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Cream Cheese Kiss Cookies

Cream Cheese Kiss Cookies

Happy Friday!

These are not the most perfect looking cookies (i.e. smooth and round), but rather the cookie itself has the appearance of a little cartoon-y cloud – it’s fluffy-looking, a little bumpy, and light in colour (an off-white even after baking).

A Hershey’s kiss is pressed into the center of each cookie.

Sweet milk chocolate along with the light cream cheese flavour of the dough is lovely together making for one DELICIOUS cookie!

Overall, I think these cookies are not only tasty, but also quite cute especially with the chocolate teardrops on top.

Plus, they are really easy to make, require only 7 ingredients, and makes 30 cookies! Perfect for sharing.

I made Scott bring these cookies into work to share with his co-workers and to prevent myself from eating them all with a big glass of milk.

According to him, they did not last long at all, which is always a good sign. He also raved about them and requested me to make them again shortly after the first batch was out of the oven.

I hope you enjoy this recipe for Cream Cheese Kiss Cookies.

How do you make these cookies?

Butter, cream cheese, sugar, vanilla extract, and an egg combined in a large metal mixing bowl.

Cream butter, cream cheese, and sugar together until fluffy. Then mix in vanilla extract and an egg. Full ingredients and instructions listed in the recipe card below.

Cream cheese cookie dough in a large metal mixing bowl.

Slowly mix in the flour until ingredients are combined.

Unbaked cream cheese cookies on a parchment paper-lined baking sheet.

Measure out a heaping tablespoon of cookie dough, form into a ball, and roll it in sugar (See QUICK TIPS). Repeat to make 30 cookies. Place on a baking sheet and flatten slightly with a glass.

Baked Cream Cheese Kiss Cookies lined up on a parchment paper-lined baking sheet.

Bake at 350 degrees F for 12-15 minutes, until golden-brown on the bottom. Once out of the oven, press a Hershey’s kiss into the center of each cookie. Cool slightly before enjoying.

An up-close view of Cream Cheese Kiss Cookies on a metal cooling rack.

Here are some QUICK TIPS:

  • Use a stand mixer (or electric mixer). I prefer the stand mixer as it’s way easier. If needed, scrap down the sides of the bowl while mixing so that everything gets fully incorporated.
  • Use room temperature (softened) butter and cream cheese.
    • Both will leave an indentation (not melted) when gently pressed down with a finger.
    • Remember to leave these two ingredients out at room temperature at least 20 minutes prior to baking (especially the butter).
    • If you forget, you can microwave the butter/cream cheese at a low temperature setting in 10 second intervals, until softened.
  • Use wet hands when handling the sticky cookie dough to form balls. It helps prevent the dough from sticking to your hands.
    • It’s faster to measure out all the cookies first and form them all into balls using the palms of your hands, before rolling them in sugar (rather than making one cookie at a time).
      • Dry hands before rolling the cookies in sugar so that the sugar doesn’t dissolve from the moisture on your hands.
  • Once out the oven, immediately press the chocolate kisses into the center of the cream cheese cookies. The cookies are soft right out of the oven and will harden as they cool.
Overhead view of Cream Cheese Kiss Cookies on a metal cooling rack and on a white plate.

Looking for more easy cookie recipes? Here are four more!

A hand holding up a single Cream Cheese Kiss Cookie over a white plate and cooling rack filled with more Cream Cheese Kiss Cookies.

In summary, these cream cheese cookies:

  • Are cute and delicious: This recipe makes about 30 tasty cookies that look like little clouds with a chocolate kiss on top.
  • Have great texture and size: Each cookie is small, has a slightly crunchy sugar-crust on the outside, soft insides, and topped with a yummy sweet chocolate kiss.
  • Are easy to put together: This recipe only has 7 ingredients and takes very little time (about 15 minutes) to prepare these cookies.
  • Uses simple ingredients that are easy to find at most grocery stores or are likely in your kitchen pantry already. Switch out the flavour of Hershey’s Kiss if you like.
  • Are great to have with a glass of milk, coffee, or tea.
  • Are shareable and portable: Perfect to bring to a cookie exchange or share with your co-workers.
Cream cheese cookies with Hershey’s Kisses pressed on top on a cooling rack and white plate.

