Peppermint Kiss Cookies: The Ultimate Festive Treat for Your Holiday Platter

Indulge in the sweet and refreshing taste of the holiday season with these delightful Peppermint Kiss Cookies. Each soft, melt-in-your-mouth cookie is infused with a subtle peppermint flavor, adorned with a festive Hershey’s Peppermint Kiss, and finished with a beautiful pink shimmer from crushed candy canes. Perfect for any holiday gathering, cookie exchange, or simply to enjoy with a warm cup of cocoa, these cookies are as charming to look at as they are delicious to eat.

The holiday season is a magical time of year, filled with traditions that warm our hearts and homes. For many, this includes the joy of baking. From classic gingerbread to rich eggnog treats, the festive flavors of winter are truly special. Among these, peppermint holds a particularly cherished spot in my heart. Its crisp, cool essence is synonymous with winter wonderlands and festive cheer. If you share my love for this invigorating flavor, you’ll also adore this Peppermint Soft Sugar Cookie Recipe or these decadent Red Velvet Peppermint Gooey Butter Cookies. But there’s one cookie that perfectly marries the festive spirit of peppermint with a beloved holiday classic: the Peppermint Kiss Cookie.

Few treats evoke as much nostalgia during the holidays as a Hershey’s Kiss cookie. The traditional Peanut Butter Blossoms are a timeless favorite, but as the holiday season rolls around, it feels only right to embrace a peppermint version. These Peppermint Kiss Cookies are a vibrant and flavorful twist on the classic, bringing a burst of refreshing mint to every bite. They are wonderfully soft and sweet, with a delicate pink shimmer that I like to call “candy cane dust” – a visual nod to their festive origins. The peppermint flavor is perfectly balanced, present but not overpowering, making each cookie a delightful two-bite indulgence. They’re designed to be a delightful addition to any holiday treat platter, offering both visual appeal and an irresistible taste.

Why These Peppermint Kiss Cookies Will Be Your New Holiday Favorite

There are countless reasons why these peppermint-infused delights deserve a spot on your holiday baking list. First, their vibrant appearance with the pink candy cane coating and classic Hershey’s Kiss topping makes them incredibly eye-catching. They instantly add a festive touch to any dessert spread. Beyond their good looks, the flavor profile is a harmonious blend of sweet butter cookie and cool, refreshing peppermint, striking a perfect balance that’s enjoyable for everyone, even those who prefer a more subtle minty taste. They’re also surprisingly simple to make, making them an ideal project for busy holiday schedules or for baking with children. The process is straightforward, and the reward is a batch of consistently soft, delicious cookies that are sure to impress family and friends. These cookies are more than just a treat; they’re a celebration of holiday joy, packaged in a charming, bite-sized form.

Gather Your Ingredients for Festive Baking

Crafting the perfect Peppermint Kiss Cookie starts with selecting the right ingredients. Each component plays a vital role in achieving that signature soft texture, balanced flavor, and beautiful festive appearance. Here’s a closer look at what you’ll need and why:

• Candy Canes: The “candy cane dust” is truly what gives these cookies their pretty pink shimmer and an extra layer of peppermint goodness. To make it, simply pulverize about 4 unwrapped candy canes in a food processor or blender until they become a fine, powdery dust. This amount typically yields plenty for rolling all the cookies, ensuring each one gets a generous coating.
• All-Purpose Flour: This is the backbone of our cookie structure. Standard all-purpose flour provides the ideal texture, creating a tender crumb that isn’t too dense or too crumbly.
• Baking Soda & Baking Powder: Using a combination of both leavening agents is key for achieving the perfect lift and a wonderfully soft, slightly chewy texture in these peppermint blossom cookies. They work together to ensure your cookies rise beautifully without spreading too much.
• Salt: A small amount of salt is crucial for balancing the sweetness and enhancing the overall flavor profile of the cookie dough. Don’t skip it, as it truly makes a difference in bringing out the best in the other ingredients.
• Unsalted Butter: I always recommend using unsalted butter at room temperature. This allows you to control the total salt content in the recipe. If you only have salted butter on hand, reduce the added salt by about a quarter teaspoon to prevent the cookies from becoming too salty. Room temperature butter creams beautifully, incorporating air for a lighter cookie.
• Powdered Sugar (Confectioners’ Sugar): After experimenting with various types of sugar, powdered sugar proved to be the best choice for these Peppermint Kiss Cookies. It contributes to a wonderfully light texture and helps the cookies maintain their shape during baking, preventing excessive spreading.
• Large Egg: Just one large egg is needed to bind the ingredients together, add moisture, and contribute to the cookie’s rich texture and structure. Ensure it’s at room temperature for better incorporation into the batter.
• Peppermint Extract: This is where the signature peppermint flavor comes from. I find 1/4 teaspoon to be the perfect amount for a subtle yet noticeable minty hint. If you’re a true peppermint enthusiast, feel free to increase it to 1/2 teaspoon for a bolder flavor. Conversely, if you prefer just a whisper of mint, you can even omit it entirely, relying solely on the peppermint kisses and candy cane dust for flavor.
• Hershey’s Peppermint Kisses: These delightful chocolate kisses are the crowning glory of our cookies. They are typically easy to find in stores throughout the holiday season and add a creamy, festive chocolate-peppermint finish that makes these cookies truly special.

