Hershey’s Kiss Cookies are basically tiny campfire hugs — chewy sugar-cookie bases topped with a toasted marshmallow and a warm Hershey Kiss. If that sentence didn’t make you stand up and grab a baking sheet, do we even have the same taste buds?
Hershey’s Kiss Cookies: introduction to the recipe
Holiday lights on, cocoa steaming, and a tray of these cookies cooling on the counter — now that’s bliss. This recipe mashes up classic sugar cookie dough, a gooey toasted marshmallow, and the chocolate-y magic of a Hershey Kiss. Think of it as a thumbprint cookie got cozy with a s’mores bar. These treats double as adorable gifts and the kind of party food that disappears fast. Want a crowd-pleaser? You’ve got one.
What makes these cookies irresistible
Why do people lose their minds over these? Texture and nostalgia. The cookie keeps a tender chew, the marshmallow gives a pillowy, toasty center, and the Kiss melts into the warm marshmallow to become chocolate lava. Contrast is everything — slightly crisp edges with a molten middle equals a perfect bite. Also: they look very cute on a platter (yes, that matters).
Ingredients — short descriptions
- All-purpose flour: the cookie backbone.
- Baking powder & baking soda: lift and chew.
- Unsalted butter: room temperature for creaminess.
- Granulated sugar: for sweetness and structure.
- Brown sugar: adds chew and a whisper of caramel.
- Egg: binder; gives richness.
- Vanilla extract: aroma booster — use real vanilla if you can.
- Mini marshmallows or full-size marshmallows cut down: the gooey heart.
- Hershey Kisses: the melty chocolate center (one per cookie).
- Optional: graham cracker crumbs — scatter on top for a real s’mores vibe.
Simple how-to (no drama, just results)
- Preheat oven to 350°F and line baking sheets with parchment.
- Cream butter with granulated + brown sugar until fluffy. Add egg and vanilla; beat until combined.
- Whisk dry ingredients separately (flour, baking powder, baking soda, pinch of salt) then fold into wet until you have a soft dough. Chill 20–30 minutes for easier shaping.
- Scoop dough into 1–1½-tbsp balls; flatten slightly on the sheet. Press a small well into each dough disk.
- Place a mini marshmallow (or a small piece of a regular marshmallow) into the well, top with a Hershey Kiss. If you like graham crumbs, sprinkle a bit around the Kiss.
- Bake 9–12 minutes — you want the cookie set at the edges and the marshmallow puffed. Remove and, if you want a perfectly toasted finish, briefly torch the marshmallow (optional) or pop under a hot broiler for 20–30 seconds — watch it like a hawk.
- Cool a bit, then enjoy molten chocolate-mallow joy.
The story behind the cookie (short, sweet, sentimental)
I first made these because I couldn’t decide between thumbprint cookies and s’mores. Why choose? The hybrid was born out of indecision and then immediately judged for its brilliance by every person who ate one. These cookies carry the nostalgia of campfires, childhood backyard nights, and holiday cookie swaps — but they stay very grown-up because they taste really, really good.
Pro tips for knockout results
- Chill your dough — it prevents spreading and improves texture.
- Use room-temp butter for smooth creaming; cold butter = lumps, melted butter = flat cookies.
- Don’t overbake. Remove when the edges just set. The center will finish as it cools.
- Toast safely: If you don’t own a kitchen torch, place the cookies under a hot broiler for a few seconds to brown the marshmallows — but don’t walk away. Broilers burn fast.
- Cookie size matters: mini Kisses and mini marshmallows balance perfectly. If you use full-size Kisses, scale dough up.
Bold tip: If your marshmallow puffs too high and slides off, gently press the Kiss back into position while still warm.
Variations to try (because we love options)
- Salted S’mores Kiss Cookies: sprinkle flaky sea salt on top for contrast.
- Peanut Butter Kiss: swap Kisses for Reeses Cups or use peanut butter cookie dough.
- Graham crunch: mix crushed graham into the dough for texture and extra s’mores authenticity.
- Double chocolate: add cocoa powder to the dough and use dark Kisses for an intense treat.
- Gluten-free: use a 1:1 GF flour blend; chill dough a little longer.
- Vegan: use vegan butter, egg replacer (flax or store-bought substitute), vegan Hershey-style chocolates and vegan marshmallows.
