Desserts
This Hershey Kiss Snowball Cookie recipe transforms a classic holiday treat into something truly special by hiding melted chocolate inside each bite. The secret lies in rolling the dough into balls, creating a pocket that holds a surprise Hershey Kiss—revealed when you take your first bite.
I developed this version after testing dozens of snowball cookie recipes, and the addition of chocolate makes them irresistible during the holiday season.
The recipe combines simple ingredients like flour, butter, and powdered sugar with the rich flavor of chocolate to create cookies that are both festive and delicious.
The dough is rolled into balls, then baked until golden, with the Hershey Kiss melting just enough to create a gooey center while maintaining a crisp exterior. This method ensures every bite delivers that hidden chocolate surprise.
What makes these cookies stand out is their perfect balance of textures—crispy outside, tender inside, with a creamy chocolate surprise at the center. The addition of the Hershey Kiss adds a festive touch and makes these cookies a hit at holiday gatherings.
They’re easy to make, perfect for baking in advance, and guaranteed to impress.
Once baked, let the cookies cool slightly before enjoying them as-is or adding a sprinkle of powdered sugar for extra flair. These cookies are ideal for holiday parties, gift-giving, or simply treating yourself to a festive dessert. Let’s get baking!
Ingredients for hershey kiss snowball cookie
Simple ingredients, festive magic—these cookies hide a chocolate surprise in every bite.
| Ingredient | Amount | Notes |
|---|---|---|
| Unsalted Butter 🧈 | 1 cup | Cold, cubed for easier mixing |
| Granulated Sugar 🍚 | 1 cup | White or light brown sugar |
| Powdered Sugar 🍚 | ½ cup | For coating after baking |
| All-Purpose Flour 🌾 | 2 ½ cups | Sifted, for light texture |
| Vanilla Extract 🌿 | 1 tsp | Pure, high-quality extract |
| Hershey's Kisses 🍫 | 12 whole | Standard size, unwrapped |
| Kosher Salt 🧂 | ½ tsp | Fine grain preferred |
| Almond Extract 🌿 | ¼ tsp | Optional, for nutty depth |
| Cornstarch 🌾 | 1 tbsp | For extra tenderness |
| Ground Cinnamon 🌶️ | ¼ tsp | Freshly ground preferred |
| Cream of Tartar 🧂 | ¼ tsp | For crispness (optional) |
The butter and sugar are the foundation—use unsalted butter (salted works too, but reduce the kosher salt slightly). For the best texture, measure your flour by spooning it into the cup and leveling it off—don’t pack it down. If you're baking for a crowd, King Arthur or Gold Medal flour yields the best results. The Hershey Kisses should be standard size; if you're using mini Kisses, you'll need about 24 for the same batch. Store your butter in the fridge until ready to use—cold butter creates a lighter dough.
No vanilla extract? Vanilla bean paste works in a pinch, or a splash of vanilla sugar (reduce other sugar by 1 tbsp). Swapping almond extract for more vanilla? Use half the amount—it's potent. For a nut-free version, omit it entirely. The cinnamon and cream of tartar are optional but worth it; they enhance the cookie's texture and flavor. If you can't find cream of tartar, baking powder at half the amount works in a bind. Prefer dark chocolate? Swap the Kisses for mini Lindt Lindors—they melt beautifully too.
This dough keeps well for 3 days in the fridge, wrapped tightly in plastic. For longer storage, freeze the dough balls for up to 3 months—bake straight from frozen, adding 2-3 minutes. Once baked, store cookies in an airtight container at room temperature for 5-7 days. The powdered sugar coating adds a festive touch, but skip it if you prefer a simpler look. These cookies reheat beautifully—pop them in a 300°F oven for 2-3 minutes to soften the centers before serving.
Why You'll Love This Recipe
- No Mixer Needed: I swear by these—just cream butter and sugar by hand until light and fluffy. No fancy equipment, no fuss, and honestly? The dough is so forgiving I’ve made it while chatting on the phone.
- Chocolate Bliss in Every Bite: That Hershey’s kiss in the center? Pure magic. The buttery dough wraps around the melted chocolate like a cozy hug, and the powdered sugar coating turns them into little edible snowballs—sweet, creamy, and just a little bit indulgent without trying too hard.