How to Create Your Perfect Peppermint Kiss Cookies

Making these delightful Peppermint Kiss Cookies is a fun and rewarding process. Follow these detailed steps to ensure a batch of perfectly baked, festive treats:

1. Prepare the Candy Cane Dust: Begin by unwrapping about 4 candy canes. Place them into a food processor and pulse until they are completely pulverized into a fine, sparkling dust. Transfer this vibrant pink dust into a small, shallow bowl and set it aside. This will be used for rolling your cookie dough. Preheat your oven to 350ºF (175ºC).
2. Combine Dry Ingredients: In a separate medium-sized bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. Make sure these dry ingredients are thoroughly combined to ensure even leavening throughout your cookies.
3. Cream Butter and Sugar: In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a hand mixer, beat the room temperature butter until it’s light and smooth. Gradually add the powdered sugar, beating on low speed until it’s fully incorporated and the mixture becomes light and creamy.
4. Add Wet Ingredients: Beat in the large egg and the peppermint extract until everything is well combined. Scrape down the sides of the bowl as needed to ensure all ingredients are thoroughly mixed.
5. Incorporate Dry into Wet: Gradually add the flour mixture to the butter mixture, mixing on low speed until just combined. Be careful not to overmix, as this can lead to tough cookies.
6. Adjust Dough Consistency: The cookie dough should be soft but not overly sticky or crumbly. If your dough is too soft, add a tablespoon or two more of flour until it reaches the right consistency. If it’s too stiff or dry, add a splash of milk (about half a teaspoon at a time) until it becomes more pliable. The ideal dough should be easy to roll without sticking excessively to your hands.
7. Roll and Bake: Line a baking sheet with parchment paper or a silicone baking mat. Take small portions of dough and roll them into 1-inch balls. Then, gently roll each dough ball in the prepared candy cane dust, ensuring an even coating. Place the coated cookie dough balls on the prepared baking sheet, leaving at least 2 inches of space between each cookie to allow for spreading.
8. Bake to Perfection: Bake the cookies for approximately 7 minutes, or until the edges are just barely set and very lightly golden. The centers should still look soft. It’s crucial not to overbake these cookies, as they are meant to be soft and chewy.
9. Add the Kisses and Cool: Remove the baking sheet from the oven. Let the cookies rest on the hot baking sheet for exactly 3 minutes. This brief resting period allows the cookies to set slightly before adding the kisses. After 3 minutes, gently unwrap a Hershey’s Peppermint Kiss and press it firmly into the center of each warm cookie. The residual heat from the cookie will slightly melt the base of the kiss, helping it adhere perfectly. Finally, carefully transfer the cookies to a wire cooling rack or a sheet of wax paper to cool completely.

