Desserts
This snickerdoodle cookies with Hershey Kisses recipe combines two beloved flavors—warm cinnamon-sugar snickerdoodles and gooey chocolate hearts—for a dessert that feels like a hug.
The secret lies in chilling the dough for perfect texture and rolling each cookie in cinnamon sugar before baking, then adding a Hershey Kiss in the last minute for that signature melty surprise. I’ve baked these for holidays and impromptu gatherings, and they never disappoint.
The dough is simple but requires patience: resting it overnight ensures tender cookies with crisp edges, while the cinnamon-sugar coating adds a fragrant, sweet crunch. Baking at 350°F guarantees even browning, and the Hershey Kisses melt just enough to create pockets of rich chocolate in every bite.
This recipe delivers restaurant-quality results with minimal effort—just 15 minutes of prep and 10-12 minutes in the oven.
What you’ll end up with is a tray of golden, soft-centered cookies dusted with cinnamon sugar, each topped with a perfectly melted Hershey Kiss. The aroma alone will fill your kitchen with warmth, and the first bite delivers that perfect balance of spiced sweetness and chocolatey indulgence.
These cookies stay fresh for days, making them ideal for gifting or stashing for a sweet treat.
For added flexibility, you can swap regular flour for gluten-free or almond flour, though texture may vary slightly. Serve warm with vanilla ice cream or a cup of coffee for the ultimate comfort dessert. Let’s get baking—your kitchen will smell like holiday magic in no time.
Ingredients for snickerdoodle cookies with hershey kiss
Pantry staples plus a few specialty touches—these cookies are pure comfort in every bite.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 2 ½ cups | Sifted for even texture |
| Unsalted Butter 🧈 | 1 cup | Cold, cubed for cutting |
| Granulated Sugar 🍚 | ¾ cup | White, not brown |
| Packed Brown Sugar 🍚 | ¾ cup | Light brown preferred |
| Large Eggs 🥚 | 2 whole | Room temperature |
| Vanilla Extract 🍯 | 1 tbsp | Pure, not imitation |
| Cream of Tartar 🧂 | ½ tsp | For chewy texture |
| Ground Cinnamon 🌿 | 2 tbsp | Freshly ground preferred |
| Cinnamon Sugar Mix 🍚 | ½ cup | For coating (equal parts sugar + cinnamon) |
| Hershey's Kisses 🍫 | 24 whole | Classic milk chocolate |
| Sea Salt 🧂 | ¼ tsp | Fine grain for sprinkling |
| Baking Soda 🍃 | ½ tsp | For lift and tenderness |
The butter and sugar combo is non-negotiable here. Use European-style butter if you can—it’s higher in fat and makes for a richer cookie. For the cinnamon, Penzeys or Spicewalla have the best quality, but the regular grocery store stuff works fine if it’s fresh. Look for light brown sugar (not dark)—it’s sweeter and gives that classic snickerdoodle flavor. The Hershey Kisses? Classic milk chocolate is a must—dark or white won’t melt the same way. Pro tip: buy them in bulk at Costco or Sam’s Club to save money.
No cream of tartar? Substitute lemon juice at half the amount—it’s the secret to that perfect chewy texture. Swapping regular flour for gluten-free? King Arthur’s gluten-free blend works best, but texture may be slightly crumbly. Short on vanilla? Vanilla bean paste adds extra richness. The cinnamon sugar mix is easy to make—just combine equal parts sugar and cinnamon in a bowl. For extra indulgence, add a pinch of sea salt to the mix (trust me on this).
This dough is best when chilled overnight—it develops flavor and prevents spreading. Store wrapped in plastic in the fridge for up to 5 days. For the Hershey Kisses, keep them in their original packaging at room temp—they’ll last 6-12 months. Once baked, cookies stay fresh for 3-4 days in an airtight container, but they’re best eaten fresh out of the oven. Freeze extras on a tray first, then transfer to a bag for up to 3 months.
Why You'll Love This Recipe
- No Mixer Needed: I swear by the creamy butter-sugar combo—just cream, mix, and roll. The dough comes together faster than I can say "Hershey’s Kiss," and no one’s judging if it’s slightly lumpy.
- Cinnamon-Sugar Hug: That caramelized brown sugar and cinnamon dust? It’s like a warm hug for your taste buds. The Kiss melts into the chewy center, turning every bite into a little chocolate surprise.