- Holiday or Snack Attack: Between us, these are my go-to for Christmas cookie trays and my kids’ after-school snack stash. Roll them in powdered sugar for a festive touch, or skip it for a classic chocolatey bite—either way, they disappear fast.
- Dollar Store Magic: Four ingredients, minimal waste, and they keep for weeks in an airtight container. I make a double batch, freeze half, and pull them out whenever I need a treat that costs next to nothing but tastes like a bakery’s secret.
Step-by-step instructions for Hershey Kiss snowball cookies
Here's how to create these delightful cookies with a perfect crunch and hidden chocolate surprise.
Prepare the Dough Base
In a large mixing bowl, combine the 1 cup unsalted butter (cold and cubed) with the 1 cup granulated sugar. Use a hand mixer or stand mixer fitted with the paddle attachment to beat on medium speed for 3-4 minutes until the mixture is light and fluffy. You'll notice the butter pieces gradually disappear as they emulsify with the sugar, creating a pale, creamy texture.
Add the 1 tsp vanilla extract, 0.25 tsp almond extract, and 0.5 tsp kosher salt to the butter-sugar mixture. Continue mixing for 30 seconds until these ingredients are fully incorporated. This step develops the foundation flavor for your cookies, so don't rush it.
Combine Dry Ingredients
In a separate bowl, whisk together the 2.5 cups all-purpose flour, 1 tbsp cornstarch, 0.25 tsp ground cinnamon, and 0.25 tsp cream of tartar. Sifting these dry ingredients helps prevent lumps and ensures even distribution throughout the dough. I find that using a fine-mesh sieve works best for this step.
With the mixer running on low speed, gradually add the dry ingredients to the wet mixture. Mix for 30-45 seconds until just combined—you should still see small flour streaks. Overmixing develops gluten, which can make your cookies tough. The dough will be slightly crumbly at this stage, which is normal.
Incorporate the Chocolate Surprise
Using your hands or a silicone spatula, gently fold in the 12 whole Hershey's Kisses. Be careful not to press them too hard or they might melt prematurely. Distribute them evenly throughout the dough, keeping a few whole for the surprise in each cookie. The dough will look speckled with chocolate pieces.
Once the chocolate is incorporated, divide the dough into 4 equal portions (about 1 cup each) and shape each portion into a log about 2 inches in diameter. Wrap each log tightly in plastic wrap and refrigerate for at least 1 hour or up to 24 hours. This chilling step is crucial for creating clean slices and preventing the cookies from spreading too much during baking.
Slice and Bake
Preheat your oven to 350°F and line two baking sheets with parchment paper. After chilling, remove one dough log and slice it into ¼-inch thick rounds. Place them 2 inches apart on the prepared baking sheets. You should get about 12 cookies from each log, for a total of 48 cookies when using all four logs.
Bake for 10-12 minutes until the edges are light golden brown and the centers look slightly underdone. The cookies will continue to set as they cool. I've found that removing them at 10 minutes gives me the perfect balance between crispy edges and a tender center with that hidden chocolate surprise.
Coat and Finish
While the cookies are still warm, transfer them to a wire rack. In a shallow bowl, combine the 0.5 cup powdered sugar with an additional 0.25 tsp ground cinnamon for a festive touch. Using a small paintbrush or your fingers, gently coat each cookie with the powdered sugar mixture, pressing lightly to adhere.
Allow the cookies to cool completely on the wire rack before serving. The powdered sugar coating will give them that beautiful snowy appearance while adding a subtle sweetness that complements the rich chocolate surprise inside. Store any leftovers in an airtight container for up to 5 days or freeze for longer storage.
Pro Tips For Making Hershey Kiss Snowball Cookie
- CHILL THE DOUGH: After mixing, flatten the dough into a disk and wrap it tightly in plastic. Stick it in the fridge for at least 2 hours—this isn’t just waiting, it’s the step that keeps your cookies from spreading into sad, flat pancakes. I learned this the hard way when my first batch looked like someone sat on them.
- MELT THE BUTTER FIRST: Use softened butter that’s just warm to the touch, not melted. If it’s too soft, the cookies will turn greasy; if it’s too cold, you’ll fight to mix it. Microwave it for 10 seconds, then let it sit for 30 seconds—this is the Goldilocks zone for Hershey Kiss cookies.
