Name: Candy Cane Kiss Cookies Recipe
Prep time: 5 min
Cook time: 10 min
Total time: 2 h 15 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 nothing quite like the holiday spirit captured in a cookie, and these melt-in-your-mouth treats really deliver. This Candy Cane Kiss Cookies Recipe brings together the cool, refreshing hint of peppermint with a soft, buttery cookie base topped with a festive chocolate kiss—pure seasonal magic on a plate.

The image shows many round cookies on a metal cooling rack over a white marbled surface. Each cookie has a light, sandy texture with tiny cracks. They have bits of red mixed inside the dough, adding small splashes of color. In the center of every cookie is a round white and red striped candy, pressed slightly into the dough. Scattered among the cookies are a few wrapped candies with silver and red foil. The setup looks bright and festive. 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

This is one of those cookies I come back to year after year because it’s so easy and yet so joyful to make and share. The combo of peppermint and chocolate Kisses is nostalgic and super satisfying—a neat twist on classic sugar cookies that’s perfect for gifting or nibbling with a cozy cup of cocoa.

Festive Flavor: Peppermint extract and crushed candy canes bring a bright, crisp holiday vibe that pairs beautifully with the soft cookie texture.
Simple Ingredients: No fancy pantry required—you probably have almost everything already, making these easy to whip up at the last minute.
Perfect Texture: Soft and chewy cookie base with a sweet, crunchy candy cane surprise inside—and a melty chocolate Kiss on top to seal the deal.
Make Ahead Friendly: Chilling the dough is key, so you can prep ahead for stress-free baking on your chosen day.

A close-up of a pale beige cookie with small red bits baked inside it, held between the thumb and forefinger of a woman's hand. The cookie is soft and slightly crumbly, and the top center is pressed with a white chocolate candy that has red stripes and a slightly pointed tip. In the blurred background, more cookies with the same white and red striped candy on top rest on a white marbled surface. The lighting is bright and natural, highlighting the cookie's texture and the shiny candy. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient plays its part in creating that perfect balance of flavor and texture. I always recommend using fresh ingredients for the best results, especially when it comes to the peppermint extract and candy canes, since those really pack the holiday punch.

Flat lay of a small mound of soft unsalted butter, a small white ceramic bowl filled with white sugar, one large whole egg with a clean shell, a small white bowl of vanilla extract, a small white bowl of peppermint extract, a pile of all-purpose flour, a small pile of baking soda powder, a small pile of salt, a small white bowl of milk, a small white bowl filled with crushed red-and-white candy cane pieces, and unwrapped red-and-silver foil Hershey’s Candy Cane Kisses, all arranged symmetrically with realistic proportions 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: Softened butter gives you a tender crumb and lets you control the salt level perfectly.
White Sugar: Dividing the sugar helps achieve a slightly crisp outside with a soft inside, giving your cookies great texture contrast.
Large Egg: Adds structure and moisture, helping the cookies hold together without drying out.
Vanilla Extract: Balances the peppermint flavor with a warm, sweet undertone.
Peppermint Extract: The star of the show, it delivers that unmistakable candy cane aroma and flavor.
All-Purpose Flour: Provides the body of the cookie—just the right amount to keep it soft and chewy.
Baking Soda: A little lift and lightness for a tender crumb.
Salt: Enhances all the sweet flavors and keeps it from tasting flat.
Milk: Adds a splash of moisture to keep dough from being too dry and helps with soft texture.
Crushed Candy Canes: Adds delightful peppermint bursts and a fun crunchy texture inside the cookie.
Hershey’s Candy Cane Kisses: The festive finishing touch—melts slightly into the cookie for a little chocolate mint magic on top.

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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

While this Candy Cane Kiss Cookies Recipe is a classic on its own, I love tweaking it to suit the occasion or my mood. Feel free to experiment to make it truly yours—you’ll have so much fun customizing.

Variation: I sometimes swap half the crushed candy canes for chopped Andes mints for an extra-chocolatey mint twist. It’s a personal favorite that amps up the indulgence factor!
Dietary tweak: If you want to make it gluten-free, try using a blend of almond and oat flour—it works wonderfully and keeps them soft.
Spice it up: A pinch of cinnamon or nutmeg adds a cozy warmth that complements the peppermint really nicely when you want something a little different.

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

Step 1: Cream the Butter and Sugar to Fluffy Perfection

Start by softening your butter to room temperature—that’s key for the perfect texture. I use my handheld mixer on medium-low speed to cream the butter with 1 cup of sugar until it’s luxuriously fluffy, about 1-2 minutes. Don’t rush this part because it helps create that soft, airy base for your cookies.

Step 2: Mix in the Egg and Extracts

Add the egg, vanilla, and peppermint extracts to your creamed mixture and mix for about one more minute. The peppermint extract is powerful, so stick to the recipe measurement unless you want a super intense mint experience.

Step 3: Combine Dry Ingredients Separately

Mix flour, baking soda, and salt in a separate bowl. This helps the baking soda distribute evenly and ensures you don’t get any surprises in texture later on.

