Candy Cane Kiss Cookies.

Festive sugar cookies and chocolate cookies stuffed with a Candy Cane Hershey Kiss. Soft, chewy, and easy to make!

Candy Cane Kiss Cookies. A festive Christmas cookie everyone will love! sallysbakingaddiction.com

Meet my new favorite Christmas cookie.

There’s sugar, there’s candy canes, there’s Hershey Kisses, there’s sprinkles (!!). Surely you’re not surprised by my new favorite cookie to make around the holidays, right?

Just look how festive they are!

Candy Cane Kiss Cookies. A festive Christmas cookie everyone will love! sallysbakingaddiction.com

But that’s not all. I’m not only sharing one Christmas cookie recipe with you today. I’m sharing TWO!

Candy Cane Kiss Cookies in both sugar/vanilla cookie AND chocolate cookie.

Fa-la-la-la-la-la-la. ♫

Candy Cane Kiss Cookies - with a recipe for a vanilla version and a chocolate version! sallysbakingaddiction.com

My mom and I went to Target this past weekend and, as per the usual, I headed straight for the candy aisle as she searched for Christmas paper towels. I picked up a giant bag of Candy Cane Hershey Kisses and knew exactly what I wanted to do with them.

Cookies!

Cue fight inside Sally’s head…

Chocolate crinkle cookies with with powdered sugar! No, wait. Vanilla sugar cookies with sprinkles! No…. chocolate. No! Vanilla.

Choc…van… ugh.

Candy Cane Kiss Cookies - with a recipe for a vanilla version and a chocolate version! sallysbakingaddiction.com

I threw up my hands and dropped the Candy Cane Hershey Kisses into the red cart. Two indecisive days later, I made both cookie recipes and rather than fighting with myself about which recipe to share first on Sally’s Baking Addiction…

…because I clearly do not need any more quarrels inside my brain…

I’m sharing both! Merry Christmas. :D

Candy Cane Kiss Cookies. A festive Christmas cookie everyone will love! sallysbakingaddiction.com

Let’s discuss the sugar/vanilla cookies first.

I have several sugar cookie recipes at the moment in my archives. These soft-baked funfetti cookies, cake batter sugar cookies, and jelly bean sugar cookies. The first sugar cookie recipe is fantastic, but the cookies aren’t as thick and puffy as the last two. The last two cookies are actually derived from the same basic recipe. It’s a perfect sugar cookie to make into a blossom cookie, where you stick something (like a Hershey Kiss) into the center.

That’s the sugar cookie recipe I used today, only I doubled the recipe as well as slightly increased the butter because I found the dough to be too dry. It’s a very basic sugar cookie recipe to make drop cookies. No strange ingredients – just butter, sugar, leavener, flour, egg yolk (for moisture and chew), and that’s about it! Bonus: there is no dough chilling required for the sugar/vanilla cookies. :D

Make the cookie dough, roll into balls (about 1 Tbsp of dough each), roll into assorted sprinkles, and bake for 8-10 minutes.

This is very important to read: The cookie should be relatively firm. If you find that it’s very soft and hard to roll, chill for at least 30 minutes. Soft cookie dough = flat cookies. Also, the cookies will look very, very under baked. That’s what you need. Do not over bake. Allow the cookies to cool for about 5 minutes. Press the Hershey Kiss into the center and put the tray into the freezer. Doing this will prevent the kiss from melting.

Candy Cane Kiss Cookies. A festive Christmas cookie everyone will love! sallysbakingaddiction.com

Let’s discuss the chocolate crinkle cookies!

I used my tried-and-true chocolate cookie recipe to make these. This chocolate cookie has been getting rave reviews and guess what? It’s quite a simple recipe. Soft, chewy, thick, and ultra fudgy.

You must (MUST!) chill the chocolate cookie dough for at least 2 hours. It’s a very sticky cookie dough. The longer you chill the dough, the less sticky it will be – making it much easier to handle. Chilling the dough will also make your baked cookies thicker.

Once chilled, roll the cookie dough into balls (a little more than 1 Tbsp of dough each) and roll into powdered sugar. Bake for 10 minutes.

This is very important to read: Just as I explained with the sugar cookie dough, the chocolate cookies will look under baked. That’s what you need. Allow the cookies to cool for about 5 minutes. Press the Hershey Kiss into the center and put the tray into the freezer. Doing this will prevent the kiss from melting.