- SKIP THE EXTRA SUGAR: The recipe already has powdered sugar for coating, but resist the urge to add more to the dough. Too much sugar makes the cookies sticky and gummy instead of crisp. Trust the balance—your taste buds will thank you later.
- ROLL THEM SMALL: Use a 1-inch round cutter (or a glass) and roll the dough firmly. Smaller cookies bake faster and stay crispier. I was skeptical until I tried it—now I double-check my cutter size before starting.
Creative variations of hershey kiss snowball cookie
Classic Snowball Twist
For a nostalgic holiday vibe, swap the Hershey Kisses for mini marshmallows—about 24 mini size—and add ½ tsp cinnamon to the dough. Bake at 325°F for 11-13 minutes to prevent burning.
The marshmallows will puff slightly, creating a fluffy center. I love dusting these with cinnamon sugar instead of powdered sugar for a cozy autumn feel. 🍂
Peanut Butter Surprise
Add ½ cup creamy peanut butter to the dough base (after mixing wet ingredients) for a nutty twist. Use 12 mini Reese’s Peanut Butter Cups instead of Hershey Kisses—they melt beautifully and add a salty-sweet contrast.
For extra richness, fold in ¼ cup chopped peanuts before chilling. These cookies are a crowd-pleaser at holiday parties! 🥜
Spiced Orange Glaze
After baking, drizzle warm cookies with a glaze made from ½ cup powdered sugar, 1 tbsp orange zest, and 1 tsp orange juice. Let it set for 10 minutes before serving.
The citrus brightens the chocolate flavor perfectly, especially if you add ½ tsp cardamom to the dough. This variation feels fresh and festive for winter gatherings. 🍊
Cookie Sandwiches
Bake 24 extra cookies (using the same dough) and let them cool completely. Spread ½ cup Nutella or peanut butter between two cookies to create sandwiches. Roll the edges in crushed pretzels or chopped nuts for texture. These make stunning dessert platters and hide the chocolate surprise even better! 🍪
Gluten-Free Adaptation
Replace the all-purpose flour with a 1:1 gluten-free blend (like Bob’s Red Mill) and add 1 extra tbsp cornstarch. Use 1 extra egg white to bind the dough.
The texture will be slightly denser, but still delightful. For extra crispiness, bake at 375°F for 9-11 minutes. These cookies are perfect for guests with dietary restrictions. 🌾
White Chocolate Cranberry
Substitute the Hershey Kisses with 12 mini white chocolate bars and fold in ¼ cup dried cranberries (chopped) into the dough. Add ½ tsp orange extract for a festive twist.
The tart cranberries balance the sweetness, making these cookies feel like a holiday centerpiece. Pair with a sprinkle of crushed pistachios for elegance. 🍇
Nutrition facts
Frequently asked questions
Why do the Hershey Kisses melt unevenly in the cookies?
This happens when the dough isn't chilled properly or the oven temperature varies. Always refrigerate the dough logs for at least 1 hour before slicing, and use an oven thermometer to confirm 350°F. For extra insurance, bake one tray at a time to maintain even heat distribution. The Kisses should soften just enough to create a surprise—never fully melt!
Can I make these cookies without an oven?
Yes! For a stovetop version, use a cast-iron skillet over medium-low heat with 1 tbsp butter per batch of sliced dough. Cook 2-3 minutes per side until golden. The texture will be slightly different (more cake-like), but the chocolate surprise remains intact. Ideal for small batches or camping trips!
How do I prevent the cookies from spreading too much?
Cold dough is key! Ensure your butter is fully chilled and the dough logs are refrigerated for at least 2 hours (overnight is best). Use a sharp knife to slice ¼-inch thick rounds, and place them 2 inches apart on the baking sheet. If your kitchen is warm, chill the sliced cookies for 15 minutes before baking.
What's the best way to store these cookies for holiday gifting?
Let cookies cool completely, then place them in an airtight container with parchment paper between layers. They'll stay fresh for 5-7 days at room temperature. For gifting, wrap individual cookies in cellophane bags with a festive ribbon. Freeze unbaked dough logs for up to 3 months—just add 2-3 minutes to baking time when needed.
Can I use mini Hershey Kisses instead of full-size?
Use 24 mini Kisses for the same batch. They distribute more evenly in the dough and create smaller surprises. For extra flair, fold in ½ tsp cinnamon to complement the chocolate. The baking time remains the same, but you'll get twice as many cookies per batch!