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Hershey Kiss Thumbprint Cookies

Delicious buttery cookies with a rich chocolate center, perfect for holiday baking or cozy evenings.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

For the Cookie Dough
  • 2 cups all-purpose flour Ensure it is spooned into the measuring cup
  • 1/2 cup granulated sugar Can substitute with coconut sugar
  • 1/2 cup unsalted butter, softened Make sure it’s halal
  • 1/4 cup brown sugar, packed
  • 1 large egg Halal
  • 1 teaspoon vanilla extract Halal
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
For the Topping
  • 24 pieces Hershey's Kisses, unwrapped
  • Optional toppings: Crushed nuts or sprinkles

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 3-5 minutes.
  3. Add the egg and vanilla extract, mixing until well incorporated.
  4. In another bowl, whisk together flour, baking powder, and salt. Gradually add this dry mixture to the butter mixture until combined.
Baking
  1. Scoop the dough and roll it into balls, placing them 2 inches apart on the prepared baking sheet.
  2. Create a small indentation in the center of each cookie using your thumb.
  3. Bake for 10-12 minutes until edges are lightly golden but the center remains soft.
  4. Immediately press a Hershey's Kiss into the center of each cookie while still warm. Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack.

Notes

Store in an airtight container at room temperature for up to one week. Freeze for up to three months. Reheat in the oven at 250°F (120°C) for 5-7 minutes if needed.