- Party in a Jar: These are my go-to for last-minute gatherings—no one can resist them. Package them in mason jars with a ribbon for gifts, or just grab one straight from the batch when company drops by.
- Budget Sweet Tooth: A single batch costs less than takeout, and the leftovers? They last days. Freeze the dough balls for late-night cravings, and you’ve got dessert covered without breaking the bank.
Step-by-step instructions for snickerdoodle cookies with Hershey Kisses
Here's how to make these irresistible cookies with a perfect chewy texture and melty chocolate surprises.
Prepare the Dough with Cream of Tartar
Preheat your oven to 375°F and line two baking sheets with parchment paper. In a large mixing bowl, combine the 2.5 cups all-purpose flour, 0.5 tsp baking soda, 0.25 tsp sea salt, and 2 tbsp ground cinnamon. Whisk these dry ingredients together until evenly distributed—this ensures consistent flavor in every bite.
In a separate bowl, beat the 1 cup unsalted butter until smooth and creamy, about 2-3 minutes using an electric mixer. Gradually add the 0.75 cup granulated sugar and 0.75 cup packed brown sugar, mixing until light and fluffy. The mixture should nearly double in volume and turn pale yellow. This step is crucial for creating the signature chewy texture.
Add the 2 whole large eggs one at a time, mixing well after each addition. Stir in the 1 tbsp vanilla extract and 0.5 tsp cream of tartar. The cream of tartar is what gives these cookies their signature chewy quality—don't skip it! Scrape down the sides of the bowl to ensure everything is fully incorporated.
Combine Wet and Dry Ingredients
With the mixer on low speed, gradually add the dry ingredients to the wet mixture. Mix just until combined—you should still see small flour streaks. Overmixing develops gluten, which can make the cookies tough. Once fully incorporated, fold in the 24 whole Hershey's Kisses using a silicone spatula. Make sure they're evenly distributed throughout the dough.
Divide the dough into two equal portions and shape each into a disk. Wrap each disk tightly in plastic wrap and refrigerate for at least 1 hour. This chilling step is essential—it prevents the cookies from spreading too much in the oven and helps develop even more flavor. I like to chill mine for up to 24 hours if I have time, as this enhances the texture even further.
Roll and Cut the Dough
After chilling, remove one disk of dough and place it on a lightly floured surface. Roll it out to about ¼-inch thickness. Use a 2.5-inch round cookie cutter to cut out circles—this size gives you perfect snickerdoodle cookies with a satisfying bite. Place the cutouts 2 inches apart on the prepared baking sheets.
Repeat with the second disk of dough. Once all cookies are cut, roll each one in the 0.5 cup cinnamon sugar mix, pressing gently to ensure an even coating. The cinnamon sugar will give these cookies their signature flavor and beautiful appearance. Work quickly so the dough doesn't warm up too much before baking.
Bake to Golden Perfection
Bake the cookies in the preheated oven for 9-11 minutes, rotating the baking sheets halfway through the baking time. You're looking for cookies that are light golden brown around the edges but still soft in the center. They should pull away slightly from the parchment paper when gently pressed.
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely. The centers will continue to set as they cool, giving you that perfect chewy texture. If you can resist, wait until they're completely cool before enjoying—though I rarely do!
Serve Warm with Milk
These snickerdoodle cookies with Hershey's Kisses are best served warm. The cinnamon sugar coating will be slightly crisp, while the centers remain soft and chewy. The Hershey's Kisses will be beautifully melted in the center of each cookie, creating a delightful surprise with every bite.
For an extra-special touch, serve them with a glass of cold milk. The warm cinnamon-sugar aroma combined with the rich chocolate will make this a treat you'll want to make again and again. Store any leftovers in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months for freshly baked cookies anytime you crave them.
Pro Tips For Making Snickerdoodle Cookies With Hershey Kiss
- CHILL THE DOUGH: Mix your butter, sugars, and egg until just combined—don’t overwork it. Then, wrap the dough in plastic and refrigerate for at least 1 hour (or up to 24 hours). This prevents flat cookies and makes rolling easier. Trust me, skipping this step means wrestling with sticky dough later.
- MELT THE KISSES: Take your Hershey’s Kisses out of the fridge 10 minutes before baking. Cold chocolate sticks to the dough and can melt unevenly in the oven. Warm them slightly so they slide into the dough like butter—no more frantic scraping mid-roll.
