Candy Cane Kiss Cookies: The 20-Minute Holiday Flex Everyone Will Beg You For

These cookies are the cheat code to winning every party, office potluck, and “I’ll bring dessert” promise you ever made. They’re soft, minty, and crowned with a chocolate-mint Hershey’s Kiss that makes them look like you hired a stylist. No baking degree required, no drama, just ridiculous holiday flavor and a finish that screams “Instagram me.” If you can cream butter and roll a ball, you can make these.

Let’s turn a handful of pantry staples into the cookies people “just happen to stop by” for.

Why You’ll Love This Recipe

• Soft, chewy, and festive: Buttery vanilla-sugar cookie base rolled in crushed candy cane with a melty peppermint kiss on top.
• Low effort, high payoff: Simple steps, short bake time, and they look like a bakery special.
• Kid- and crowd-friendly: Fun to roll, roll, roll—great for families and cookie swaps.
• Make-ahead friendly: Dough keeps well, and baked cookies freeze like a dream.
• Customizable: Swap flavors, colors, or coatings to match any vibe or theme.

What You’ll Need (Ingredients)

• 1 cup (2 sticks) unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 1 1/2 teaspoons pure vanilla extract
• 1/2 teaspoon peppermint extract (optional but recommended)
• 2 1/4 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine salt
• 1/4 cup milk (any dairy 2% or whole preferred)
• 3/4 cup crushed candy canes or peppermint candies (for rolling)
• About 36 Hershey’s Candy Cane Kisses (unwrapped)
• Optional: 1/4 cup granulated sugar for rolling before peppermint for extra crunch

Cooking Instructions

1. Prep your gear: Heat oven to 350°F (175°C). Line two baking sheets with parchment. Unwrap your Candy Cane Kisses and stash them in the fridge so they stay firm.
2. Cream the butter and sugar: In a large bowl, beat butter and sugar on medium-high for 2–3 minutes until light and fluffy.

   This is where “soft and chewy” begins.

3. Add egg and flavor: Beat in the egg, vanilla, and peppermint extract until smooth, scraping sides as needed.
4. Combine dry ingredients: In a separate bowl, whisk flour, baking powder, baking soda, and salt.
5. Bring it together: Add dry ingredients to the butter mixture in two additions, alternating with the milk. Mix just until combined—no overmixing.
6. Crush and prep the coating: Place crushed candy canes in a shallow bowl. If using extra sugar, set that in another bowl.
7. Shape: Scoop dough into 1-tablespoon balls.

   Roll each in sugar (optional) then in crushed peppermint to coat.

8. Bake: Arrange on prepared sheets, spacing about 2 inches apart. Bake 8–10 minutes, until edges are set and tops look slightly puffy but not browned.
9. Rest, then top: Let cookies cool on the sheet for 3 minutes. Gently press one Candy Cane Kiss into the center of each.

   The residual heat will soften the Kiss—don’t panic.

10. Set the tops: Transfer cookies to a cooling rack and let sit until the Kisses firm up, about 1 hour. For faster set, slide the tray into the fridge for 10–15 minutes.

Storage Instructions

• Room temperature: Store in an airtight container for 3–4 days. Keep layers separated with parchment to protect the tops.
• Freezer (baked): Freeze in a single layer until solid, then bag for up to 2 months.

  Thaw at room temp; the Kisses will be fine.

• Freezer (dough): Roll dough into balls (skip the peppermint coating), freeze on a sheet, then bag for up to 2 months. Bake from frozen, adding 1–2 minutes; coat in crushed candy after a quick 10-minute thaw if you want maximum stick.

What’s Great About This

• Instant holiday energy: Red and white swirls and peppermint crunch do the heavy lifting for festive vibes.
• Texture party: Crisp edges, soft centers, cool peppermint snap, and a creamy chocolate-mint top.
• Scalable: Double or triple without weird math or sad results.
• Beginner-proof: The method is simple, the ingredients are forgiving, and the bake window is generous.

Pitfalls to Watch Out For

• Melty kiss mayhem: Pressing Kisses onto cookies that are too hot can turn them into puddles. Wait the 3 minutes, then cool fully after topping.

  If they still slump, pop the tray in the fridge.

• Sticky peppermint coating: Humidity turns crushed candy into glue. Crush right before rolling and don’t overhandle.
• Overbaking: These should look pale, not golden. If the bottoms brown, you lose the soft bite.
• Too much peppermint extract: It’s powerful.

  More than 1/2 teaspoon can make your cookies taste like toothpaste—IMO, not the goal.

• Warm butter: If your butter is greasy-soft or melted, your cookies will spread. Aim for cool-room-temp butter that dents, not smears.

Different Ways to Make This

• Chocolate base: Replace 1/4 cup flour with cocoa powder and add 1 tablespoon milk for a peppermint hot cocoa vibe.
• Red velvet twist: Add 1 tablespoon cocoa, a few drops red gel food coloring, and 1/2 teaspoon vinegar. Top with Candy Cane Kisses for a dramatic look.
• Gluten-free: Use a 1:1 GF baking flour with xanthan gum.

  Chill dough 30 minutes for easier rolling.

• Sparkle sugar swap: Roll in coarse sanding sugar first, then lightly tap into crushed candy for sparkle with less stickiness.
• Flavor flips: Try Hugs, Dark Chocolate Mint, or Cookies ’n’ Crème Kisses for different finishes. FYI: darker Kisses hold shape a bit better.
• Stuffed center: Skip the Kiss on top and hide a mini chocolate or white chocolate chip cluster inside the dough ball for a surprise bite.

FAQ

How do I keep the Candy Cane Kisses from melting into a blob?

Let the cookies rest 3 minutes after baking, press the Kiss gently, then chill the tray for 10–15 minutes if your kitchen is warm. Also, keep the Kisses refrigerated before use so they start cool and hold shape longer.

Can I make the dough ahead?

Yes.

Cover and refrigerate up to 72 hours. Let it warm just enough to scoop, then roll in crushed peppermint right before baking so the coating sticks but doesn’t dissolve.

What if I don’t have peppermint extract?

Skip it and rely on the candy cane coating and Kiss for mint flavor. Or use 1/4 teaspoon almond extract for a bakery-style twist (not minty, but delicious).

Why are my cookies spreading too much?

Your butter may have been too soft, your oven too cool, or you over-creamed the butter and sugar.

Chill the dough 20 minutes, ensure 350°F, and use parchment (not a greased pan) for best structure.

Can I use pre-crushed peppermint bits?

Absolutely. They’re less sticky than freshly crushed candy canes and give a cleaner edge. If using, lightly press them into the dough so they adhere before baking.

Do these ship well?

Yes, with care.

Let the Kisses fully set, then pack in a snug tin with parchment between layers. Add crumpled paper around the tin in the shipping box. Avoid heat and direct sun, obviously.

How many cookies does this make?

About 30–36 cookies, depending on scoop size.

If you want perfect dozen math, use a 1-tablespoon scoop and you’ll hit roughly three dozen.

Can I make them bigger?

Sure. Use a 1.5-tablespoon scoop, bake 10–11 minutes, and still rest before topping. Bigger cookies = slightly longer set time for the Kisses.

The Bottom Line

Candy Cane Kiss Cookies are the holiday power move: fast, gorgeous, and absurdly good.

You get buttery chew, minty crunch, and a striped chocolate top that makes every platter look pro. Keep a batch ready to bake, stash a bag of Kisses in the fridge, and you’re always 20 minutes away from applause. Festive doesn’t have to be complicated—just delicious and a little showy.