Candy Cane Kiss Cookies
Candy Cane Kiss Cookies are soft, fudgy chocolate cookies topped with peppermint Kisses for a festive holiday treat that’s easy to make and always a crowd favorite.
Servings 24
Calories 166kcal
Ingredients
- 1 cup unsalted butter softened
- 1 cup sugar plus extra for rolling the cookie dough
- ½ cup brown sugar packed
- 2 large eggs
- 2 tsp vanilla extract
- 2 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp salt
- 2 tbsp milk
- 1 bag Candy Cane Hershey's Kisses unwrapped, about 24 Kisses
Instructions
- Preheat the oven to 350°F. Line baking sheets with parchment paper.
- In a large mixing bowl, beat the butter, sugar, and brown sugar together until light and fluffy.
- Beat in the eggs, one at a time, then mix in the vanilla extract.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Gradually add this mixture to the wet ingredients, alternating with the milk, until just combined.
- Scoop tablespoon-sized portions of dough and roll them into balls. Roll them in a bowl of sugar. Place on the prepared baking sheets about 2 inches apart.
- Bake for 8–10 minutes, until the cookies are set but still soft in the center.
- Immediately after removing from the oven, gently press a Candy Cane Kiss into the center of each warm cookie. Let them sit on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Swap in regular Hershey’s Kisses if you prefer a classic chocolate-on-chocolate combo.
- These cookies freeze well—just leave off the Kisses until after thawing for best results.
Nutrition
Calories: 166kcal | Carbohydrates: 22g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 34mg | Sodium: 103mg | Potassium: 54mg | Fiber: 1g | Sugar: 13g | Vitamin A: 258IU | Calcium: 14mg | Iron: 1mg