Expert Tips for Your Best Peppermint Kiss Cookies Yet

Achieving perfectly soft, flavorful Peppermint Kiss Cookies is easy with a few key tips and tricks. These suggestions will help you navigate common baking challenges and ensure your festive treats turn out beautifully every time:

• Do Not Overbake: This is perhaps the most crucial tip. For soft, tender cookies, pull them out of the oven when the edges are just barely set and the centers still look slightly underdone. They will continue to cook slightly on the hot baking sheet even after removal, resulting in that delightful chewiness you’re looking for. Overbaked cookies will be dry and crumbly.
• The Perfect Kiss Timing: The timing for adding the Hershey’s Peppermint Kisses is critical. If you place them on the cookies too soon after removing them from the oven, the excessive heat will cause the kisses to melt into a flat, shapeless puddle. If you wait too long, the cookies will cool and harden, preventing the kisses from adhering properly. Setting a timer for 3 minutes after removing the cookies from the oven is highly recommended for optimal results.
• Room Temperature Ingredients: Ensure your butter and egg are at room temperature. This allows them to cream together more smoothly, creating a uniform dough and incorporating air for a lighter, more tender cookie.
• Dough Consistency is Key: Pay attention to the dough consistency after mixing. It should be soft enough to roll easily but firm enough to hold its shape. If your dough is too sticky, add flour a tablespoon at a time. If it’s too dry and crumbly, add a tiny splash of milk (1/2 teaspoon at a time) until it’s pliable.
• Even Cookie Size: Use a cookie scoop or your hands to ensure uniform cookie dough balls. This helps them bake evenly, so you don’t end up with some undercooked and some overbaked.
• Cooling Matters: Allow the cookies to cool completely on a wire rack. This not only sets the chocolate kisses but also ensures the cookies firm up properly, preventing them from falling apart when handled.
• Storage for Freshness: Store these Peppermint Kiss Cookies in an airtight container at room temperature. They will remain fresh and delicious for 3-4 days. For longer storage, see the freezing tips below.
• Skipping the Candy Cane Dust: While the candy cane dust adds a lovely shimmer and extra peppermint flavor, you can certainly skip this step if you prefer. Alternatively, you could roll the cookie dough balls in granulated sugar for a different texture and sparkle, or even dip them in melted white chocolate and then sprinkle with crushed candy canes after baking for an even more decadent treat.

Variations and Customization for Your Peppermint Kiss Cookies

While these Peppermint Kiss Cookies are perfect as is, there are many ways to customize them to suit your taste or add extra flair for specific occasions. Get creative with these suggestions:

• Different Kisses: Can’t find peppermint kisses, or prefer a different flavor? Try using classic milk chocolate Hershey’s Kisses, dark chocolate Kisses, or even white chocolate Kisses for a subtle change.
• Chocolate Drizzle: Once the cookies are fully cooled, melt some white or dark chocolate and drizzle it over the cookies for an extra layer of decadence and visual appeal.
• Sprinkle Fun: Instead of or in addition to candy cane dust, roll the cookie dough balls in festive holiday sprinkles before baking. This adds a delightful crunch and a burst of color.
• Extra Peppermint Flavor: For serious peppermint lovers, you can add a drop or two of red food coloring to the cookie dough for a subtle pink hue, enhancing the festive look even further. You could also mix a tablespoon of finely crushed candy canes directly into the cookie dough.
• Nutty Twist: For a different texture, consider adding finely chopped pecans or walnuts to the cookie dough. This would pair well with a chocolate kiss rather than peppermint, creating a new flavor profile.

Making Ahead and Freezing Peppermint Kiss Cookies

The holiday season can be hectic, which is why having make-ahead options for your baking is a lifesaver. These Peppermint Kiss Cookies are perfect for preparing in advance:

• Freezing Dough: You can prepare the cookie dough up to the point of rolling. Form the dough into balls, roll them in the candy cane dust (or skip this step and add it later), and place them on a parchment-lined baking sheet. Freeze until solid, then transfer the frozen dough balls to an airtight freezer-safe bag or container. They can be stored for up to 2-3 months. When ready to bake, place the frozen dough balls on a baking sheet and bake as directed, adding a few extra minutes to the baking time if needed.
• Freezing Baked Cookies: Fully baked and cooled Peppermint Kiss Cookies also freeze beautifully. Place them in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to an airtight freezer-safe container, separating layers with parchment paper to prevent sticking. They will stay fresh for up to 1 month. Thaw at room temperature before serving.

