Candy Cane Kiss Cookies Recipe

Candy Cane Kiss Cookies are another fantastic cookie for peppermint lovers!

These shortbread-style cookies have candy cane pieces mixed in the dough and the center is topped with a Hershey’s Candy Cane Kiss.  This cookie is both festive and fun to eat.   A great addition to the cookie platter.

Candy Cane Kiss Cookies

More favorite Cookie Recipes and Secrets To Making Perfect Cookies.  Also learn How To Have A Successful Holiday Cookie Exchange or Cookie Swap.

Candy Cane Kiss Cookies Recipe:
Prep Time
20 mins
Cook Time
12 mins
Chilling Time:
2 hrs
Total Time
2 hrs 32 mins
Course: Dessert
Cuisine: American
Keyword: Candy Cane Kiss Cookies Recipe
Servings: 3 dozen
  • 10-ounce bag of Candy Cane Hershey's Kisses
  • 1 cup salted butter, room temperature*
  • 2/3 cup sugar (granulated)
  • 1/2 teaspoon pure vanilla extract
  • 4 to 5 peppermint candy canes, crushed**
  • 2 cups flour (all-purpose)
  1. Preheat oven to 350 degrees F.  Line cookie sheets with silicone baking mats or aluminum foil to prevent cookies from sticking.

  2. Remove candy cane kisses from wrappers so you have enough to for 3 dozen cookies; set aside.

  3. In a large bowl, mix butter until creamy.  Either use your electric mixer or beat by hand. Gradually add 2/3 cup sugar; beating until light and fluffy.

  4. Stir in vanilla extract and crushed Peppermint Candy Canes.  Gradually add flour to mixture, beating well after each addition.

  5. Chill dough for 2 hours or overnight.

  6. Roll dough into 1-inch balls.  Place 1-inch apart on baking sheet.  Use your thumb to make indentation into center of each cookie ball.  Edges may slightly crack, you can leave as is or push the edges back together.  Press the candy cane kiss into the indentation

    Unbaked candy cane kiss cookies lined on a baking pan.
  7. Bake cookies for 10 to 12 minutes or until edges are lightly browned.  Remove from oven and let cool on the baking sheet before moving cookies to wire rack to completely cool.  Cookies may crumble if you move while still hot.

Recipe Notes

* You must use butter in this recipe.  The secret of a great shortbread cookie is butter or it just will not taste like shortbread!

** To crush candy canes, wrap in plastic wrap or place in a re-sealable plastic bag.  Set on your cutting board and use a mallet to lightly pound on candy canes until crushed into a size that will be easy to eat and crunch on.

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Comments and Reviews

5 Responses to “Candy Cane Kiss Cookies Recipe”

  1. Elizabeth Houck

    Wrong. You don’t put the kisses on before baking. In fact, it’s best to have them frozen, so they don’t melt when you put them on after baking. I guarantee they will not look like the picture if you follow the recipe exactly. The kisses will melt all over your baking sheet.

    • Whats Cooking America

      Actually your statement is not correct. The kisses will not melt into a puddle while baking. They will stay in tact. The tips of the kisses will brown a little after baking. Allow the cookie to cool down before removing them from the baking sheet. Don’t call a method wrong unless you have tried it yourself. Thanks!

    • Tammy

      We just made these on Sat and I had your thought too, but it’s wrong! We put the kisses into the oven (like recipe says) and they did NOT melt all over!! Super yummy cookies!

  2. L Green

    I just made these and the cookies spread all over the cookie sheet. Kisses intact but definitely not a thumbprint. Rechecked my measurements. More flour? Sigh. They looked so good.

    • Whats Cooking America

      It’s possible that more flour may be needed. When I make cookies in general the dough consistency can change depending on the whether, I sometimes add a little extra flour if the dough feels a little sticky. Chilling the dough for a couple hours can help hold the shape of the thumbprint.


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