Candy Cane Kiss Chocolate Cookies | sallysbakingaddiction.com

Because the sugar cookie dough does not need to be chilled and the chocolate cookie dough does need to be chilled, I made the chocolate cookie dough in the morning and then the sugar cookie dough when I was ready to bake both batches.

And guess what?

If you cannot find Candy Cane Hershey Kisses, you may use regular chocolate Hershey Kisses. To get a peppermint flavor, add 1/2 teaspoon peppermint extract to either cookie dough when you add the vanilla extract.

Candy Cane Kiss Chocolate Cookies | sallysbakingaddiction.com

So which cookie will you make first? The sugar/vanilla cookie or the chocolate cookie?

I don’t think I can choose! I mean, you have the chocolate/candy cane combination – which I love! But then… you have sprinkles. I mean, common. It’s sprinkles.

Cue another fight inside my head. ;)

Candy Cane Kiss Cookies. A festive Christmas cookie everyone will love! sallysbakingaddiction.com

Enjoy your TWO new Christmas cookie recipes, friends!

Get baking.

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Candy Cane Kiss Cookies

Festive sugar cookies and chocolate cookies stuffed with a Candy Cane Hershey Kiss. Soft, chewy, and easy to make!

Yield: 24 sugar cookies and 20 chocolate cookies

Ingredients:

Sugar/Vanilla Cookie Dough

  • 10 Tablespoons (145g) unsalted butter, softened to room temperature
  • 1 cup (200g) granulated sugar
  • 2 egg yolks*
  • 1 teaspoon vanilla extract
  • 1 and 1/2 cups (190g) King Arthur unbleached all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • sprinkles
  • 24 Candy Cane Hershey Kisses*

Chocolate Cookie Dough

  • 1/2 cup (115g) unsalted butter, softened to room temperature
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (100g) dark brown sugar (or light brown sugar)
  • 1 large egg*
  • 1 teaspoon vanilla extract
  • 1 cup (125g) King Arthur unbleached all-purpose flour
  • 1/2 cup + 2 Tablespoons (52g) unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1 Tablespoon (15ml) milk
  • 3/4 cup (90g) confectioners' (powdered) sugar
  • 20 Candy Cane Hershey Kisses*

Directions:

For the sugar/vanilla cookies: Preheat oven to 350F degrees. Line two large baking sheets with parchment paper or silicone baking mats. Set aside. Using a hand-held or stand mixer with a paddle attachment, cream the butter and sugar together on medium speed for 5 full minutes, scraping down the sides and the bottom as necessary. Add the egg yolks and vanilla, beating on medium-high until fully combined. Scrape down the sides and bottom of the bowl as necessary. In a medium bowl, toss the flour, baking powder, and salt together. Add the flour mixture to the wet ingredients on low speed until fully combined. The dough will be very thick. If the dough is extremely sticky, chill for at least 45 minutes.

Roll dough into balls, a little less than 1 Tablespoon of dough each. The dough may seem dry*, but the warmth of your hands will allow it to come together in a ball. Roll into assorted sprinkles and bake for 8-10 minutes. The cookies will look very, very under baked. That's what you need. Do not over bake. Allow the cookies to cool on the baking sheet for about 5 minutes. Press a Hershey Kiss into the center and immediately put the cookie sheet into the freezer for 5 minutes. Doing this will prevent the kiss from melting. Cookies remain fresh tightly covered at room temperature for 1 week.

For the chocolate cookies: Using a handheld or stand mixer with a paddle attachment, cream the butter on medium speed for about 20 seconds. Add the sugars with the mixer running on medium speed. Cream it all together until light and fluffy. Beat in the egg and vanilla. Scrape down the sides of the bowl as needed. Sift the flour, cocoa powder, baking soda, and salt together in a medium bowl. Slowly add to the wet ingredients on low speed. Beat in the milk on medium speed until combined. The dough will be thick and very sticky. Chill for at least 2 hours.

