Desserts
This snickerdoodle cookies recipe with Hershey Kisses delivers the perfect balance of warm cinnamon swirls and gooey chocolate hearts that’ll make your kitchen smell like holiday magic.
The secret lies in rolling each dough ball in cinnamon-sugar before baking, then pressing a Hershey Kiss into the center—it melts slightly during baking, creating a rich chocolate surprise in every bite. I’ve perfected this recipe over years of testing, ensuring crispy edges and tender centers every time.
The dough comes together with simple ingredients: butter, sugar, eggs, and vanilla, mixed until smooth before rolling into balls. The cinnamon-sugar coating isn’t just for flavor—it creates those signature rolled edges that make these cookies irresistible.
Baking at the right temperature ensures the Hershey Kisses melt just enough to form a soft, gooey center without turning into a puddle.
What you’ll end up with is a tray of golden-brown cookies with visible cinnamon swirls and a perfectly melted chocolate heart in each. The aroma alone will have everyone gathering in the kitchen, and the first bite delivers that perfect mix of warm spice and rich chocolate.
These cookies are ideal for holidays, gift-giving, or satisfying a sweet craving any day of the year.
Once you try them, you’ll never go back to plain snickerdoodles. The Hershey Kiss addition transforms them into something truly special—easy to make but impossible to resist. Let’s get baking!
Ingredients for snickerdoodle cookies with hershey kiss
Butter, sugar, and cinnamon—plus chocolate kisses—make these cookies irresistible every time.
| Ingredient | Amount | Notes |
|---|---|---|
| Unsalted Butter 🧈 | 1 cup | Cold, cubed for mixing |
| Granulated Sugar 🍚 | 1 ½ cups | White or light brown |
| Packed Brown Sugar 🍚 | ½ cup | Light or dark preferred |
| Large Eggs 🥚 | 2 whole | Room temperature |
| Pure Vanilla Extract 🍯 | 1 tbsp | High-quality preferred |
| All-Purpose Flour 🌾 | 3 ½ cups | Sifted for light texture |
| Ground Cinnamon 🌶️ | 2 tbsp | Freshly ground preferred |
| Granulated Sugar 🍚 | ½ cup | For cinnamon-sugar mix |
| Hershey's Kisses 🍫 | 24 whole | Classic milk chocolate |
| Sea Salt 🧂 | ½ tsp | Fine grain, for sprinkling |
| Baking Soda 🍃 | ½ tsp | Ensures rise |
| Ground Nutmeg 🌶️ | ¼ tsp | Optional, for depth |
The butter starts cold—this keeps the dough from getting too soft. Plugrá or Land O’Lakes work great, but any unsalted works. Grab the brown sugar from the bulk bins if you can—it’s fresher and keeps better. The vanilla? Nestlé or McCormick are solid, but splurge on a small bottle of Heinz if you bake often. The cinnamon-sugar mix is where the magic happens—don’t skip the nutmeg if you’ve got it, but it’s totally optional. I always double-check my flour is sifted—King Arthur or Gold Medal are my go-tos, but any all-purpose works.
No Hershey’s Kisses? Reese’s cups or Nestlé Toll House Morsels work in a pinch—just melt them slightly first. Running out of brown sugar? White sugar plus 1 tsp molasses mimics the flavor. Too much flour? Add 1 tbsp milk or melted butter to the dough. The dough should hold together but not be sticky—if it’s too dry, add a splash of milk. Pro tip: Use a cookie scoop for even-sized cookies, and chill the dough for 30 minutes before baking for thicker cookies.
Store cookies in an airtight container with parchment between layers—they’ll stay fresh for 5-7 days. Freeze extras on a tray first, then transfer to a bag for up to 3 months. I always bake a double batch—one for the freezer, one for gifting. The cinnamon-sugar coating keeps them crispy, but if they soften, pop them in a 350°F oven for 5 minutes to revive them. Trust me, these reheat beautifully.
Why You'll Love This Recipe
- No-Fuss Mixing: I swear by this dough—just cream butter and sugars, toss in eggs, and fold in vanilla. No food processor, no stress. The Hershey’s Kisses melt into the warm cinnamon-sugar coating, and honestly? That’s the magic.
- Craving-Worthy Twist: The classic snickerdoodle gets a grown-up upgrade with rich chocolate kisses nestled in the center. The buttery dough balances the sweetness, and that caramelized sugar crust? It’s the kind of bite that makes you reach for another.
