Candy Cane Kiss Cookies

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

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

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.

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. ♫

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

I went to Target this past weekend and, as per the usual, I headed straight for the candy aisle. 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! No, wait. Vanilla sugar cookies with sprinkles! No…. chocolate. No! Vanilla. Choc…van… ugh.

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…because I clearly do not need any more quarrels inside my brain… I’m sharing both!

Merry Christmas.

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

Let’s discuss the 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.

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.

Now, let’s discuss the chocolate crinkle cookies.

I used my tried-and-true chocolate cookie recipe to make the chocolate variety. 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; when cocoa powder is mixed with anything wet, you have a sticky mess. So we will chill the 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.

Festive Chocolate Candy Cane Kiss Cookies on 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.

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

So which cookie will you make first? The vanilla cookie or the chocolate cookie? Clearly, I can’t choose. Enjoy TWO new Christmas cookie recipes! Get baking.

Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make. 

Candy Cane Kiss Cookies

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

Ingredients:

Sugar/Vanilla Cookie Dough

  • 10 Tablespoons (145g) unsalted butter, softened to room temperature
  • 1 cup (200g) granulated sugar
  • 2 egg yolks1
  • 1 teaspoon vanilla extract
  • 1 and 1/2 cups (190g) King Arthur unbleached all-purpose flour (measured correctly)
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • sprinkles
  • 24 Candy Cane Hershey Kisses2

Chocolate Cookie Dough

  • 1/2 cup (115g) unsalted butter, softened to room temperature
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (100g) packed light or dark brown sugar
  • 1 large egg1
  • 1 teaspoon vanilla extract
  • 1 cup (125g) King Arthur unbleached all-purpose flour (measured correctly)
  • 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' sugar
  • 20 Candy Cane Hershey Kisses2

Directions:

  1. For the sugar/vanilla cookies: Preheat oven to 350°F (177°C). 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.
  2. 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. Cookies may be frozen up to 2-3 months. Cookie dough balls may be frozen up to 2-3 months. Roll into sprinkles right before baking. Do not thaw; simply bake for an extra minute or two.
  3. 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.
  4. Preheat oven to 350°F (177°C). 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. Cookies may be frozen up to 2-3 months. Cookie dough balls may be frozen up to 2-3 months. Roll into confectioners' sugar right before baking. Do not thaw; simply bake for an extra minute or two.

Recipe Notes:

For the sugar cookies: the cookie dough 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 results in thicker cookies.

  1. 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.
  2. If you cannot find Candy Cane Hershey Kisses, you can 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.

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© 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, which are made with cake mix for a fast and easy shortcut!

Holiday Confetti Cake Batter Cookies by Sallys Baking Addiction #cookies

See more holiday recipe ideas.

See more cookie recipes.

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

212 Comments

Comments

  1. Dana on 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!



    • Sally on December 21, 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!



  2. Lori on 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!!



    • Sally on December 21, 2013 at 1:31 pm

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



  3. Radhika @For the Love of-Food, Travel and Fashion on 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!



  4. Radhika @For the Love of-Food, Travel and Fashion on 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!



  5. Jamie on December 22, 2013 at 6:43 pm

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



    • Sally on December 23, 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.



  6. Nicole H on 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!



    • Sally on December 23, 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.



  7. Sarah on December 22, 2013 at 11:34 pm

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



    • Sally on December 23, 2013 at 6:49 am

      Yes, that would be fine! Enjoy.



  8. Kristin on 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!



    • Sally on January 20, 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!



  9. Joanne on November 8, 2014 at 3:02 pm

    My chocolate cookies were great. The sugar cookies got super thin. They tasted great, but they could have looked better.



  10. Sabi on November 19, 2014 at 5:33 pm

    WHY DON’T WE OWN BAKING POWDER!!!!!!!!!!
    Everything else in the house.
    I have to solve this issue or else how am I going to bake half of Sally’s recipies.



  11. Shanae on November 24, 2014 at 7:44 pm

    I just made the chocolate cookies and they came out flat as pancakes. I chilled the dough and everything. I live in Utah so is there an elevation adjustment I should have made? Have your ever turned out flat?



