Name: Candy Cane Kiss Cookies Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 2 h 25 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 unwrapped

There’s something downright magical about the combination of peppermint and chocolate during the holidays. This Candy Cane Kiss Cookies Recipe blends that festive flavor with a soft, buttery cookie that melts in your mouth. Trust me, once you make these, they’ll become your go-to holiday treat.

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

These cookies capture the essence of the holidays in one bite – peppermint, chocolate, and that little hint of vanilla all wrapped in a soft, chewy cookie. I’ve made this Candy Cane Kiss Cookies Recipe several times now, and every batch disappears almost instantly.

Festive Flavor Combo: Peppermint extract and crushed candy canes give these cookies a refreshing holiday twist.
Soft, Chewy Texture: The cookies stay tender thanks to the perfect butter-to-flour ratio and chilling step.
Simple But Impressive: They look stunning with the Hershey’s Candy Cane Kiss pressed right into the center.
Great for Gifting: These cookies keep well and package beautifully for giving to friends and family.

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

Choosing the right ingredients makes all the difference in this Candy Cane Kiss Cookies Recipe. Each component plays its part, from the softness of the butter to the peppermint punch of the extracts and candy bits.

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: Using unsalted butter lets you control the saltiness, leading to a balanced taste and tender texture.
White Sugar: Dividing the sugar between the dough and coating adds just the right crunch and sweetness.
Large Egg: Binds everything together and contributes moisture for softness.
Vanilla Extract: Adds warmth and depth that complements the peppermint flavor beautifully.
Peppermint Extract: Key to getting that unmistakable candy cane vibe in each bite.
All-Purpose Flour: The base for structure, keeping cookies tender without being cakey.
Baking Soda: Gives a gentle rise, making cookies soft and slightly chewy.
Salt: Enhances the sweetness and balances flavors.
Milk: Adds moisture to the dough and helps the cookie come together.
Crushed Candy Canes: Sprinkled inside for bursts of peppermint crunch and festive color.
Hershey’s Candy Cane Kisses: The star on top that melts just enough to meld with the cookie but keeps its character.

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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

What I really like about this Candy Cane Kiss Cookies Recipe is how easy it is to personalize. You can amp up the peppermint flavor or tweak the texture by chilling or baking a little longer – it’s totally flexible to suit your preferences.

Variation: Sometimes I swap out half the crushed candy canes for mini chocolate chips to add pockets of melty chocolate along with the peppermint crunch. It’s delightful and adds a little surprise in every bite.
Dietary Modification: For gluten-free, try using a trusted gluten-free flour blend; just be sure to chill the dough well to maintain that chewy texture.

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

Step 1: Cream the Butter and Sugar to Fluffy Perfection

Start by beating your softened butter with 1 cup of sugar on a medium-low speed. It usually takes about 1-2 minutes until the mixture looks light and fluffy. This step is essential because it traps air in the dough, giving your cookies a tender texture. Don’t rush — if your butter is too cold or you don’t beat long enough, the cookies can turn out dense.

Step 2: Add Egg and Extracts

Next, crack in that large egg and pour in the vanilla and peppermint extracts. Mix for another minute until everything is fully combined. The peppermint extract might be strong, so don’t skip it—it’s what gives these cookies their signature festive flavor.

Step 3: Combine the Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, and salt. This step ensures the baking soda is evenly distributed so your cookies rise uniformly. You don’t want pockets of baking soda – trust me, that’s no fun!

Step 4: Bring It All Together with Milk and Crushed Candy Canes

Add the dry mixture, milk, and crushed candy canes to your wet ingredients. Mix only briefly, about 30 seconds, just until combined. Overmixing can make cookies tough, so keep it gentle and stop as soon as it comes together.

Step 5: Shape, Coat With Sugar, and Chill

Using a tablespoon, scoop out cookie dough balls and smooth their edges with your hands. Rolling them in the remaining ¼ cup sugar adds that lovely sparkle and a slight crispness on the outside. Then, pop those sugar-coated balls onto your baking sheets and chill them in the fridge for 2 hours. This chilling step is key—it prevents the cookies from spreading too much and keeps them nice and thick.

