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 something magical about biting into the perfect holiday cookie—that delightful crunch, the hint of peppermint, and a melty chocolate center. That’s exactly why I’m excited to share my Candy Cane Kiss Cookies Recipe with you—it’s a festive treat that’s as charming to look at as it is to eat.

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

Making these cookies feels like a mini celebration every time. I love how the tradition of candy canes meets that classic Hershey’s Kiss to create a cookie that’s festive, fun, and totally irresistible. Plus, the recipe is straightforward enough for busy afternoons with loved ones.

Festive Flavor Combo: The peppermint and chocolate pairing delivers that classic holiday taste you’ll crave again and again.
Textural Delight: Crushed candy canes add a subtle crunch that perfectly complements the soft cookie base.
Beautiful Presentation: Topping each cookie with an iconic Candy Cane Kiss makes these cookies a total showstopper on any dessert tray.
Make-Ahead Friendly: Chilling the dough not only improves flavor but allows you to prep ahead, perfect for busy holiday schedules.

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 the Candy Cane Kiss Cookies Recipe plays a role in creating that perfect balance of flavor, texture, and festive flair. Let me walk you through my favorites and why I trust them.

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: Provides a creamy, rich base without overpowering the peppermint flavor.
White Sugar: Divided to ensure the cookies get that light sweetness and a pleasant sugary coating on the outside.
Egg: Brings moisture and binds everything together for a tender cookie.
Vanilla Extract: Adds warmth and depth to balance the minty freshness.
Peppermint Extract: The star that gives these cookies that unmistakable holiday zing—use it judiciously for the best flavor.
All-Purpose Flour: The foundational structure that keeps your cookies soft but sturdy.
Baking Soda: Helps the cookies rise just right for a light texture.
Salt: Enhances all the flavors and cuts through the sweetness.
Milk: Adds a touch of moisture to perfectly hydrate the dough.
Crushed Candy Canes: These are the crunchy little bursts of peppermint that surprise you in each bite.
Hershey’s Candy Cane Kisses: The signature finishing touch, melting into the center for that gooey chocolate-peppermint moment.

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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 like to think of the Candy Cane Kiss Cookies Recipe as a great blank canvas—you can tweak the peppermint level depending on your preference or swap the candy for some festive sprinkles. Don’t be shy about adding your personal touch!

Variation: I’ve tried adding finely chopped dark chocolate in the dough for a richer flavor that pairs beautifully with the peppermint—try it out if you want a twist!

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

Step 1: Cream the Butter and Sugar

Start by using a handheld mixer on medium-low speed to cream the softened butter with 1 cup of sugar. It takes about 1-2 minutes until fluffy—that airy texture is key for light cookies. Don’t rush this part; well-creamed butter traps air, making the cookies melt-in-your-mouth.

Step 2: Add the Flavor Boosters

Next, beat in the egg, vanilla extract, and peppermint extract for another minute. The peppermint really wakes up the flavor here, so if you’re new to peppermint extract, start with ½ teaspoon and adjust next time if you want it stronger.

Step 3: Combine Dry Ingredients Separately

Mix the flour, baking soda, and salt in another bowl until well blended. This ensures your leavening agent and salt are evenly distributed, preventing any pockets of uneven flavor or texture.

Step 4: Bring It All Together

Slowly add the dry mixture, crushed candy canes, and milk to the wet ingredients. Mix just until combined—about 30 seconds—to keep the cookies tender. Overmixing here can make them tough, so I set a timer to avoid getting carried away!

Step 5: Shape and Chill the Dough

Scoop dough into tablespoon-sized balls, then gently roll to smooth the edges. Roll each ball in the remaining ¼ cup sugar to give them a sparkling finish. Arrange on parchment-lined cookie sheets, spacing them about 2 inches apart, then chill for 2 hours. This step is absolutely worth it—the chill makes shaping easier and gives the cookies a better texture.

