Candy Cane Kiss Cookies are a holiday classic that I absolutely love baking this time of year. The first time I made them, the sweet peppermint aroma filled my kitchen and instantly brought back memories of Christmas mornings.
These Candy Cane Kiss Cookies are soft, buttery, and perfectly sweet, with little pops of crushed candy cane throughout and a melt-in-your-mouth Hershey’s Kiss right in the center.
Candy Cane Kiss Cookies are not only beautiful to look at with their festive red-and-white sparkle, but the combination of peppermint and chocolate is simply irresistible.
I knew right away that this would become one of my go-to holiday treats, and sharing this recipe with you feels like inviting you into my kitchen to experience that same cozy joy.
Why Candy Cane Kiss Cookies is the Ideal Recipe
I’ve tried many peppermint cookie recipes over the years, but Candy Cane Kiss Cookies have something special.
For one, the dough is easy to handle and doesn’t require chilling for hours like some other holiday cookies, though I do recommend the short chill step for a more perfect bake.
I love how the sugar coating adds a subtle crunch to the outside while keeping the inside soft and chewy.
Another reason these Candy Cane Kiss Cookies are ideal is that they balance flavor beautifully. The buttery base provides richness, the crushed candy canes give that refreshing peppermint zing, and the Hershey’s Kiss melts slightly into the warm cookie, adding chocolatey indulgence that complements the peppermint perfectly.
I often bake a batch for family gatherings and another for neighbors because they’re always a hit.
Key Ingredients in Candy Cane Kiss Cookies Recipe
–½ cup unsalted butter, softened – This gives the cookies a rich, soft texture and buttery flavor. Make sure it’s at room temperature for easier mixing.
–1¼ cup white sugar, divided – Most is creamed with butter for sweetness and fluffiness, while the remaining sugar coats the cookie balls for a delicate crunch.
–1 large egg – Binds everything together and helps the cookies rise slightly.
–1 tsp vanilla extract – Adds warmth and depth to the flavor.
–½ tsp peppermint extract – Gives a refreshing peppermint punch that pairs beautifully with the candy canes.
–2 cups all-purpose flour – Forms the base of the cookie dough. Sifted or stirred to remove lumps works best.
–¼ tsp baking soda – Helps the cookies spread just enough without flattening completely.
–¼ tsp salt – Enhances all the other flavors.
–2 tsp milk – Keeps the dough soft and moist, and helps bind the ingredients together.
–½ cup crushed candy canes – Adds festive color and crunchy peppermint flavor throughout each bite.
–28 Hershey’s Candy Cane Kisses – The crowning glory of each cookie, perfectly centered after baking for a sweet surprise.
Print
Christmas Candy Cane Kiss Cookies Recipe
- Total Time: 25 min
- Yield: 28 cookies
Description
Candy Cane Kiss Cookies Recipe features soft, buttery cookies loaded with crushed candy canes and topped with a chocolate Hershey’s Kiss. Bursting with peppermint flavor, these festive treats are perfect for holiday baking and sharing with family and friends.
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
Instructions
Line two baking sheets with parchment paper. Set aside.
Cream together, with a handheld mixer on medium-low speed, the butter and 1 cup sugar until fluffy (1-2 minutes).
Then add the egg, vanilla and peppermint extract and mix for another 1 minute.
In a separate bowl, stir together flour, baking soda, and salt until combined.
Add flour mixture, milk and candy canes to the wet ingredients and beat just until mixed (about 30 seconds).
Scoop dough into 1 tablespoon size cookies then use hands to roll each into a ball to smooth edges.
Roll each cookie dough ball in the remaining ¼ cup sugar to coat the outside.
Place the dough balls onto the cookie sheets about 2 inches apart and then place the cookie sheets into the refrigerator, laying flat, for 2 hours to chill the cookie dough balls prior to baking.
While your dough balls are chilling, preheat your oven to 375* F.
Bake your cookies for 10 minutes or until the center is set.
Cool for 5 minutes then press an unwrapped Kiss in the center of each cookie.
- Prep Time: 15 min
- Cook Time: 10 min
- Category: Dessert
- Method: Baking
- Cuisine: American
If you’re looking for more cozy recipes to try during the season, I also recommend checking out my Instant Pot Pesto Tomato Tortellini Soup Recipe, Quick CrockPot Pulled BBQ Chicken Recipe, and Easy Christmas Cake Mix Cookies Recipe. Each of these recipes is simple to make, comforting, and perfect for sharing.
How to Candy Cane Kiss Cookies Recipe Step-by-Step
-Line two baking sheets with parchment paper and set aside. This prevents sticking and makes cleanup easier.
-Cream together the softened butter and 1 cup of sugar using a handheld mixer on medium-low speed until the mixture is light and fluffy, about 1-2 minutes.
-Beat in the egg, vanilla extract, and peppermint extract for another minute until fully incorporated. The kitchen will start smelling amazing at this point.
-In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients along with the milk and crushed candy canes, mixing just until combined (about 30 seconds). Overmixing can make the cookies tough.
-Scoop dough into 1-tablespoon portions and roll each into a smooth ball using your hands. This helps them bake evenly.
-Roll each ball in the remaining ¼ cup of sugar to coat the outside. This adds a delicate sweet crunch.
-Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart. Refrigerate the cookie sheets flat for 2 hours to chill the dough. Chilling prevents the cookies from spreading too much in the oven.
-While the dough chills, preheat your oven to 375°F (190°C).
-Bake the cookies for 10 minutes or until the centers are set but still soft. Keep a close eye—they should not brown too much.
-Allow cookies to cool on the sheet for 5 minutes, then press an unwrapped Hershey’s Candy Cane Kiss into the center of each cookie. The residual heat slightly softens the chocolate, anchoring it perfectly.
Candy Cane Kiss Cookies Recipe Nutrition Facts
| Nutrient | Amount per Serving (1 cookie) |
|---|---|
| Calories | 120 kcal |
| Total Fat | 6 g |
| Saturated Fat | 3.5 g |
| Cholesterol | 15 mg |
| Sodium | 45 mg |
| Total Carbohydrate | 16 g |
| Dietary Fiber | 0.3 g |
| Sugars | 12 g |
| Protein | 1 g |
Conclusion
Baking Candy Cane Kiss Cookies has become one of my favorite holiday traditions. They’re simple to make, full of festive flavor, and a joy to share with family and friends.
From the buttery, tender cookie base to the crunchy candy cane bits and the sweet chocolate center, each bite is a little piece of holiday magic. I hope this Candy Cane Kiss Cookies recipe brings as much warmth and joy to your kitchen as it does to mine.
Looking for inspiration? Visit Elise Chef on Pinterest to explore beautifully curated high-fiber recipes and discover your next healthy habit.