Candy Cane Kiss Cookies – Festive, Fun, and Easy

Candy Cane Kiss Cookies bring the joy of the holidays in every bite. They’re soft, buttery, and flecked with peppermint crunch, then finished with a chocolate-mint Hershey’s Kiss on top. These cookies look like they came from a bakery window, but they’re easy enough for a weeknight.

If you love the mix of sweet vanilla, cool peppermint, and creamy chocolate, you’re in the right place. Grab a mixing bowl and let’s make something cheerful.

Save

Candy Cane Kiss Cookies - Festive, Fun, and Easy

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Servings: 24 servings

Ingredients Method

Ingredients

  

• Unsalted butter, softened
• Granulated sugar
• Brown sugar (light or dark)
• Egg
• Vanilla extract
• Peppermint extract (a little goes a long way)
• All-purpose flour
• Baking powder
• Baking soda
• Kosher salt
• Milk or heavy cream (optional, for softer dough)
• Crushed candy canes or peppermint candies
• Hershey’s Candy Cane Kisses, unwrapped
• Optional add-ins: white chocolate chips, red and white sanding sugar

Method

 

1. Prep your pan and oven. Heat the oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and keep bottoms from over-browning.
2. Cream the butter and sugars. In a large bowl, beat 1 cup softened unsalted butter with 3/4 cup granulated sugar and 1/2 cup packed brown sugar until light and fluffy, about 2–3 minutes. This step builds structure and tenderness.
3. Add egg and extracts. Beat in 1 large egg, 1 teaspoon vanilla extract, and 1/2 teaspoon peppermint extract. Taste the dough later and adjust peppermint if you want a stronger mint note.
4. Whisk the dry ingredients. In a separate bowl, whisk 2 1/2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon kosher salt.
5. Combine wet and dry. Add the dry ingredients to the butter mixture in two additions. Mix on low just until no dry streaks remain. If the dough seems crumbly, add 1–2 teaspoons milk to help it come together.
6. Add a little texture (optional). Fold in 1/2 cup white chocolate chips if you like extra sweetness and pockets of creaminess.
7. Chill briefly. Cover and chill the dough for 20–30 minutes. This reduces spreading and makes rolling easier.
8. Crush the candy canes. Place 6–8 candy canes in a zip-top bag and crush with a rolling pin until you have small bits. Avoid turning them to dust; a mix of tiny chunks and crystals works best.
9. Shape and coat. Scoop 1-tablespoon portions of dough and roll into balls. Roll each ball in the crushed candy canes to coat. For a less sticky finish, roll in granulated sugar first, then candy cane bits.
10. Bake. Arrange on prepared sheets, spacing about 2 inches apart. Bake 8–10 minutes, until edges are set and tops are slightly puffy. Do not overbake; they should stay soft in the center.
11. Top with Kisses. Remove from the oven and immediately press a Candy Cane Kiss into the center of each cookie. The heat will soften the chocolate just enough to adhere and create a pretty swirl.
12. Cool completely. Let cookies cool on the sheet for 5 minutes, then transfer to a rack. Allow the Kisses to re-set fully before stacking or storing.

Why This Recipe Works

Save

These cookies keep a simple base: creamed butter and sugar for a soft, tender crumb. A blend of vanilla and peppermint extract gives the dough balanced flavor without being overpowering.

Rolling the dough in crushed candy canes adds color and crunch that hold up during baking. And the Candy Cane Hershey’s Kisses melt just enough to settle into the warm cookie, creating a creamy, eye-catching center. The result is a cookie that’s festive, pretty, and consistently reliable.

Shopping List

• Unsalted butter, softened
• Granulated sugar
• Brown sugar (light or dark)
• Egg
• Vanilla extract
• Peppermint extract (a little goes a long way)
• All-purpose flour
• Baking powder
• Baking soda
• Kosher salt
• Milk or heavy cream (optional, for softer dough)
• Crushed candy canes or peppermint candies
• Hershey’s Candy Cane Kisses, unwrapped
• Optional add-ins: white chocolate chips, red and white sanding sugar

How to Make It

Save

1. Prep your pan and oven. Heat the oven to 350°F (175°C).

   Line two baking sheets with parchment paper to prevent sticking and keep bottoms from over-browning.

