Ingredients
Scale
- 1 cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 bag Hershey’s Kisses, unwrapped (about 36 pieces)
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Cream together the softened butter, granulated sugar, and brown sugar until light and fluffy (about 3-5 minutes).
- Beat in the eggs one at a time, then add the vanilla extract until fully incorporated.
- In a separate bowl, whisk together flour, baking powder, and salt. Gradually add to the wet mixture, stirring until just combined.
- Scoop about a tablespoon of dough and roll it into a ball, placing them on the prepared baking sheets (about 2 inches apart).
- Make an indentation in the center of each ball using your thumb or the back of a measuring teaspoon.
- Bake for 10-12 minutes, or until edges are lightly golden. Immediately press a Hershey’s Kiss into each warm cookie.
- Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
Chill the dough for thicker cookies and experiment with different fillings such as peanut butter cups for a twist.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg