Name: Candy Cane Kiss Cookies Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 2 h 20 min
Cuisine: American
Ingredients: ½ cup unsalted butter softened; 1¼ cup white sugar divided; 1 large egg; 1 tsp vanilla extract; ½ tsp peppermint extract; 2 cups all-purpose flour; ¼ tsp baking soda; ¼ tsp salt; 2 tsp milk; ½ cup crushed candy canes; 28 Hershey’s Candy Cane Kisses

There’s nothing quite like the festive crunch of peppermint paired with melty chocolate, which is why I’m so excited to share my Candy Cane Kiss Cookies Recipe with you. These cookies are a perfect holiday treat that comes together beautifully with a little prep and a whole lot of joy.

The image shows many round cookies on a metal cooling rack over a white marbled surface. Each cookie has a light, sandy texture with tiny cracks. They have bits of red mixed inside the dough, adding small splashes of color. In the center of every cookie is a round white and red striped candy, pressed slightly into the dough. Scattered among the cookies are a few wrapped candies with silver and red foil. The setup looks bright and festive. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Candy Cane Kiss Cookies Recipe
Top Tip
How to Serve Candy Cane Kiss Cookies Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Candy Cane Kiss Cookies Recipe

Why You'll Love This Recipe

I can’t get enough of how these cookies bring festive magic to the kitchen. The crisp peppermint crushed into the dough mixes perfectly with the signature Hershey’s Candy Cane Kisses you press on top. Plus, they’re surprisingly easy to make—even if you’re not an experienced baker.

Perfect Holiday Flavor: Peppermint and chocolate meet in a cookie that feels like a warm hug during chilly days.
Easy Prep: Minimal ingredients and a straightforward process that anyone can follow.
Fun to Make: Rolling the dough in sugar and topping with kisses is a delightful, kid-friendly activity.
Make-Ahead Friendly: The dough chills overnight, making it perfect to prepare in advance.

A close-up of a pale beige cookie with small red bits baked inside it, held between the thumb and forefinger of a woman's hand. The cookie is soft and slightly crumbly, and the top center is pressed with a white chocolate candy that has red stripes and a slightly pointed tip. In the blurred background, more cookies with the same white and red striped candy on top rest on a white marbled surface. The lighting is bright and natural, highlighting the cookie's texture and the shiny candy. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Candy Cane Kiss Cookies Recipe plays a key role—whether it’s flavor, texture, or that perfect peppermint pop. Here’s a quick breakdown to help you shop with confidence and understand why they’re chosen.

Flat lay of a small mound of soft unsalted butter, a small white ceramic bowl filled with white sugar, one large whole egg with a clean shell, a small white bowl of vanilla extract, a small white bowl of peppermint extract, a pile of all-purpose flour, a small pile of baking soda powder, a small pile of salt, a small white bowl of milk, a small white bowl filled with crushed red-and-white candy cane pieces, and unwrapped red-and-silver foil Hershey’s Candy Cane Kisses, all arranged symmetrically with realistic proportions on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Unsalted butter: Softened butter provides rich flavor and helps create that soft, tender crumb.
White sugar: Dividing the sugar helps with sweetness without making the cookie too crispy.
Egg: Acts as a binder and adds moisture for chewy texture.
Vanilla extract: Adds warmth and depth to balance the peppermint.
Peppermint extract: The star of this recipe, giving that unmistakable festive kick.
All-purpose flour: The base of the cookie, providing structure.
Baking soda: Helps the cookies rise just enough for soft centers.
Salt: Enhances flavors and balances the sweetness.
Milk: Adds a touch of moisture for softness in the dough.
Crushed candy canes: Bits of peppermint candy folded inside for texture and bursts of flavor.
Hershey’s Candy Cane Kisses: Placed on top as the signature finishing touch that melts perfectly warm.

📝

Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I always like to tweak these cookies slightly depending on who I’m baking for. You can totally tailor the peppermint flavor and even the texture to suit your mood or your guests’ preferences.

Variation: I sometimes swap peppermint extract for orange extract for a fun twist, which adds a fresh pop that’s unexpected but delicious.
Gluten-free option: Switch up the all-purpose flour for a 1:1 gluten-free baking flour to keep it accessible for everyone.
Extra crunch: Toss in some chopped nuts like almonds or pecans for extra texture—just a small handful goes a long way.

Step-by-Step: How I Make Candy Cane Kiss Cookies Recipe

Step 1: Creaming Butter and Sugar to Perfection

Start off by beating the softened butter and 1 cup of sugar together on medium-low speed until light and fluffy—usually about 1 to 2 minutes. This step traps air and sets the foundation for tender cookies. Don’t rush it; getting that creamy texture really makes a difference for the final bite.

Step 2: Adding Egg and Extracts

Next, mix in the egg, followed by the vanilla and peppermint extracts. The peppermint is what gives these cookies their hallmark flavor, so be sure to add the full amount unless you want a subtler hint of mint.

