Secret Kiss Cookies
Secret kiss cookies have a hidden chocolate kiss inside! These cookies are the perfect dessert to make for Christmas cookie swaps!
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).
Helpful tips
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!
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!
Related recipes
Here are some holiday cookies you should try next!
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Get the Recipe: Secret Kiss Cookies Recipe
Ingredients
- 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, (or pecans)
- 36 milk chocolate kiss candies,, unwrapped
- ½ cup (60 g) confectioners’ sugar
Instructions
- 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.
Notes
- Store cookies in an airtight container at room temperature for up to 5 days.
Recipe adapted from Cakes Cottage.
38 Comments on “Secret Kiss Cookies”
I have left over peppermint kisses from Christmas- do you think they’d taste yummy in these cookies?
Absolutely!
These look so cute and tasty, the kids and I will be making them ASAP!
is this all purpose flour or self rising?
Hi Denise – I used all purpose flour!
Can these be frozen?
yes!
i make up the dough balls then freeze or we’d eat them all way too quickly!
i also freeze them baked for shipping out.
amber in denver, 12 23 2017
I absoultely love this recipe. So yummy. You think this would work well with other types of chocolate candies in the center?
Made these with peppermint kisses! Yummy! My family’s new favorite! This next batch I decided to roll then refrigerate, my dough was to hard to handle. Hoping they turn out just as good!
Hi do I preheat the oven before I bake the cookies?
Thank you
Hi Rosa – In step 3, the recipe notes to preheat the oven. Do this while the dough is chilling. Enjoy!
Hi there ! How off would the recipe be if I use salted butter ?
I made the dough last night with unsalted and it did not form ! Want to try again
Hi Amanda – There won’t be a huge difference if you use salted butter. Each stick of butter has about 1/8 teaspoon salt. If your dough isn’t forming, try adding 2 or 3 teaspoons of milk to the dough. Keep in mind the dough should be slightly crumbly though.
These look so pretty and so fun! I can’t wait to make these with my daughter! So excited to give this a try!
What a fun cookie! I can’t wait to try a bunch of the different flavors of kisses!
So cute and tasty! I love these cookies
These Secret kiss cookies sound delicious right about now!
What a fun and unique treat! Adding this to my baking line up for the holidays; looks too good to pass up!
My family will go crazy over these sweet treats! They looks so inviting!
Hi Haley, can you use red and green sugar to coat them? I ran out of powdered sugar. ready to bake them. should leave in fridge till I get some? thank you DORIS
Hi Doris – Are you referring to sanding sugar (the super fine colored sugar)? If so, roll the cookies in the red and green sugar before baking. This kind of sugar sticks to cookies better before baking. Make sure your baking sheet is lined with parchment paper to avoid a mess 🙂
Can you leave out the nuts? If you do – do you need to add more flour?
If I left out the walnuts- would the recipe still work?
Hi and Happy Holidays, can I use pecans instead of walnuts?
Thank you,
Beth
Hi Beth – I think pecans will work, but I have not tried it myself. Let me know how it goes!
I followed the directions and my dough was flaky…it was VERY difficult to form a ball, let alone adhere to the hershey kiss.
Hi Nadine – It sounds like you might be baking in a dry climate. I suggest adding a tablespoon or two of milk to the dough until it is no longer dry and crumbly. The nuts should be pretty finely chopped as well. Hope this helps!
I tried chocolate truffle kisses and froze them overnight first. The truffle inside the kiss melts very quickly and causes cookie to flatten and melt. They became crunchy because of over baked truffle. Still yummy but not best kiss choice.
I not a fan of powdered sugar covered cookies or donuts (especially with children) Can I leave it off or will the cookies lack the sweetness?
Hi Mille- You can leave off the powdered sugar. They will still have a little sweetness. They will taste more like butter walnut cookies.
what can i use instead of walnuts? (allergies)
Pecans and almonds work really well!
Would love to make this recipe for a cookie exchange! Can I omit nuts all together? Worried about others with allergies.
Hi! Yes, I think it will work if you add another 1/4 cup flour to help bind the ingredients. If the cookies spread, chill them for 20 minutes after you roll into balls and before baking.
I made a test batch to decide if I wanted to include these in my Christmas baking repertoire and they are SO GOOD. I used Hershey’s Hugs. I can’t wait to give these out as goodies to friends and family. I also thought the process would be more labor intensive than it actually was. I got them done in no time. Will likely make these every year now.
A lot of work and I was so disappointed. The chocolate inside was hard and crunchy and not soft like I would have wanted and expected it to be. Can’t imagine why they did not turn out as expected.
What can I do if my batter doesn’t form?
Hi Sarah – Is it dry and crumbly? Keep mixing it. If it doesn’t come together after a couple more minutes of mixing, add 1 to 2 Tablespoons milk.