Step 6: Bake and Add the Kisses

Preheat your oven to 375°F while the dough chills. Bake the cookies for about 10 minutes or until the centers are set but still soft. Then, immediately press an unwrapped Hershey’s Candy Cane Kiss into the middle of each warm cookie. It melts slightly but keeps its shape — magical!

Top Tip

After several batches, I realized these tips really make a difference for perfect Candy Cane Kiss Cookies Recipe results every time. Following them saved me from common pitfalls like flat cookies and fading peppermint flavor.

Use Room Temperature Butter: Butter that’s too cold won’t cream properly, and too soft butter can cause spreading.
Don’t Skip Chilling: Chilling the dough makes a huge difference in texture and helps the cookies keep their shape.
Add Kisses Right Out of the Oven: If you wait until the cookies cool, the candy won’t stick or melt perfectly.
Crush Candy Canes Finely: This prevents any sharp bites and distributes peppermint flavor evenly throughout the cookie.

How to Serve Candy Cane Kiss Cookies Recipe

Garnishes

I usually add just a few extra crushed candy canes sprinkled around the platter for that festive look and more peppermint crunch. Sometimes I dust a little powdered sugar over the top for a frosty effect that guests always comment on.

Side Dishes

These cookies pair wonderfully with a classic cup of hot cocoa or peppermint mocha. I also love serving them alongside a cheese board with mild cheeses and some fresh fruit during holiday gatherings – the sweet and minty contrast is delightful.

Creative Ways to Present

One year, I arranged these cookies in a wreath shape on a large platter, using fresh rosemary sprigs and small ornaments as accents. It looked stunning and was a real conversation starter! You can also gift them in clear cellophane bags tied with red and white ribbons for an easy yet beautiful holiday gift.

Make Ahead and Storage

Storing Leftovers

I store leftover Candy Cane Kiss Cookies in an airtight container at room temperature. They stay soft for up to a week, but honestly, they rarely last that long in my house! If you want them a bit firmer, storing them with a slice of bread inside helps keep moisture just right.

Freezing

You can freeze the shaped dough balls before baking—just arrange them on a tray, freeze until solid, then store in a zip-top bag. When ready, bake straight from frozen but add a minute or two to the baking time. Post-baking cookies also freeze well; just thaw at room temperature.

Reheating

If you have leftovers, a quick 10-15 second zap in the microwave revives that fresh-baked softness. Just be careful not to overdo it, or the candy kiss might get too melty!

Frequently Asked Questions:

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

Yes, you can substitute regular Hershey’s Kisses, but you’ll miss out on the peppermint flavor that makes this Candy Cane Kiss Cookies Recipe special. To keep the peppermint punch, you might add a few more drops of peppermint extract to the dough.

What if I don’t have peppermint extract?

If you don’t have peppermint extract, you can skip it, but the cookies won’t have that classic candy cane flavor. Alternatively, add extra crushed candy canes in the dough and on top after baking to boost the peppermint taste naturally.

How do I prevent the cookies from spreading too much?

Chilling the cookie dough balls for at least 2 hours is the best way to prevent excessive spreading. Also, make sure your butter isn’t too soft and that you scoop uniform-sized dough balls. Baking sheets lined with parchment paper help, too.

Can I make these cookies ahead for a party?

Absolutely! You can prepare the dough balls and freeze them days in advance. Bake them fresh the day of the party for best results. Alternatively, bake the cookies ahead and store them in an airtight container for up to a week.

Final Thoughts

Making this Candy Cane Kiss Cookies Recipe has become a joyful holiday ritual for me, reminding me of cozy mornings and shared laughter over flour-dusted counters. I really hope you try this recipe soon—it’s easy, festive, and tastes like the season itself. Plus, there’s something so satisfying about pressing that peppermint Kiss on top and watching it gently melt. You’ll love the smiles this treat brings to your table.