Candy Cane Kiss Cookies

This recipe has been featured in a post on The Recipe Girl blog: Sharing My Addiction- Candy Cane Kisses.

Yield: 2 1/2 dozen cookies

Prep Time: 30 min

Cook Time: 12 min

Candy Cane Kiss Cookies

When the fall holidays arrive, the Candy Cane Kisses begin to appear on supermarket shelves too. These are an incredibly delicious flavor delivered by the Hershey’s Kisses people. And they’re amazing tucked into a cookie too.


1 1/2 cups powdered sugar
1 1/4 cups butter, at room temperature
1 teaspoon peppermint extract, optional
1 teaspoon vanilla extract
1 large egg
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup Candy Cane flavored Hershey's Kisses, finely chopped
granulated sugar
additional, unwrapped Candy Cane Kisses- about 30


1. Preheat oven to 350°F. Make room in either refrigerator or freezer for your cookie sheet.

2. In large mixer bowl, combine powdered sugar, butter, extracts and egg. Beat at medium speed, scraping bowl often until creamy (2-3 minutes). In a separate bowl, whisk together flour, baking powder and salt. Add to wet mixture and beat, scraping bowl often until well blended (1-2 minutes). The mixture will be a bit crumbly. Stir in chopped Kisses.

3. Shape dough into 3/4-inch to 1-inch balls; roll in granulated sugar. Place 1-inch apart on cookie sheet. Bake for 10-12 minutes or until set. As soon as they come out of the oven, press a Candy Cane Kiss in the center of each cookie. They'll crack a little around the edges, so just use your fingers to kind of hold the cookie together while you set the kiss inside. Put cookie sheet (with cookies) immediately into the freezer (preferred) or refrigerator so that the Kisses will set quickly. As soon as you press them into the cookie, they will begin to soften... so if you can get them into the freezer then they will keep their Kiss shape.

4. Store in a covered container- at room temperature for up to a week. In the freezer they should be ok for a couple of weeks.


*The addition of peppermint extract is completely optional. The cookie gets plenty of peppermint flavor from the addition of the chopped kisses, but if you’d like it really minty then go ahead and add the peppermint extract.
*I’ve spotted these Kisses at Target and CVS Pharmacy.


68 Responses to “Candy Cane Kiss Cookies”

  1. postedDec 7, 2010 4:55 AM

    I love these shortbread cookies. But topped with the candy cane kiss? Pretty to look at too!

  2. postedDec 7, 2010 6:23 AM

    These look so beautiful and festive!!! I love Hershey products. I live in PA so I’m a bit partial…

  3. postedDec 7, 2010 9:56 AM

    Oh, these are so cute. I’ve never had the candy cane kisses before but I bet they taste good in cookies. Hmm, now you’ve got me thinking!

  4. Pingback: Candy Cane Kisses - Christmas Cookies |

  5. postedDec 8, 2010 8:15 AM

    I’m going to try these but without putting the “kiss” on top. I have to make 7 doz for a cookie exchange and I think the kisses would get too costly!

    • postedDec 8, 2010 11:08 AM

      @Lisa, I found some on sale at CVS- 2 bags for $5!

    • postedDec 16, 2010 7:25 AM

      @Lori Lange,

      Thanks, but I’m a Canadian…. can’t get to a CVS!! I did find them at the Bulk Food store for a decent price, though.

    • postedDec 9, 2010 5:19 PM

      @Lisa, The cookies are terrific all by themselves!!! They will be a big hit at your exchange!

  6. postedDec 8, 2010 1:52 PM

    They look great but the kisses arent available here in Oz.

    • postedDec 8, 2010 2:35 PM

      @Carolyn, bummer 🙁

  7. postedDec 9, 2010 8:38 AM

    Oh I love those Candy Cane kisses! I bet they’re super delicious in these cookies!

  8. postedDec 9, 2010 3:27 PM

    I found these Kisses at Walmart today and can’t wait to make some of these cookies!

  9. postedDec 12, 2010 5:11 PM

    I just made these, and at first I was a little nervous because the recipe was so different from the one on the bag, but they are PERFECT! Really light and fluffy and perfect for the season. The only thing I did different was rolling them in red and green crystals as opposed to sugar, and they came out beautiful. And I found that 1/2 tsp. of peppermint extract adds the perfect hint of flavor. Thank you so much for the recipe! I’ll use it again next year.

  10. postedDec 12, 2010 5:46 PM

    Wow haven’t seen these kisses yet but I’m making these as soon as I do!! 🙂

  11. postedDec 12, 2010 8:21 PM

    Made these today! Great recipe! Only thing I did differently is to unwrap the kisses that I was pressing into the cookie and put them in the freezer until I was ready to press them into the warm cookie. Helped them really hold their perfect shape.

    Thank you!!! I’m going to try these with the mint flavored Kisses, too.

    • postedDec 12, 2010 10:17 PM

      @Becky, Great tip!

  12. postedDec 14, 2010 6:39 AM

    Any change for baking at high altitude? I have two bags and can’t wait to try this recipe. Thanks!