- WEIGH THE FLOUR: Use a kitchen scale for the flour—scooping and packing gives wildly inconsistent results. For this recipe, aim for 250 grams (about 2 cups, but packed). Over-measuring makes the dough tough; under-measuring leaves cookies dry. The scale removes guesswork.
- BAKE IN WAVES: Preheat your oven to 375°F (350°F if your oven runs hot). Place one sheet of cookies on the middle rack, then wait 5 minutes before adding the next. This keeps temps stable and prevents uneven baking. Crowding the oven = pale centers and over-browned edges.
Health benefits of this snickerdoodle cookies with hershey kiss
Cinnamon Sugar Magic
The cinnamon sugar coating in these cookies isn’t just for flavor—it’s packed with antioxidant-rich cinnamon that helps regulate blood sugar levels. A 2-tbsp serving of ground cinnamon contains about 0.5g of fiber, which supports digestion and keeps you feeling full longer.
The warm spices also stimulate circulation, making these cookies a cozy, health-conscious treat. 🌿
Chocolate Indulgence
The Hershey’s Kisses add a dose of milk chocolate, which contains small amounts of minerals like magnesium (for muscle function) and iron (for energy).
While chocolate isn’t a health food, the 1-ounce serving size in each cookie provides a mood-boosting dose of tryptophan, an amino acid that helps produce serotonin. Pair these with a warm cup of coffee or tea for an extra comfort boost.
Whole-Grain Option
For a fiber boost, swap half the all-purpose flour for whole wheat flour or oat flour. This increases the 3g of fiber per serving (vs. 1g in the original recipe) while keeping the chewy texture.
Whole grains also provide B vitamins and magnesium, which support energy metabolism. Just be sure to chill the dough longer—whole grains absorb more liquid.
Portion Control
Each cookie contains about 150-170 calories, with 8g of fat (mostly from butter) and 20g of carbs. The cream of tartar helps balance sweetness, so you won’t need extra sugar.
For a lighter version, reduce the brown sugar by 1 tbsp and add 1 tbsp applesauce to the dough—it keeps the moisture without extra calories. 💡
Blood Sugar Balance
The combination of protein from eggs, fiber from flour, and healthy fats from butter creates a balanced treat that digests more slowly than pure sugar. The cinnamon also helps slow carbohydrate absorption, making these cookies a smarter dessert choice than many store-bought options.
For extra balance, serve with a dollop of Greek yogurt (adds protein) or a sprinkle of chia seeds (adds omega-3s).
Stress-Relief Baking
There’s a reason these cookies feel comforting—the act of baking releases endorphins, and the warm spices trigger nostalgic memories. The cinnamon’s aroma alone can reduce stress hormones like cortisol.
Pair your baking session with calming music or a favorite show to double the relaxation benefits. Your kitchen—and your mind—will thank you. ✨
Nutrition facts
Frequently asked questions
Why do the Hershey Kisses melt differently in these cookies?
The secret is baking them at 375°F for just 9-11 minutes. This temperature range creates a soft center that melts the chocolate perfectly without burning it. The kisses should be placed on the cookies in the last 2 minutes of baking to ensure they melt just enough to create that gooey surprise while keeping the edges crisp.
Can I make these cookies without cream of tartar?
Yes, but your cookies will be less chewy. Replace the 0.5 tsp cream of tartar with 0.5 tsp lemon juice or 0.5 tsp white vinegar for a similar tangy effect. If you omit it completely, your cookies will still be delicious but may spread more and have a slightly cake-like texture.
What's the best way to store these cookies to keep them fresh?
For short-term storage, keep them in an airtight container at room temperature for up to 5 days. To freeze, place cooled cookies on a tray, freeze for 1 hour, then transfer to a bag for up to 3 months. Thaw at room temperature for 30 minutes before enjoying. The cinnamon sugar coating stays freshest this way!
How do I prevent the dough from sticking when rolling?
Lightly flour your rolling surface and the dough itself, but don't overdo it. Use 1-2 tablespoons of flour total for each disk. Chilling the dough for at least 1 hour also helps it hold its shape better. If it still sticks, try using a silicone mat instead of parchment.
Can I use white chocolate kisses instead of milk chocolate?
Technically yes, but the texture and flavor will differ significantly. White chocolate melts at a lower temperature (113°F vs. milk chocolate's 118°F) and won't create the same rich, gooey center. For best results, stick with classic milk chocolate kisses—they're designed to melt perfectly in warm cookies.