There’s something magical about baking Peppermint Kiss Cookies during the holidays. From the sweet minty aroma filling the kitchen to the festive red-and-white candy cane kisses on top, these cookies instantly bring Christmas cheer. Made with a soft, buttery sugar cookie base and finished with a creamy peppermint-flavored chocolate kiss, this recipe is perfect for holiday baking, cookie exchanges, and cozy winter nights at home.
❤️ Why You’ll Love These Peppermint Kiss Cookies
- Easy to make: Simple ingredients and beginner-friendly steps
- Festive & fun: Perfect for Christmas parties and dessert trays
- Soft texture: Tender sugar cookies with a light peppermint crunch
- Great for gifting: Holds shape beautifully in cookie tins
- Family-friendly: No alcohol, no pork — just classic holiday flavor
Whether you’re baking with kids or prepping desserts ahead of time, these cookies never disappoint.
🧾 Ingredients You’ll Need
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1½ teaspoons vanilla extract
- ½ teaspoon peppermint extract
- 2¼ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup crushed peppermint candies or candy canes
- 30 candy cane–flavored chocolate kisses, unwrapped
👩🍳 How to Make Peppermint Kiss Cookies (Step-by-Step)
Step 1: Cream the Butter and Sugar
In a large mixing bowl, beat the softened butter and sugar together until light and fluffy. This step helps create soft, tender cookies.
Step 2: Add Wet Ingredients
Mix in the egg, vanilla extract, and peppermint extract until fully combined and smooth.
Step 3: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, and salt.
Step 4: Mix the Dough
Gradually add the dry ingredients to the wet mixture, mixing just until combined. Fold in the crushed peppermint candies for festive crunch.
Step 5: Shape the Cookies
Roll dough into 1-inch balls and place them on a parchment-lined baking sheet, spacing them about 2 inches apart.
Step 6: Bake
Bake at 350°F (175°C) for 8–10 minutes, until the cookies are just set and lightly golden on the bottom.
Step 7: Add the Kiss
Immediately press a candy cane kiss into the center of each warm cookie. Let cookies cool on the baking sheet for a few minutes before transferring to a wire rack.
💡 Tips & Variations
- Prevent cracking: Chill dough for 20 minutes if your kitchen is warm
- Extra festive: Roll dough balls lightly in sugar before baking
- Milder mint: Reduce peppermint extract to ¼ teaspoon
- Chocolate swap: Use white chocolate or chocolate swirl kisses
- Make-ahead: Dough can be refrigerated for up to 48 hours
🍽️ Serving Ideas & Storage
Serve these cookies alongside hot cocoa, peppermint tea, or warm milk. They’re a standout on holiday dessert boards and cookie swap trays.
Storage:
- Room temperature: Up to 5 days in an airtight container
- Freezer: Baked cookies freeze well for up to 2 months
🍬 Peppermint Kiss Cookies (Easy Holiday Favorite)
- Total Time: 35 minutes
- Yield: 30 cookies 1x
- Diet: Vegetarian
Description
Soft, buttery Peppermint Kiss Cookies with crushed peppermint candy and a festive Candy Cane Kiss on top. Perfect for Christmas cookie exchanges, dessert trays, and edible gifting—easy, cheerful, and full of peppermint + white chocolate flavor.
Ingredients
1 cup (226g) unsalted butter, softened
1 cup (200g) granulated sugar
1 large egg
1 1/2 tsp vanilla extract
1/2 tsp peppermint extract
2 1/4 cups (270g) all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
1/2 cup crushed peppermint candies or candy canes
30 Hershey’s Candy Cane Kisses, unwrapped
Instructions
1. Preheat oven to 350°F (175°C). Line 2 baking sheets with parchment paper.
2. Cream butter and sugar until light and fluffy (about 2–3 minutes).
3. Beat in egg, vanilla extract, and peppermint extract until smooth.
4. In a separate bowl, whisk flour, baking soda, and salt.
5. Add dry ingredients to wet ingredients and mix just until combined (don’t overmix).
6. Fold in crushed peppermint candies.
7. Roll dough into 1-inch balls (about 1 tablespoon each) and place 2 inches apart on baking sheets.
8. Bake 8–10 minutes, until set and lightly golden on the bottoms.
9. Immediately press one Candy Cane Kiss into the center of each warm cookie.
10. Cool 5 minutes on the baking sheet, then transfer to a wire rack to cool completely.
Notes
If your kitchen is warm, chill the dough 15–20 minutes to prevent spreading.
For a milder mint flavor, reduce peppermint extract to 1/4 teaspoon.
Press kisses in right after baking—cookies should be warm so the kiss sticks.
Storage: airtight container at room temp up to 5 days; freeze up to 2 months.
Tip: unwrap kisses before baking so you can press them in quickly.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 90mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 25mg
📊 Nutrition Facts (Per Cookie – Approximate)
| Calories | Protein | Carbs | Fat | Fiber | Sodium |
|---|---|---|---|---|---|
| 150 | 2g | 18g | 8g | 0.5g | 90mg |
🎄 Final Thoughts
These Peppermint Kiss Cookies are everything a holiday treat should be — festive, easy, and irresistibly delicious. Whether you’re baking for loved ones, gifting neighbors, or just enjoying a cozy night in, this recipe deserves a spot in your holiday baking rotation.