2. Cream the butter and sugars. In a large bowl, beat 1 cup softened unsalted butter with 3/4 cup granulated sugar and 1/2 cup packed brown sugar until light and fluffy, about 2–3 minutes. This step builds structure and tenderness.
3. Add egg and extracts. Beat in 1 large egg, 1 teaspoon vanilla extract, and 1/2 teaspoon peppermint extract. Taste the dough later and adjust peppermint if you want a stronger mint note.
4. Whisk the dry ingredients. In a separate bowl, whisk 2 1/2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon kosher salt.
5. Combine wet and dry. Add the dry ingredients to the butter mixture in two additions.

   Mix on low just until no dry streaks remain. If the dough seems crumbly, add 1–2 teaspoons milk to help it come together.

6. Add a little texture (optional). Fold in 1/2 cup white chocolate chips if you like extra sweetness and pockets of creaminess.
7. Chill briefly. Cover and chill the dough for 20–30 minutes. This reduces spreading and makes rolling easier.
8. Crush the candy canes. Place 6–8 candy canes in a zip-top bag and crush with a rolling pin until you have small bits.

   Avoid turning them to dust; a mix of tiny chunks and crystals works best.

9. Shape and coat. Scoop 1-tablespoon portions of dough and roll into balls. Roll each ball in the crushed candy canes to coat. For a less sticky finish, roll in granulated sugar first, then candy cane bits.
10. Bake. Arrange on prepared sheets, spacing about 2 inches apart.

    Bake 8–10 minutes, until edges are set and tops are slightly puffy. Do not overbake; they should stay soft in the center.

11. Top with Kisses. Remove from the oven and immediately press a Candy Cane Kiss into the center of each cookie. The heat will soften the chocolate just enough to adhere and create a pretty swirl.
12. Cool completely. Let cookies cool on the sheet for 5 minutes, then transfer to a rack.

    Allow the Kisses to re-set fully before stacking or storing.

Keeping It Fresh

– Store cooled cookies in an airtight container at room temperature for up to 5 days. Slip a small piece of bread in the container to help maintain softness. – For longer storage, freeze baked cookies on a sheet until solid, then transfer to a freezer bag for up to 2 months. Thaw at room temperature. – You can also freeze unbaked dough balls.

Roll them in sugar (skip the candy cane coating), freeze, then bake from frozen, adding 1–2 extra minutes. Coat with crushed candy canes right after baking, then press in the Kiss. – Keep Kisses firm by letting cookies cool fully before packing. Warm cookies can smear the swirls.

Save

Health Benefits

– Portion control is built in. These are small, single-serve treats.

One cookie can satisfy a sweet tooth without going overboard. – Balanced fats. Using real butter adds flavor, so you can enjoy a smaller portion and feel satisfied. – Customizable sugar. You can reduce total sugar by 10–15% without harming texture. Slightly less sweet still tastes great thanks to the peppermint and chocolate. – Allergy-friendly swaps. If needed, you can use gluten-free flour blends and dairy-free alternatives to make the recipe more inclusive.

Pitfalls to Watch Out For

– Too much peppermint extract. It’s potent. Start small.

You can always add more next time. – Overbaking. These should be soft. Pull them when edges are set but centers look a touch underdone. They finish as they cool. – Crushed candy melting out. Very fine candy dust can melt and pool.

Aim for small bits, not powder, and use parchment for easy cleanup. – Kisses sliding off. Press the Kiss gently into the center right out of the oven, then let cookies cool undisturbed so the chocolate can re-set. – Dough spreading too much. Chill the dough, use cool baking sheets, and measure flour accurately.

Recipe Variations

– Red Velvet Twist: Add 2 tablespoons cocoa powder and a few drops of red gel food coloring to the dough. Top with Candy Cane Kisses for a striking contrast. – Chocolate Peppermint: Swap 1/2 cup of the flour for cocoa powder. Roll in granulated sugar instead of candy cane bits for a crackly finish. – White Chocolate Drizzle: Skip the Kiss and, once cooled, drizzle with melted white chocolate and sprinkle with crushed candy cane. – Gluten-Free: Use a 1:1 gluten-free baking flour with xanthan gum.

Chill a bit longer to help the structure. – Dairy-Free: Use plant-based butter sticks and a dairy-free chocolate “kiss” or a square of peppermint dark chocolate. – Sparkle Sugar Coating: Roll in red and white sanding sugar for crunch and color if you want to minimize sticky peppermint bits.