Preheat oven to 350F degrees. Line two large baking sheets with parchment paper or silicone baking mats. Set aside. Roll dough into balls, a little more than 1 Tablespoon of dough each. Roll each ball into confectioners' sugar to coat heavily. Bake for 10-11 minutes. Cookies will appear undone and very soft. Allow the cookies to cool on the baking sheet for about 5 minutes. Press a Hershey Kiss into the center and immediately put the cookie sheet into the freezer for 5 minutes. Doing this will prevent the kiss from melting. Cookies remain fresh tightly covered at room temperature for 1 week.

*I strongly suggest using room temperature egg yolks and egg (respectively) for these cookies recipes so the egg(s) disperse more evenly into the cookie doughs. To bring to room temperature quickly, place egg(s) into a glass of warm water for 5 minutes.

*For the sugar cookies - the cookie should be relatively firm and even somewhat dry. If you find that it's very soft and hard to roll, chill for at least 45 minutes. Soft cookie dough = flat cookies. I strongly recommend King Arthur flour because this flour has a higher protein content than any other flour on the market. More protein in flour = thicker cookies.

*If you cannot find Candy Cane Hershey Kisses, you may use regular chocolate Hershey Kisses. To get a peppermint flavor, add 1/2 teaspoon peppermint extract to either cookie dough when you add the vanilla extract.

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

 

If you like today’s cookies, you’ll love these:

Holiday Confetti Cake Batter Cookies

Holiday Cake Batter Cookies

 

S’more Chocolate Crinkle Cookies

S'more Crinkle Cookies

 

Peanut Butter Sweethearts with Hershey Kiss Hugs

Soft & Thick Peanut Butter Cookies

 

Soft Gingersnaps with Butterscotch Chips

Soft Gingersnap Cookies with Butterscotch Chips

 

See more holiday recipe ideas.

See more cookie recipes.

 

 

 

 

   

188 Responses to “Candy Cane Kiss Cookies.”

  1. #
    61
    Lisa L.posted December 6, 2013 at 9:44 pm

    Oh my good golly! I just bought the kisses because I was going to make mint brownies in mini muffin cups w/ the kisses pressed in them ! Now I have to try these sugar cookies too. I’m doing some desserts for our office open house & these would be perfect. Thank you!!

    Reply

    • Sallyreplied on December 6th, 2013 at 9:45 pm

      Those mint brownies sound pretty amazing. Both desserts will be a hit. Enjoy, Lisa!

      Reply

      • Lisa L.replied on December 8th, 2013 at 12:14 am

        I made these today & I think I overlooked them by about 1 minute! They cracked a little when I put the kisses on them. But they taste great & I think next time I’ll follow your advise better & undercook them just a bit!! Thanks for a great recipe !!

        • Sallyreplied on December 8th, 2013 at 10:11 am

          Yep, slightly underbaking is key! They will firm up as they cool. Glad you made them, Lisa! Thanks for reporting back.

  2. #
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    Cally Youngerposted December 6, 2013 at 11:47 pm

    Sally,
    These are going to become a regular Christmas staple at our house! I’ll have to make half with regular chocolate kisses as my husband is not a huge fan of the peppermint ones. He’s crazy, I know! I’m going to try the chocolate cookies with the mint and dark chocolate kisses too!

    Reply

    • Sallyreplied on December 7th, 2013 at 8:37 am

      My fiancé prefers the regular kisses too. It must be a guy thing. ;) Enjoy these, Cally!

      Reply

  3. #
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    Neaposted December 7, 2013 at 8:45 am

    I am going to try both kinds today! I have been trying to make some kind of cookie everyday and these look super fun and festive! My sister doesn’t like chocolate and mint(I don’t understand her!) so I am going to try to choclate ones with little peanut butter cups in them instead. I can’t wait to eat them! :).

    Reply

    • Sallyreplied on December 7th, 2013 at 8:48 am

      The PB cups in the chocolate crinkle cookies – fantastic idea! I have to try that next. Hope you both enjoy, Nea!

      Reply

      • Neareplied on December 7th, 2013 at 11:07 pm

        They were wonderful! The vanilla candy cane ones were amazing and the chocolate ones were so richly chocolatey. The PB cups worked really well, they got all melty and soft on top, yum! I rolled the chocolate ones in colored sugar instead of powered because I love the crunchy outside it gives the cookies, which are so soft and rich inside :). I am going to try to make your ginger snaps tomorrow, I like to roll them out into shapes though. They make really soft gingerbread men. my sister made them with me last time and she loves gingerbread men :).

