These Peppermint Kiss Cookies are such a festive cookie for the holidays, adapted from our sugar cookie recipe for a base, the cookies are filled with peppermint candy pieces and white chocolate chips and topped with a peppermint Kiss candy.

A plate of peppermint kiss cookies, each topped with a red and white striped candy Kiss.

These Peppermint Kiss Cookies are such a fun cookie for the Christmas season. They’re a must make for your cookie trays, or for a cookie exchange party.

These are a blossom style cookie, that takes a sugar cookie mixed with candy cane flavors. They’re just as easy to make as classic peanut butter blossom cookies, but you’ll get a different flavor combo, and a great nut-free version when you need to be safe.

Peppermint lovers might also love these Peppermint Bark Muddy Buddies, or Peppermint Brownie Cookies.

Why Make this Recipe

Quick and Easy to Make – With a no chill cookie dough, these cookies are baked, and ready to eat in less than 30 minutes. You can’t beat that for easy!
Festive Flavor – These cookies have a lovely peppermint flavor in the cookie base, and in the Hershey’s Kiss on top!
Great for Gifting – These make such a wonderful edible homemade gift for sharing with your loved ones. Package them up in a decorative tin, or box, or add them to your Christmas cookie tray.

A close up of a Peppermint Blossom cookie topped with a red and white striped Candy Cane Kiss.

Ingredients Needed

This is a quick overview of the ingredients you’ll need for this Peppermint Kiss Cookies Recipe. Specific measurements and full recipe instructions are in the printable recipe card below.

Unsalted butter – I use unsalted butter to control the amount of salt in the recipe. If you are using salted butter remove the added salt from the recipe.
Granulated sugar – We only use granulated sugar to keep the base a classic sugar cookie flavor
Eggs – Help bind all the ingredients together
Vanilla extract – Adds a light vanilla flavor to the cookies
All purpose flour – The base of our cookie dough, giving them a nice structure, and soft texture
Baking soda + Baking Powder – Gives the perfect amount of lift, and keeps the cookies soft and chewy
Salt – Balances out the sweet flavor
Peppermint candy pieces – Adds nice bursts of peppermint flavor in each bite
White chocolate chips – Adds a nice creaminess to the cookie base
Peppermint Hershey’s Kisses – You can’t have Peppermint Blossoms without Hershey’s Candy Cane Kisses

Recipe substitutions and Variations

Peppermint flavor – If you want an even bolder peppermint flavor, add about 1/2 teaspoon of peppermint extract to the cookie dough base
Chocolate Base – Add cocoa powder to the cookie base for a nice chocolate flavor. Cut the flour by 1/4 cup and add in 1/2 cup of unsweetened cocoa powder.

How to make Candy Cane Kiss Cookies

A glass bowl of creamed butter and sugar topped with two eggs.

Step 1: Cream together the butter and sugar. These peppermint kiss cookies start the same as most other cookies, you’ll first cream butter and sugar in a large mixing bowl, or the bowl of a stand mixer until nice and creamy. Add in the eggs and vanilla extract, and stir them in until combined.

An above view of a bowl of sugar cookie dough with a rubber spatula in it.

Step 2: Add in the dry ingredients. Add in the flour, baking soda, baking powder and salt. Mix together to form a nice soft dough.

An above view of a glass bowl with cookie dough topped with candy cane pieces, and white chocolate chips.

Step 3: Add in the peppermint candy pieces and white baking chips. Fold them into the dough until evenly mixed.

An above view of a baking pan topped with cooked sugar cookies.

Step 4: Bake the cookies. Scoop the dough into 1-inch balls and place them onto a parchment paper lined baking sheet. Bake until the cookies are lightly golden and the cracks start to crack. Let the cookies cool for a few minutes.

A cooling rack topped with round sugar cookies, each topped with a red and white striped Hershey kiss.

Step 5: Add a Candy Cane Kiss on top of each cookie in the center of each cookie. Let the cookies continue to cool, then enjoy!

Tips and Tricks

Keep your kisses from Melting – Chocolate Kisses will hold their shape, but Kisses with a white chocolate base tend to melt when added onto a warm cookie. Unwrap the Kiss candies and place the min the freezer to chill before adding them to the cookies. Also, let the cookies cool for at least 5 minutes, or 10 minutes and move them to a cooling rack, before adding the candies on top.
Measure your flour correctly – The most accurate way to measure flour is with a kitchen scale. The next best option is to fluff the flour with a spoon, then spoon it carefully into a measuring cup. Once the flour is over the top, use the back of a knife to level it off evenly. We don’t want dry cookies, we want soft and chewy cookies.

An above view of a plate of round cookies each topped with a red and white Candy Cane Hershey's Kiss.

Storage Instructions

Let the cookies cool completely, then place them in an airtight container. They can be stored at room temperature for up to 6 or 7 days.

The cookie dough can also be frozen in balls in a freezer safe bag for up to 3 months. Bake them directly from frozen by adding an extra minute or two to the baking time.

The baked cookies can also be frozen, thaw them at room temperature – but be careful about storing in the freezer as sometimes the candy Kisses might pop up if they are bumped when frozen.

A close up of Candy Cane Kiss Cookies on a cooling rack.

These peppermint kiss cookies are such a delicious, quick, and easy cookie for the holiday season. The cookies have the taste of Christmas in every bite! They’re such a perfect cookie for a holiday party, or even for leaving out for Santa on Christmas eve. They’ll definitely become a favorite cookie for you, and everyone you share them with.

More Christmas Cookie Recipes

If you try these Peppermint Kiss Cookies, please leave a 🌟 rating and let me know how it went in the comments below. I love hearing from you!

Facebook | Pinterest | Instagram | Email

Peppermint Kiss Cookies

Print Pin Rate

Course: Dessert

Cuisine: American

Keyword: Candy Cane Kisses, Hershey Kisses, Peppermint Candy, Peppermint Kiss Cookies, White Chocolate

Prep Time: 10

Cook Time: 10

Total Time: 20

Servings: cookies

Calories: 151kcal

Ingredients

1 cup unsalted butter (2 sticks, softened)
1 1/2 cups granulated sugar
2 large eggs
1/2 TBS vanilla extract
3 cups all purpose flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1/2 cup crushed peppermint candy pieces (about 5 full sized candy canes)
12 oz white baking chips
48 Hershey's Candy Cane Kisses (unwrapped)

US Customary – Metric

Instructions

Preheat the oven to 350 degrees. Line a baking pan with parchment paper.
Cream your butter and sugar together in a large bowl. Mix for about 2 minutes until light and creamy. 1 cup unsalted butter, 1 1/2 cups granulated sugar
Add in the eggs, and vanilla and stir until just mixed. 2 large eggs, 1/2 TBS vanilla extract
Add in the flour, baking soda, baking powder, and salt. Stir everything together. 3 cups all purpose flour, 1 tsp baking soda, 1 tsp baking powder, 1/2 tsp salt
Fold the crushed candy canes and white chocolate chips into the cookie dough until they're mixed evenly throughout. 1/2 cup crushed peppermint candy pieces, 12 oz white baking chips
Scoop and roll the dough into 1 TBS balls and place onto the prepared cookie sheet, at least 2 inches apart.
Bake for 7 to 10 minutes, until the cookies are lightly golden and start to crack on the top.
Let the cookies cool for 5 to 10 minutes on the cookie sheet, then transfer them to a cooling rack.
Place a peppermint kiss into the middle of each cookie.
Let them cool completely and enjoy.

Nutrition