If you’re searching for a festive treat that combines holiday cheer and homemade comfort, look no further than this Candy Cane Kiss Cookies Recipe. With a perfect balance of buttery vanilla cookie, cooling peppermint, and the irresistible charm of a Hershey’s Kiss perched on top, these cookies are practically made for sharing. The swirl of red and white from the crushed candy canes pops against the soft, chewy cookie base, promising a magical bite every time. Whether you’re making a batch for the family or bringing a plate to a cookie swap, this Candy Cane Kiss Cookies Recipe guarantees rave reviews and a plate that disappears in record time!
Ingredients You’ll Need
The beauty of this Candy Cane Kiss Cookies Recipe is that every simple ingredient plays a starring role in creating a cookie that’s buttery, minty, and joyfully colorful. Gather these basics for a dough that bakes up tender, and don’t skip the candy canes for that all-important festive crunch and sparkle!
- Unsalted butter (1/2 cup, softened): Creates a tender, rich crumb and blends smoothly with the sugar for a classic cookie texture.
- Granulated sugar (1 cup): Adds essential sweetness, a bit of crunch, and gives the dough structure.
- Large egg (1): Binds the ingredients and ensures the cookies are luxuriously chewy.
- Vanilla extract (1 1/2 tsp): Deepens the warm, bakery-fresh flavor and brings out the sweetness.
- Peppermint extract (1/2 tsp): Offers that unmistakable cool, candy-cane freshness in every bite.
- All-purpose flour (2 cups): The backbone of the cookie, giving just the right amount of tenderness.
- Baking soda (1/4 tsp): Lifts the dough slightly for a light yet chewy center.
- Salt (1/4 tsp): Balances the sweetness and makes every other ingredient pop.
- Milk (2 tbsp): Moistens the dough and helps create a soft, pillowy texture.
- Finely crushed candy canes (1/2 cup): Infuses the cookies with color, crunch, and that iconic peppermint zing.
- White chocolate chips, optional (1/2 cup): Adds creamy sweetness and looks gorgeous flecked through the dough.
- Candy Cane Hershey’s Kisses (30–36, unwrapped): The crowning glory—press one onto each warm cookie for an eye-catching and delicious holiday finish.
How to Make Candy Cane Kiss Cookies Recipe
Step 1: Prep Your Space
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. Give your Candy Cane Hershey’s Kisses a quick chill in the freezer so they’ll hold their shape later. These little tricks help you bake like a pro and make cleanup a breeze.
Step 2: Cream Butter and Sugar
In a large mixing bowl, cream together the softened unsalted butter and granulated sugar until the mixture is light and fluffy—about 2-3 minutes. This step is crucial for cookies with perfectly soft centers and a delicate crumb.
Step 3: Add Wet Ingredients
Mix in the egg, vanilla extract, and peppermint extract until everything’s just combined. At this point, your kitchen will already start to smell like a dream, thanks to that peppermint.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, and salt. Slowly add the dry mix to your wet ingredients, stirring gently until the last streaks of flour just disappear. Be careful not to over-mix; you want your cookies tender, not tough.
Step 5: Add Delicious Extras
Stir in the milk to moisten everything perfectly. Then, gently fold in the crushed candy canes and, if you want an extra touch of luxury, toss in the white chocolate chips. This mix will look and smell unmistakably festive.
Step 6: Shape and Bake
Scoop rounded tablespoons of dough and roll them into balls. If you’re craving extra sparkle, roll each ball in a little granulated sugar before placing them about 2 inches apart on your prepared baking sheets. Bake for 8–10 minutes, just until the edges are set and centers are barely golden.
Step 7: Top with Kisses and Cool
As soon as you pull the cookies from the oven, gently press a frozen Candy Cane Kiss into the center of each one. This simple trick helps the Kisses stay perfectly perched and picture-ready. Let the cookies cool on the sheet for 5 minutes, then move them to a wire rack to finish cooling—if you can wait that long!
How to Serve Candy Cane Kiss Cookies Recipe
Garnishes
Dress up each cookie with an extra sprinkle of crushed candy cane for a sparkling finish, or a dusting of powdered sugar for a snowy, magical touch. Both options will make your Candy Cane Kiss Cookies Recipe look stunning on any holiday tray!
