I’m so excited to share this **Candy Cane Kiss Cookies Recipe** with you because it’s one of my all-time favorite holiday treats that always impresses friends and family. These cookies are perfectly soft with just the right peppermint punch and a melty Hershey’s Kiss right in the center—talk about festive magic! Stick with me through the steps and tips, and I promise you’ll be baking up a batch that disappears fast.
Why You’ll Love This Recipe
- Simple ingredients: You probably have every component in your pantry already, making it super easy to whip up.
- Festive flavor combo: Peppermint and chocolate come together in a classic way that everyone loves.
- Perfect texture: Soft, chewy cookies with a crisp sugar coating and a melty kiss center.
- Make-ahead chill: The dough chills for a couple of hours, which helps deepen flavors and perfect the texture.
Ingredients & Why They Work
This Candy Cane Kiss Cookies Recipe blends classic cookie ingredients with festive peppermint that’s subtle but unmistakable. Each ingredient plays a key role in building that perfect cookie texture and flavor.
- Unsalted butter: Softened butter adds richness and tenderness; make sure it’s truly softened for easy creaming.
- White sugar: Divided to create a crispy outer layer and sweet, fluffy interior.
- Large egg: Helps bind everything and adds moisture.
- Vanilla extract: Adds warmth and rounds out the peppermint flavor.
- Peppermint extract: The star that gives these cookies their festive zing—don’t overdo it!
- All-purpose flour: Provides the structure to keep cookies soft yet sturdy.
- Baking soda: Gives a little lift and softness without spreading too much.
- Salt: Balances sweetness and enhances flavor.
- Milk: Adds moisture and helps bind the dough.
- Crushed candy canes: Adds crunch and a burst of peppermint candy flavor throughout.
- Hershey’s Candy Cane Kisses: The crown jewel that melts beautifully in the center after baking.
Make It Your Way
One of my favorite things about this Candy Cane Kiss Cookies Recipe is how easily you can tweak it. Whether you want to dial up the peppermint or experiment with different chocolate kisses, the dough is forgiving and ready for your creativity.
- Extra Peppermint Punch: Sometimes I add a little more peppermint extract if I’m feeling festive, but be cautious—too much can overpower the whole cookie.
- Chocolate Variations: Swap Hershey’s Candy Cane Kisses for plain milk or dark chocolate Kisses if peppermint isn’t your thing, or mix it up for variety in a holiday platter.
- Gluten-Free Option: Try a 1:1 gluten-free baking flour to accommodate dietary needs without losing texture.
- Crunch Factor: Leave out crushed candy canes if you want a smoother bite but I love the crunchy surprise!
Step-by-Step: How I Make Candy Cane Kiss Cookies Recipe
Step 1: Prep the Chill
Start by lining two baking sheets with parchment paper. This prevents sticking and makes cleanup a breeze. Then, pop those dough balls in the fridge for a good two hours — I promise this waiting game pays off with cookies that hold their shape and bake evenly.
Step 2: Cream Butter & Sugar
Using a handheld mixer on medium-low speed, cream together softened butter and one cup of sugar until light and fluffy—about 1 to 2 minutes. The fluffier this, the lighter your cookies will be, so don’t rush this step!
Step 3: Mix in Flavors
Next, add the egg, vanilla extract, and peppermint extract to the creamy mixture. Mix them in for another minute so everything’s fully combined and fragrant.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, and salt. This ensures even distribution of rising agents and salt for perfect balance in every bite.
Step 5: Bring It All Together
Slowly add your flour mixture, milk, and crushed candy cane pieces into the wet ingredients, beating just until combined (about 30 seconds). Overmixing can toughen your cookies, so keep it gentle here.
Step 6: Shape & Sugar Coat
Scoop out tablespoon-sized portions and roll each into smooth balls with your hands. Then roll them in the remaining ¼ cup of sugar for that delightful crisp edge and sparkle once baked.
Step 7: Chill & Bake
Arrange your sugar-coated dough balls 2 inches apart on your baking sheets. Pop them into the fridge to chill for two hours—you’ll want to preheat your oven to 375°F toward the end of that time. When ready, bake for 10 minutes, or until the centers look set but still soft.
Step 8: Add the Kiss
Once out of the oven, let the cookies cool on the sheet for 5 minutes. Then gently press an unwrapped Hershey’s Candy Cane Kiss right in the center of each warm cookie—it’ll sink in slightly and start to melt, giving you that iconic Candy Cane Kiss Cookie finish.
Pro Tips for Making Candy Cane Kiss Cookies Recipe
- Soft Butter Matters: Make sure your butter isn’t melted, just softened; that makes creaming easier and texture perfect.
- Don’t Skip the Chill: Chilling dough isn’t a step to rush—it dramatically helps cookie shape and flavor depth.
- Sugar Coating Trick: Rolling dough balls in sugar gives a beautiful shimmer and light crunch that’s worth the extra step.
- Timing the Kiss: Press the Kiss on when cookies are hot but not scalding to avoid melting too much or cracking the cookie.
How to Serve Candy Cane Kiss Cookies Recipe
Garnishes
I usually keep it simple with this recipe since the crushed candy canes and chocolate kiss are the star garnishes already, but sometimes I dust a little powdered sugar or add mini peppermint chunks on top for an extra holiday sparkle.
Side Dishes
These cookies pair perfectly with a warm cup of cocoa or a steaming mug of peppermint-spiced coffee. If you’re hosting a party, serving alongside some spiced cider or an eggnog bar really rounds out the festive vibe.
Creative Ways to Present
For holiday gatherings, I like stacking these cookies on a tiered cake stand with red and white ribbons tied around the base for easy grabbing. Another fun idea is packaging them in clear treat bags tied with festive twine for gifting—your friends will think you bought them from a fancy bakery!
Make Ahead and Storage
Storing Leftovers
Store your leftover Candy Cane Kiss Cookies in an airtight container at room temperature, where they stay fresh and chewy for about 5-7 days. I find placing a slice of bread inside the container helps keep them soft longer—it’s a neat trick that works wonders.
Freezing
You can definitely freeze the cookie dough balls before baking. Just roll and sugar-coat your dough balls, arrange them on a tray to freeze until solid, then transfer to a freezer bag. When you’re ready, bake them straight from frozen—just add a couple of extra minutes to the baking time.
Reheating
If you want to reheat leftovers, pop a couple in the microwave for about 10-15 seconds or briefly warm them in the oven at 300°F for 5 minutes to revive that fresh-baked softness and melty Kiss center.
FAQs
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Can I use regular chocolate kisses instead of candy cane flavor?
Absolutely! Using regular Hershey’s Kisses works great if you prefer a classic chocolate center. Just keep in mind the cookies won’t have the peppermint finish, but they’ll still be delicious and gooey in the center.
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Why do I need to chill the cookie dough balls?
Chilling the dough firms it up so the cookies bake evenly and maintain their shape without spreading too thin. It also lets the flavors meld, resulting in a tastier cookie with a tender texture.
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Can I make these cookies gluten-free?
Yes! Replace the all-purpose flour with a gluten-free baking flour blend in a 1:1 ratio. Be sure to check your candy canes and Kisses for any gluten ingredients as well.
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How do I store these cookies to keep them fresh?
Store at room temperature in an airtight container for up to a week. Adding a slice of bread inside the container can help maintain moisture and keep them soft.
Final Thoughts
This Candy Cane Kiss Cookies Recipe has become a winter staple in my kitchen because it’s fun, reliably delicious, and perfect for sharing. The combination of peppermint and melty chocolate just feels like holiday happiness wrapped in a cookie. Trust me, once you try them, these will be the cookies everyone’s asking for at your next Christmas party or cozy night in. So grab your mixing bowl and get ready to impress with this joyful treat—you won’t regret a single batch!
Print
Candy Cane Kiss Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 2 hours 25 minutes
- Yield: 28 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in the festive flavors of Candy Cane Kiss Cookies, featuring a soft, peppermint-infused dough rolled in sugar and topped with iconic Hershey’s Candy Cane Kisses. Perfect for holiday celebrations or a winter treat, these cookies combine a tender texture with a sweet minty crunch.
Ingredients
Cookie Dough
- 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
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, beat the softened butter and 1 cup of white sugar together until the mixture becomes fluffy, about 1 to 2 minutes.
- Add Wet Ingredients: Mix in the egg, vanilla extract, and peppermint extract, continuing to beat for another minute until fully 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 on low speed just until the dough is combined, about 30 seconds, avoiding overmixing.
- Form Dough Balls: Scoop the dough into 1-tablespoon sized portions and roll each into a smooth ball with your hands.
- Coat with Sugar: Roll each dough ball in the remaining ¼ cup of sugar to coat the surface evenly.
- Chill Dough Balls: Arrange the coated dough balls on the prepared baking sheets about 2 inches apart, then refrigerate them flat for 2 hours to firm up before baking.
- Preheat Oven: While chilling the dough, preheat your oven to 375 degrees Fahrenheit.
- Bake Cookies: Bake the chilled cookies for 10 minutes or until the centers are set but the edges remain slightly soft.
- Add Candy Cane Kiss: Remove cookies from the oven and cool for 5 minutes. Then gently press one unwrapped Hershey’s Candy Cane Kiss into the center of each cookie.
Notes
- Store leftover cookies in a sealed container at room temperature to maintain freshness for 5 to 7 days.
- Crushed candy canes add a refreshing peppermint crunch to the dough; you can substitute with peppermint candy bits if preferred.
- Make sure to chill the dough balls thoroughly before baking to prevent spreading and maintain shape.
- For a richer flavor, use European-style butter if available.
- If you prefer stronger peppermint flavor, increase peppermint extract to ¾ teaspoon, but be cautious as it can become overpowering.