I hope you try this cookie recipe! If you do, please leave me a rating and comment down below or tag me on any of my social media. I’m @yay_for_food on Instagram. Please share your recipe pictures!

A side view of Cream Cheese Kiss Cookies on a metal cooling rack.
Cream Cheese Kiss Cookies

Cream Cheese Kiss Cookies

Yield: 30 cookies
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

A soft and fluffy cloud of deliciousness topped with the chocolatey sweetness of a Hershey’s Kiss. This cream cheese cookie recipe is easy to make and is the perfect dessert to share with friends, family, and co-workers.


  • 1 package (8 oz) plain cream cheese, room temperature
  • ½ cup (4 oz) unsalted butter, room temperature
  • ¾ cup white sugar, divided
  • 1 large egg
  • ½ tsp pure vanilla extract
  • 1½ cups all-purpose flour
  • 30 Hershey's Kisses (I used milk chocolate)


  1. Preheat the oven to 350 degrees. Line a large baking sheet with parchment paper.
  2. Using an electric or stand mixer, at medium speed, cream together the butter, cream cheese, and ½ cup sugar until fluffy and well-combined.
  3. Next, mix in the egg and vanilla extract until combined.
  4. Set the mixer to medium speed and carefully add the flour to the bowl, scraping the sides down if necessary, until the mixture is combined (no dry ingredients are visible).
  5. Scoop out a heaping tablespoon of dough and form a ball with the palms of your hands (lightly wet them to prevent dough from sticking to your hands). Place the ball on the baking sheet or on a large platter. Repeat until you use up all the dough to form the cookie balls.
  6. Place the remaining ¼ cup sugar into a clean bowl or on a plate. Then with dry hands, roll each cookie ball in sugar before placing them at least 2-inches apart on the baking sheet.
  7. Slightly flatten each cookie with the bottom of a drinking glass. Bake for 12-15 minutes, until puffed on top (it will be light in colour) and golden-brown on the bottom.
  8. Press an unwrapped Hershey’s Kiss into the center of each cookie. Let cool slightly before eating (cookies will be soft right out of the oven but will harden on the outside as it cools).


  • Nutritional information represents one cookie for a total of 30 cookies.

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Nutrition Information:
Yield: 30 Serving Size: 1
Amount Per Serving: Calories: 108Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 19mgSodium: 20mgCarbohydrates: 13gFiber: 0gSugar: 8gProtein: 2g

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Monday 19th of June 2023

Can these be made ahead and frozen?

Marie | Yay! for Food

Tuesday 20th of June 2023

Hi Karen, I've never tried to freeze these cookies so I'm not sure what the texture will be like when it thaws.


Sunday 11th of April 2021

Hey these are amazing! I was looking for a sugar type cookie that wasn’t too sweet, because I want to put the birthday cake kisses on top, and these are perfect! I added rainbow sprinkles to the dough. They’re so festive!

Marie | Yay! for Food

Monday 12th of April 2021

Thanks Rachel! Everything is better with sprinkles!


Saturday 16th of February 2019

I can have all the cookies!

Marie | Yay! For Food

Saturday 16th of February 2019

Ha ha. You're funny.

Kelly Anthony

Friday 15th of February 2019

I love that I have all these ingredients in my pantry so I can make them today. Thanks for sharing!

Marie | Yay! For Food

Friday 15th of February 2019

Awesome! Let me know what you think of them.

Annie @ Annie's Noms

Friday 15th of February 2019

These are SO beautiful!!! Oh my gosh, I need to make these - I actually have some Hershey's Kisses in the kitchen right now, I've been wanting to use them for something and now I know what!

Marie | Yay! For Food

Friday 15th of February 2019

Thanks for the kind words, Annie!

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