Explore More Holiday Cookie Recipes

If you’re looking to expand your holiday cookie repertoire beyond these delightful Peppermint Kiss Cookies, here are some other fantastic recipes to try. Each offers a unique flavor and texture, ensuring your holiday dessert platter is always varied and exciting:

Christmas M&M Cookies: A colorful and fun cookie that’s always a hit with kids and adults alike, packed with festive chocolate candies.

Soft Ginger Cookies: Warm and inviting, these tender ginger cookies offer that classic holiday spice, perfect for cozy evenings.

Meringue Cookies: Light as air and delicately sweet, these melt-in-your-mouth cookies are elegant and naturally gluten-free.

Spritz Cookies: A classic holiday cookie that’s as fun to make as it is to eat, allowing for beautiful, intricate shapes.

Lemon Ricotta Cookies with Lemon Glaze: For a refreshing change, these soft, cake-like cookies with a bright citrus glaze are wonderfully unique.

Chocolate Peppermint Cookies: A rich, double chocolate cookie infused with peppermint, for those who love a deep cocoa flavor alongside their mint.

Triple Chocolate Cookies with Dried Cherries: A sophisticated cookie combining multiple chocolate types with the tart sweetness of dried cherries.

Peppermint Kiss Cookies

Author:
Deborah Harroun

Prep Time:
15 minutes

Cook Time:
7 minutes

Total Time:
45 minutes

Servings:
28 cookies

Course:
Dessert

Cuisine:
American

Filled with refreshing peppermint flavor and topped with a creamy Hershey’s Kiss, these Peppermint Kiss Cookies are an essential addition to any holiday treat platter. They are wonderfully soft, perfectly sweet, and finished with a pretty pink shimmer, making them as delightful to behold as they are to eat.

Ingredients

• 4 candy canes, unwrapped
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, at room temperature
• 1 1/4 cups powdered sugar
• 1 large egg
• 1/4 teaspoon peppermint extract (use up to 1/2 tsp for stronger flavor, or omit for less)
• 28 Peppermint Hershey’s Kisses, unwrapped

Instructions

1. Preheat your oven to 350ºF (175ºC). Line a baking sheet with parchment paper or a silicone baking mat.
2. Place the unwrapped candy canes in a food processor and pulse until they are completely pulverized into a fine dust. Transfer the candy cane dust to a small bowl and set aside.
3. In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt until well combined.
4. In the bowl of a stand mixer (or a large bowl with a hand mixer), beat the room temperature butter until smooth and creamy. Gradually add the powdered sugar and beat on low speed until fully incorporated and light. Beat in the large egg and peppermint extract until the mixture is well combined.
5. Gradually add the dry flour mixture to the wet butter mixture, mixing on low speed until just combined. Be careful not to overmix. The dough should be soft but not sticky or overly crumbly. If the dough is too sticky, add a tablespoon or two more of flour. If it’s too dry, add a splash of milk (about 1/2 teaspoon at a time).
6. Shape the dough into 1-inch balls. Roll each ball in the crushed candy cane dust to coat evenly. Place the coated dough balls at least 2 inches apart on the prepared baking sheet.
7. Bake for approximately 7 minutes, or until the edges are just barely set and very lightly golden, and the centers still look soft. Do not overbake to maintain softness.
8. Remove the cookies from the oven and let them cool on the baking sheet for 3 minutes. After 3 minutes, press one unwrapped Peppermint Hershey’s Kiss firmly into the center of each warm cookie.
9. Carefully transfer the cookies to a wire cooling rack or a sheet of wax paper to cool completely before serving or storing.

Recipe Notes:

Nutrition information provided is an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.

Nutrition Information

Serving: 1 cookie
Calories: 121 kcal (6%)
Carbohydrates: 18 g (6%)
Protein: 1 g (2%)
Fat: 5 g (8%)
Saturated Fat: 3 g (19%)
Polyunsaturated Fat: 1 g
Trans Fat: 0 g
Cholesterol: 9 mg (3%)
Sodium: 111 mg (5%)
Fiber: 0 g
Sugar: 9 g (10%)

Keywords:
peppermint kiss, Peppermint kiss cookies, holiday cookies, Christmas cookies, peppermint blossom cookies, festive treats