Hershey Kisses Chocolate Chip Cookies

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The Ultimate Hershey’s Kisses Chocolate Chip Cookies

I had a bag of Hershey’s Kisses Special Dark chocolate left over from my last batch of Peanut Butter Blossoms, and I couldn’t just let them sit there, could I? Those little chocolatey gems were calling my name!

Since I’m in full-on chocolate chip cookie mode lately (seriously, I can’t stop making them), I figured—why not swap out the usual chocolate chips for something extra special? A quick chop, a little mixing magic, and voilà!

The result?

Utterly irresistible, melt-in-your-mouth chocolate chip cookies with rich, dark chocolate in every bite.

Want to know how to turn leftover Hershey’s Kisses into the best chocolate chip cookies ever?

Let’s get baking! You know I’m all about easy, foolproof recipes that deliver maximum flavor with minimal fuss, and these cookies are just that. Soft, chewy, and loaded with pockets of velvety dark chocolate—every bite is pure bliss. Plus, they come together in no time, making them perfect for a spontaneous baking session (because sometimes, you just NEED fresh cookies ASAP).

And hey, if you love chocolate chip cookies as much as I do, I’ve got even more delicious variations for you below! Because let’s be real—one kind of chocolate chip cookie is never enough. 😉

🥘 Ingredients

• All-purpose flour
• Baking soda
• Baking powder
• Salt
• Unsalted butter, softened
• Granulated sugar
• Light brown sugar
• Egg
• Vanilla extract
• Hershey’s Dark Kisses, chopped 
• Whole Kisses for pressing on top as a garnish

See the recipe card for quantities.

🔪 Instructions

Step 1: Mix the Dry Ingredients
In a medium bowl, whisk together flour, baking soda, baking powder, and salt. Set it aside for now.

Step 2: Cream the Butter & Sugars
In a large mixing bowl, beat butter, granulated sugar, and brown sugar until light, fluffy, and irresistibly creamy—about 2–3 minutes.

Step 3: Add the Wet Ingredients
Mix in the egg and vanilla extract until smooth and well incorporated. It should already smell amazing!

Step 4: Combine & Add the Chocolate
Gradually mix in the dry ingredients until just combined—be careful not to overmix! Then, gently fold in the chopped Hershey’s Dark Kisses, making sure every bite gets some dark chocolate goodness.

Step 5: Chill the Dough
Cover the bowl and let the dough chill in the fridge for at least 1 hour (or up to 24 hours for maximum flavor and chewiness). This step makes all the difference!

Step 6: Preheat & Prep
Once your dough is properly chilled, preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Now, we’re ready to bake!

Step 7: Scoop & Bake
Scoop tablespoon-sized dough balls onto the prepared baking sheet, spacing them 2 inches apart. Bake for 10–12 minutes, until the edges are lightly golden and the centers are still soft.

Step 8: Add Whole Kisses & Cool
For an extra chocolatey touch, press a whole Hershey’s Kiss into the center of each cookie right after baking. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack.

Step 9: Sprinkle & Enjoy!
For a sweet-salty twist, sprinkle the cookies with flaky sea salt (highly recommended!). Now, pour yourself a glass of milk (or coffee 😉), grab a cookie, and enjoy every warm, gooey bite!

🌡️ Storage

To keep your Hershey’s Kisses chocolate chip cookies fresh and delicious, store them in an airtight container at room temperature for up to 5 days.

If you love that just-baked softness, add a slice of bread to the container—it helps maintain moisture and keeps the cookies from drying out.

Want to save some for later?

These cookies freeze beautifully! Simply place them in a freezer-safe bag or container, separating layers with parchment paper, and freeze for up to 3 months. When you’re ready to enjoy, let them thaw at room temperature or give them a quick warm-up in the microwave for that fresh-from-the-oven taste! 🍪✨

🍽 Equipment

• 2 baking sheets lined with parchment paper (I personally skip silicone baking mats—cookies tend to stick or don’t bake as evenly, and I’m just not a fan! Parchment paper works like a charm every time.)
• Hand- or Stand mixer
• Mixing bowls
• Whisk
• Spatula
• Cutting board & sharp knife
• Cooling rack
• Cookie jar

If you make this recipe, let me know how you liked it by ★★★★★ star rating it and leaving a comment below. This would be awesome! You can also sign up for our Newsletter or follow me on Pinterest or Instagram and share your creation with me. Just tag me @combinegoodflavors and hashtag #combinegoodflavors, so I don’t miss it.

⛑️ Food Safety

• Cook to a minimum temperature of 165 °F (74 °C)
• Do not use the same utensils on cooked food, that previously touched raw meat
• Wash hands after touching raw meat
• Don’t leave food sitting out at room temperature for extended periods
• Never leave cooking food unattended
• Use oils with high smoking point to avoid harmful compounds
• Always have good ventilation when using a gas stove

For further information, check Safe Food Handling – FDA.

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