    • postedDec 14, 2010 1:03 PM

      @Michelle, I’m afraid I’m not experienced at all w/ high altitude baking. Since it’s not a cake and there isn’t a lot of rising involved, it might be ok just as is.

  13. postedDec 15, 2010 9:13 AM

    Great recipe! I made them for one event already this season and people just love them. Your directions were easy to follow as well. I look forward to trying more of your recipes. Happy Holidays!

  14. postedDec 20, 2010 9:33 AM

    I made these cookies and blogged about them here:

    Thanks so much for the great recipe! I’m making my second batch today!

  15. postedDec 21, 2010 4:06 PM

    They were yummy! Blogging about them now…

  16. postedDec 5, 2011 11:54 AM

    I doubled the recipe, which required more than 2 bags of kisses…. I will definitely make these again!

  17. postedDec 11, 2011 9:56 AM
    Amanda Marie

    Just made these! they’re sitting in my fridge now. I am not so great with baking and these were very easy and frustration free!

  18. postedDec 12, 2011 8:51 AM

    I’ve had a really hard time with these and I’ve made them twice. The first time they spread out into one giant cookie. And no, my butter wasn’t too soft – my oven temp is right, no insulated cookie sheets, I followed the directions, etc. The second time, I made the balls of dough much smaller. They still spread, but not as much. The biggest difficulty I had this time was with the candy cane kisses – they melted even though I stuck them outside in 32 degree weather.

    They are cute cookies in theory, and they taste good, but I don’t think I’ll be making them again. Too much frustration.

  19. postedDec 12, 2011 12:42 PM

    Do you think this recipe would work with gluten free all-purpose flour?

    • postedDec 13, 2011 9:54 AM

      I’m not sure… I hate to recommend since I haven’t tried it, but please let me know if you try it and have success~!

  20. postedDec 12, 2011 3:30 PM

    These are delicious, and so cute! I had trouble with my kisses melting too, and I put them immediately in the freezer after placing them. On the second pan of cookies, I let them cool for 5-7 minutes before placing the kisses, and then I popped them right into the freezer. So far, they are maintaining their shape very well. Thanks for the recipe!

  21. postedDec 13, 2011 10:34 AM

    I tried it with Bob’s all purpose GF flour- they turned out awesome! I did have to reduce the amount of butter (only 1 cup) to get the crumbly texture you mentioned.

  22. postedDec 17, 2011 6:18 PM

    oh my goodness! these are so yummy! trust me you dont need the extra peppermint. the chopped up kisses are just right! beware…they are addicting! should call them crack candy cane cookies! lol

  23. postedDec 23, 2011 9:45 AM

    Looking forward to making these today! (That is If my husband doesn’t eat all of the Kisses first!)

  24. postedDec 23, 2011 10:42 AM
    Pam Yatson

    I just made these this morning for Christmas! Candy Cane kisses are my favorite so I couldn’t wait to try these! The recipe made a lot more than 30 so I have some without kisses, even those are delish!!

  25. postedNov 15, 2012 12:09 AM

    Wondering how a chocolate cookie would be with the candy cane kiss in the middle? Trying this recipe next week for my very first cookie exchange. Hope I can find the kisses right after Thanksgiving….

    • postedNov 15, 2012 5:29 AM

      Sounds good to me!

  26. postedNov 19, 2012 2:01 PM

    I have my first cookie exchange coming up on Dec 2 so I tried them last week, they came out good but the dough was really crumbling and was hard to shape, it kept falling apart. My kisses melted and I put them directly into the freezer. Then I tried two more times and could not get it either. Help please my family loved the 1st batch. I need to know what to do about the batter falling apart and not sticking. Do I need more butter?

    • postedNov 20, 2012 12:14 PM

      It’s a crumbly dough for sure. You could try adding in a tablespoon or so of milk when kneading it together if you feel it’s too dry.

  27. postedNov 24, 2012 12:30 PM

    I just tried making these, but I was so disappointed that they didn’t turn out the same as the photo! The kisses melted and spread all over the cookies, and putting them in the freezer right away seemed to make it easier for them to slide off of the cookie.

  28. postedNov 27, 2012 5:14 AM

    I love thumbprint type cookies! My favorite way to make them is in a mini muffin tin…they are the perfect size that way.

  29. postedDec 3, 2012 6:37 AM

    I have made these for several years now & they’re always a huge hit. Can you recommend a chocolate version of the cookie that might work beneath the candy cane kiss? That sounds like a tasty combination, too. My cookie exchange party is Friday night! Yikes! Thank you so much 🙂

    • postedDec 3, 2012 9:51 PM

      Not sure- maybe google around for a version of kiss cookies that begins with a chocolate base?

  30. postedDec 5, 2012 8:23 AM

    Do they,come out too sweet rolling in suger? Or would they come out good not rolled in suger

    • postedDec 5, 2012 8:56 AM

      Not too sweet- but I’m sure you could leave that part out if you want.

