Milk Chocolate Caramel Kiss Cookies

Hershey Kisses have been becoming way more edgy lately.  Is it just me who remembers this?  When I was a kid, I remember when Hershey Hugs were introduced – I was absolutely delighted.  But now, they’ve been getting more eccentric: cherry cordial, mint creme, and the elusive Caramel Kiss.

I found the Caramel Kiss when I was cruising Target with my sister (as you know, I do when I’m in the US – my sister, who lives in Washington State, only moans slightly about being dragged to a place which she finds extremely uninteresting since she can visit it whenever she wants.)

OLYMPUS DIGITAL CAMERAAre they not beautiful?  They have a lovely succulent caramel sauce inside of them.  I was torn about what to do with these – brownie?  Cupcake?  But at the end, I decided it was a cookie – a chewy cookie made of milk chocolate (since the Kisses are milk chocolate) that you would bite into and fall in love with.  Unfortunately, the first step in my plan was waylaid due to the difficulty of finding a milk chocolate cookie.  You wouldn’t think that would be so hard, but apparently, there seems to be some kind of consensus that cookies should be made with cocoa powder (which is dark chocolate) rather than milk chocolate.


So after an extensive search of every cookbook I have (which took quite a long time – thus why this is a bag of Christmas-themed candies!), I found an amazing milk chocolate cookie recipe from Flour to adapt.

And the caramel deliciousness went from there.

Milk Chocolate Caramel Kiss Cookies (adapted from Flour)


140g (2/3 cup) granulated sugar

150g (2/3 cup) light brown sugar

340g milk chocolate

185g (3/4 cup + 1 tablespoon) unsalted butter

2 eggs

1/2 teaspoon vanilla extract

210g (1 1/2 cups) plain flour

About 1/2 of a bag of Hershey Kiss Caramels

DSC_0866There is some bicarbonate of soda in the photo, but I found that adding it made the cookies balloon a bit, so I’d recommend leaving it out.

Cream butter and sugars together.  Mix in the eggs and vanilla extract.

DSC_0867Melt the chocolate and sift in dry ingredients.

DSC_0868Place the dough in the refrigerator for about an hour.

Sandwich the Caramel Kiss in about two tablespoons of cookie dough.


Place on a lined baking sheet (greased probably won’t do it – much better to line the sheet).

OLYMPUS DIGITAL CAMERABake at 180C for about fifteen minutes.

OLYMPUS DIGITAL CAMERAThe cookies will be quite brown on the edges, but still chewy in the centre.  When you bite into it, it has an amazing caramel centre.

DSC_0869It’s an amazing milk chocolate with a delicious central hit of caramel.  Amazing – a great use of the caramel Kisses!



  1. Cullin Dawson · · Reply

    How much chocolate do you need to melt??!!!

  2. Cullin Dawson · · Reply

    Please let me know ASAP I want to make these tonight 🙂

    1. Sorry about that! 340g!

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