Candy Cane Kiss Cookies Recipe
Introduction
Candy Cane Kiss Cookies are a festive treat that combines classic peppermint flavors with a soft, buttery cookie base. Topped with a signature Hershey’s Candy Cane Kiss, these cookies are perfect for holiday gatherings or gifting. Their delightful minty crunch and chocolatey center make them an irresistible seasonal favorite.
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
- Step 1: Line two baking sheets with parchment paper and set aside.
- Step 2: Using a handheld mixer on medium-low speed, cream together the softened butter and 1 cup of sugar until fluffy, about 1-2 minutes.
- Step 3: Add the egg, vanilla extract, and peppermint extract to the butter mixture and blend for another minute.
- Step 4: In a separate bowl, whisk the flour, baking soda, and salt until combined.
- Step 5: Gradually add the flour mixture, milk, and crushed candy canes to the wet ingredients. Beat just until mixed, approximately 30 seconds.
- Step 6: Scoop the dough into tablespoon-sized portions and roll each into a smooth ball using your hands.
- Step 7: Roll each dough ball in the remaining ¼ cup of sugar to coat the exterior evenly.
- Step 8: Place the coated dough balls 2 inches apart on the prepared baking sheets. Refrigerate the cookie sheets flat for 2 hours to chill the dough.
- Step 9: Preheat the oven to 375°F (190°C) while the dough chills.
- Step 10: Bake the cookies for 10 minutes or until the centers are set but the cookies are still soft.
- Step 11: Remove the cookies from the oven and cool for 5 minutes, then gently press an unwrapped Hershey’s Candy Cane Kiss into the center of each cookie.
Tips & Variations
- For extra peppermint flavor, add a few drops of natural peppermint oil instead of extract.
- Use mini candy canes for a finer crunch if preferred.
- Chilling the dough is essential to prevent the cookies from spreading too much during baking.
- Try substituting dark chocolate kisses for a richer flavor contrast.
Storage
Store the cookies in an airtight container at room temperature for up to 5 days. To keep the candy kisses firm, avoid refrigeration. If you prefer warm cookies, gently reheat them in the oven at 300°F for 5 minutes before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular chocolate kisses instead of Candy Cane Kisses?
Yes, regular chocolate kisses will work well, but you will lose the peppermint flavor that makes these cookies special.
Why do I need to chill the cookie dough before baking?
Chilling the dough helps prevent the cookies from spreading too much while baking, resulting in thicker, chewier cookies with a better texture.
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Candy Cane Kiss Cookies Recipe
- Total Time: 2 hours 25 minutes
- Yield: 28 cookies 1x
Description
These festive Candy Cane Kiss Cookies combine the classic buttery, peppermint-flavored cookie base with the irresistible addition of a Hershey’s Candy Cane Kiss pressed right in the center after baking. With a tender crumb and a sugary, peppermint crunch, these cookies are perfect for holiday celebrations and gift-giving.
Ingredients
Cookie Dough
- 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
Topping
- 28 Hershey’s Candy Cane Kisses (unwrapped)
Instructions
- Prepare Baking Sheets: Line two baking sheets with parchment paper and set aside for easy cookie transfer and clean-up.
- Cream Butter and Sugar: Using a handheld mixer on medium-low speed, cream together the softened butter and 1 cup of white sugar until the mixture is fluffy and pale, about 1-2 minutes.
- Add Eggs and Extracts: Beat in the egg, vanilla extract, and peppermint extract thoroughly until combined, mixing for an additional minute.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt until evenly combined.
- Combine Wet and Dry Ingredients: Gradually add the flour mixture, milk, and crushed candy canes to the wet ingredients, mixing just until combined to avoid overworking the dough (about 30 seconds).
- Shape Dough Balls: Scoop out the dough into approximately 1 tablespoon-sized portions. Use your hands to roll each portion into smooth balls to form the cookie shapes.
- Coat in Sugar: Roll each dough ball in the remaining ¼ cup sugar to create a sweet, slightly crunchy exterior on the cookies.
- Chill the Dough: Place the sugar-coated dough balls onto the prepared baking sheets about 2 inches apart to allow for spreading. Refrigerate the cookie dough balls, laid flat, for 2 hours to firm up prior to baking.
- Preheat Oven: While chilling the dough, preheat your oven to 375°F (190°C) so it’s ready for baking.
- Bake Cookies: Bake the chilled cookie dough balls for 10 minutes, or until the centers are set but the cookies are still soft.
- Add Candy Cane Kisses: Remove the cookies from the oven and allow them to cool for 5 minutes. Then press one unwrapped Hershey’s Candy Cane Kiss into the center of each cookie to add a festive peppermint chocolate topper.
Notes
- Chilling the dough is key to prevent the cookies from spreading too much and ensures a better texture.
- Handle the dough gently after adding the flour to avoid tough cookies.
- Press the kisses gently so the cookies don’t crack during topping.
- Store cookies in an airtight container at room temperature for up to a week.
- For extra peppermint flavor, sprinkle crushed candy canes on top of the kisses while warm.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Candy Cane Cookies, Holiday Cookies, Peppermint Cookies, Hershey’s Kisses Cookies, Christmas Cookies
