Snowball Kiss Cookies
These soft, buttery snowball kiss cookies are filled with a chocolatey surprise inside. Perfect for holidays, cookie exchanges, or any sweet craving!
Equipment
- Baking Sheet
- Parchment paper
- Mixing Bowl
- Hand Mixer
- Measuring Cups and Spoons
Ingredients
Main Ingredients
- 1 cup unsalted butter softened to room temperature
- ½ cup powdered sugar plus extra for rolling
- 1 tsp vanilla extract
- 2 ¼ cups all-purpose flour
- ½ tsp salt
- 1 cup chopped pecans optional for extra crunch
- 24 Hershey’s Kisses unwrapped
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, beat the butter and powdered sugar together until light and fluffy. Add the vanilla extract and mix well.
- In a separate bowl, whisk together the flour and salt. Slowly add this to the butter mixture, stirring until a dough forms. If using pecans, fold them in at this stage.
- Take about a tablespoon of dough, flatten it in your palm, and place a Hershey’s Kiss in the center. Gently wrap the dough around the chocolate and roll it into a smooth ball.
- Arrange the dough balls on the prepared baking sheet, about an inch apart. Bake for 10–12 minutes, or until the bottoms are lightly golden.
- Let the cookies cool for about 5 minutes, then roll them in powdered sugar while they’re still slightly warm.
- For an extra snowy effect, roll them a second time once completely cooled.
Notes
For a nut-free version, simply omit the pecans. For a fun twist, try using different flavors of Hershey’s Kisses like dark chocolate, white chocolate, or caramel-filled.