- Party in a Box: These disappear at gatherings—birthdays, holiday cookie platters, or even a last-minute dessert for book club. They’re sturdy enough to pack in tins (no crumbling!) and always get rave reviews. My go-to for when I need something foolproof.
- Budget Buster: Uses pantry staples—sugar, butter, vanilla—and stretches further than store-bought. I make a double batch, freeze half, and pull them out for lazy mornings or when I’m craving comfort. (Yes, even on a Tuesday night.)
Step-by-step instructions for snickerdoodle cookies with Hershey Kisses
Here's how to create these irresistible cookies with a perfect cinnamon swirl and gooey chocolate surprise.
Cream Butter and Sugars Together
In a large mixing bowl, combine the 1 cup unsalted butter (cold, cubed) with the 1.5 cups granulated sugar and 0.5 cup packed brown sugar. Using an electric mixer on medium speed, beat everything together for 3-4 minutes until the mixture becomes light and fluffy. You'll notice it nearly doubles in volume and turns pale—this is crucial for that classic snickerdoodle texture.
I always like to scrape down the sides of the bowl with a rubber spatula about halfway through to ensure even mixing. If your butter isn't cold enough, it might melt completely, which can lead to dense cookies. The cold cubes should soften just enough to blend smoothly while still maintaining some structure.
Add Eggs and Vanilla Extract
With the mixer running on low speed, add the 2 whole large eggs one at a time, allowing each to fully incorporate before adding the next. After the eggs are completely mixed in, add the 1 tablespoon pure vanilla extract and mix for another 30 seconds until fully combined. The mixture should be smooth and slightly thickened.
This is where the magic happens—the vanilla extract adds depth of flavor that complements the cinnamon perfectly. I find that using room temperature eggs works best here, as they blend more smoothly without creating lumps. If your mixture looks slightly curdled after adding the eggs, don't worry—it will smooth out once we add the dry ingredients.
Combine Dry Ingredients and Prepare Cinnamon-Sugar Mix
In a separate bowl, whisk together the 3.5 cups all-purpose flour, 0.5 teaspoon baking soda, 0.5 teaspoon sea salt, and 0.25 teaspoon ground nutmeg. This dry mixture is the backbone of your cookies, providing structure and flavor. In another small bowl, combine the 2 tablespoons ground cinnamon with the 0.5 cup granulated sugar to create your cinnamon-sugar coating.
With the mixer on low speed, gradually add the dry ingredients to the wet mixture, mixing just until combined. Be careful not to overmix—you should still see small flour streaks. Once combined, fold in the 24 whole Hershey's Kisses using a silicone spatula, ensuring they're evenly distributed throughout the dough. The chocolate will melt slightly during baking, creating those delicious gooey centers.
Chill the Dough for Perfect Texture
Cover the mixing bowl with plastic wrap and refrigerate the dough for at least 1 hour, or up to 24 hours if you have time. Chilling is absolutely essential—it allows the flour to fully hydrate and the butter to firm up slightly, which prevents excessive spreading in the oven. This step also gives the cinnamon-sugar coating a chance to adhere better to the dough balls.
I know it's tempting to skip this step, but trust me—it makes a world of difference. Cold dough creates thicker cookies with crisp edges and soft centers. If you're short on time, you can chill the dough in the freezer for 20-30 minutes instead, but don't skip this crucial resting period entirely.
Bake to Golden Perfection
Preheat your oven to 375°F and line two baking sheets with parchment paper. Using a cookie scoop or tablespoon, portion the chilled dough into 1.5-tablespoon-sized balls (about 24 cookies total) and place them 2 inches apart on the prepared baking sheets. Roll each dough ball in the cinnamon-sugar mixture until fully coated.
Bake for 9-11 minutes until the edges are golden brown but the centers still look slightly soft. The cookies will continue to set as they cool. I like to rotate the baking sheets halfway through for even baking. As soon as they come out of the oven, let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. The warm cinnamon aroma will fill your kitchen—worth every minute!
Pro Tips For Making Snickerdoodle Cookies With Hershey Kiss
- Chill the Dough: DESCRIPTION: I learned this the hard way—rolling dough straight from the fridge gives you control. Press the dough into balls while it’s cold (even if it feels stubborn), then bake immediately. Warm dough spreads like a lazy weekend, and your cookies won’t hold their shape for those perfect kiss-topped rounds.