Side Dishes
Pair these cookies with a cozy mug of hot cocoa, milky coffee, or even peppermint tea for the full festive experience. If you’re serving a dessert buffet, these cookies look fantastic alongside chocolate fudge, shortbread, or spiced nuts.
Creative Ways to Present
Layer them in a glass jar with festive ribbon for a homemade holiday gift, or arrange the cookies on a cake stand for a holiday party centerpiece. You can also make a DIY cookie box by combining them with other favorites and popping them under the tree or in your kids’ lunchboxes for a December surprise.
Make Ahead and Storage
Storing Leftovers
Store any extras of your Candy Cane Kiss Cookies Recipe in an airtight container at room temperature for up to 4 days. They’ll stay soft and festive throughout your holiday celebrations, perfect for grab-and-go snacking!
Freezing
These cookies freeze beautifully. Just cool them completely, then stack with parchment between layers in a freezer-safe container for up to 2 months. Thaw at room temperature for a few hours whenever you need a sweet, minty treat.
Reheating
If you’d like to experience that “just baked” softness, pop a cookie in the microwave for about 8 seconds. The Kiss will get slightly soft and the cookie will be even more irresistible—like they just came out of the oven!
FAQs
Can I use different flavors of Hershey’s Kisses in this Candy Cane Kiss Cookies Recipe?
Absolutely! While the Candy Cane Kisses are a seasonal favorite for their festive flair and peppermint stripes, you can swap in any flavor of Kiss you like. Try dark chocolate, almond, or even caramel for a fun twist.
What’s the best way to crush candy canes?
Place the candy canes in a zip-top bag and gently tap with a rolling pin or meat mallet until fine and dusty. For less mess, double-bag them and crush on a sturdy cutting board.
Do I really need to chill the Kisses first?
Chilling the Candy Cane Kisses helps them keep their shape when pressed into the warm cookies instead of melting into a puddle. It’s a simple prep-step that makes a beautiful difference!
Can I make the dough ahead and bake later?
Yes, you can refrigerate the dough for up to two days. Just scoop and bake straight from the fridge—no need to let it come to room temperature. The flavors even deepen as the dough rests.
What do I do if my cookies spread too much?
If your cookies are spreading, double-check your ingredient measurements, and make sure your butter isn’t overly soft or melted. Chilling the dough balls briefly before baking also helps them hold their shape.
Final Thoughts
This Candy Cane Kiss Cookies Recipe is pure holiday happiness in every bite—magical, minty, and made for sharing! Whether you’re baking with family or treating yourself, these cookies are sure to make your season merry. So gather your ingredients, turn up the holiday tunes, and give these beauties a try. Happy baking!
Print
Candy Cane Kiss Cookies Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 30–36 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Candy Cane Kiss Cookies are a delightful holiday treat that combines the flavors of peppermint, white chocolate, and buttery cookie dough. Perfect for Christmas or any festive occasion!
Ingredients
Dough:
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon peppermint extract
- 2 cups all-purpose flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tablespoons milk
Additional Mix-ins:
- 1/2 cup finely crushed candy canes
- 1/2 cup white chocolate chips (optional)
- 30–36 Candy Cane Hershey’s Kisses, unwrapped
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Cream butter and sugar: In a large mixing bowl, cream together the butter and sugar until light and fluffy.
- Add wet ingredients: Add the egg, vanilla extract, and peppermint extract, and mix until combined.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Finish the dough: Stir in the milk, then fold in the crushed candy canes and white chocolate chips if using.
- Shape and bake: Scoop rounded tablespoons of dough, roll into balls, and place on prepared baking sheets. Bake for 8–10 minutes until edges are set.
- Add Kisses: Remove from the oven and press a Candy Cane Kiss into the center of each cookie. Cool on the baking sheet before transferring to a wire rack to cool completely.
Notes
- To prevent the Kisses from melting too much, chill them in the freezer while the cookies bake.
- You can also roll the dough balls in granulated sugar before baking for extra sparkle and crunch.
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 10g
- Sodium: 60mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg
