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.
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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.
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.
- 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.
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
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:
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.
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.
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.
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!
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
Description
Delight in the festive flavor of Candy Cane Kiss Cookies. These soft, peppermint-infused sugar cookies are rolled in sugar, chilled to perfection, baked until golden, and topped with a melty Hershey’s Candy Cane Kiss for a sweet, minty holiday treat.
Ingredients
Cookies
- 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
- 28 Hershey’s Candy Cane Kisses
Instructions
- Prepare baking sheets: Line two baking sheets with parchment paper and set aside.
- Cream butter and sugar: Using a handheld mixer on medium-low speed, cream together the softened butter and 1 cup sugar until fluffy, about 1-2 minutes.
- Add wet ingredients: Mix in the egg, vanilla extract, and peppermint extract, beating for another 1 minute until well combined.
- Combine dry ingredients: In a separate bowl, stir together the all-purpose flour, baking soda, and salt until evenly mixed.
- Mix dough: Add the flour mixture, milk, and crushed candy canes to the wet ingredients. Beat just until incorporated, about 30 seconds to avoid overmixing.
- Form cookie balls: Scoop the dough into 1 tablespoon-sized portions and roll each into smooth balls using your hands.
- Coat cookies: Roll each dough ball in the remaining ¼ cup sugar to coat the outside evenly.
- Chill dough: Place the coated dough balls onto the prepared baking sheets about 2 inches apart, then refrigerate for 2 hours to chill thoroughly.
- Preheat oven: While chilling, preheat your oven to 375 degrees Fahrenheit.
- Bake cookies: Bake the chilled cookie dough balls for 10 minutes or until the centers are set and the edges are slightly golden.
- Cool and add kiss: Let the cookies cool for 5 minutes on the baking sheet, then press an unwrapped Hershey’s Candy Cane Kiss into the center of each cookie while warm.
Notes
- Store leftover cookies in a sealed container at room temperature for up to 7 days to maintain freshness.
- For a stronger peppermint flavor, add an extra ¼ teaspoon of peppermint extract.
- Use parchment paper or a silicone baking mat to prevent cookies from sticking to the baking sheets.
- Crush candy canes finely to ensure they mix evenly through the dough and provide a good texture.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 12 g
- Sodium: 90 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 0.5 g
- Protein: 1 g
- Cholesterol: 25 mg
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