Easy Candy Cane Kiss Cookies for a Festive Treat

As the holiday season approaches, it's time to bring some festive cheer into the kitchen with these delightful Candy Cane Kiss Cookies. The first whiff of these buttery, minty cookies baking in the oven is enough to make anyone feel merry and bright! With their soft, chewy texture and a delightful surprise in the center, they're a perfect way to satisfy your sweet tooth while embracing the spirit of the season. This recipe is not only simple but also a fun project for the whole family, making it ideal for busy weeknights or last-minute gatherings. Plus, they’re a wonderful way to use up any leftover candy canes you might have hanging around after the holidays. So, let’s dive into this holiday favorite that’s bound to become a cherished tradition. Here’s exactly how to make it.

Ingredients

For the Cookie Dough

1/2 cup unsalted butter, softened
1 and 1/4 cups granulated sugar
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon peppermint extract
2 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons whole milk

For the Topping

1/2 cup candy canes, finely crushed
28 Candy Cane Kisses, unwrapped

Unsalted butter can be replaced with salted butter, but reduce the added salt to 1/8 teaspoon if doing so.
Whole milk can be substituted with any milk alternative, but the texture may vary slightly.

Why You'll Love This Recipe

Quick & Easy — With just 25 minutes of prep and 11 minutes of baking, you'll have festive cookies ready to enjoy in under an hour.
Chewy Perfection — The combination of buttery dough and candy cane crunch creates a delightful texture that's irresistibly satisfying.
Kid-Friendly Fun — Rolling dough and adding the Candy Cane Kisses is a perfect holiday activity for kids, making it a family bonding experience.
Festive Flavors — The refreshing minty flavor captured in every bite is the essence of the holiday spirit, making these cookies a seasonal favorite.
Leftover Candy Cane Solution — This recipe is a fantastic way to use up any leftover holiday candy canes that might otherwise go to waste.

Recipe At a Glance

Prep Time: 15 minutes
Cook Time: 11 minutes
Total Time: 26 minutes
Servings: 28 cookies

Instructions

Preheat the oven to 350°F (175°C).
Line two large baking sheets with parchment paper.
Place the softened unsalted butter in a large mixing bowl.
Add the granulated sugar to the bowl.
Beat the butter and sugar together until light and creamy.
Add the large egg to the mixture.
Beat until the egg is fully incorporated.
Add the vanilla extract and peppermint extract.
Mix until evenly combined.
In a separate mixing bowl, place the all-purpose flour.
Add the baking soda and salt to the flour.
Whisk the dry ingredients until evenly combined.
Gradually add the dry ingredients to the butter mixture.
Mix gently until a soft dough begins to form.
Add the whole milk to the dough.
Mix until the cookie dough comes together.
Place the finely crushed candy canes in a shallow bowl.
Scoop about 1 tablespoon of dough for each cookie.
Roll each portion gently into a smooth ball.
Roll each dough ball in the crushed candy canes until fully coated.
Place the coated dough balls on the prepared baking sheets, leaving about 2 inches of space between each cookie.
Bake the cookies in the preheated oven for 9 to 11 minutes, until the edges are lightly set.
Remove the baking sheets from the oven and allow the cookies to rest for 2 minutes.
Gently press one unwrapped Candy Cane Kiss into the center of each warm cookie.
Allow the cookies to cool on the baking sheets for 5 minutes.
Transfer the cookies carefully to a wire cooling rack.
Allow the cookies to cool completely until the chocolate centers become firm.
Serve the cookies at room temperature, and store any leftovers in an airtight container.

What to Serve With This

Hot Chocolate — The rich, creamy flavors of hot chocolate perfectly complement the peppermint notes in the cookies, creating a cozy festive experience.
Peppermint Bark — The additional crunch and sweetness from peppermint bark enhances the candy cane flavor, making for a delightful candy-themed dessert spread.
Vanilla Bean Ice Cream — A scoop of vanilla bean ice cream contrasts with the cookie’s chewy texture and elevates the overall dessert experience with a creamy finish.
Eggnog — The creamy, spiced flavor of eggnog pairs seamlessly with the minty sweetness of the cookies, adding a festive touch to your treat table.

Recipe Tips

Measure Butter Properly — When measuring softened butter, remember that it should be pliable but not melting. If you accidentally over-soften it (microwave mishaps, anyone?), your cookies may turn out too flat.
Texture Cue for the Dough — Look for a dough that is smooth and slightly tacky, but not sticky. If the dough feels too wet, you can add a tablespoon of flour at a time until the texture is just right.
Crush Candy Canes Easily — To save time and avoid mess, place unwrapped candy canes inside a zip-top bag and crush them using a rolling pin or mallet. This keeps the pieces contained and gives you a uniform crush that will adhere better to the cookies.
Don’t Overbake — Keep an eye on the cookies during the last few minutes of baking. The edges should set, but the centers may still look soft. They will continue to firm up as they cool, so it’s better to underbake slightly than overbake.
Press Kisses Before Cooling — Make sure to press the Candy Cane Kisses into the warm cookies immediately after removing them from the oven. This ensures they melt just enough to stick without losing their shape.

Substitutions & Variations

Butter Replacement — Use coconut oil instead of unsalted butter for a dairy-free version. It will provide a subtle coconut flavor and keep the cookies moist.
Milk Alternative — Replace whole milk with almond milk or oat milk for a lactose-free version. These alternatives will maintain the dough's consistency while adding a unique flavor touch.
Candy Variation — Instead of Candy Cane Kisses, try using chocolate kisses or white chocolate chips for a different flavor profile. This variation allows you to enjoy the cookies year-round, not just during the holidays.
Mint Extract Swap — For a milder mint flavor, substitute peppermint extract with half the amount of almond extract. This creates a unique flavor twist while still complementing the sweetness of the cookies.

Storage & Reheating

Refrigerator: Store the cooled cookies in an airtight container at room temperature for up to 5 days. If you'd like them to stay fresher longer, you can refrigerate them for up to a week. Just be sure to let them come to room temperature before serving for the best taste and texture.
Freezer: These cookies freeze well! You can freeze them for up to 3 months. Place the cooled cookies in a single layer on a baking sheet to freeze, then transfer them to a freezer-safe bag or container, separating layers with parchment paper.
Reheating: If you want to enjoy warm cookies, preheat your oven to 350°F (175°C). Place the cookies on a baking sheet and heat for about 5 minutes, or until they are warm. You can also use the microwave; heat for 10-15 seconds, being careful not to overheat the chocolate kisses. Make sure to watch closely to avoid melting them too much.

Frequently Asked Questions

Can I use different extracts instead of vanilla and peppermint?
Yes, you can substitute the vanilla and peppermint extracts with other flavors like almond or orange extract, but be mindful that the flavor profile will change significantly.

What if I want to make the dough ahead of time?
You can prepare the cookie dough in advance; wrap it tightly in plastic wrap and refrigerate for up to 3 days. Just allow it to soften slightly at room temperature before rolling and baking.

How should I store cookies if I want to serve them later?
Store your cookies in an airtight container at room temperature for up to 5 days, or refrigerate them to extend freshness for up to a week. Make sure to bring them to room temperature before serving for optimal flavor.

What can I do if my cookies spread too much while baking?
If your cookies spread too much, it could be due to overly soft butter or too much liquid in the dough. Ensure your butter is just softened (not melted) and if needed, chill the dough for about 30 minutes before baking to help maintain their shape.