🎄 Candy Cane Kiss Cookies

Soft, buttery, peppermint-scented cookies finished with crushed candy canes and a sweet chocolate kiss—these Candy Cane Kiss Cookies are the perfect festive Christmas treat.

The cookie dough is tender and lightly crisp around the edges, with a refreshing peppermint flavor and colorful candy-cane crunch. A chocolate kiss pressed into the center while the cookies are still warm creates the perfect finishing touch.

They’re beautiful on holiday cookie trays, wonderful for gifting, and easy enough to make for a Christmas baking day with the family.

⏱️ Recipe Information

Prep Time: 20 minutes
Chill Time: 30 minutes
Bake Time: 9–11 minutes
Total Time: About 1 hour
Yield: 30–36 cookies
Difficulty: Easy
Method: Oven-Baked

🛒 Ingredients

For the Cookies

½ cup unsalted butter (113 g), softened
1¼ cups granulated sugar (250 g)
1 large egg
1 teaspoon vanilla extract (5 ml)
½ teaspoon peppermint extract (2.5 ml)
2 cups all-purpose flour (250 g)
¼ teaspoon baking soda
¼ teaspoon salt
2 teaspoons milk (10 ml)
½ cup crushed candy canes (about 50–60 g)

For the Kiss Topping

30–36 chocolate kisses, unwrapped
Extra crushed candy canes, optional, for decorating

👩‍🍳 Instructions

1. Prepare the Oven and Baking Sheets

Preheat your oven to 350°F (175°C).

Line two baking sheets with parchment paper or silicone baking mats.

Set aside.

2. Cream the Butter and Sugar

Place the softened butter and granulated sugar in a large mixing bowl.

Beat with an electric mixer for 2–3 minutes, until the mixture is pale, light, and fluffy.

Scrape down the sides of the bowl as needed.

This step helps create a tender cookie texture.

3. Add the Egg and Extracts

Beat in the egg until completely incorporated.

Add the vanilla extract and peppermint extract.

Mix briefly until combined.

Be careful not to add too much peppermint extract—it can quickly overpower the other flavors.

4. Combine the Dry Ingredients

In a separate bowl, whisk together:

All-purpose flour
Baking soda
Salt

Gradually add the dry ingredients to the butter mixture.

Mix on low speed until the flour is almost incorporated.

5. Add the Milk and Candy Canes

Add the milk and mix just until the dough comes together.

Gently fold in the ½ cup crushed candy canes using a spatula.

Don’t overmix the dough.

6. Chill the Dough

Cover the bowl and refrigerate the dough for about 30 minutes.

Chilling makes the dough easier to handle and helps prevent the cookies from spreading too much during baking.

7. Shape the Cookies

Scoop the dough into portions of approximately 1 tablespoon each.

Roll each portion gently between your palms to form a ball.

Place the dough balls on the prepared baking sheets, leaving about 2 inches (5 cm) between each cookie.

If desired, lightly press a few extra pieces of crushed candy cane onto the tops.

8. Bake

Bake for 9–11 minutes, or until the edges are lightly golden and the centers still look slightly soft.

Don’t overbake—the cookies will continue to set as they cool.

9. Add the Chocolate Kiss

Immediately after removing the cookies from the oven, gently press one unwrapped chocolate kiss into the center of each cookie.

Press just enough for the chocolate to settle into the warm cookie without crushing it.

For an extra festive appearance, sprinkle a few tiny pieces of crushed candy cane around the chocolate kiss.

10. Cool

Allow the cookies to cool on the baking sheet for 5 minutes.

Then carefully transfer them to a wire rack.

Let them cool completely before stacking or packaging.

Tip: If your kitchen is warm, place the finished cookies in the refrigerator for a few minutes after the chocolate has been pressed in. This helps the kisses firm back up.

⭐ Chef’s Tips

Use softened butter: Butter should be soft enough to cream easily but not melted.

Measure the flour correctly: Spoon flour into the measuring cup and level it off, or use the gram measurement for the most consistent results.

Don’t overdo the peppermint: Peppermint extract is powerful. The recipe’s ½ teaspoon provides a noticeable holiday flavor without overwhelming the cookie.

Chill the dough: This helps control spreading and makes the dough much easier to roll.

Don’t overbake: Take the cookies out while the centers still look slightly soft. This keeps them tender after cooling.

Unwrap the kisses ahead of time: Have all the chocolate kisses ready before the cookies come out of the oven so you can press them in immediately.

Watch the candy canes: Very large pieces can melt unevenly. Crush them into small, fairly uniform pieces for the best texture.

🎄 Easy Variations

White Chocolate Candy Cane Cookies

Use white chocolate kisses instead of milk chocolate for a beautiful red-and-white Christmas cookie.

Dark Chocolate Peppermint Cookies

Use dark chocolate kisses for a richer, slightly bittersweet contrast against the sweet peppermint cookie.

Double Peppermint Cookies

Add a few drops of peppermint extract to melted white chocolate and drizzle it over the cooled cookies.

Chocolate Peppermint Cookies

Replace ¼ cup of the flour with ¼ cup unsweetened cocoa powder for a chocolate version.

Red & Green Christmas Cookies

Use a mixture of crushed red and green candy canes for an extra festive appearance.

🎁 Perfect for Holiday Gifting

These cookies make beautiful Christmas gifts.

Arrange them in:

Holiday cookie tins
Cellophane bags tied with ribbon
Small Christmas boxes
Festive treat bags

For the prettiest presentation, place each cookie in a mini cupcake liner before arranging them in a gift box.

🍪 Serving Suggestions

Serve these cookies with:

Hot chocolate
Peppermint mocha
Coffee
Hot tea
Vanilla ice cream
A glass of cold milk

They’re especially delicious slightly chilled, when the chocolate kiss is firm and the peppermint flavor is extra refreshing.

🧊 Storage

Store completely cooled cookies in an airtight container at room temperature for up to 5 days.

Place parchment paper between layers to prevent the chocolate kisses from sticking.

If your kitchen is particularly warm, refrigerate the cookies so the chocolate remains firm.

Allow refrigerated cookies to sit at room temperature for a few minutes before serving.

❄️ Freezing

Freeze the Dough

Shape the dough into balls and place them on a parchment-lined tray.

Freeze until firm, then transfer to a freezer-safe bag or container.

Freeze for up to 2 months.

Bake from frozen, adding approximately 1–2 minutes to the baking time.

Add the chocolate kisses immediately after baking.

Freeze Baked Cookies

Allow the cookies to cool completely before freezing.

Place them in an airtight freezer-safe container with parchment between layers.