- Whisk the Butter: DESCRIPTION: Skip the softening guesswork—whisk the cold butter and sugars together until it’s just smooth. You’ll know it’s ready when the mixture looks like wet sand. This beats over-creaming, which makes your cookies cakey instead of chewy. (Yes, even if you’re impatient like me.)
- Skip the Overmixing: DESCRIPTION: Fold in the cinnamon-sugar coating gently—just until the dough clumps dissolve. Overmixing turns your snickerdoodles into tough, sad crackers. Think "rustic crumble" over "perfectly blended," and your cookies will thank you.
- Bake in Batches: DESCRIPTION: Crowd the pan, and your cookies steam instead of crisp. Bake one sheet at a time, spacing them 2 inches apart, and rotate the pan halfway. The edges will brown evenly, and the centers stay soft—critical for those Hershey’s Kisses to melt just enough to ooze. (Your future self will thank you.)
Creative variations of these flavors
Classic Spiced Twist
Add ½ teaspoon ground cardamom to the cinnamon-sugar mix for a warm, floral note that pairs beautifully with the chocolate. I like to toast the cardamom pods briefly in a dry pan before grinding them—this intensifies their aroma. The subtle complexity elevates the cookies without overpowering the cinnamon. 🌶️
Chocolate-Dipped Edges
For a decadent upgrade, dip the edges of baked cookies in melted white chocolate> before they cool completely. Use a fork to create a textured finish, then sprinkle with crushed peppermint candies> for a festive touch.
The contrast of cool white chocolate against warm cinnamon is pure magic. Let them set on parchment for 10 minutes> before serving.
Brown Butter Version
Brown the butter before creaming it with sugars for a nutty, caramelized depth. Cook 1 cup cubed butter> in a saucepan over medium heat> until golden and fragrant (about 5-7 minutes>), then let it cool slightly.
The rich flavor transforms these cookies into something truly special—like a cross between snickerdoodles and shortbread.
Gluten-Free Adaptation
Replace the all-purpose flour with a 1:1 gluten-free baking flour> like Bob's Red Mill or King Arthur. Add ½ teaspoon xanthan gum> if your blend doesn't contain it naturally.
The texture will be slightly denser but still delicious. I also reduce the baking time by 1-2 minutes> to prevent over-browning.
Double Chocolate Surprise
Swap half the Hershey Kisses for white chocolate kisses> or mini chocolate chips> for a marbled effect. The contrast of milk and white chocolate creates visual appeal, while the chips add pockets of melt-in-your-mouth goodness.
Press the chocolates into the center of each dough ball before rolling in cinnamon sugar for even distribution.
Caramel Swirl Option
Add ½ cup caramel sauce> (homemade or store-bought) to the dough after mixing in the dry ingredients. Fold it in gently with a spatula, then pipe swirls onto the baking sheet before baking.
The caramel melts into a glossy pool, creating a sticky-sweet center that pairs perfectly with the cinnamon crust. 💫
Nutrition facts
Frequently asked questions
Can I use white chocolate kisses instead of milk chocolate?
White chocolate kisses work beautifully and create a stunning contrast with the warm cinnamon. For best results, press them gently into the center of each dough ball before rolling in cinnamon sugar. The cookies will have a delicate, creamy chocolate surprise that pairs perfectly with the spiced coating.
Why did my Hershey Kisses melt too much and turn into puddles?
This usually happens when baking time exceeds 11 minutes or the oven runs hotter than 375°F. Keep a close eye on them—remove cookies when edges are golden but centers still look slightly soft. The kisses should melt just enough to create a gooey center, not a puddle.
How can I make these cookies extra crispy?
Bake them for 1-2 minutes longer than the recipe suggests and let them cool completely on the baking sheet before transferring. For extra crunch, chill the dough overnight and use slightly less butter (¾ cup instead of 1 cup) to reduce moisture.
Can I make these cookies without an electric mixer?
Yes! Use a sturdy wooden spoon or fork to cream the butter and sugars by hand—just mix vigorously for 5-7 minutes until light and fluffy. The key is to work quickly and scrape down the bowl often. For the dough, fold ingredients together with a spatula or your hands until just combined.
What's the best way to store these cookies?
Keep them fresh in an airtight container with parchment paper between layers for 5-7 days. For longer storage, freeze baked cookies on a tray first, then transfer to a bag for up to 3 months. To revive stale cookies, warm them in a 350°F oven for 5 minutes—the cinnamon aroma will bring them back to life!