Hershey's Kiss Cookies

These thumbprint cookies are the showpiece of every Christmas cookie tray. The dough is enriched with brown sugar for a deep caramel undertone, then dipped in egg white and rolled in chopped nuts so each cookie ends up with a crunchy, golden coating. After baking, a Hershey Kiss gets pressed into the warm thumbprint, where it softens just enough to anchor itself before firming up again as the cookie cools.

The technique that matters most is the timing of the kiss. Press it in too early and the chocolate melts into a puddle. Wait too long and the cookie cools, the chocolate won’t bond, and the kiss falls off. The sweet spot is the moment the cookies come off the sheet, while they’re still warm to the touch but no longer hot.

Use a deep thumbprint, not a gentle dent. The well needs to be substantial enough to cradle the kiss without it tipping over.

Pro Tips

• Use the egg yolk in the dough and reserve the white for the dip. No waste.
• Walnuts, pecans, or sliced almonds all work for the nut coating. Toast first for deeper flavor.
• Let cookies cool completely before storing in a tin so the chocolate sets fully.
• Skip the nut coating for a plain version. Roll in granulated sugar instead.

Variations

• Use Hugs (striped chocolate kisses) or peanut butter cup minis instead for variety.
• Drizzle the cooled cookies with melted white chocolate for a fancier finish.
• Add ½ teaspoon almond extract along with the vanilla for a nuttier dough.