1-Getting started with Hershey Kiss cookies: Begin by preheating your oven to 375°F and lining your cookie sheets with parchment paper to avoid any sticking issues. This step sets the stage for baking success and ensures even cooking.

2-In a large mixing bowl or with a stand mixer using the paddle attachment, beat the peanut butter, softened butter, granulated sugar, light brown sugar, and salt on medium speed until everything is well combined. This creates a creamy base that makes the cookies irresistible. Next, add the egg and vanilla extract, beating again while scraping the bowl as needed to incorporate all the wet ingredients fully.

3-Gradually mix in the flour and baking soda on low speed until just combined, forming a malleable dough that isn’t overworked. Scoop the dough into roughly 1-inch balls, about 18g each, using a cookie scoop or by hand for uniformity. If you want added crunch, roll these balls in extra granulated sugar before placing them on the baking sheets, spaced 2 inches apart.

4-Bake the cookies for 8 to 10 minutes until they’re puffy, slightly cracked, and the bottoms are lightly golden brown. Right after they come out of the oven, press a chocolate kiss into the center of each one don’t worry about the cracks; they’re part of the charm. Let the cookies cool completely on the baking sheet on a wire rack until the chocolate sets properly.

5-For adaptations, use the substitutes mentioned earlier, like vegan options or gluten-free flour, and adjust baking time if needed to keep the texture just right. If you enjoy other baked treats, check out our cinnamon bread recipe for more baking ideas that pair well with these cookies.