Thumbprint Hershey Kiss Cookies
Delightful treats with a buttery cookie base and sweet chocolate kiss at the center, perfect for holidays and family fun.
Ingredients
Cookie Base
- 1 cup unsalted butter, softened Make sure it's at room temperature.
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3 cups all-purpose flour Spoon and level for accurate measurement.
- 1 cup chopped nuts (optional) Can be omitted for a nut-free version.
- 30-36 pieces Hershey's chocolate kisses Use as needed for each cookie.
- as needed tablespoon granulated sugar for rolling
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until smooth and fluffy.
- Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
- In a separate bowl, combine the baking powder, salt, and flour. Gradually add this dry mixture into the wet mixture, mixing until fully incorporated.
- If using chopped nuts, fold them into the dough.
- Form small balls of dough about 1 inch in size, and roll each ball in granulated sugar to coat.
- Place the balls on the prepared baking sheet, spacing them about 2 inches apart.
- Use your thumb or the back of a spoon to create an indentation in the center of each cookie.
Baking
- Bake the cookies in the preheated oven for about 10-12 minutes, or until the edges are lightly golden.
- Remove from the oven and immediately press a chocolate kiss into each indentation.
- Allow the cookies to cool for a few minutes before transferring them to a wire rack to cool completely.
Notes
Store cookies in an airtight container at room temperature for up to a week or freeze for up to three months. Allow to thaw at room temperature before consuming.