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Candy Cane Kiss Cookies! The Ultimate Holiday Treat with Hershey Kisses

Candy Cane Kiss Cookies

These Candy Cane Kiss Cookies combine a buttery, chewy cookie base with crushed peppermint and a signature Hershey’s Candy Cane Kiss pressed on top. Perfectly festive and easy to make for the holidays!
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Prep Time 15 minutes
Cook Time 10 minutes
Chilling Time 15 minutes
Total Time 30 minutes
Servings: 36 cookies
Course: Dessert
Cuisine: American
Calories: 130
Ingredients Equipment Method Notes

Ingredients
  

Cookie Dough
  • 1 cup unsalted butter softened
  • 3/4 cup granulated sugar
  • 3/4 cup brown sugar packed
  • 2 large eggs
  • 1 tsp vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup crushed candy canes about 10 regular-sized
  • 36 Hershey Candy Cane Kisses unwrapped

Equipment

  • Baking Sheet
  • Parchment paper
  • Mixing Bowls
  • Hand Mixer or Stand Mixer
  • Measuring Cups and Spoons

Method
 

  1. Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper and unwrap Hershey Candy Cane Kisses. Crush candy canes in a bag or food processor.
  2. Cream butter, granulated sugar, and brown sugar together in a bowl until light and fluffy, about 2–3 minutes.
  3. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
  4. In a separate bowl, whisk together flour, baking soda, and salt. Gradually add to wet mixture and mix until just combined.
  5. Fold in crushed candy canes evenly throughout the dough.
  6. Chill the dough for 15 minutes if your kitchen is warm. Scoop dough into 1.5 tbsp-sized balls and place 2 inches apart on the baking sheet.
  7. Bake for 9–11 minutes, until edges are golden and centers look soft. Immediately press a Candy Cane Kiss into each cookie. Cool on the pan for 5 minutes before transferring to a rack.

Notes

For best results, chill the unwrapped Kisses in the fridge before pressing into warm cookies. You can drizzle cookies with peppermint glaze for added sparkle.