The moment the pans come out of the oven, these cookies are ready for their peppermint-striped centers. Pressing a Candy Cane Hershey’s Kiss into each warm cookie gives it a neat place to settle while the edges are still soft. Candy Cane Kiss Cookies have a tender, buttery base, little crunchy bits of candy cane, and a sugar coating that catches the light without needing icing.
I like that the peppermint comes through in layers rather than all at once: there’s a small amount in the dough, crushed candy canes tucked through each bite, and a Kiss on top. Chilling the dough for 30 minutes makes it easier to scoop and roll, and the cookies bake just long enough for their edges to set while the centers stay soft. The finished cookies are sweet, minty, and crisp at the edges.
Kitchen Note
Unwrap all 36 Kisses before the cookies go into the oven. When the pans come out, you can press one into every center right away instead of fumbling with wrappers while the cookies are hot.
Save these Candy Cane Kiss Cookies for a cookie exchange or a day when you want a buttery cookie with peppermint in every bite.
Why the Kisses Belong on the Cookies After the Oven
The timing changes the finished cookie. Candy Cane Hershey’s Kisses have a striped shape you want to see, and they’re not meant to bake along with the dough. If they go into the oven from the start, they’ll soften and lose that tidy, defined center. Adding them after baking lets the cookie do its baking first, then the warm center holds the Kiss in place.
That small switch also gives you two distinct textures: a baked cookie with set edges and a soft middle, plus a candy center that stays recognizable. Don’t wait until the cookies have cooled completely, though; by then the centers won’t be soft enough to hold the Kisses as neatly. The brief window right after baking is what makes the topping sit securely without turning into part of the dough.
What the Peppermint, Candy Cane, and Sugar Each Contribute
- All-purpose flour — It gives the cookies enough structure to hold their round shape around the candy center. Measure it without packing it firmly into the cup; excess flour can leave the dough dry and harder to roll. For a gluten-free batch, use a cup-for-cup baking blend designed to replace wheat flour, as described below.
- Softened unsalted butter — Soft butter creams smoothly with the sugar, which helps create a light dough. A standard store-brand butter works well here; it doesn’t need to be a specialty product. If it’s still cold and firm, it won’t blend evenly, while melted butter won’t give you the same creamed texture.
- Peppermint extract and crushed candy canes — The extract seasons the dough evenly, while the candy pieces add little crunchy flecks. Finely crush the candy canes so the pieces disperse through the dough instead of making large, hard patches. Peppermint extract is concentrated, so stick with the amount in the card rather than pouring by instinct.
- Granulated sugar — The sugar beaten with the butter helps the dough become light, and the extra sugar gives each dough ball a delicate coating. Regular granulated sugar is the right choice; coarse crystals won’t cling or bake onto the surface in quite the same way.
- Candy Cane Hershey’s Kisses — These provide the distinctive peppermint-and-chocolate center and the striped finish. Keep them unwrapped and ready before baking begins; no premium chocolate is needed for this topping to work.
From Creamed Butter to Set Edges: The Stages That Matter
Whisk the dry ingredients and cream the butter
Whisk the flour, baking powder, and salt together in a medium bowl so the leavening is spread through the flour. In a large bowl, beat the softened butter with the first portion of sugar on medium speed for about 2 minutes. Look for a paler mixture that’s visibly fluffy rather than a dense, glossy paste. Beat in the egg, vanilla, and peppermint extracts until they’re combined.
Bring the dough together and chill it
Add the flour mixture on low speed and stop mixing as soon as no dry streaks remain. Overmixing at this point can make the cookies tougher, so don’t keep beating once the flour disappears. Stir in the finely crushed candy canes, cover the bowl, and refrigerate the dough for 30 minutes. It should be easier to scoop and roll after chilling.
Roll the portions in sugar
Heat the oven to 350°F and line two baking sheets with parchment paper. Scoop the dough into 1-tablespoon portions and roll each portion into a ball, then coat it in the remaining sugar. Arrange 18 balls on each sheet with about 2 inches between them so the cookies have room to bake. If the dough sticks to your hands, work steadily and return the bowl to the refrigerator between batches.
Bake until the edges just set
Bake for 10–12 minutes, watching for edges that are set and just beginning to turn golden. The centers won’t look deeply browned, and they don’t need to; the edges are the cue to use. Pulling them at that point keeps the cookies tender instead of dry. Since ovens vary, start checking at the earlier end of the baking window.
Finish the centers and cool
As soon as each baking sheet comes out, press a Kiss into the center of every cookie. The cookie may crack slightly around the edge as the candy settles, but it should stay together. Let the cookies cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely. Moving them too soon can break the soft cookies before they’ve had a chance to firm up.
Small Changes That Shift the Mint-to-Chocolate Balance
Make a gluten-free batch
Replace the all-purpose flour with the same amount of a cup-for-cup gluten-free baking blend made for cookies. Choose candy canes and Kisses whose packaging confirms they suit your dietary needs. The texture may be a little more delicate, so let the cookies cool fully before lifting them from the rack.
Let the candy cane topping lead
For a gentler peppermint note in the cookie itself, leave out the peppermint extract and keep the crushed candy canes and Candy Cane Kisses. The dough will taste less minty, while the topping still gives each cookie its signature candy-cane finish.
Turn them into chocolate Kiss cookies
Use regular milk chocolate Hershey’s Kisses in place of the Candy Cane Kisses and omit both the crushed candy canes and peppermint extract. Keep the vanilla, then finish the cookies with the same sugar coating. You’ll get a buttery sugar cookie with a familiar chocolate center instead of the minty candy-cane flavor.
Storage and Reheating
- Refrigerator: Refrigeration isn’t needed for short-term storage. If you do refrigerate them in an airtight container, keep them for up to 5 days; the cookies will firm up and the chocolate may lose some shine.
- Freezer: Freeze completely cooled cookies in an airtight container, separating layers so the Kisses don’t rub against each other. They keep well for up to 2 months; thaw at room temperature before serving.
- Reheating: These are best at room temperature, so skip reheating. A microwave can soften the cookie and melt the Kiss before the center warms evenly.
Questions That Come Up While Baking Candy Cane Kiss Cookies
Candy Cane Kiss Cookies
Ingredients
Equipment
Method
- Whisk the flour, baking powder, and salt together in a medium bowl.
- Beat the butter and 3/4 cup sugar in a large bowl with an electric mixer on medium speed until light and fluffy, about 2 minutes.
- Beat in the egg, vanilla extract, and peppermint extract until combined.
- Add the flour mixture and mix on low just until no dry streaks remain.
- Stir in the crushed candy canes.
- Cover and refrigerate the dough for 30 minutes.
- Heat the oven to 350°F.
- Line two baking sheets with parchment paper.
- Scoop the dough into 1-tablespoon portions and roll each into a ball.
- Roll each ball in the remaining 1/4 cup sugar.
- Arrange 18 balls on each baking sheet, leaving about 2 inches between them.
- Bake for 10–12 minutes, until the edges are set and just beginning to turn golden.
- Press a Kiss into the center of each cookie as soon as the sheets come out of the oven.
- Cool the cookies on the sheets for 5 minutes.
- Transfer the cookies to a wire rack to cool completely.
