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Commercial RecipeMINI KISSES Cookies


0 minutes
5 dozen cookies

With this HERSHEY'S MINI KISSES Cookies recipe, the legendary chocolate chip cookie takes a new and delicious turn. Chocolate chips are great, but HERSHEY'S MINI KISSES Milk Chocolates add a little something extra that makes a big difference.

Ingredients & Directions


  • 1 lb. 9 oz.
    all-purpose flour
  • 2 lbs.
    HERSHEY'S MINI KISSES Milk Chocolates (Item# 14625)
  • 2 tsp.
  • 1 tsp.
    baking powder
  • 15 oz. (scant 2 cups)
    light brown sugar
  • 6 oz.
    powdered sugar
  • 1 lb.
    cold unsalted butter, cubed
  • 3-1⁄2 oz. (2 large)
  • 2 fl. oz.
    cool water
  • 2 tsp.
    vanilla extract



Heat convection oven to 300°F (standard oven: 350°F). Lightly spray sheet pans with vegetable cooking spray. Place parchment paper on prepared sheet pans.


Blend flour, salt, baking powder, brown sugar and powdered sugar in 20 qt. bowl of mixer fitted with paddle attachment. Mix on low speed 30 seconds. Add cubed butter, continue mixing 1 to 2 minutes or until fully incorporated and dough holds together when pressed.


Whisk eggs, water and vanilla in medium bowl until combined. Gradually add to flour mixture on low speed until thoroughly combined. Add HERSHEY'S MINI KISSES Milk Chocolates; continue mixing on low speed 1 minute or until well combined. Using #40 scoop, drop dough on prepared sheet pans.


Bake 15 to 18 minutes* or until lightly brown. Remove from oven to wire rack. Immediately use edge of knife or spatula to push back edges of cookie. Cool 1 minute on sheet pans. Remove to wire rack; cool completely.


Step 4: If using convection oven, rotate pans one-half turn (180°) after 8 minutes of baking.