        • Sallyreplied on December 8th, 2013 at 10:15 am

          Ok now I want a chocolate/peanut butter cup cookie for breakfast. Love that you rolled them in crunchy sugar too. Sounds perfect for a texture loving gal like myself. Let me know how the soft gingerbread men recipe goes, Nea. Now I’m dying to try it!

  4. #
    64
    Annikaposted December 7, 2013 at 4:33 pm

    Just baked these- although without the hershey’s kisses since they don’t sell them where I live. They taste so good- should have taken them out a bit earlier but dunked in hot chocolate, oh my god! :D

    Reply

    • Sallyreplied on December 7th, 2013 at 5:07 pm

      Dunked in hot chocolate! I love that idea Annika. Totally doing it.

      Reply

  5. #
    65
    Renee @ Awesome on $20posted December 7, 2013 at 9:12 pm

    These are both adorable. I’m starting to think we should put candy cane kisses on everything ever.

    Reply

  6. #
    66
    Laurenposted December 7, 2013 at 11:13 pm

    Hi Sally!
    I just made two batches of these and they turned out great! My younger brother is allergic to eggs, but I was successfully able to use a substitute in the first batch. He’s excited to have a recipe he can enjoy too! The cookies are SO chocolatey and pair perfectly with the mint. And dare I say the dough was just as good as the final product? ;) Thanks for sharing so many delicious recipes with us!!

    Reply

    • Sallyreplied on December 8th, 2013 at 10:11 am

      The dough is SOOOOO good, Lauren. :) Happy you were able to make the cookies for him and that they were enjoyed!

      Reply

  7. #
    67
    Debbie Bposted December 8, 2013 at 11:12 am

    I made both sets of cookies last night! They are great, especially the chocolate cookies. I used a lot of blue sprinkles with the vanilla cookies so there is a bit too much color going on! Thanks for posting these recipes!

    Reply

    • Sallyreplied on December 8th, 2013 at 11:53 am

      So glad you tried both versions, Debbie! I looove the chocolate ones. I made them again yesterday.

      Reply

  8. #
    68
    Zachary A Mendezposted December 8, 2013 at 2:22 pm

    I made both and I just can’t decide which ones I like better! They’re absolutely perfect! You’re a star. Here’s a pic of how mine turned out!

    http://instagram.com/p/ho76qUuGI5/

    Reply

    • Sallyreplied on December 8th, 2013 at 5:46 pm

      They look amazing. Thanks for sharing on IG!

      Reply

  9. #
    69
    Monicaposted December 9, 2013 at 2:10 am

    So beautiful! I made the sugar cookie variety and followed your instructions to a tee, but mine were far more spread out than yours when it was time to add the kisses. I baked them a full 10 minutes on convection at 350. Do you think I overbaked? Should I have chilled the dough! They taste great, but yours were do perfectly puffy and I am envious.

    Reply

    • Sallyreplied on December 9th, 2013 at 8:19 am

      Hi Monica – as mentioned in the post – if your dough is sticky at all, you should chill it. If you have a sticky dough, then typically your cookies will spread. This dough is usually very firm, so there is no need to chill it.

      Reply

  10. #
    70
    Veraposted December 9, 2013 at 9:50 am

    Sally – I made the chocolate version yesterday – they were excellent!!! I will definately be making these again and again and again! ;)

    Reply

    • Sallyreplied on December 9th, 2013 at 2:12 pm

      Happy you loved them, Vera! Thanks for reporting back.

      Reply

  11. #
    71
    Shannynposted December 9, 2013 at 5:44 pm

    I read this post this morning, and was like, oh, those look good. Too bad they never send the fancy Hershey’s kisses to Canada. Then…what did I find in the grocery store?! Candy Cane Kisses! I WHOOPED out loud and scared several little old ladies. SO HAPPY! Can you see my grin from here?! Trying these tonite.

    Reply

    • Sallyreplied on December 9th, 2013 at 6:31 pm

      Enjoy Shannyn!

      (yes, I can see your smile from here!)

      Reply

  12. #
    72
    Amandaposted December 10, 2013 at 1:27 pm

    They look divine!! Can both doughs be frozen?