Best way to serve these cookies
Serve slightly warm so the Kiss and marshmallow are still melty. Arrange on a wooden board with graham cracker crumbs and extra Kisses for drama. They pair beautifully with a cup of coffee, a glass of cold milk, or a boozy hot chocolate (FYI — yes, adults can have boozy hot chocolate while kids get the milk).
Quick tips for storage & leftovers
- Room temp: Store in an airtight container for up to 2 days — melty centers firm up as they cool.
- Reheat: 10–15 seconds in the microwave (on a microwave-safe plate) brings back the gooey center.
- Freezing: Freeze baked cookies (without torching) on a sheet, then transfer to a bag for up to 3 months. Thaw at room temp and warm briefly before serving.
FAQ — everything you want to know (and maybe didn’t think to ask)
Can I substitute something for the Hershey Kiss?
Yep — use a small chocolate candy, a piece of chocolate bar, or a mini peanut butter cup. Note melting profiles differ, so test one batch first.
My marshmallow deflated in the oven. What happened?
They puff then settle. If they deflate completely, they likely melted out — use a larger well or press the marshmallow into the dough a touch so it’s supported.
Are these the same as Hershey Kisses Sugar Cookies?
Close cousins. A Hershey Kisses Sugar Cookie typically has a classic sugar-cookie base with a Kiss pressed in after baking. These s’mores kisses add marshmallow and toast for a different flavor experience.
Can I make them ahead?
Assemble and refrigerate (or freeze) unbaked cookies then bake straight from the fridge or thaw a bit from frozen. They’re great for making in advance for cookie swaps.
My Kiss didn’t melt. Did I do something wrong?
Kisses melt, but chocolate takes a moment. If the cookie cools fast, the Kiss firms up again. Warm for a few seconds to soften or enjoy the contrast — firm chocolate against marshmallow.
A note about cookie swaps and gifting
These are show-stoppers on any cookie tray. For gifting, let them cool completely, wrap in a box with parchment and a little note: “For toastier memories.” People love a themed cookie box — include classic sugar cookies and some graham cracker crumbs for context.
Final thoughts — should you make them? (Short answer: yes)
If you love Kiss Cookies or you’ve enjoyed any of the Cookie Recipes Using Hershey Kisses floating around the internet, this is a playful, nostalgic twist that nails flavor and presentation. Whether you call them Thumbprint Cookies Hershey Kiss style or simply a hybrid s’mores treat, they deliver on taste and whimsy. They’re easy enough for a weekday bake and adorable enough for holiday gifting. Go on: make them, share them, devour them.
Before you go — if you try this as part of a cookie platter, please tell me how they went! And if you’re hunting for more Hershey Recipes or another fuss-free Kiss Cookie Recipe, I’ve got a few more tricks up my sleeve. Print
Hershey S’mores Kiss Cookies — Hershey’s Kiss Cookies with Toasted Marshmallow
Ingredients
- 10 tablespoons unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 cup creamy peanut butter
- 2 teaspoons vanilla extract
- 1½ cups all-purpose flour
- ¾ teaspoon baking powder
- ¼ teaspoon salt
- 12 large marshmallows, sliced in half
- 24 Hershey’s Kisses, unwrapped
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, cream together the butter and sugar until smooth and fluffy.
- Beat in the eggs, peanut butter, and vanilla extract until everything blends into a thick, creamy batter.
- In a separate bowl, whisk together flour, baking powder, and salt. Gradually add this to your wet mixture, stirring until a soft dough forms.
- Scoop out the dough, about 1 tablespoon per cookie, and roll it into balls. Arrange them evenly on the prepared baking sheet.
- Bake for 8–10 minutes, just until the edges start to turn golden.
- Pull the cookies from the oven and quickly press one half of a marshmallow (cut side down) into the center of each cookie.
- Switch your oven to broil and return the cookies for 1–2 minutes, just until the marshmallows are beautifully toasted — keep an eye on them to avoid burning.
- Remove from the oven and gently press a Hershey’s Kiss into each marshmallow center while still warm. The chocolate will soften and nestle perfectly into the cookie.
- Transfer cookies to a wire rack to cool completely before serving (if you can resist them that long).
- Category: Dessert
