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 utterly magical about biting into a cookie that combines the crunch of candy canes with the melty center of a chocolate kiss. This Candy Cane Kiss Cookies Recipe perfectly blends those festive flavors to create a treat that’s as joyful to make as it is to eat.

The image shows many round cookies on a metal cooling rack. Each cookie has two layers: the base layer is light beige with a slightly cracked and soft texture, speckled with tiny red bits inside the dough. The top layer is a round candy sitting right in the middle of the cookie, striped with red and white swirls, smooth and shiny. The cookies are closely placed next to each other, and a few wrapped candies with shiny red and silver wrappers are scattered among them. The background is a white marbled texture. 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

I’ve made these cookies every holiday season for years now, and honestly, they never disappoint. The combo of peppermint and soft chocolate center always gets rave reviews from friends and family—and the process is surprisingly simple for such a showstopper dessert.

Festive Flavor Fusion: The crushed candy canes mixed right into the dough give a refreshing peppermint punch in every bite.
Melty Chocolate Surprise: Baking with Hershey’s Candy Cane Kisses in the center creates that perfect molten chocolate moment.
Easy Prep & Chill Method: Chilling the dough before baking makes shaping a breeze and helps cookies hold up perfectly.
Perfect Holiday Cookie Plate: These cookies add a pop of color and festive spirit that’ll wow at any holiday gathering.

A close-up view of a small round cookie with a light beige color and crumbly texture, held by a woman's hand at the bottom left. The cookie has small red bits mixed in the dough and a white and red striped chocolate drop placed upright in the center on top. The cookie is partly bitten, revealing a soft inside, and the background is filled with more similar cookies out of focus on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The flavor balance here is key: rich butter adds tenderness, peppermint extract and candy canes bring that crisp, wintry zest, and kissing the cookie with melted chocolate finishes it off perfectly. Let’s walk through the must-haves and what makes each so special.

Flat lay of a half cup of unsalted butter softened in a small white ceramic bowl, a small white bowl of white granulated sugar, a single large brown egg with clean shell, a tiny white bowl with clear vanilla extract, a tiny white bowl with clear peppermint extract, a simple white ceramic bowl filled with all-purpose flour, a small white bowl with baking soda, a small white bowl with salt, a small white bowl of milk, a small white bowl containing crushed red and white candy cane pieces, and a neat pile of red and white peppermint Hershey’s Candy Cane Kisses chocolates, all arranged in perfect symmetry 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: Using softened unsalted butter lets you control the saltiness while ensuring a soft, chewy texture.
White Sugar: Divided sugar helps build both sweetness and a slightly crunchy sugar shell when you roll the dough balls.
Egg: Acts as a binder, keeping all those delicious ingredients together with a tender crumb.
Vanilla Extract: A classic base flavor that rounds out the peppermint and chocolate notes.
Peppermint Extract: The star of the show — brings that unmistakable cool, festive flavor that candy canes are known for.
All-Purpose Flour: The structure builder—too little flour and cookies won’t hold shape, too much and they could get tough.
Baking Soda: A little lift for fluff and softness without overly puffing the cookies.
Salt: Balances sweetness and enhances all the flavors.
Milk: Just a splash to bring moisture and help the dough come together smoothly.
Crushed Candy Canes: Adds texture and bursts of crunchy peppermint scattered throughout the cookie.
Hershey’s Candy Cane Kisses: These go right on top after baking for a melty, oozy chocolate centerpiece with peppermint flair.

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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 love how flexible this Candy Cane Kiss Cookies Recipe is—whether you want to dial up the peppermint or add a little nutty crunch, it’s easy to make these your own holiday favorite.

Variation: Try swapping crushed candy canes for mini peppermint chips if you want a smoother texture. I’ve done this when serving kids who prefer less crunch, and it’s still peppermint perfection!
Gluten-Free Version: Use your favorite gluten-free flour blend to make these accessible to everyone on your list—just make sure you adjust bake times if needed.
Extra Peppermint Punch: Add a dash more peppermint extract for a stronger minty flavor, but be cautious—too much can overpower the vanilla and chocolate.

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

Step 1: Cream Butter and Sugar to Fluffy Perfection

Start by softening your butter—don’t rush this part because the texture affects the cookie’s softness. Using a handheld mixer on medium-low speed, cream together the butter and 1 cup of sugar until you get a light, fluffy mixture. This usually takes about 1-2 minutes. It’s the little air pockets formed here that help create a tender bite, so be patient and thorough.

Step 2: Add the Eggs and Extracts

Once your butter and sugar are fluffy, add one large egg, vanilla extract, and peppermint extract. Mix for about a minute to fully incorporate everything. The peppermint extract is potent, so don’t rush on this step—you'll want the aroma to be just right!