    Reply

    • Sallyreplied on December 10th, 2013 at 2:37 pm

      Yep! Thaw overnight in the refrigerator. For best results, I suggest you roll the cookies and then freeze the balls. For the chocolate cookie dough, you’d have to chill it first, then roll, then freeze. Both can be frozen up to 2 months.

      Reply

  13. #
    73
    Leaposted December 10, 2013 at 9:07 pm

    Made the chocolate ones yesterday/today. They are super duper cute and tasty. Your sprinkle cookies have changed the way I look at all cookies now. I can’t tell you how many of your recipes I have made – and they have ALL been successful. Your pie crust was used for Thanksgiving. Gingerbread muffins were made last week for a preshool snack. During the summer we made the strawberry cake mix cookies with chocolate chips. For my daughters 5th birthday she passed out your tasty sprinkle sugar cookies. They were a huge hit. I also tracked down a recipe (somewhere else, sob..) and I made a cookie butter cheese ball and covered it with multi-colored sprinkles and thought of you and your sprinkle love!!! Can’t wait to try the cake batter puppy chow – and make it look holiday-ish!!! Would have happened tonight if i had heavy cream!

    Very excited to purchase your cookbook. My husband said he was going to get it for me for xmas – and was sad it wasn’t out yet!

    Just know you are really inspiring and creative! Thanks so much! Super Fan!

    Reply

    • Sallyreplied on December 11th, 2013 at 9:00 am

      Lea, you are the sweetest. This comment completely made my day! You have made so many of my favorite recipes. All great choices! That puppy chow is downright awesome. Very sweet, very addicting. And yes, very sprinkle-y. That sprinkle cheese ball? Oh you know me too well! Sounds fantastic. Such a fun party food I bet!

      Thanks for getting excited about my book. Yes, it won’t be here until March 1st. I am counting down the days, trust me!

      Reply

  14. #
    74
    Hannahposted December 11, 2013 at 9:31 pm

    I tried ur sprinkle cookies he they were amazing, under award winning recipe from u! <3
    Although I was wondering why my batter wasn't thick and firm like it should have been and even after I chilled them for 30 minutes. These were still soft and AMAZING!

    Reply

    • Sallyreplied on December 12th, 2013 at 7:47 am

      Hi Hannah – the sugar cookie dough should be firm because there aren’t many liquid ingredients to keep it soft. Are you sure you used enough flour? Perhaps try chilling for longer.

      Reply

  15. #
    75
    Laura Dembowskiposted December 11, 2013 at 10:56 pm

    These are so cute and festive! Love the sprinkles on the sugar ones :)

    Reply

  16. #
    76
    Sineadposted December 12, 2013 at 2:45 pm

    So festive! These look amazing :-)

    Reply

  17. #
    77
    Himaposted December 12, 2013 at 11:17 pm

    Hey Sally! For the sugar cookies I went to get festive sprinkles but I couldn’t find them in my grocery store. :( But they had red and green colored sugar. Would I be able to use that instead? Thanks in advance! :D

    Reply

    • Sallyreplied on December 13th, 2013 at 8:50 am

      Hi Hima! Yep, you can roll the sugar cookies into the colored sugar. I did that for a couple of my own.

      Reply

  18. #
    78
    Emilyposted December 13, 2013 at 3:43 pm

    Just made the chocolate ones… half with candy cane kisses and half with cherry cordial kisses. They are DeLiCiOuS!!

    Reply

    • Sallyreplied on December 13th, 2013 at 7:24 pm

      Love those cherry cordial kisses!

      Reply

  19. #
    79
    Barbaraposted December 13, 2013 at 8:50 pm

    I just made these for a holiday gathering tomorrow. Mine are flatter than yours. I should have chilled the dough–would recommend that to others. Also, I have found that some sprinkles taste better than others, and the taste of the sprinkles is a significant part of this cookie’s flavor profile. To avoid a potential disaster from stale or yucky nonpariels, taste your sprinkles before you immerse two dozen cookies in them!

    Reply

  20. #
    80
    Staceyposted December 14, 2013 at 10:59 am

    Over the past year, I have gotten into baking and your blog has become my go-to place to find a recipe when I’m in the mood to bake! I even pre-ordered your book already!! I am looking forward to trying all of your Christmas cookie recipes, especially now that my SilPat baking mats arrived (had to get them based on your rave reviews). ;-)

    I have a general question for you…Do you ever put more than one cookie sheet (of the same cookies) in the oven at a time?? It may sound like a silly question but I always bake them one at a time because I was never sure how it would affect the baking. It would obviously be faster to put two in at a time…do you ever do this and if so, do you adjust the baking time or rotate the trays midway through baking??

