Easy Candy Cane Kiss Cookies
If you like peppermint, chocolate, and cookies that somehow look fancy despite me using a too-small baking sheet and questionable coordination, these Easy Candy Cane Kiss Cookies are your new holiday fling. Think crisp edges, soft centers, chocolate kisses melted into peppermint rubble, and a sprinkle of festive chaos. They’re special because they taste like a candy cane and a chocolate bar had a very sensible, slightly sugared baby. Try them because they’re easy, impressive, and a perfect excuse to eat the “extra” broken kisses that fall into the mixing bowl (I won’t judge — I will join you).
My husband once tried to help by “lining” the pan with the Christmas cookie tin because he thought it was the same thing as parchment paper. Long story short: we lost three cookies to the floor, gained one new dog fan club member, and I learned to supervise him like a highly caffeinated sous-chef. My kid then labeled the surviving cookies “abstract art” and demanded royalties. Parenting is weird, cookies are not.
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Why You’ll Love This Easy Candy Cane Kiss Cookies
– They look fancy but require zero pastry chef skills. I promise I haven’t missed a single chill time… well, intentionally.
– Peppermint + chocolate is the holiday hug your taste buds deserve. Also acceptable for “snack grief counseling.”
– Minimal ingredients, maximal smugness when you tell guests you “made them from scratch.” They won’t ask follow-ups.
Time-Saving Hacks
– Shortcut: Use pre-crushed candy canes instead of smashing them with a rolling pin. Your countertops will thank you.
– One-bowl life: Mix the batter right in the stand mixer bowl or a large bowl and skip transferring. Fewer dishes, more leftovers eaten directly from the bowl. No judgment here.
– Freeze it: Scoop cookie dough onto a sheet and freeze. Bake straight from frozen when guests text “on our way.”
– Microwave trick: If a chocolate kiss won’t melt, 5–7 seconds on low does the job. Don’t walk away — chocolate is dramatic.
– Less cleanup: Use silicone baking mats. They’re basically nonstick miracles and require less towel therapy after.
Serving Ideas
– Serve with coffee if you’re pretending this is breakfast. Serve with milk if you’re admitting it’s dessert.
– Offer a small plate of salted nuts to look like you care about balance. No one eats them, but it looks mature.
– Present with a tin of holiday cookies for guests, or hide them in a box labeled “gifts” and claim you didn’t eat half before company arrived.
– Serve with wine if the kids drove you nuts — or cider if you’re keeping it literal and cozy.
What to Serve It With
A simple mug of hot cocoa, a strong black coffee, or eggnog if you’re trying to get festive and slightly tipsy. If you want to be dramatic, pair with a peppermint mocha and watch people assume you’re very organized.
Tips & Mistakes
– Don’t overbake. These are best when the edges are set but the centers still look a touch soft — they firm up while cooling.
– If your candy cane pieces sink, you probably used too much butter or overcrowded the pan. Give each cookie breathing room; they need personal space.
– Crushed peppermint on top: do it after the kisses have slightly set. Otherwise the pieces slide off like tiny, festive escapees.
– If your dough spreads too much, chill it for 15 minutes. Or blame the oven and pretend it’s rustic.
Storage Tips
Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.
If you plan to keep them longer, airtight container at room temp for 3–4 days, or freeze for up to a month. Thaw on the counter for 10–15 minutes before serving unless you enjoy crunchy chocolate.
Variations and Substitutions
Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts. Try white chocolate kisses for a sweeter vibe, or add a dash of espresso powder to the dough for a grown-up boost. Gluten-free flour works fine if you use the blend that behaves. Add chopped nuts if you like surprise crunch.
Frequently Asked Questions
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Easy Candy Cane Kiss Cookies
Ingredients
Main Ingredients
- 2 cups all-purpose flour
- 0.5 cups unsweetened cocoa powder
- 1 cup granulated sugar
- 0.5 cups butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 24 pieces candy cane kisses
Instructions
Preparation Steps
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, cream together the softened butter and sugar until light and fluffy.
- Add the eggs and vanilla extract to the mixture and continue to mix until well combined.
- In a separate bowl, whisk together the flour and cocoa powder, then gradually add to the wet ingredients.
- Take spoonfuls of the dough and roll them into balls, placing them on the prepared baking sheet.
- Bake in the preheated oven for 8-10 minutes, then remove from the oven and immediately press a candy cane kiss into the center of each cookie.
- Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.