Step 4: Gently Fold in Flour Mix, Milk & Candy Canes

Add the dry ingredients, milk, and crushed candy canes to your wet mixture, and beat just until everything comes together—about 30 seconds. Overmixing here can make the cookies tough, so stop as soon as the flour is incorporated.

Step 5: Scoop, Roll, and Coat with Sugar

Use a tablespoon scoop or spoon to portion out the dough. Roll each ball with your hands for smooth edges, then roll them in the remaining ¼ cup sugar to add that lovely sparkle and a bit of crunch on the outside.

Step 6: Chill the Dough Balls Thoroughly

Place your dough balls on parchment-lined baking sheets about 2 inches apart, then pop them into the fridge to chill for 2 hours. This step is super important—it helps prevent the cookies from spreading too much during baking, keeping their shape crisp and clean.

Step 7: Bake, Cool Slightly, and Add Your Kisses

Preheat your oven to 375°F (190°C). Bake the cookies for 10 minutes or until the centers are set. Let them cool for about 5 minutes before pressing a Hershey’s Candy Cane Kiss right in the center—this last step adds a gorgeous melty topping that’s just irresistible.

Top Tip

From making these Candy Cane Kiss Cookies Recipe many times, I learned that chilling the dough isn’t optional—it really makes all the difference in texture and appearance. Also, handling the dough balls gently keeps them tender and soft after baking.

Chill Time is Key: Definitely don’t skip the 2-hour fridge time—it prevents spreading and intensifies the candy cane flavor as the dough rests.
Don’t Overmix: When adding flour, stop mixing as soon as you see no dry spots. Overworking the dough creates tough cookies.
Roll in Sugar: Coating the cookie dough balls in sugar before chilling gives a beautiful shimmer and adds a delicate crunch on the outside.
Add Kisses Off the Heat: Press the chocolate kisses into the warm cookies right after baking to get that perfect slightly melted topping without melting the cookie itself.

How to Serve Candy Cane Kiss Cookies Recipe

Garnishes

I usually keep garnishes minimal, letting the cookies shine on their own. Occasionally, I’ll sprinkle a few extra crushed candy canes on top of the kisses for a little festive sparkle and extra crunch, which adds a charming touch when serving at holiday parties.

Side Dishes

These cookies pair beautifully with a steaming cup of hot chocolate or peppermint-spiced coffee. For gatherings, I sometimes set out a platter with an assortment of festive beverages, soft cheeses, and fruit to round out the treats nicely.

Creative Ways to Present

For holiday gift-giving, I love stacking these cookies in clear cellophane bags tied with red and white twine, then slipping in some mini candy canes and a Christmas ornament. For parties, fancy them up by arranging on a decorative tin lined with evergreen sprigs for that wintry, cozy look.

Make Ahead and Storage

Storing Leftovers

I keep leftover Candy Cane Kiss Cookies at room temperature in an airtight container, layering parchment paper between the cookies to avoid sticking. They stay fresh and soft for about 5-7 days—which is usually perfect, since these tend to disappear quickly!

Freezing

You can freeze the dough balls before baking—just scoop and roll them, then freeze on a tray before transferring to a sealed freezer bag. When ready, bake straight from frozen, adding an extra minute or two to baking time. This makes last-minute festive baking a breeze.

Reheating

To reheat leftover cookies, I pop them in a 300°F oven for about 5 minutes. This refreshes the texture just right without drying them out, and if the chocolate kiss has hardened, it softens beautifully again.

Frequently Asked Questions:

Can I substitute peppermint extract with another flavor?

Peppermint extract is key to that classic candy cane flavor, but if you’re in a pinch, you can use vanilla or almond extract for a different twist. Just know it won’t have the same refreshing mintiness that makes these cookies stand out.

Why do I need to chill the cookie dough before baking?

Chilling the dough helps prevent the cookies from spreading too much during baking, which keeps them nice and thick. It also allows the flavors to meld together, giving you a tastier, more satisfying cookie.

Can I make these cookies vegan or dairy-free?

You can try substituting the butter with a vegan stick butter and use a flax egg instead of a regular egg. Keep in mind the texture might be slightly different, but with some experimentation, you can still enjoy a delicious Candy Cane Kiss Cookie that fits your diet.

How do I prevent the candy canes from sinking to the bottom?

Mixing the crushed candy canes gently into the dough and chilling the dough well before baking helps keep the candy pieces evenly distributed. Also, don't add too much candy cane—the recipe’s half cup strikes a good balance to avoid sinking.

Final Thoughts

This Candy Cane Kiss Cookies Recipe is more than a holiday treat—it’s a tradition in my kitchen that never fails to bring smiles. The blend of minty crunch with soft cookie and that chocolate kiss on top is just too good to skip. I know you’ll enjoy making these as much as I do, sharing them fresh out of the oven or packed up with love for family and friends. Trust me, once you try this recipe, it’ll become a joyful part of your seasonal celebrations!