Hidden Kisses | Recipe for Chocolate Chip Cookies
With Valentine’s Day approaching, I decided to rummage through my recipe collection to see what delights I could uncover. I stumbled upon this recipe I had torn from a magazine over 20 years ago but never attempted.
I thought it was finally time to give it a shot; combining chocolate chip cookies with Hershey’s Kisses is a combination that’s hard to beat, right?
The ingredients are incredibly straightforward:
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1 bag (9 oz) of Hershey’s Kisses
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1 cup of butter, softened
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1/3 cup of granulated sugar
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1/3 cup of packed light brown sugar
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1 teaspoon of vanilla
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2 cups of flour
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1 cup of chocolate chips (the original recipe suggested mini, but I had regular on hand)
As you preheat your oven to 375 degrees, have a little helper unwrap the Kisses. Ethan had fun with this step, eating the unwrapped ones!
In a large bowl, beat the butter together with the granulated sugar, brown sugar, and vanilla until thoroughly combined. Gradually add the flour, mixing until smooth. Finally, fold in the chocolate chips.
Scoop out about a tablespoon of dough, place a Hershey’s Kiss in the center, and form the dough into a ball around it.
Bake for 10 to 12 minutes, or until the cookies are set. According to Ethan, even 10 minutes felt too long!
Let them cool for a short while before transferring the cookies to a wire rack to cool completely. Serve as is, or enhance them with a chocolate drizzle as outlined below.
Chocolate Drizzle:
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In a bowl, combine 1/4 cup of chocolate chips with 1 teaspoon of shortening. Microwave for 30 seconds on high and stir. If needed, microwave for an additional 20 seconds or until the chocolate is melted and smooth.
These cookies were a hit with the family, who eagerly requested more. I’m excited to experiment with variations—dark chocolate chips or almond Kisses might take these to the next level. The possibilities are endless!
- 1 bag (9 oz) Hershey’s Kisses
- 1 cup butter, softened
- 1/3 cup granulated sugar
- 1/3 cup packed brown sugar
- 1 teaspoon vanilla
- 2 cups flour
- 1 cup chocolate chips
- * Preheat the oven to 375 degrees.
- * Unwrap the Kisses.
- * In a large bowl, blend the butter, granulated sugar, brown sugar, and vanilla.
- * Gradually mix in the flour until the dough is smooth.
- * Stir in the chocolate chips.
- * Combine until the dry ingredients turn into dough.
- * Shape about a tablespoon of dough around each Hershey’s Kiss.
- * Bake for 10-12 minutes or until cookies are set.
- * Allow to cool slightly, then transfer to a wire rack.
- * For the optional chocolate drizzle, follow the next instructions.
- CHOCOLATE DRIZZLE
- Combine 1/4 cup of chocolate chips with 1 teaspoon of shortening. Microwave for 30 seconds; stir. If needed, microwave for another 20 seconds or until melted and smooth.
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Sandra VanHoey
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Okay, I have all the ingredients for these and plan to make them today. All I can say is yum! I have a huge weakness for anything sweet, and I keep telling myself to cut back. Hmmm, after these, we’ll see!
Tiffany Schmidt
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I’ve never seen cookies like this before. They look amazing! Can’t wait to give them a try!
Sandra VanHoey
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Here’s a question for you. I just made my first batch, but when mixing, mine turned out dry with no dough forming. Was I supposed to add eggs, Heather? I ended up adding some, and then I managed to mold the dough around the Kiss. I followed the recipe closely but was confused. I didn’t see eggs in your picture or recipe. I’ve got my first batch cooling now, and I decided to drizzle some Nutella on top. Love that stuff!
Brittany Thomas
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What a clever and delicious idea!
Michelle F.
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Those look absolutely delicious.
Keara B.
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Wow, these look amazing! Hershey’s Kisses are one of my guilty pleasures. If there’s a bag in the house, it’s gone by the end of the day. (Not great for my health, I know.) I’m pinning this recipe right now. 😊
Julie Wood
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I am quite skilled at making cookies. Baking homemade cakes and other desserts, not so much. I really like this cookie recipe, and I adore the Hershey’s kisses in the middle. They look super tasty. I plan to make these for Valentine’s Day. Thanks for the recipe!