Thumbprint Hershey Kiss Cookies
Delightful Thumbprint Hershey Kiss Cookies with a soft, buttery texture and a sweet chocolate center, perfect for any occasion.
Ingredients
Cookie Ingredients
- 1 cup unsalted butter, softened Should be at room temperature.
- 1 cup granulated sugar
- 2 large eggs Add one at a time.
- 2 teaspoons vanilla extract
- 2.75 cups all-purpose flour Whisk before combining.
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- Granulated sugar for rolling Use as needed.
Chocolate Center
- 1 bag chocolate Hershey Kisses, unwrapped Choose your favorite flavors.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
- Add the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
- Gradually add the dry mixture into the wet ingredients, stirring until combined. Be careful not to overmix.
- Chill the dough in the refrigerator for about 30 minutes.
Baking
- Once chilled, scoop the dough using a tablespoon and roll it into balls. Roll each ball in granulated sugar.
- Place the dough balls onto the prepared baking sheets, spacing them about 2 inches apart.
- With your thumb or the back of a measuring spoon, create a small indentation in the center of each cookie.
- Bake in the preheated oven for 10 to 12 minutes or until the edges are lightly golden.
- Remove the cookies from the oven and immediately press a chocolate kiss into the center of each cookie.
- Let the cookies cool on the baking sheets for a few minutes before transferring to a wire rack.
Notes
Chilling dough helps maintain cookie shape. Use different flavored kisses for variation. Store cookies in an airtight container at room temperature for up to a week, or freeze for longer freshness.