    Thanks!!

    Reply

    • Sallyreplied on December 14th, 2013 at 12:24 pm

      Hi Stacey! Not a silly question at all. I never bake two batches of cookies at the same time. One batch at a time. The cookies would bake unevenly, even if you rotated them. It’s worth the extra 10-15 minutes to bake in batches.

      Reply

      • Staceyreplied on December 14th, 2013 at 12:32 pm

        Thanks! That’s what I thought but I figured I’d get your expert opinion! ;-)

        BTW, I have the dough for the “Raspberry Almond Thumbprint Cookies” and the dough for “THE Chocolate Chip Cookie” chilling in the fridge as we speak! Can’t wait to bake them. And, if it wasn’t snowing here right now, I’d be on my way to the store to find Candy Cane Kisses to make these today too!

        • Sallyreplied on December 14th, 2013 at 12:42 pm

          You are on a baking spree today Stacey! I love it. Enjoy them all.

    • Sallyreplied on December 14th, 2013 at 12:25 pm

      PS: Thanks for buying my cookbook!

      Reply

  21. #
    81
    Cindyposted December 14, 2013 at 8:42 pm

    Can I mix the dough together like how you did with the Soft Baked Chocolate Swirl Cookie?! :3

    Reply

    • Sallyreplied on December 15th, 2013 at 8:32 am

      Cindy, that would be amazing. Great thinking! Definitely give it a try. Chill both cookie doughs if you do it that way.

      Reply

  22. #
    82
    Kendraposted December 14, 2013 at 9:30 pm

    Thank you so much for your recipes! You write so well and clear, its so easy to learn new baking techniques, it makes the world of a difference. I made these cookies for a Christmas party this weekend. My 3 year old daughter lOVED helping me make these. My first batch was good, my second batch was overly dry, not sure why, and then the 3rd batch was PERFECT and amazing. They were definitely the most popular cookies at the party!! Thank you thank you! (Wish I could attach a photo of my cookies!)

    Reply

    • Sallyreplied on December 15th, 2013 at 8:29 am

      Hi Kendra. I appreciate this comment so much! Thank you for saying all those kinds things about my writing technique. Baking can be tricky with terrible instructions, so that’s why it’s important to adequately break everything down! Anyway, so glad these cookies were a hit! Feel free to email me a photo – I love seeing them! sallysbakingaddiction (at) gmail.com

      Reply

  23. #
    83
    Ericaposted December 15, 2013 at 2:01 am

    Sally these are DELICIOUS! I didn’t have sprinkles so I added some green food coloring to the dough and they came out super cute. They were a huge hit at my work holiday party. I also added a 1/4 tsp. of peppermint extract to the dough since I love peppermint :)

    Reply

    • Sallyreplied on December 15th, 2013 at 8:22 am

      LOVE the idea of making the cookie dough green, Erica! So festive. Happy everyone loved them!

      Reply

  24. #
    84
    Jodieposted December 15, 2013 at 4:30 pm

    These are such cute cookies that I decided to make them. The cookies are sweet and softer than many butter cookies. I think they are tastier without the striped Hershey kiss, which tastes kind of waxy in comparison to the pleasantness of the cookie. So when I ran out of the striped Hershey kisses, I just rolled these into balls and dipped them into holiday sugars and jimmies. The chocolate dough has a fudgy consistency even after cooling in the refrigerator. I cut small pieces with a knife that I then rolled into balls. Both cookies expand A LOT. I decided that with or without the Hershey kiss the best size for these cookies was teaspoon size, or even slightly smaller. Much bigger and they become too big for the kiss and they start to crumble.

    Reply

    • Sallyreplied on December 15th, 2013 at 7:32 pm

      Hi Jodie – thanks for your feedback! The chocolate cookies are definitely fudgy. Love that about them! And I’m sorry you find the hershey kisses to be waxy. both cookies are fantastic on their own though.

