
Soft, buttery cherry-filled cookies topped with a Hershey’s Kiss—classic, nostalgic, and perfectly festive for holidays or anytime you crave a bright, sweet treat.

This Cherry Kiss cookie has been one of my most requested treats at family gatherings and holiday cookie exchanges. I first stumbled on this combination during a winter cookie swap when a friend handed me a tin of pink, slightly boozy cherry cookies with chocolate centers. The bright maraschino cherries give every bite a pop of cherry flavor and eye-catching color, while the buttery dough keeps the cookie tender and melt-in-your-mouth soft. Over several batches I refined the balance of cherry juice, extracts, and sugar so the cookies stay soft and don’t become cakey or overly sweet.
I love making these when I want something cheerful—pink cookies studded with glossy cherries and finished with a warm chocolate Kiss feels celebratory without a lot of fuss. The texture is delicate: an initial sugar-crisp exterior gives way to a tender interior dotted with chewy maraschino pieces. The almond extract brightens the cherry notes and the touch of vanilla rounds the flavor. It’s the kind of cookie that brings people to the kitchen: my kids hover by the oven as the chocolate Kisses settle into the warm cookies and everyone competes to be first to sample one.
I first served these at a December cookie exchange and watched them vanish: the combination of cherry and chocolate feels festive and familiar. My sister insisted on taking home the recipe notes, and now I find myself making a double batch whenever we host friends. These cookies always start conversations and bring back memories of childhood treats and holiday baking tables piled high.
My favorite part is how the cherries remain slightly chewy and bright in every bite—my family always notices the contrast between the tender cookie and the snap of the chocolate. One year I brought a tin to a neighbor who was recovering from surgery; she called to say they felt like a small celebration in her day. That little moment reminded me how powerful simple baking can be.
Keep baked cookies in an airtight container layered between sheets of parchment to prevent sticking and preserve texture. At room temperature they remain best for 3 to 4 days. For longer storage, freeze fully cooled cookies in a single layer on a sheet tray, then move them to a freezer-safe container for up to 3 months. To thaw, leave them at room temperature for 30 to 60 minutes; the chocolate may soften slightly but the flavor will be intact. If you freeze dough balls instead of baked cookies, bake straight from frozen and add a minute or two to the bake time to ensure even doneness.
If you prefer less almond flavor, omit the almond extract and add an extra 1/4 teaspoon vanilla. For a dairy-free version, substitute a plant-based butter stick and use dairy-free chocolate kisses—note texture will be slightly different and dough may be softer, so chill briefly before scooping. Swap the Hershey’s Kisses for chocolate buttons or a whole glazed cherry for an elegant twist. If you want more cherry intensity, add 1 teaspoon finely grated orange zest to lift the fruit notes without adding moisture.
Present these cookies on a simple white platter dusted with powdered sugar for holiday gatherings, or pack them in cellophane bags tied with twine for gifts. They pair beautifully with hot cocoa, coffee, or a glass of cold milk. For a dessert board, include shortbread, citrus cookies, and these cherry kisses to create color contrast. Garnish with a few reserved whole cherries around the platter for a nostalgic look.
Cookies topped with a chocolate candy have long been a part of American holiday baking, inspired by midcentury convenience foods and classic small-batch cookie traditions. The addition of maraschino cherries evokes vintage cocktail and confectionery flavors that became popular in American kitchens mid-20th century. Variations of chocolate-topped cookies appear across regional baking tables, often customized with nuts, extracts, or fruit preserves to reflect family tastes and celebrations.
In winter swap the bright pink for deep red by using a few more drops of food coloring and add a pinch of cinnamon for warmth. For spring, fold in a tablespoon of lemon zest and reduce the almond extract slightly for a lighter flavor. You can also replace maraschino cherries with finely chopped glacé cherries for a denser chew or use dried cherries rehydrated in a splash of cherry juice for a less-sweet option during summer fruit-forward menus.
Make the dough one day ahead and store it tightly wrapped in the refrigerator for up to 48 hours—bring to room temperature before scooping. For busy weeks, portion dough into tablespoon-sized balls on a parchment-lined tray, freeze until firm, then store in freezer bags; bake directly from frozen when you need fresh cookies quickly. Label containers with the bake date and intended serving date to keep your kitchen organized.
These cookies are simple, bright, and reliably crowd-pleasing—perfect for giving, sharing, and enjoying with a cup of something warm. They’re an easy way to make a small moment feel special.
Pat cherries dry thoroughly to avoid excess moisture in the dough which can make cookies spread.
Toss chopped cherries with flour so they don’t sink and bleed color into the dough.
Press the chocolate Kiss into the cookie while warm so it adheres but doesn’t sink through.
Use a level tablespoon scoop for uniform cookies that bake evenly.
This nourishing cherry kiss cookie recipe recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice — it is perfect for breakfast or as a wholesome snack any time.
Yes. Shape and roll the dough balls, place them on a tray, freeze until firm, then transfer to a freezer-safe bag. Bake from frozen, adding 1–2 minutes to the bake time.
Room temperature in an airtight container for up to 4 days; refrigerate up to a week; freeze up to 3 months.
This Cherry Kiss Cookie Recipe recipe makes perfectly juicy, tender, and flavorful steak every time! Serve with potatoes and a side salad for an unforgettable dinner in under 30 minutes.

Preheat oven to 350°F and line two large baking sheets with parchment paper. Use the center rack for even baking and set aside.
Drain a 12-ounce jar of maraschino cherries, reserving 1 1/2 tablespoons of the juice. Pat cherries dry with paper towels to remove excess syrup.
Finely chop the cherries and toss with 2 tablespoons of flour to prevent bleeding and sinking. Set aside until ready to fold into the dough.
Whisk together the remaining 2 cups of flour and 1/2 teaspoon salt in a bowl and set aside.
In a large bowl, beat 1 cup softened unsalted butter with 1 cup sifted powdered sugar on medium speed for 1 to 2 minutes until light and fluffy.
Beat in the reserved 1 1/2 tablespoons cherry juice, 1/2 teaspoon almond extract, and 1/2 teaspoon vanilla extract until fully incorporated.
Slowly add the dry flour mixture on low speed just until combined. Dough will be stiff. Add food coloring if desired, starting with 2–3 drops.
Gently fold the floured, chopped cherries into the dough with a rubber spatula until evenly distributed.
Scoop level tablespoons of dough, roll into smooth balls, and roll each in 1/4 cup granulated sugar. Place 1 1/2 to 2 inches apart on prepared sheets.
Bake for 10 to 12 minutes until bottoms are lightly golden. Remove and immediately press one Hershey’s Kiss into the center of each warm cookie. Cool on sheet for 10 minutes, then transfer to a wire rack to cool completely.
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