  31. postedDec 7, 2012 10:09 PM

    Would you say these cookies are shortbread or sugar cookies? And how long should we leave them in the oven for? Or what would they look like? I’m baking these for a bake sale at my school! I’m so excited!

    • postedDec 8, 2012 10:04 PM

      Baking instructions are included. They’re not shortbread… so maybe more of a butter cookie?

  32. postedDec 11, 2012 2:55 PM

    These cookies are fantastic and I was easily able to convert them to gluten-free so that my entire family could enjoy them. Thank you so much!

  33. postedDec 14, 2012 4:17 PM

    hey I was wondering is there an alternative to powdered sugar? do you guys think I could use normal white sugar?

    • postedDec 16, 2012 8:40 PM

      No, for the dough you need to use powdered.

  34. postedDec 20, 2012 5:03 AM

    Cute & festive cookies!

  35. postedDec 22, 2012 6:57 AM

    We liked these without the kisses on top…just the chopped up ones mixed in. Yummy and festive! Thanks for the recipe!

  36. postedDec 22, 2012 3:21 PM
    pamela steeley

    I made these today. They are great. Pretty and good. I used the whole teaspoon of peppermint extract and the 1/2 cup of chopped kisses in the batter and it was perfect.

  37. postedDec 22, 2012 10:31 PM

    These cookies are delish! I made a few minor adjustments: I didn’t top each cookie with its own Kiss since I had to make 8 dozen–and I also wanted them not too sweet. To make sure they were pepperminty enough, I increased the chopped Kisses to 3/4 cup, and I added the tsp of peppermint extract. I also only used 1 cup of powdered sugar. Everyone loved them — so much so that I had to hide a few for myself, otherwise I wouldn’t have had any to enjoy!

  38. postedDec 23, 2012 11:46 AM

    I made these today and made it according to the recipe with the exception of the peppermint extract and they turned out great! I was surprised that it made almost 5 dozen! I put the kisses in the freezer prior to baking, and waited two minutes after taking them out of the oven to press them on, and I then put them into the fridge; I didn’t have any trouble with the kisses melting.

  39. postedDec 7, 2013 5:28 PM

    Just made these. I did not use peppermint extract and loved the result! They will be a great addition to my cookie tray on Christmas!

  40. postedDec 10, 2013 11:25 AM

    Has anyone tried crushing candy canes rather than the kisses? Too much peppermint? Did it change the texture of the cookie?

    • postedDec 12, 2013 7:06 PM

      I think it would def change the texture of the cookie!

  41. postedDec 14, 2013 10:09 AM
    Michelle Hoover

    Does this sat 1/2 cup sugar? Im confused about that?

    • postedDec 24, 2013 6:34 AM

      1 and 1/2 cups powdered sugar

  42. postedDec 14, 2013 1:54 PM

    they were okay but a little doughy .. I suggest cooking them longer

  43. postedDec 14, 2013 3:18 PM

    These are seriously one of the best I’ve EVER eaten. DEF add the peppermint extract and instead of chopped kisses in the batter I used chopped peppermint bark. I will make these every year from now on.

  44. postedDec 17, 2013 2:11 PM

    I’ve never seen these kisses before o.o. I hope can find them in our supermarket they are so cute.

  45. postedDec 24, 2013 1:56 PM

    These are great cookies! I bought the kisses and stored them in the freezer until they needed to be pressed into the cookies and then put the pan in the freezer. I had no issues with melting. My only concern was that at 12 mins they seemed way, way too soft. Did anyone else have this issues? I left them in for 14 mins, but I am wondering if I slightly over baked them.

  46. postedDec 25, 2013 5:26 PM

    These came out great! They were delicious, although the rush to put in the kisses and get them in the freezer was a little hard. The consistency of the dough was very easy to work with. The cookies are in the freezer now; I’m really hoping the kisses won’t melt.

  47. postedNov 16, 2014 5:55 PM

    Can you use GF all purpose flour with this recipe. Also any high altitude tips?

  48. postedDec 20, 2014 2:53 PM

    Just tried these – not sure if the came out right (they look good though). The bottoms never brownd and the section on the underside of the kiss looks and tastes undercooked. I cooked for the full 12 minutes and confirmed oven temp. I put them back in for another 7! minutes and nothing changed. Still white with an undercooked underside. Also the recipe made more like 48 so I didn’t have enough kisses. I double checked all ingredients. Not sure what happened.

  49. postedDec 15, 2015 4:09 PM

    These look great! I saw the kisses at Target just a couple days ago, Definitely going to try this before Christmas! I was wondering if i could crush up candy canes and sprinkle them on the cookie?

  50. postedDec 23, 2016 7:35 AM
    Sarah Sherrington

    I made these today! They’re so cute! I agree they don’t need peppermint extract, perfectly minty without.
    My only question is, my dough was perfert but when they were cooked the cookie part was a bit dry. Still very good but on the dry side. Do you think a bit more butter in the dough or cooking for less time would help? Thanks!

    • postedJan 7, 2017 6:59 AM

      With dry dough, adding a little milk or whipping cream can help pull it together.

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