      Reply

  25. #
    85
    Jessica Harlanposted December 15, 2013 at 10:04 pm

    I’ve made the chocolate version of these cookies twice in one week: once for my daughter’s school’s bake sale, and once, without the kisses, for a cookie swap I’m hosting. They have the perfect texture, and I love how they’re rolled in powdered sugar before baking so they get a sort of glaze on them. I think I actually prefer them without the kisses on top (it’s almost *too* much, if too much chocolate and sweet could be possible). And I must be making mine smaller, because the second time I made them, I managed to get 3 dozen! When I make them again I might mix crushed candy cane into the powdered sugar.

    I’ve been disappointed that so many crinkle cookie recipes on Pinterest have cake mix as the first ingredient, so THANK YOU for making one that uses “real” ingredients! These are going to be on my traditional Christmas cookie list from now on!

    Reply

    • Sallyreplied on December 16th, 2013 at 9:15 am

      Hi Jessica! I am so happy these were a big hit! And the powdered sugar “glaze” is the best part. It gets all melty and completely irresistible. Love the idea of using crushed candy canes with the powdered sugar too. I have to try that!

      Reply

  26. #
    86
    Rebeccaposted December 16, 2013 at 10:30 am

    Hi Sally!
    I made the sugar cookie version last night and love them! They are so cute and festive! I brought to work today so I can’t wait to see what people think of them.

    I also made up the dough for the chocolate cookies to give as gifts for people at work. I mixed the dough on Saturday, was planning on baking yesterday (Sunday). Realized a couple of the people I was giving them to are out today so decided to bake tonight instead and left the dough in the fridge. NOW one of the guys is out until Thursday (don’t they know I was trying to do a nice thing for them?!) so I want to bake them on Thursday night to bring in on Friday. Is it too late to freeze the dough? Or should I leave in the fridge? I’m so unsure!

    Reply

    • Sallyreplied on December 17th, 2013 at 10:20 am

      Hey Rebecca! I would roll the chocolate cookie dough today and then freeze as balls until Thursday night. Then, let sit at room temperature for about 20 minutes, then roll into the powdered sugar and bake as directed. That should be perfect! So sweet of you to bake them for your coworkers. They’re lucky!

      Reply

      • Rebeccareplied on December 18th, 2013 at 1:02 pm

        Thank you so much for your help!

        I made the sugar cookie version and brought to work too and they got RAVE reviews! Going to make them again for my family, I think they’re my new favorite!

  27. #
    87
    Shannynposted December 16, 2013 at 11:52 am

    So yes, I made these, and they were a HUGE hit. Your recipe is perfect and all your tips made making them even easier. I made the vanilla not the chocolate ones (next!!) and everyone raved. Thanks Sally. Your recipes never steer us wrong!!

    Reply

    • Sallyreplied on December 16th, 2013 at 11:55 am

      Perfect, Shannyn! Let me know when you try the chocolate version.

      Reply

  28. #
    88
    Karaposted December 16, 2013 at 12:38 pm

    LOVE, LOVE, LOVE how Christmasy these cookies look! I showed them to my 11 year old niece to see if she would like to make these on our Annual Christmas Cookie baking night and she was so excited. After the loud “YES” she asked “Is this recipe from Sally’s Baking Addiction?” She loves your recipes too :) I did have one question, if I were to make both cookie doughs ahead of time and chill overnight, is there anything special I should do with them the next day before baking?

    Reply

    • Sallyreplied on December 16th, 2013 at 1:25 pm

      Just allow the doughs to sit at room temperature for about 10 minutes before using because they will be rock hard otherwise. Hope you all enjoy them, Kara! I love that your niece knows my blog! That completely made my day. Tell her thanks!

      Reply

  29. #
    89
    Whitneyposted December 18, 2013 at 4:06 pm

    Sally, what a winning cookie recipe!! They are SO soft and delicious!

    I actually ran out of eggs yesterday and substituted about 3 tablespoons of greek yogurt for the two eggs, and you can’t tell the difference! I also used the Hershey’s peppermint bark drops instead of the kisses, because I couldn’t find those!

    Amazing cookies! I made a huge box for my friends, I hope they like them!

    Reply

    • Sallyreplied on December 18th, 2013 at 6:12 pm

      Whitney – that is SO great to know about the eggs! Thank you so much for reporting back about it because now I know what to do if I run out too. I have a feeling your friends will just love them. Perfect gift.