Step 3: Combine Dry Ingredients Separately

In another bowl, whisk together the flour, baking soda, and salt. This helps even distribution and prevents any weird clumps when you mix everything together. A well-blended dry mix is key to avoiding uneven rises or salty pockets.

Step 4: Gently Bring Dough Together with Candy Canes

Add the dry ingredients, milk, and crushed candy canes to the wet batter. Beat just until everything is combined—about 30 seconds. Overmixing at this stage can make your cookies tough, so keep it quick.

Step 5: Shape and Sugar-Coat Your Cookie Balls

Scoop out tablespoon-sized dough balls, then roll each between your hands to smooth out rough edges. Roll them in the remaining ¼ cup sugar—it creates a sweet, sparkly outer layer when baked that’s so pretty and tasty.

Step 6: Chill Before Baking for Perfect Shape

Place the cookie dough balls spaced about 2 inches apart on parchment-lined baking sheets, then pop them in the fridge for 2 hours. This chilling step is a game-changer for these cookies—it solidifies the fat so your cookies don’t spread too thin and helps them maintain a soft center.

Step 7: Bake, Cool, and Crown Each with a Kiss

Preheat your oven to 375°F while the dough chills. Bake the cookies for 10 minutes or until their centers are just set. Let them cool for 5 minutes so they're firm enough, then gently press an unwrapped Hershey’s Candy Cane Kiss right into the middle. The warmth from the cookie softens the chocolate just perfectly without it melting too much.

Top Tip

Having made these cookies multiple times, a few tips truly make the difference between good and unforgettable Candy Cane Kiss Cookies.

Chill Time is Key: Don’t skip the 2-hour chill. It really helps the dough firm up, prevents spreading, and makes rolling sugar coating easier.
Don’t Overmix the Dough: Once you add flour, mix just until combined. Overmixing causes chewy, dense cookies rather than tender, soft ones.
Roll Dough Balls Smoothly: Rolling between your palms helps cookies bake evenly and prevents cracks where the chocolate might leak out.
Press Kisses Gently: Wait until the cookie’s cooled slightly after baking to add the Kiss, so it softens without melting entirely—this gives a fantastic texture balance.

How to Serve Candy Cane Kiss Cookies Recipe

Garnishes

I like a simple dusting of powdered sugar right before serving for a snow-like effect, but crushed candy canes sprinkled on the cooling rack also add a charming pop of festive color and texture. Sometimes I tuck a small sprig of fresh rosemary on the plate for aroma and presentation—it makes the cookies look extra special.

Side Dishes

These cookies pair beautifully with a warm cup of hot chocolate or peppermint mocha. For brunch or afternoon tea, I like serving them alongside peppermint-infused whipped cream or even a scoop of vanilla bean ice cream for an indulgent treat.

Creative Ways to Present

For holiday parties, I arrange these cookies on a festive platter lined with red and green tissue paper and sprinkle extra crushed candy canes around. I’ve also tied small batches in clear cellophane bags with a bright ribbon—makes for a lovely homemade gift that's always a hit.

Make Ahead and Storage

Storing Leftovers

I store any leftovers in an airtight container at room temperature. They stay fresh and chewy for about 5-7 days. When bringing these to a party, I find it best to keep them separated from any moist foods to avoid sogginess.

Freezing

These cookies freeze wonderfully. I usually freeze the dough balls pre-baked—lay them out on a tray to freeze solid, then transfer to a freezer-safe bag. When ready, bake straight from frozen; just add an extra minute or two to the bake time.

Reheating

To warm leftover cookies, I pop them in the microwave for about 10 seconds or in a low-heat oven for a few minutes. This softens the chocolate kiss center and revives that fresh-from-the-oven appeal.

Frequently Asked Questions:

Can I use regular chocolate kisses instead of Candy Cane Kisses?

Yes, you can substitute regular Hershey’s Kisses if you prefer a classic chocolate center, but you’ll miss the festive peppermint flavor that Candy Cane Kisses provide.

How do I make the cookies less crumbly?

Make sure not to overbake your cookies and don’t overmix the dough. Also, chilling the dough before baking helps them keep their shape and prevents crumbling.

Can I prep the dough ahead of time?

Absolutely! In fact, chilling the dough for 2 hours before baking enhances flavor and texture. You can even refrigerate the dough overnight or freeze for longer storage.

What if I don’t have peppermint extract?

You can leave it out to make vanilla sugar cookies with a chocolate kiss center, but the peppermint extract really brings the holiday spirit to life. Alternatively, a tiny amount of mint extract can work.

Final Thoughts

I can’t recommend this Candy Cane Kiss Cookies Recipe enough, especially if you want a festive cookie that's easy to make yet feels special enough for gifting or parties. It’s one of those recipes I make year after year because it brings back wonderful holiday memories and fills the house with that incredible peppermint-chocolate aroma. Grab your apron and try it—you’ll be amazed how such simple ingredients create a cookie that's truly unforgettable.