Candy Cane Peppermint Kiss Cookies- with crushed peppermint candies in the dough and a peppermint kiss on top, these yummy cookies are perfect for Christmas!
I shared this recipe at Tatertots and Jello a few weeks ago, but wanted to make sure you didn’t miss it! I am a major fan of anything chocolate and mint, so I love coming up with new recipes that use both flavors. Christmas naturally screams peppermint to me, so I always stock up on the mint kisses that are only available during the holidays. Of course, I don’t save them only for Christmas- I can eat and bake with them all year long!
Last Christmas my mom and I experimented and came up with these Peppermint Kiss Cookies. They have crushed peppermint candies in the dough, and a Hershey Candy Cane Kiss on the top. If you are a fan of mint, you will love these cookies! They are rolled in sugar, so they have a sparkle to them that is so pretty. They are perfect for Christmas cookie trays, or for gift giving. Just make sure that you let them sit for a couple hours before stacking them, or the kisses will melt into pools. Still yummy, but not quite as pretty!
Candy Cane Peppermint Kiss Cookies
Peppermint butter cookies rolled in sugar and topped with a peppermint kiss.
Ingredients
- 1 cup butter, softened
- 1 tsp peppermint extract
- 10 peppermint candies
- 2 cups flour
- 1/2 cup sugar
- 1/4 tsp salt
- 1/2 cup sugar for rolling
- 1 pkg. Candy Cane Hershey kisses
Instructions
- Cream together the butter and peppermint extract. Beat in the crushed peppermint candies. Add the flour, 1/2 cup sugar, and salt; stir well.
- Chill for 30-60 minutes. Roll in 1” balls, then roll in sugar. Place on silpat lined or lightly greased cookie sheets. Bake at 350° for about 12 minutes. Immediately press a kiss in the middle of each cookie.
- Cool for several minutes on the pan before removing to cooling racks.
Nutrition Information:
Yield:
36Serving Size:
1Amount Per Serving: Calories: 101Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 14mgSodium: 58mgCarbohydrates: 12gFiber: 0gSugar: 7gProtein: 1g
Here are a few more chocolate mint recipes that I love. You might like them too!
Chocolate Mint Truffle Cookies
Hershey Mint Kiss Cookie Cups
Andes Mint Chocolate Chip Cookies
Is it possible not to use extract and peppermint candy? I’m only wanting a mild mint flavor?
Mine fell flat too. What a bummer!!
I placed kisses on top immediately after baking and each one melted into a puddle. I should have given it 5-10 minutes before that step.
I have made the cherry and pistachio kiss cookies by Kara, I even added baking Soda and powder since the others had it in them, but these were pretty much flatter although I did manage to put the kisses in. I always had to put all of the different cookies in the fridge because the kisses were melting too fast after I put them on the cookie. I was not impressed with this one, sorry.
#recipefail What a waste of time! I should have read the comments before I made these for my daughter’s team Christmas party. Now I am stuck with having to run out to buy store bought cookies.
Our family made two recipies of peppermint cookies and they were so good.Did not fall,we ate them up before Christmas so we had to make them for Santa on Christmas Eve.He left a note asking for our recipie.!Guess we will send it to the North Pole,so he can make and share with his Elf’s.
There is no baking soda or powder in these cookies?
fell flat. disappointed in this recipe.
Mine fell flat too.
These take great and SOOO happy to find an egg free recipe because of allergies, but mine fell super flat and spread. 🙁 Definitely triple checked all ingredients also.
I chilled for 60 minutes too.
Made them last night and I had the same thing happen…its almost like there is an ingredient missing 🙁
My advice is to use the real Hershey’s candy cane kisses cookie recipe on their website! It’s foolproof!
Is the dough supposed to be crumbly? Before u bake?
The dough should be stiff, but not crumbly. You can let it sit at room temperature for a few minutes, or work it with your hands to soften it up a bit if you need to.
Can you keep dough in fridge for a few days?
I know this is an older post, but I have to tell you these cookies are AMAZING! I’ll be making 16 dozen for my church next month. I will say, I tried one when still very warm and it wasn’t as good as once they cooled completely. Tasted of raw flour when warm, but once you let them cool they melt in your mouth and are delicious! I cannot stop eating them.
So glad you enjoyed them Lin! I agree about letting them cool. I like most cookies warm, but shortbread cookies are better served cooled, at least in my experience. I also have a hard time resisting them, they are so good!
After reading the recipe and the comments I was quite surprised there were no eggs or baking powder. When I made my cookies they were very dry, so I added a couple of eggs as well as baking powder to help with the flatness.
They are actually a shortbread recipe, so they don’t call for eggs. The dough should be stiff, that’s what makes them the perfect texture to melt in your mouth after they are baked.
Do these cookies really have no eggs in the recipe?
Nope, no eggs. They are a shortbread type cookie.
I really struggled with this recipe. Could you help me figure out what went wrong? The first batch I forgot to chill and they went flat. I chilled the next batch and they still went flat. I don’t know what was wrong. Do they need to be really cold when I put them in the oven? Thanks for your help!
Darn, I’m sorry you’re having trouble. I’ve never had them go flat, but I know that’s a bummer! If you chilled them for 60 minutes, they should have been cold enough. Another thing you could try is adding a little more flour. I’d start with 2 tablespoons. Then bake just one test cookie to see how it turns out. Differences in elevation and humidity can alter the way baked goods turn out, so sometimes it’s just a matter of trial and error. But if you do test cookies, at least the whole batch won’t be ruined. Hope that helps, and good luck!
I know why they turned out flat!!! Too much butter! When I was making a double batch, I only had 3 sticks of butter instead of 4 but I used what I had & they weren’t flat anymore!
Also, thank you for this recipe!! I used the cookies to raise money for this organization that fights against human trafficking & sold them $5 for a packs of 3. So far I’ve raised more than $300!!
The recipe calls for a cup of butter, which is two sticks. If you used three or four, I could see why they didn’t turn out.
Oops, my bad. I see now that you doubled the recipe. 🙂
Maybe that was the issue? Not all recipes double well.
Do you know about what measurement the crushed peppermint comes out to? I just bought a bag of already crushed candy. Thanks.
It’s hard for me to remember back that far. (I can barely remember last week sometimes.) But I’m guessing it’s about 1/4 cup. 🙂
These look so yummy! I love peppermint. Thanks for linking up to The Creative Exchange. We will be featuring your project this week!