoon more cinnamon to the dough.
• Use flavored Hershey Kisses like caramel or dark chocolate to switch up the flavor.
• Chilling the dough helps prevent spreading and results in thicker cookies.
• If you prefer softer cookies, bake them for 10–11 minutes instead of 12.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. To keep the chocolate from melting, avoid storing them in very warm places. They can also be frozen for up to 3 months; thaw at room temperature before serving. Reheat briefly in a low oven for a freshly baked feel.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I substitute the Hershey Kisses with another type of chocolate?

Yes, you can use chocolate chips, small chocolate squares, or even peanut butter cups for a different twist. Just ensure they are unwrapped and placed on the cookies immediately after baking to melt slightly.

Do I need to chill the dough before baking?

Chilling the dough for 1 to 2 hours is recommended as it firms up the dough, makes it easier to handle, and helps the cookies keep their shape during baking.

Snickerdoodle Kiss Cookies Recipe

Print Recipe

★★★★★

4.9 from 142 reviews

Snickerdoodle Kiss Cookies are a delightful twist on the classic snickerdoodle, featuring soft cinnamon-spiced cookies topped with melted Hershey Kisses. These cookies combine the warm flavors of cinnamon and brown sugar with a gooey chocolate center, perfect for holiday treats or anytime snacking.

• Author: Lisa
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 1 hour 30 minutes
• Yield: 40–50 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cookies:

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1/2 cup light brown sugar
• 2 large eggs
• 1 1/2 teaspoons vanilla extract
• 1/2 teaspoon salt
• 2 teaspoons cinnamon
• 2 teaspoons baking powder
• 3 cups all purpose flour

Topping:

• 1/3 cup granulated sugar
• 1 teaspoon cinnamon
• 40–50 Hershey Kisses, unwrapped

Instructions

1. Cream butter and sugars: In a large bowl or stand mixer, cream together the softened butter, granulated sugar, and light brown sugar until the mixture becomes light and fluffy. Scrape down the sides of the bowl as needed to ensure even mixing.
2. Add eggs and vanilla: Mix in the eggs one at a time, beating well after each addition. Then, add the vanilla extract and combine thoroughly.
3. Add dry ingredients: Stir in salt, cinnamon, and baking powder. Add the flour one cup at a time, mixing well after each addition and increasing the mixer speed slightly. Continue mixing just until no flour streaks remain.
4. Chill dough: Cover the dough and refrigerate for 1 to 2 hours until it is firm enough to handle easily but not too hard.
5. Preheat oven and prepare sheet: Heat your oven to 350°F (175°C). Line a baking sheet with a silicone baking mat or parchment paper to prevent sticking.
6. Prepare cinnamon sugar topping: In a small bowl, combine 1/3 cup granulated sugar with 1 teaspoon cinnamon. Stir well to combine.
7. Unwrap Hershey Kisses: Carefully remove the wrappers from the chocolate kisses and place them nearby for easy access.
8. Form and coat dough balls: Use a small cookie scoop to portion out heaping balls of dough. Roll each into smooth 1-inch balls, then roll them generously in the cinnamon sugar mixture.
9. Bake cookies: Arrange the coated dough balls on the prepared baking sheet spaced about 2 inches apart. Bake in the preheated oven for 12 minutes.
10. Add chocolate kisses and cool: Immediately after removing from the oven, press one unwrapped Hershey Kiss into the center of each hot cookie. Transfer the cookies to a wire rack to cool completely, allowing the chocolate to set.
11. Store: Once cooled, store the cookies in an airtight container to maintain freshness and softness.

Notes

• Chilling the dough is important to prevent spreading and to make it easier to handle.
• Use a silicone baking mat or parchment paper to prevent sticking and for easy clean-up.
• Press the Hershey Kiss into the cookie immediately after baking so it melts slightly and adheres well.
• Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
• For extra gooey centers, slightly underbake the cookies by 1-2 minutes.

Keywords: snickerdoodle cookies, Hershey Kiss cookies, cinnamon sugar cookies, holiday cookies, soft cookies, chocolate topped cookies