Candy Cane Kiss Cookies Recipe

Oh, I can’t wait to share this Candy Cane Kiss Cookies Recipe with you! These cookies have a magical holiday vibe thanks to that perfect peppermint twist and the delightful chocolate surprise in the center. They’re not just festive; they’re chewy, buttery, and bursting with just the right pop of peppermint flavor that makes your kitchen smell like Christmas came early.

If you’re looking for a cookie that works well for cookie exchanges, holiday parties, or simply cozying up with a cup of hot cocoa, this Candy Cane Kiss Cookies Recipe is exactly what you need. Trust me, once you bake these up, your family and friends will be asking for them all season long!

Ingredients You’ll Need

The ingredients for this recipe come together in a way that creates the perfect balance of tender cookie and festive flavor. Using room temperature butter and egg really helps the dough bind well, while the peppermint extract adds that signature candy cane touch without overpowering the chocolate kiss in the center.

• All-purpose flour: Provides structure, and spooning it into your measuring cup prevents a dense cookie – I always recommend leveling it off with a butter knife.
• Baking powder: Gives a subtle lift to keep these cookies tender and soft.
• Salt: Balances sweetness and enhances the cookie’s flavors.
• Unsalted butter: Room temperature for easy mixing and creamy texture – don’t melt it or it’ll change the texture.
• Granulated sugar: Adds sweetness and helps with that classic cookie crunch on the edges.
• Large egg: At room temperature helps the dough come together smoothly.
• Vanilla extract: A warm base note to complement the peppermint.
• Peppermint extract: The star of the show! Use cautiously – I find 1/4 teaspoon is just enough to brighten the cookies without being too sharp.
• Nonpareil sprinkles: Adds a fun, festive look and tiny crunchy bursts – these are optional, but I love the way they dress up the cookies.
• Candy cane flavor Hershey’s Kisses: The surprise center – unwrapped so they melt beautifully inside the cookies.

Variations

I love to play around with this Candy Cane Kiss Cookies Recipe, especially during the holidays. It’s so simple to swap a few ingredients and make the cookies your own – whether you want a more intense mint flavor or a slightly different festive look.

• Chocolate Peppermint Variation: I sometimes add a tablespoon of cocoa powder to the dough for a chocolate-mint combo that tastes like your favorite candy bar.
• Gluten-Free Version: Using a gluten-free flour blend works surprisingly well here, making these cookies perfect for friends with dietary restrictions.
• Sprinkle Switch-Up: You can swap nonpareils for crushed candy canes for an extra peppermint crunch—I personally adore the visual pop from colorful sprinkles, but crushed candy cane is a close second in my kitchen.
• Double Extract: If you’re a peppermint fanatic like me, try adding a touch more peppermint extract, but be cautious – start small, as it can easily overpower.

How to Make Candy Cane Kiss Cookies Recipe

Step 1: Mix Your Dry Ingredients

Grab a medium bowl and whisk together your all-purpose flour, baking powder, and salt. This step might seem small, but having your dry ingredients well combined helps the cookies bake evenly and eliminates any pockets of baking powder or salt. Set it aside for now.

Step 2: Cream the Butter and Sugar

In a large bowl, beat the softened butter and granulated sugar together until it’s light and fluffy—usually takes about 3-4 minutes with an electric mixer. This is where that signature tender crumb begins, so don’t rush it! You’ll notice the texture change: the mixture will turn pale and airy, which is exactly what you want.

Step 3: Add the Egg and Extracts

Next, beat in the egg, vanilla extract, and peppermint extract into your butter-sugar mixture until smooth. The peppermint extract is the highlight here—just 1/4 teaspoon will do the trick but feel free to add a tiny bit more if you prefer a stronger minty flavor. Mix until fully combined.

Step 4: Combine Wet and Dry Ingredients

Gradually add the dry ingredients into the wet, mixing on low speed or folding with a spatula. Don’t overmix—once you don’t see any pockets of flour, it’s time to stop. At this point, fold in the nonpareil sprinkles gently so they don’t lose their color or crunch.

Step 5: Chill Your Dough

This step is key! Chill your dough for at least 30 minutes in the fridge — it firms up the dough, making it easier to shape and helping the cookies hold their shape while baking. Plus, I find chilling enhances the flavors too.

Step 6: Shape and Bake

Preheat your oven to 350°F (175°C). Scoop about one tablespoon of dough, roll it into a ball, place it on a parchment-lined baking sheet, and make a slight indentation in the center. Bake for about 8 minutes, then immediately press an unwrapped Candy Cane Hershey’s Kiss into the center of each cookie. The heat will melt the chocolate just perfectly.

How to Serve Candy Cane Kiss Cookies Recipe

Garnishes

I love sprinkling extra nonpareil or crushed candy canes on top right after adding the Kisses when they’re still warm. It adds brightness and a little texture that makes the cookie feel truly festive. A light dusting of powdered sugar is also lovely if you want an elegant snowy look.

Side Dishes

These cookies pair best with creamy beverages like hot chocolate, peppermint tea, or even eggnog. I often serve them during holiday brunch alongside cinnamon spiced coffee — the combo is pure comfort!

Creative Ways to Present

For holiday gatherings, I like to arrange these cookies on a tiered tray surrounded by fresh evergreen sprigs or red ribbons to bring that Christmas spirit to the table. Wrapping a few in cellophane bags tied with candy cane-striped ribbon also makes adorable gifts for neighbors or teachers.

Make Ahead and Storage

Storing Leftovers

I keep leftover Candy Cane Kiss Cookies in an airtight container at room temperature and have found they stay soft and delicious for about 3-4 days. If they start to firm up a bit, a quick 10-second zap in the microwave brings back that fresh-baked softness.

Freezing

I’ve successfully frozen both baked cookies and the dough for this recipe. For dough, I form balls, freeze them on a baking sheet, then transfer them to a ziplock bag for up to 3 months. When ready, pop them in the fridge to thaw overnight before baking. For baked cookies, just layer parchment paper between the cookies in a sealed container and freeze for up to 2 months.

Reheating

To reheat, I gently microwave the cookies for about 10-15 seconds or warm them in a 300°F oven for 5 minutes. This melts the Hershey’s Kiss just a little again and makes everything soft and perfect — just like fresh out of the oven.

FAQs

Final Thoughts

This Candy Cane Kiss Cookies Recipe holds a special place in my holiday baking tradition because it’s simple, festive, and universally loved. Every year, pulling these warm, mint-chocolate treats out of the oven feels like sharing a little holiday magic with my loved ones. I hope you’ll give this recipe a try and experience that joy too—it’s definitely one I recommend keeping in your holiday cookie rotation!

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