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Ingredients

for 35 cookies

Cookie Base

  • 1 ¼ cups all purpose flour (155 g)
  • ¼ teaspoon baking powder
  • ¼ teaspoon baking soda, plus 1/8 teaspoon
  • ¼ teaspoon kosher salt
  • ½ cup unsalted butter (115 g), room temperature
  • ¼ cup golden brown sugar (50 g)
  • ¼ cup granulated sugar (50 g)
  • 1 large egg
  • 1 teaspoon vanilla extract
  • HERSHEY'S KISSES (Milk Chocolate), unwrapped

S’mores Cookies

  • 1 teaspoon ground cinnamon
  • ⅓ cup marshmallow fluff (15 g)

Red Velvet Cookies

  • 1 teaspoon cocoa powder
  • 6 drops red food coloring

Coconut Cookies

  • ¾ cup sweetened coconut flakes (75 g), divided

Preparation

  1. Preheat the oven to 350°F (180°C). Line 2 baking sheets with parchment paper.
  2. Make the cookie base: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. In a large bowl, whip the butter with an electric hand mixer on medium speed until light and fluffy, 1–2 minutes. Add the brown and granulated sugars, and beat until evenly incorporated, about 2 minutes. Add the egg and vanilla, and beat until combined, 1–2 minutes.
  4. Add the dry ingredients to the wet ingredients and mix on low speed until dough comes together.
  5. To make the s’mores cookies, add the ground cinnamon to the dry ingredients before mixing with the wet ingredients. Chill the dough for 30 minutes.
  6. Portion the dough into ¾- to 1-inch balls and place on the prepared baking sheets, spacing evenly. Bake the cookies for 8–10 minutes, or until the edges are lightly browned. Remove from the oven and let cool for 10 minutes.
  7. Add the marshmallow fluff to a piping bag and snip a small opening in the tip. Pipe about ¼ teaspoon of marshmallow fluff onto each cookie, then top with a HERSHEY’S KISS. Let set for another 10 minutes before serving.
  8. To make the red velvet cookies, add the cocoa powder to the dry ingredients before mixing with the wet ingredients and the red food coloring when adding the egg and vanilla to the wet ingredients. Chill the dough for 30 minutes.
  9. Portion the dough into ¾- to 1-inch balls and place on the prepared baking sheets, spacing evenly. Bake the cookies for 8–10 minutes, or until the edges are lightly browned. Remove from the oven and let cool for 10 minutes, then top each cookie with a HERSHEY’S KISS. Let set for another 10 minutes before serving.
  10. To make the coconut cookies, add ¼ cup of coconut flakes to the cookie dough and mix on low speed until evenly distributed. Chill the dough for 30 minutes.
  11. Portion the dough into ¾- to 1-inch balls and roll into the remaining ½ cup coconut flakes, then place on the prepared baking sheets, spacing evenly. Bake the cookies for 8–10 minutes, or until the edges are lightly browned. Remove from the oven and let cool for 10 minutes, then top each cookie with a HERSHEY’S KISS. Let set for another 10 minutes before serving.
  12. Enjoy!

Ingredients

for 35 cookies

Cookie Base

  • 1 ¼ cups all purpose flour (155 g)
  • ¼ teaspoon baking powder
  • ¼ teaspoon baking soda, plus 1/8 teaspoon
  • ¼ teaspoon kosher salt
  • ½ cup unsalted butter (115 g), room temperature
  • ¼ cup golden brown sugar (50 g)
  • ¼ cup granulated sugar (50 g)
  • 1 large egg
  • 1 teaspoon vanilla extract
  • HERSHEY'S KISSES (Milk Chocolate), unwrapped

S’mores Cookies

  • 1 teaspoon ground cinnamon
  • ⅓ cup marshmallow fluff (15 g)

Red Velvet Cookies

  • 1 teaspoon cocoa powder
  • 6 drops red food coloring

Coconut Cookies

  • ¾ cup sweetened coconut flakes (75 g), divided

Preparation

  1. Preheat the oven to 350°F (180°C). Line 2 baking sheets with parchment paper.
  2. Make the cookie base: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. In a large bowl, whip the butter with an electric hand mixer on medium speed until light and fluffy, 1–2 minutes. Add the brown and granulated sugars, and beat until evenly incorporated, about 2 minutes. Add the egg and vanilla, and beat until combined, 1–2 minutes.
  4. Add the dry ingredients to the wet ingredients and mix on low speed until dough comes together.
  5. To make the s’mores cookies, add the ground cinnamon to the dry ingredients before mixing with the wet ingredients. Chill the dough for 30 minutes.
  6. Portion the dough into ¾- to 1-inch balls and place on the prepared baking sheets, spacing evenly. Bake the cookies for 8–10 minutes, or until the edges are lightly browned. Remove from the oven and let cool for 10 minutes.
  7. Add the marshmallow fluff to a piping bag and snip a small opening in the tip. Pipe about ¼ teaspoon of marshmallow fluff onto each cookie, then top with a HERSHEY’S KISS. Let set for another 10 minutes before serving.
  8. To make the red velvet cookies, add the cocoa powder to the dry ingredients before mixing with the wet ingredients and the red food coloring when adding the egg and vanilla to the wet ingredients. Chill the dough for 30 minutes.
  9. Portion the dough into ¾- to 1-inch balls and place on the prepared baking sheets, spacing evenly. Bake the cookies for 8–10 minutes, or until the edges are lightly browned. Remove from the oven and let cool for 10 minutes, then top each cookie with a HERSHEY’S KISS. Let set for another 10 minutes before serving.
  10. To make the coconut cookies, add ¼ cup of coconut flakes to the cookie dough and mix on low speed until evenly distributed. Chill the dough for 30 minutes.
  11. Portion the dough into ¾- to 1-inch balls and roll into the remaining ½ cup coconut flakes, then place on the prepared baking sheets, spacing evenly. Bake the cookies for 8–10 minutes, or until the edges are lightly browned. Remove from the oven and let cool for 10 minutes, then top each cookie with a HERSHEY’S KISS. Let set for another 10 minutes before serving.
  12. Enjoy!

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