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Peppermint Kiss Cookies are the most festive treats for Christmas and they taste fantastic! These blossom sugar cookies are so soft and delicious and the candy cane kisses are the prefect touch. They are always such a hit!
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Easy and delicious! Will be making every year! Just make sure you let the cookies cool for the three minutes as instructed and then place into the fridge so the kisses don’t melt.
Peppermint Kiss Cookies Recipe
Peppermint Kiss Cookies are the BEST Christmas cookies! When the fall holidays arrive, the Hershey’s Candy Cane Kisses will appear in your local grocery stores. These little gems taste so good tucked into the middle of these sugar cookies. These soft and chewy sugar cookies are perfect for holding a delicious white chocolate peppermint kiss in the center. They’re such a pretty cookie for the holidays and for gift giving and definitely in our top 5 Best Christmas Cookies EVER!
Most people refer to kiss cookies as blossom cookies. Whatever you choose to call them they are delicious and come in so many different varieties. Be sure to also check out our Peanut Butter Blossoms, Red Velvet Peanut Butter Blossoms, Mint Kiss Cookies, Gingerbread Kiss Cookies and Hershey’s Secret Kiss Cookies.
Ingredients You Will Need
(full amounts in recipe box below)
- Butter– Use unsalted butter at room temperature.
- Sugar– You will use granulated sugar for this recipe.
- Flour– All-purpose flour is needed for these cookies.
- Egg– 1 large egg at room temperature.
- Vanilla– Use pure vanilla extract for best results.
- Baking soda– This will help the cookies to rise.
- Salt– Salt will balance the sweetness in the cookies.
- Milk– This will help with the consistency of the dough.
- Hershey’s Kisses– Candy cane kisses are what make these cookies special but you can use any kisses.
How To Make Peppermint Kiss Cookies
- Preheat your oven to 350 °F.
- Remove all of the wrappers from kisses, and set aside.
- Using a hand or stand mixer, cream together the room temperature butter and sugar. Add in the egg and vanilla extract. Mix until well blended.
- In another bowl, whisk together the flour, baking soda and salt. Add the flour mixture, alternately with the milk, to the butter mixture, mixing until fully combined.
- Line a baking sheet with a silicone baking mat or parchment paper. Shape the cookie dough into 1-inch balls and then roll the balls in the extra sugar. Place the balls on the cookie sheet.
- Bake for 10 to 12 minutes, or until edges of the cookies are lightly browned.
- Remove the cookies from the oven and let cool for 3 minutes.
- Press a Hershey’s Candy Cane Kiss into the middle of the cookies.
- Let cool completely on a wire cooling rack.
Peppermint Kiss Cookies Tips and Tricks
- Be sure to let your cookies cool for about 3-5 minutes before adding the kisses or you risk melting the kisses. You can also put the unwrapped peppermint kisses in the refrigerator when starting the recipe so they will be cold when it’s time to add them to the cookies.
- Peppermint Kiss Cookies are great make-ahead cookies. You can make the dough ahead of time and store it in the fridge or freezer to bake later. Just form the dough balls and store in an airtight container in the fridge for up to a week on in the freezer for up to a month. Just thaw and follow the recipe when ready to bake!
How To Store Candy Cane Kiss Cookies
- Store your peppermint kiss cookies in an airtight container at room temperature for up to a week.
- These cookies also freeze well. Place them in an airtight container and remove and thaw when you are ready to put them on your Holiday cookie platters.
More Christmas Cookie Recipes
- Christmas Red Velvet Cookies
- Hershey’s Secret Kiss Cookies
- Melted Snowman Cookies
- Funfetti Shortbread Bites
- Christmas Hot Cocoa Cookies
Add as Google Trusted SourcePeppermint Kiss Cookies
Ingredients
- 36 Hershey Kisses, (Candy Cane)
- 1/2 cup unsalted butter, room temperature
- 1 cup sugar
- 1 egg
- 1/2 teaspoon vanilla extract
- 2 cups flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tablespoons milk
- extra sugar for rolling the dough
Instructions
- Preheat your oven to 350 °F.
- Remove all of the wrappers from kisses, and set aside.
- Using a hand or stand mixer, cream together the room temperature butter and sugar. Add in the egg and vanilla extract. Mix until well blended.
- In another bowl, whisk together the flour, baking soda and salt. Add the flour mixture, alternately with the milk, to the butter mixture, mixing until fully combined.
- Line a cookie sheet with a silicone baking mat or parchment paper. Shape the cookie dough into 1 inch balls and then roll the balls in the extra sugar. Place the balls on the cookie sheet.
- Bake for 10 to 12 minutes, or until edges of the cookies are lightly browned. Remove the cookies from the oven and let cool for 3 minutes.
- Press a candy kiss into the middle of the cookies.
- Let cool completely on a wire rack.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Easy and delicious! Will be making every year! Just make sure you let the cookies cool for the three minutes as instructed and then place into the fridge so the kisses don’t melt.
Just made this cookie dough recipe, a sure keeper, thanks for sharing. I did adjust the recipe to what I had on hand. Changed the extract to a lemon one, some I added a white chocolate pineapple kiss, some I added white chocolate chips on top of the cookies, some I made into thumbprint with strawberry jam after they came out of the oven. Next time I’ll have the candy cane kisses but all variations are very good
Made these to recipe. I used a measuring teaspoon to form the balls and got 38 even sized cookies. I made 12 with the mint kisses, 12 with regular kisses, and 14 I turned into thumbprint cookies with some blueberry jam. I also did some rolled in colored sugar and some no outer sugar as my wife likes things less sweet than most recipes allow for. The cookies came out beautifully, the sanding sugar is not too sweet in my opinion but they are also very pleasing without. The star was the thumbprint cookies. Which surprised me as I was very excited about the peppermint chocolate candies. Those were good, but the batter is simply amazing as the base for a tender jam centered thumbprint. The beautiful thing is, you can do as I did and make a fun variety of holiday cookies with a single batch!
I make these every year. I roll the balls in colored sugars before baking for a more festive look
Recipe looks great. I’m going to try adding cocoa for chocolate mint cookies. Maybe 2/3 cup and then 1/4 tsp peppermint extract. Will let you know. Or maybe someone has done this?!
I made these again with the right amount of milk. Came out great! I guess my first comment was erased. Sorry.
These are good and easy to make. i added a splash of peppermint extract and sent these over the moon good 🙂
22 T of milk??? Is this a typo?
Ack! Yes…a typo. Thanks for pointing that out. Just fixed it!
Delicious cookies in a jiffy. Less work more fun.Parveen Umar
I am going to add this to this years Christmas cookie ‘must make’ list. However, should the amount of milk be 2 tablespoons, not 22?
I was wondering the same thing!
Would love to save this recipe on my face book time line. How do you save it .
If saving to your cell click on 3 dots top right. To save recipe click on save icon (rectangle with a v at the bottom). Message at bottom of cell will ask you if you want to save to a specific collection.
Or use messenger to send to a friend. Ask them to send back to you.
On the FB picture look to the top right where you will see 3 dots. Click that and then click save video.