Secret kiss cookies have a hidden chocolate kiss inside! These cookies are the perfect dessert to make for Christmas cookie swaps!
This recipe was originally posted February 2017. It was last updated November 2020.
These cookies have a secret, or should I say a surprise? Hidden in each cookie is a Hershey’s Kiss! You would never know from picking up one of these confectioners’ sugar covered cookies, but sure enough there is a chocolate surprise in each one!
What are secret kiss cookies? Secret kiss cookies appear to be cookies covered in confectioners’ sugar, but in fact they are so much more. Not only are they packed with crushed walnuts, enhance the buttery and crunchy texture of the cookie, but they are also hiding a secret Hershey’s Kiss inside.
Overview: How to make secret kiss cookies
- Make the dough: Beat butter, sugar and vanilla together until light and fluffy. Add flour and walnuts. Mix just until combined.
- Chill the dough: Cover the bowl of cookie dough and chill it for at least 2 hours. When ready to bake, preheat the oven to 375 F.
- Shape the cookies: Scoop one table spoon of dough and press it into a disk. Place one chocolate kiss in the center and wrap the dough around the kiss and seal it shut. Gently press on the dough so it looks like a smooth ball.
- Bake the cookies: Place cookies on a parchment-lined baking sheet. Bake at 375 F for 12 minutes.
- Add confectioners’ sugar: Place baked cookies (still warm) in a bowl of confectioners’ sugar. Roll the cookie around until completely coated.
Frequently Asked Questions
Can you freeze secret kiss cookies? Yes. Place the cookies in an airtight container and freeze for one month. Defrost in the refrigerator before bringing to room temperature. They may need to be dusted in confectioners’ sugar again before serving. You can also freeze the dough for up to 3 months.
How to store secret kiss cookies: Store in an airtight container at room temperature for up to 5 days.
Why did my cookies spread? The dough became too warm while shaping the cookies. If the dough for the individual cookies becomes too warm while shaping the cookies, place the tray in the refrigerator for 10 minutes before baking. Keep the dough in the refrigerator between batches if you only have one cookie tray.
Can I use other flavored Hershey’s kisses? Yes! Feel free to get creative with this recipe. Peppermint, cookies n’ creme, almond and mint will work. I have not tried the caramel kisses (that might not work unless you freeze the kiss so the caramel hardens).
Keep the cookie dough cold. The chilled dough keeps the cookies from expanding too much and helps the Hershey’s Kiss stay in tact. If you’re in a warm climate, consider shaping the cookies and placing the cookie tray in the refrigerator for 10 minutes before baking. Roll the cookies in confectioners’ sugar while the cookies are still warm. When the cookies are still warm, the confectioners’ sugar sticks better!
Leftover chocolate kisses? Try my peanut butter blossoms recipe. They are a classic Christmas cookie that everyone loves!
There are so many occasions to make these secret kiss cookies too! Cookie swaps at Christmas time is a popular time to exchange these cookies, but I also like to make them for Valentine’s Day or any time you want to tell a family member or friend you love them!
Did you enjoy this recipe? Be sure to leave a review and tag @ifyougiveablondeakitchen on social media and I will share my favorites!
Secret Kiss Cookies Recipe
- 1 cup (226 g) unsalted butter, room temperature
- ½ cup (100 g) granulated sugar
- 1 teaspoon vanilla
- 2 cups (250 g) all-purpose flour
- 1 cup (125 g) finely chopped walnuts
- 36 milk chocolate kiss candies, unwrapped
- 1/2 cup (60 g) confectioners’ sugar
- In a large bowl of a stand mixer (or using a hand mixer), combine butter, sugar and vanilla until light and fluffy, about 2 minutes. Add flour and walnuts. Stir until well blended.
- Cover dough and chill in the refrigerator for 2 hours.
- Preheat oven to 375° F degrees. Line a cookie sheet with parchment paper.
- Measure about 1 tablespoon of dough and shape it around one chocolate kiss and roll it to make a ball (cover chocolate completely). Place dough balls 2 inches apart on prepared baking sheet.
- Bake at 375° F for 12 minutes or until cookies are set but not browned (the edges may be golden).
- Allow cookies to cool on the baking sheet for 5 minutes. While the cookies are still warm, roll them in confectioners' sugar. Set on a wire rack. Before serving, add more powdered sugar, if desired.
- Store cookies in an airtight container at room temperature for up to 5 days.
Recipe adapted from Cakes Cottage.