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Hershey Kiss Thumbprint Cookies

Hershey Kiss thumbprint cookies are soft, buttery cookies baked until just golden at the edges, then finished with a milk chocolate Kiss in each center. The simple thumbprint method makes 24 cookies with a warm, chocolate-filled center.
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Prep Time 20 minutes
Cook Time 12 minutes
Cooling 5 minutes
Total Time 37 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 126
Ingredients Equipment Method Notes

Ingredients
  

For the cookies
  • 0.5 cup unsalted butter softened
  • 0.5 cup granulated sugar
  • 1 egg yolk large
  • 1 tsp vanilla extract
  • 1.5 cup all-purpose flour
  • 0.25 tsp salt
For the topping
  • 24 Hershey's Kisses milk chocolates unwrapped

Equipment

  • 1 18x13-inch baking sheet

Method
 

Make and bake the cookies
  1. Heat the oven to 350°F.
  2. Line an 18x13-inch baking sheet with parchment paper.
  3. Beat the softened unsalted butter and granulated sugar in a medium bowl until creamy, about 2 minutes.
  4. Beat in the large egg yolk and vanilla extract.
  5. Add the all-purpose flour and salt, and mix just until a soft dough forms.
  6. Roll the dough into 24 balls, about 1 tablespoon each.
  7. Place the dough balls 2 inches apart on the baking sheet.
  8. Press a shallow indentation into the center of each ball with your thumb.
  9. Bake for 10–12 minutes, until the cookies are set and just beginning to turn golden at the edges.
Finish the cookies
  1. Immediately press an unwrapped Hershey's Kisses milk chocolate into the center of each warm cookie, gently deepening the indentation if needed.
  2. Let the cookies cool on the baking sheet for 5 minutes.
  3. Transfer the cookies to a wire rack to cool completely.

Notes

Press the chocolates into the cookies while they are warm so they settle into the centers. Store in an airtight container at room temperature for up to 5 days; freeze for up to 2 months. For a dairy-free variation, use plant-based butter and dairy-free chocolate kisses.