There’s something undeniably magical about biting into a Cherry Kiss Cookie—the buttery, chewy base, the sweet maraschino cherry surprise, and that iconic chocolate kiss melting right in your mouth. Whether you’re baking for the holidays, a bake sale, or just because it’s a Tuesday (hey, no judgment!), these cookies are a nostalgic crowd-pleaser that never goes out of style.
In this guide, you’ll uncover:
✅ The secret to smooth, crack-free cookie dough
✅ A trick for using fresh cherries (yes, it can be done!)
✅ Pro tips for storing and gifting them like a pro
✅ 5 fun variations to keep things exciting
“These disappeared faster than I could plate them!” — Sarah K., home baker
🍒 Why This Cherry Kiss Cookies Recipe Works
After testing dozens of batches, we’ve nailed the perfect texture and flavor combo. Here’s what makes this recipe foolproof:
The Cherry Secret
Maraschino cherries bring sweetness and chew. Draining them well is key. Just a dab of juice (about 1–2 teaspoons) adds extra cherry flavor without making your dough soggy.
The Chocolate Factor
Hershey’s Kisses are the classic pick, but feel free to get fancy with dark chocolate or flavored versions. The trick? Add them right after baking so they soften slightly without melting into a puddle.
Butter Matters
Use softened (not melted!) unsalted butter for that ideal chewy base. A splash of almond extract takes the flavor up a notch, adding warmth and a subtle nutty edge.
💡 Fun Fact: These cookies rose to fame in the 1950s, right when Hershey’s Kisses became a household baking favorite!
📋 Ingredients: What You’ll Need
The Essentials
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg + 1 yolk (adds richness and chew)
- 2 tsp almond extract (or pure vanilla for a twist)
- 2 ½ cups all-purpose flour
- ½ tsp salt
The Stars of the Show
- 24 maraschino cherries, patted dry
- 24 Hershey’s Kisses, unwrapped
👩🍳 Pro Tip: Using fresh cherries? Finely chop, toss with 1 tbsp flour to absorb moisture, and reduce baking time by 1–2 minutes.
🍪 How to Make Cherry Kiss Cookies (Step-by-Step)
1. Cream Butter & Sugar (3 mins)
Start by beating the softened butter and sugar until light and fluffy—it should look pale and airy. Mix in the egg, extra yolk, and almond extract.
2. Mix the Dry Ingredients (2 mins)
In a separate bowl, whisk together the flour and salt. Slowly add the dry mix into the wet ingredients. The dough should be soft, but not sticky.
3. Shape, Fill & Roll (10 mins)
Roll dough into 1-inch balls. Gently press a dry maraschino cherry into each center. Reshape the dough around the cherry so it’s fully enclosed—no cracks!
4. Bake & Kiss (9 mins)
Bake at 350°F (175°C) for 8–9 minutes until just set. While still warm, press a Hershey’s Kiss into each cookie’s center. Let cool completely on a wire rack.
🔥 Don’t overbake! Cookies continue to set after you pull them from the oven. Overbaking = dry cookies.
✅ 5 Pro Tips for Cherry Kiss Cookie Success
- Dry Those Cherries!
Pat them with paper towels to prevent soggy dough. - Chill the Dough
A 30-minute chill helps prevent spreading and makes shaping easier. - Timing Is Everything
Add Kisses immediately after baking while cookies are still soft. - Stack Smart
If gifting or storing, layer cookies with parchment paper to prevent sticking. - Freeze Friendly
Roll dough into balls (without cherries or Kisses) and freeze for up to 3 months. Thaw slightly before shaping and baking.
🎉 5 Creative Variations to Try
Want to switch it up? These fun twists keep the base recipe but bring a whole new vibe:
- Chocolate Drizzle: Melt extra Kisses and drizzle over cooled cookies
- Coconut Crust: Roll dough balls in shredded coconut before baking
- Nutty Crunch: Add a pecan half beside the cherry
- White Chocolate: Use white chocolate kisses or stars instead
- Lemon-Cherry Sparkle: Add 1 tsp lemon zest to the dough for citrusy flair
🙋♀️ FAQ: You Asked, We Answered
Can I use fresh cherries?
Yes—but chop them finely, toss with flour, and drain very well. Reduce bake time slightly to avoid excess moisture affecting the texture.
Why did my Kisses melt?
That usually happens when the cookies are too hot. Try chilling the Kisses for 10 minutes before using and let cookies cool for 1–2 minutes out of the oven before pressing them in.
How long do they last?
- Without Kisses: Up to 5 days in an airtight container
- With Kisses: Best within 3 days (they soften over time)
🎁 How to Serve & Gift Cherry Kiss Cookies
✨ These cookies aren’t just tasty—they’re pretty, too! Perfect for:
- Cookie Tins: Line with parchment for holiday gifts
- Coffee Breaks: Pair with a cappuccino or hot cocoa
- Dessert Boards: Add to a festive cookie platter
📌 Pin or save this recipe so you can bake them anytime the craving hits!
❤️ Final Thoughts
Whether you’re a beginner baker or a seasoned cookie pro, these Cherry Kiss Cookies are pure joy in every bite. Buttery, sweet, chewy, and topped with chocolate—what’s not to love?
👉 Ready to make your batch?
[Jump to the printable recipe here!]
And don’t forget—tag your creations on Instagram @bakingmagic so we can cheer you on!
🍪 Craving More Cozy Bakes?
→ Easy Peanut Butter Blossoms
→ Classic Snickerdoodles
→ Chewy Chocolate Crinkles