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    kellyposted December 20, 2013 at 7:04 pm

    Hi Sally I just made these for christmas party and they were a hit! You did great once again! Also I just saw your engagement photos and you are so pretty!!! SOOO happy for you!

    Reply

    • Sallyreplied on December 21st, 2013 at 10:09 am

      Thank you Kelly – you are so nice! I appreciate that so much. Happy these cookies were a hit!

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    Danaposted December 21, 2013 at 9:17 am

    I recently came upon your site a few weeks ago in an attempt to try to a few new Christmas cookie recipes this year. Not only are the recipes unique, but you’ve added another level of interest with your humor….AND you are as “taken” with rainbow sprinkles as I am. Maybe now my husband won’t think I am as silly now that there is someone else out there with the same passion! lol!!! You have a new fan!

    Merry Christmas and Happy New Year!

    Reply

    • Sallyreplied on December 21st, 2013 at 9:38 am

      Hey Dana! So glad you stumbled upon my website. I am always (always!) happy to “meet” fellow sprinkle lovers. How can you not love them? Thanks for the sweet comment and Merry Christmas to you as well!

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    Loriposted December 21, 2013 at 10:32 am

    Hi Sally –

    I am a big cookie baker esp around Christmas. These cookies were a new addition this year and I have gotten tons of compliments by everyone who has tried them. I went with the chocolate version and they are fabulous, so fudgey!!!

    Thanks for great recipes!!! Love your blog. Happy holidays!!

    Reply

    • Sallyreplied on December 21st, 2013 at 1:31 pm

      That’s wonderful Lori! So happy you loved these (and that many others did as well!) – happy holidays!

      Reply

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    Radhika @For the Love of-Food, Travel and Fashionposted December 21, 2013 at 5:45 pm

    They look lovely sally! I just love the pictures! What software are you using for putting in the text, love the fonts!

    Reply

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    Radhika @For the Love of-Food, Travel and Fashionposted December 21, 2013 at 5:50 pm

    P.S. As much as I love your blog, I just hate scrolling down to comment ! You have so many of them! (lucky you :)
    If only you could shift the ‘leave a comment’ widget right where the recipe ends, I would love your blog even more! I sometimes get tired of scrolling down so I just switch to the next one!

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    Jamieposted December 22, 2013 at 6:43 pm

    Is there something speical about King Arthur flour or can I use any brand?

    Reply

    • Sallyreplied on December 23rd, 2013 at 7:19 am

      I always suggest my readers use this brand because of its high protein content. Highest on the market for AP flour. High protein = less spreading.

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    Nicole Hposted December 22, 2013 at 9:12 pm

    Sally, I’ve tried these three times now and they are so FLAT and they don’t cook in the middle and then the burn trying! What am I doing wrong? Help! Lol thanks! Love your recipes! My mil says the snickerdoodles I make are the best she’s ever had! Your recipe!

    Reply

    • Sallyreplied on December 23rd, 2013 at 6:58 am

      Hey Nicole! So happy the snickerdoodles are a hit. A few things on flat cookies: are you using King arthur flour? I always suggest my readers use this brand because of its high protein content. Highest on the market for AP flour. High protein = less spreading. Additionally, I suggest you chill the sugar cookie dough if that is the dough you are referring too. If you did chill, chill for longer. Make sure the dough is super cold. Also, check your baking powder and/or baking soda for freshness. I replace mine every 3 months.

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    Sarahposted December 22, 2013 at 11:34 pm

    Can these be in the fridge for awhile (like if I made the dough the night before)?

    Reply

    • Sallyreplied on December 23rd, 2013 at 6:49 am

      Yes, that would be fine! Enjoy.

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    Kristinposted January 19, 2014 at 7:56 pm

    The chocolate cookies with peppermint kisses were such a huge hit during the holidays I decided to make them again. This time I added mini reese’s pieces to the chocolate dough and ditched the kisses. They are, as are the norm with your recipes, to die for. Thanx for the delicious inspiration!

    Reply

    • Sallyreplied on January 20th, 2014 at 8:45 am

      Kristin, I love how you made these cookies again with a reese’s twist! So happy you loved them. (How could you not love that combo?!) Thanks for reporting back!

      Reply

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