Candy Cane Hershey Kiss Cookies
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The easiest recipe for Candy Cane Hershey Kiss Cookies! These festive cookies are a fun, festive take take on peanut butter blossoms, made perfect for the holidays with peppermint flavor from Hershey’s Candy Cane Kisses.
No matter how hard I try, decorating cookies will never be my thing. They always turn out terribly ugly and what I like to call a “Pinterest fail.” That’s why I love these Hershey Kiss Candy Cane Cookies!
They are so cute and festive, perfect for a holiday dinner, cookie tray, or sweet gift. But they require zero of the decorating work.
The inspiration for these cookies came from the classic peanut butter blossoms I used to eat as a kid. Even though I don’t love peanut butter, I’ve always loved those cookies! If you love this cookie recipe, give these Sugar Cookie Cups a try next!
How do I know they are the best holiday cookies? Because they are the first to go on my cookie tray every year! And because they are the cutest cookies ever.
If you’re not one for decorating festive “Pinterest perfect” cookies (like me), these Candy Cane Hershey Kiss Cookies are the best way to still participate in the “cute holiday cookie” theme without getting frustrated trying to make a perfect Santa out of a cookie and icing.
Why You’ll Love This Recipe
- Festive: Nothing gets me in the holiday spirit like these cookies. They look so festive on any holiday table!
- Texture Twist: Peanut butter blossoms are a classic (and DELICIOUS) cookie. But this twist not only adds a very subtle peppermint flavor, but also the perfect amount of crunch from the tiny peppermint balls inside of them.
- Batch-worthy: Hershey Kiss Cookies freeze well so you can make a large batch and thaw them when you’re ready to have 1…or 2…or maybe 5? Idk but I’m not judging.
Ingredients You Will Need
- Butter
- Sugar
- Light Brown Sugar
- All Purpose Flour
- Baking Powder
- Baking Soda
- Chocolate Almond Butter
- Egg
- Vanilla extract
- Peppermint Hershey’s Kisses
How to make candy cane hershey kiss cookies
The cookie dough is rolled into balls, coated with a bit of granulated sugar, and baked to perfection.
The warm cookies are then topped with a Hershey’s Kiss (if you’re baking with kids, this is a good step for them to help with!). The cookies are placed in the refrigerator for a few minutes to help set the chocolate so it doesn’t melt into the cookie.
1. Prepare the dough. Sift all of the dry ingredients into a medium sized mixing bowl. Then beat the butter and sugars together in a large bowl until they are light and fluffy. Add the almond butter, vanilla and the egg and mix until fully combined. Next, slowly mix in the dry ingredients (about 1/4 cup at a time) until fully combined, the dough should be thick, so don’t over mix it.
2. Chill the dough. Place the dough in the refrigerator for 30-60 minutes. This is a good time to preheat the oven to 350F.
3. Form the cookie dough balls. Remove the dough from the refrigerator and using a #40 cookie scooper, form the dough balls and roll them in granulated sugar. Place the dough balls on a baking sheet with parchment paper.
4. Chill the cookie dough balls. Place the dough balls in the freezer for 3-5 minutes. This step is optional, but if you really want your cookies to be thick and chunky, definitely don’t skip this step!
5. Bake the cookies and top them with a kiss. Place the cookies in the oven and bake for 10-12 minutes or until set and they start to crack at the top. Remove them from the oven and let them cook for 5-10 minutes, then press a kiss into each cookie and place the cookies in the refrigerator for a few minutes to set the chocolate.
To sum that all up:
- Prepare the dough
- Chill the dough
- Form the cookie dough balls
- Chill the cookie dough balls
- Bake the cookies and top them with a kiss
recipe fAQ’s
Do I have to chill the dough?
I definitely recommend chilling the dough in all steps of this cookie making process if you want your cookies to be thick and chunky. Otherwise they will spread out thin.
can i use a different hershey’s kiss flavor?
You can use whichever Hershey’s Kiss flavor you like, but I love these peppermint kisses for the holidays!
I’ve made kiss cookies with milk chocolate kisses, dark chocolate, and even caramel filled!
can i use cookie butter instead of almond butter?
I wanted to use cookie butter in this recipe so badly but it just didn’t work out well for me. The dough was too soft and spread way too thin when the cookies were baking.
Can hershey kiss cookies be frozen?
To freeze these Hershey Kiss Cookies, arrange them in a single layer in a freezer safe storage container. Then seal the container into a freezer bag for additional protection against freezer burn and odors.
To thaw the cookies, place them in a single layer on a plate uncovered at room temperature for 1 to 2 hours before eating.
If you tried these Candy Cane Hershey Kiss Cookies or any other recipe on my blog please leave a 🌟 star rating and tell me how it went in the 📝 comments below. I love hearing from you!
Candy Cane Hershey Kiss Cookies
Ingredients
- 1 cup butter, softened
- 1/3 cups granulated sugar, more for rolling
- 1/3 cups light brown sugar
- 2 cups all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 cup chocolate almond butter
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 25 peppermint Hershey's kisses
Instructions
- Sift flour, baking soda, baking powder, and salt into a medium sized mixing bowl.
- In a large mixing bowl, beat the butter and sugars until light and fluffy. Then add the almond butter, vanilla and egg, and mix for 1-2 minutes until fully combined. Slowly mix in the dry ingredients, about 1/4 cup at a time.
- Chill the dough in the refrigerator for 30-60 minutes. While the dough is chilling, preheat the oven to 350 F.
- Using a cookie scooper, form balls with the cookie dough and roll each ball in sugar. Place the dough balls on a plate in the freezer for 5-10 minutes. The more chilled the dough is, the less likely the cookies are to spread out. Then place the dough balls on a lightly greased baking sheet and bake for 10-12 minutes or until the tops begin to crack.
- Remove the cookies from the oven and allow them to cool for 5-10 minutes. Press a Hershey's kiss into the center of each cookie. Place the cookies in the refrigerator for 2-5 minutes to set the chocolate so it doesn't melt into the cookie.
