Betty Crocker's Hershey Kiss Cookies Recipe: Festive Swirls With Chocolate-Kissed Magic

Betty Crocker's Hershey Kiss cookies deliver that perfect balance of chewy texture and rich chocolate flavor we all crave. ✨ These festive treats feature classic Hershey’s Kisses swirled throughout, creating a marbled effect that makes every bite feel like a little celebration.

I’ve perfected this recipe over years of baking—it’s foolproof for beginners but delivers restaurant-quality results.

The secret lies in the dough’s consistency and baking technique. You’ll mix butter and sugars until light and fluffy, then fold in melted chocolate for a velvety texture. The Hershey’s Kisses are added at the end, ensuring they stay melty and create those signature swirls.

Baking at 350°F for 10–12 minutes guarantees a golden edge with a soft, tender center—just like Betty Crocker intended.

What you’ll end up with is a batch of cookies that’s irresistible—crisp edges, chewy centers, and pockets of melted chocolate in every bite. The aroma alone will have everyone gathering in the kitchen, and the visual appeal makes them perfect for holidays, parties, or just treating yourself.

These cookies are simple yet impressive, with just the right amount of sweetness and chocolatey indulgence.

For extra flair, try adding chopped nuts or white chocolate chips to the dough before baking. The possibilities are endless, but the classic version always delivers that nostalgic, comforting taste. Let’s get baking—your kitchen (and taste buds) will thank you!

Ingredients for betty crocker hershey kiss cookie

Classic cookie dough meets chocolate magic—just 12 ingredients for 24 perfect bites.

The butter and sugars are non-negotiable here. Use European-style butter if you can find it—it's richer and gives those cookies a tender crumb. I grab mine from Whole Foods or Trader Joe's when they have it on sale. For the sugars, light brown sugar is key—it adds moisture and chewiness. The Hershey's baking bars? Don't substitute with chips—they melt differently and won't create that same velvety texture. If you can't find them, Hershey's Special Dark bars work in a pinch, but they're slightly bitter. The vanilla extract should be pure—no imitation—I always buy mine from Penzeys or Williams Sonoma when I'm stocking up. Freshness matters with baking soda too—if it's been sitting in your pantry for months, toss it and start fresh.

No Hershey's baking bars? Melt 8 oz of semi-sweet chocolate chips instead—they won't be identical, but you'll still get that chocolate swirl effect. Running low on vanilla? Vanilla bean paste works beautifully, though it's pricier. The olive oil for greasing? Any neutral oil will do, but extra-virgin adds a subtle fruity note that pairs surprisingly well with chocolate. For the Kisses, use the classic milk chocolate version—white or dark won't give you that same nostalgic flavor. If you're feeling adventurous, try swapping half the Kisses for mini M&M's before baking for a fun twist. The powdered sugar is optional but adds that perfect finishing touch—skip it if you prefer a cleaner look.

These cookies keep for 5 days in an airtight container at room temperature, though they rarely last that long. For extra freshness, store them in the fridge for up to 1 week—the cold helps preserve that melt-in-your-mouth texture. Freeze portions for up to 3 months by wrapping them individually in plastic wrap. I like to portion them into ziplock bags with parchment paper between layers so they don't stick. Reheat in the oven at 300°F for 5 minutes to restore that fresh-baked aroma—trust me, it makes all the difference.

Step-by-step instructions for Betty Crocker's Hershey Kiss cookies

Here's how to create these iconic cookies with perfect swirls and melty chocolate kisses every time.

In a stand mixer fitted with the paddle attachment, combine the 1 cup unsalted butter (cold, cubed), 1 cup granulated sugar, and 0.5 cup packed brown sugar. Beat on medium speed for 3-4 minutes until light and fluffy, nearly doubling in volume. You'll see the mixture change from pale to a creamy, pale yellow color—this incorporates air that creates those signature crackly tops.

I like to press down on the butter mixture with a spatula after a minute to ensure even creaming. If you're using a hand mixer, work in 30-second bursts to prevent overheating. The butter should be completely smooth with no grainy texture—this ensures your cookies stay tender rather than cakey.

Add the 2 whole large eggs one at a time, mixing on low speed for 30 seconds after each addition. Then stir in the 2 teaspoons vanilla extract until fully incorporated. The mixture will look slightly curdled, but don't worry—this will smooth out when we add the dry ingredients.