Step 3: Combining Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, and salt. Doing this separately ensures the rising agent and salt are evenly distributed through the dough for consistent texture and flavor.

Step 4: Mixing Dry Ingredients and Candy Cane Pieces into Wet Dough

Add the flour mixture, milk, and crushed candy canes to your wet ingredients, then beat just until everything is combined—about 30 seconds should do it. Overmixing is a common trap that can lead to tough cookies, so keep an eye and stop mixing sooner rather than later.

Step 5: Rolling and Coating the Dough Balls

Here’s a fun part: scoop out 1-tablespoon portions of dough and roll each into a smooth ball with your hands. Then roll each ball in the reserved ¼ cup of sugar for a sweet, slightly crunchy coating. It makes the cookies look extra festive and adds a delicate texture pop on the outside.

Step 6: Chill Before Baking

Place the dough balls onto parchment-lined baking sheets about 2 inches apart. Here’s a key tip: refrigerate the cookie sheets flat for 2 hours before baking. This chilling step prevents spreading and keeps the cookies thick and soft—trust me, skipping this changes the whole cookie game.

Step 7: Bake and Top with Kisses

Preheat your oven to 375°F while the dough chills. Bake the cookies for 10 minutes or until the centers look set but still soft. After removing from the oven, wait 5 minutes before gently pressing an unwrapped Hershey’s Candy Cane Kiss into the center of each cookie. This quick step lets the chocolate soften without melting away completely, creating that iconic look and taste.

Top Tip

From my many holiday baking seasons, I’ve learned that these little steps make all the difference in your Candy Cane Kiss Cookies Recipe.

Chill Time is Crucial: Don’t skip the 2-hour refrigeration of dough balls—that’s how you get those perfect shape and texture every time.
Don’t Overmix: Once you add the flour, mix just until combined to avoid tough cookies.
Use Fresh Peppermint Extract: Old or low-quality peppermint extract can taste artificial, so pick a good one for bright flavor.
Press Kisses When Warm: Adding the candy too soon or too late changes the texture—you want them slightly melted but not fully gone.

How to Serve Candy Cane Kiss Cookies Recipe

Candy Cane Kiss Cookies - Serving Suggestion

Garnishes

I usually keep it simple with just the kiss on top, but sometimes I sprinkle a tiny bit of crushed peppermint around the edges before baking for extra sparkle and festive crunch. A light dusting of powdered sugar just before serving never fails to impress, too.

Side Dishes

These cookies pair wonderfully with a warm cup of hot cocoa, or even a peppermint mocha if you want to double down on that minty goodness. If you’re serving a crowd, a platter of mixed Christmas cookies alongside some spiced apple cider makes a cozy holiday treat table.

Creative Ways to Present

I love arranging these cookies in a wreath shape on a decorative plate for holiday parties. Topping the plate with fresh evergreen sprigs or red berries amps up the festive feel. Gift-wise, wrapping a stack in clear cellophane tied with a red satin ribbon is always a winner for friends and neighbors.

Make Ahead and Storage

Storing Leftovers

I keep leftover Candy Cane Kiss Cookies in an airtight container at room temperature. They stay fresh and chewy for about 5 to 7 days. If the cookies soften too much over time, popping them in the oven for a few minutes refreshes that slight crunch nicely.

Freezing

The cookie dough freezes beautifully! I portion the dough balls, flash-freeze them on a tray, then transfer to a freezer bag. When you’re ready, they can go straight into the fridge to thaw overnight before baking. Baked cookies freeze well too—just keep them in an airtight container with parchment paper between layers.

Reheating

For leftover cookies, I warm them slightly in a 300°F oven for about 5 minutes to refresh the texture, then let them cool just a bit before enjoying. The kisses soften back up, giving that gooey charm that makes these cookies memorable.

Frequently Asked Questions:

Can I use regular Hershey’s Kisses instead of Candy Cane Kisses?

You can—but the peppermint flavor is a key part of this recipe’s charm. If you want to keep the festive minty vibe, the Candy Cane Kisses are definitely worth the extra effort to track down during the holidays.

Why do I need to chill the cookie dough before baking?

Chilling the dough firms it up so the cookies don’t spread too thin while baking. This keeps them soft and thick with a lovely texture—and helps the crushed candy canes stay nicely distributed.

Can I make this recipe vegan or dairy-free?

Yes! Substitute the butter with a dairy-free margarine and use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoon water) in place of the egg. Make sure your peppermint extract and chocolate kisses are vegan-friendly as well.

How do I avoid the peppermint candy canes from making the cookies too crunchy?

Crushing the candy canes into small but not powdery pieces helps them soften slightly while baking, blending into the dough without a hard crunch. Rolling the dough in sugar also adds a nice contrast to the peppermint bits.

Final Thoughts

This Candy Cane Kiss Cookies Recipe has become my seasonal go-to because it’s simple, festive, and delicious every single time. It’s one of those treats that makes holiday baking feel special yet doable. I hope you enjoy making these as much as I do—and that they bring a little extra sweet magic to your celebrations!