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.
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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.
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.
- 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.
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
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:
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.
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.
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.
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!
Print
Candy Cane Kiss Cookies Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 2 hours 20 minutes
- Yield: 28 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Candy Cane Kiss Cookies are festive peppermint-flavored sugar cookies topped with a classic Hershey’s Candy Cane Kiss. These soft, buttery treats feature crushed candy canes folded into the dough for a subtle minty crunch and are perfect for holiday celebrations.
Ingredients
Cookie Dough
- ½ cup unsalted butter softened
- 1¼ cup white sugar divided
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon peppermint extract
- 2 cups all-purpose flour
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 2 teaspoon milk
- ½ cup crushed candy canes
Topping
- 28 Hershey’s Candy Cane Kisses
Instructions
- Prepare Baking Sheets: Line two baking sheets with parchment paper and set aside to prevent sticking during baking.
- Cream Butter and Sugar: Using a handheld mixer on medium-low speed, cream together the softened butter and 1 cup of sugar until light and fluffy, about 1 to 2 minutes.
- Add Egg and Extracts: Mix in the egg, vanilla extract, and peppermint extract for 1 minute until fully combined and creamy.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt until evenly combined.
- Combine Wet and Dry Ingredients: Add the flour mixture, milk, and crushed candy canes to the wet ingredients and beat just until incorporated, about 30 seconds, to avoid overmixing.
- Form Dough Balls: Scoop dough in 1 tablespoon portions and roll each into a smooth ball using your hands.
- Coat with Sugar: Roll each dough ball in the remaining ¼ cup sugar to coat the outside evenly.
- Chill Dough: Place the sugar-coated dough balls onto the prepared cookie sheets about 2 inches apart. Refrigerate the cookie sheets flat for 2 hours to chill the dough thoroughly before baking.
- Preheat Oven: While chilling, preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius) to ensure it's ready for baking.
- Bake Cookies: Bake the chilled cookies for 10 minutes or until the centers are set but edges remain soft.
- Add Candy Kiss: Allow cookies to cool on the baking sheet for 5 minutes, then gently press an unwrapped Hershey’s Candy Cane Kiss into the center of each cookie for the classic festive touch.
Notes
- For best results, chill the dough balls thoroughly to prevent spreading during baking.
- Store leftover cookies in an airtight container at room temperature for up to 5-7 days to maintain freshness.
- If you prefer a stronger peppermint flavor, add an extra ¼ teaspoon of peppermint extract.
- Crush candy canes finely so they blend well in the dough without sharp pieces.
- Use parchment paper or silicone baking mats to prevent sticking and make cleanup easier.
Nutrition
- Serving Size: 1 cookie
- Calories: 130 kcal
- Sugar: 12 g
- Sodium: 90 mg
- Fat: 6 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 0.5 g
- Protein: 1 g
- Cholesterol: 15 mg
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