Here's the thing about eggs: they should be at room temperature for best results. If they're cold, they won't blend smoothly and can cause streaks in your dough. I always take them out of the fridge 30 minutes before starting. The vanilla extract should be pure, not imitation—the flavor difference is noticeable in these rich cookies.

In a separate bowl, whisk together the 2.5 cups all-purpose flour, 0.5 teaspoon baking soda, and 0.5 teaspoon diamond crystal kosher salt. With the mixer on low speed, gradually add the dry ingredients to the butter mixture until just combined—you should still see small flour streaks. Overmixing develops gluten and makes cookies tough.

Now for the chocolate magic: melt the 8 ounces Hershey's special dark baking bars in a microwave-safe bowl in 30-second intervals, stirring between each, until completely smooth. Let cool slightly (about 2 minutes) so it's thick enough to swirl but still pourable. This dark chocolate will create beautiful swirls through your cookies.

Remove the dough from the mixer and divide it into two equal parts. On one portion, gently press in half of the melted chocolate bars using a silicone spatula. Then fold in 12 whole Hershey's kisses into each portion of dough. The kisses should be evenly distributed—don't press them in too hard or they'll break.

I like to use a bench scraper to divide the dough cleanly. If the dough feels too sticky, chill it for 10 minutes in the fridge. The kisses should remain whole but embedded throughout the dough. This is where the magic happens—each bite will have that perfect surprise of melty chocolate.

Shape the dough into two 1-inch thick logs and wrap tightly in plastic wrap. Refrigerate for at least 1 hour (or up to 24 hours for best results). Chilling prevents the cookies from spreading too much in the oven and helps the flavors meld. I always set a timer because I know I'll forget!

Preheat your oven to 350°F and line two baking sheets with parchment paper. Using a sharp knife, cut the chilled logs into ¼-inch thick slices. Place them 2 inches apart on the prepared sheets—they'll spread as they bake. Bake for 10-12 minutes until the edges are golden brown but the centers still look slightly soft.

Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack. They'll firm up as they cool, and the chocolate will set slightly. For that classic Hershey's look, dust the cooled cookies with 0.25 cup powdered sugar using a fine-mesh sieve.

Serve warm for gooey chocolate kisses and crispy edges, or at room temperature for a firmer texture. These cookies keep well in an airtight container for up to 5 days, though I rarely have them last that long. The combination of dark chocolate swirls and classic milk chocolate kisses makes these irresistible!

Dietary considerations for this dish

Gluten-Free Adaptation

To make these cookies gluten-free, replace the 2.5 cups all-purpose flour with a 1:1 gluten-free baking flour blend like Bob's Red Mill 1-to-1 or King Arthur Measure for Measure. These blends include xanthan gum, which mimics gluten’s structure.

For extra insurance, add ½ teaspoon xanthan gum separately if your blend doesn’t contain it. Chill the dough longer—2 hours minimum—since gluten-free dough spreads more. 💫

Dairy-Free Substitutions

For a dairy-free version, swap the 1 cup unsalted butter for 1 cup dairy-free margarine (like Miyoko's Creamery) or vegan butter (such as Earth Balance). Use dairy-free chocolate bars like Enjoy Life Dark Chocolate Bars instead of Hershey’s baking bars.

The Hershey’s Kisses are trickier—opt for dairy-free milk chocolate Kisses (like Pascha brand) or replace them with dairy-free white chocolate chips for a similar effect.

Vegan Chocolate Magic

For a fully vegan adaptation, replace the eggs with 2 tablespoons ground flaxseed mixed with 6 tablespoons water (let sit for 5 minutes to thicken). Use vegan vanilla extract (like Alba) and ensure all chocolate is dairy-free.

The texture will be slightly denser, but the chocolate swirls and kisses remain intact. Bake for 11-13 minutes—vegan dough needs extra time to set.

Lower-Sugar Options

Reduce the sugars by 25%—use ¾ cup granulated sugar and ⅓ cup packed brown sugar—and add 2 tablespoons monk fruit sweetener (like Lakanto) to maintain moisture. The cookies will be slightly less chewy but still rich.