  12. Sue's Akorn Shop on December 1, 2014 at 7:07 pm

    Just perfect for Christmas!



  13. Jaime on December 4, 2014 at 5:05 pm

    Hi Sally! I made the sugar cookie version and they turned out wonderful! I crushed up a few candy canes and mixed them into the dough for a little chewy pepperminty crunchy surprise! 🙂



  14. Hannah W. on December 5, 2014 at 8:07 pm

    Hey Sallie! For the chocolate cookies, should I roll the dough balls in powdered sugar before or after freezing? Thanks!



    • Sally on December 6, 2014 at 8:56 am

      After would be best.



  15. Alita Zabjek on December 6, 2014 at 4:56 pm

    Sally, I made these cookies today and they looked exactly like yours! Best of all was the taste…they are absolutely delicious. I was wondering if I can freeze these after baking? Thanks for sharing



    • Sally on December 7, 2014 at 8:22 am

      Yep! Up to 2-3 months is fine.



  16. Amanda Lewis on December 8, 2014 at 2:39 pm

    thank you so much for the recipe! Made these last night for Christmas cookie party! Big hit! They looked just like the picture too!



  17. Naomi on December 9, 2014 at 6:04 pm

    I just made a double batch of these with my daughter. She loved rolling them in sprinkles and then helping me put the kisses in afterward! They look super cute and I`m excited to try them! Thanks!



  18. Brittany on December 11, 2014 at 6:34 pm

    I am in the process of making these! My dough turned out a little bit runny, it’s currently in the chilling process. It’s been in the refrigerator for about 30 minutes and is still a little runny. Do you suggest maybe adding more flour?



  19. Meagan on December 14, 2014 at 1:37 am

    My dough was SUPER crumbly, any one elses? Any idea why?



  20. Kelli on December 16, 2014 at 3:42 pm

    im wondering ifnunhaventhe carbs for both of these? My daughter is type 1 but I’m making this for class tomorrow! Your cookie recipes are the best!



  21. kristin on December 19, 2014 at 12:53 pm

    Hi I just made the sugar ones and they turned out like pancakes. I had them chilled over err night because I ran out of time. What did I do wrong? Any suggestions to prevent. I made last year and they’d turned out just fine.



  22. Liz on October 3, 2015 at 8:30 am

    Hi! I was wondering if you can subtitute margarine for the butter? 
    I made this recipe last year and they turned out great!



  23. Ogroat on November 9, 2015 at 9:15 pm

    Fun recipe! I used regular sprinkles in mine, since that’s what I had in my cabinet, and they came out great. I also put a Toblerone on top instead of a kiss, because they’re on a great sale at Costco this week.



  24. Janet on November 20, 2015 at 10:02 am

    I made these last year and will do them again in Dec. They came out perfect. They are SO cute!!! They are yummy and not to difficult. 



  25. Nonna on November 30, 2015 at 1:08 pm

    How do you get the sprinkles to stick?



  26. Tara | Treble in the Kitchen on December 2, 2015 at 12:40 pm

    I’ve had candy cane cookies on the brain lately!! 🙂 These look great!



  27. Vrushali on December 9, 2015 at 1:39 am

    Hi Sally,

    Happy Holidays to U.

    Can u please tell me a substitute for eggs in this recipe and the quantity I should use of the substitue.

    Thanks 🙂



  28. NaomiK on December 14, 2015 at 2:28 pm

    I made this this year again after making them last year! They are so yummy and my kiddos love helping with the sprinkles and the kisses. This year I got smart and put my kisses in the freezer early so they were frozen when they went on the cookies and this stopped them from melting. I also cooled my cookies outside cause it’s cold here right now! Thanks for this great recipe!



  29. Anna on December 17, 2015 at 9:08 am

    Just made them they are beautiful and delicious



  30. Christi on December 17, 2015 at 10:25 pm

    Sad to say I had the same results as the last comment! Flat as a pancake,not at all like the picture. I guess the King Arthur flour must really make the difference cause I didn’t use it.



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