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.

PrintPrint SaveSave

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 (79g) 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.

 

Let me know which flavor is your favorite!

Two recipes in one! Candy Cane Kiss Cookies - 2 Ways. Chocolate and Vanilla!

 

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.