Step 6: Bake and Add the Kisses

Preheat your oven to 375°F while the dough chills. Bake the cookies for 10 minutes or until the centers are just set—watch closely to keep them soft and chewy. After a 5-minute cool down, press an unwrapped Hershey’s Candy Cane Kiss gently into the center of each warm cookie. The kiss softens without melting completely, creating that perfect chocolate peppermint core.

Top Tip

From my own holiday baking escapades, these tips have made all the difference in perfecting the Candy Cane Kiss Cookies Recipe. Trust me: they’ll save you time and stress!

Don’t Skip the Chill: I learned early on that chilling the dough not only prevents spreading but amps up the peppermint flavor as the ingredients mingle.
Use Fresh Candy Canes: Old candy canes get soft and won’t provide that signature crunch, so crush fresh ones just before mixing.
Gentle Kiss Placement: Adding the Kiss after baking prevents it from losing its shape and flavor—wait those 5 minutes of cool down!
Even Sugar Coating: Rolling the dough balls in sugar creates a beautiful shimmer and a slightly crisp exterior. Don’t skip this!

How to Serve Candy Cane Kiss Cookies Recipe

Candy Cane Kiss Cookies - Serving Suggestion

Garnishes

I usually keep garnishes simple—sometimes a light dusting of powdered sugar for a snowy touch or a few extra crushed candy canes sprinkled around the serving plate. It adds charm without stealing the show from those little chocolate kisses.

Side Dishes

Pair these cookies with a cozy cup of hot cocoa or peppermint-spiked coffee. They’re also fabulous alongside a spiced cider or creamy eggnog—the peppermint in the cookies complements those drinks beautifully.

Creative Ways to Present

For holiday parties, I’ve arranged these cookies in a circular "wreath" shape on a platter, garnished with fresh evergreen sprigs and red ribbon. It’s always a conversation starter and adds a festive vibe instantly!

Make Ahead and Storage

Storing Leftovers

I keep leftover Candy Cane Kiss Cookies in an airtight container at room temperature, and they stay fresh and soft for up to a week. If you want to maintain the sugar coating’s crunch, try layering parchment paper between the cookies as you stack them.

Freezing

These cookies freeze wonderfully, especially the dough balls. I pop them in a freezer-safe bag before chilling, then bake straight from frozen—just add a minute or two extra to the bake time. Post-bake, store cookies frozen in an airtight container for up to 3 months.

Reheating

Reheat leftover cookies for about 8-10 seconds in the microwave to revive their soft texture. Or pop them in a warm oven (about 300°F) for 5 minutes. Avoid overheating or the chocolate kiss will lose its luscious texture.

Frequently Asked Questions:

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

Absolutely! Regular Hershey’s Kisses will work just fine, but you’ll lose that peppermint touch that defines this cookie. If you want that festive mint flavor, stick to Candy Cane Kisses or add extra peppermint extract to the dough.

What’s the best way to crush candy canes for these cookies?

I like to place candy canes in a sturdy plastic bag and gently crush them with a rolling pin or heavy pan. You want uneven, small pieces, not powder, to keep that delightful crunch and pretty texture in the cookies.

Can I prepare the dough a day ahead without chilling for 2 hours?

You can make the dough the day before, but chilling for 2 hours really makes a difference in flavor and texture. If you’re short on time, chilling the dough for at least 30 minutes helps, but for best results, stick to the full chill.

How do I prevent the candies from melting too much when pressed into warm cookies?

Let the cookies cool on the tray for about 5 minutes after baking before pressing in the Candy Cane Kisses. This way, the cookies are warm enough to soften the chocolate slightly but not so hot that the kisses melt completely and lose their shape.

Final Thoughts

This Candy Cane Kiss Cookies Recipe has been a holiday staple in my kitchen for years, bringing smiles and mouthwatering aroma to every gathering. I hope it becomes your go-to festive cookie too—easy enough for weekday baking, special enough to gift and share. So go ahead, preheat your oven, and let’s make some magic!