Name: Chocolate Candy Cane Kiss Crinkle Cookies
Prep time: 270 min
Cook time: 9 min
Total time: 279 min
Ingredients: 4 oz unsweetened bakers chocolate (melted); 2 cups white sugar; ½ cup butter (softened); 3 eggs; 1 tsp vanilla extract; 1 tsp peppermint extract; 2 1/2 cups flour; 2 tsp baking powder; ½ tsp salt; 1 cup powdered sugar; 5 dozen Hersheys Candy Cane Kisses

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Chocolate candy cane kiss crinkle cookies are the ultimate holiday treat! Chewy, chocolaty and topped with a peppermint kiss for festive flair.

A plate of chocolate crinkle cookies topped with red and white striped Hershey's Kisses resembles candy cane brownie blossoms. The cookies, dusted with powdered sugar, are arranged in a pile on a table adorned with a red and white chevron-patterned cloth.

It’s that magical time of year when my oven gets a workout and cookie platters become the centerpiece of every festive gathering. If you’re on the hunt for the perfect holiday cookie, look no further than these Candy Cane Crinkle Cookies!

They’re like a warm hug of chocolate with a minty holiday twist, topped off with the delightful peppermint flavour from a Hershey’s Candy Cane Kiss. Honestly, what’s not to love?

Too busy to make this right away? Pin it for later! Pin this post to your favorite board on Pinterest and it will be there when you’re ready!

A plate of chocolate cookies dusted with powdered sugar and adorned with red and white striped Hershey's Kisses evokes the charm of candy cane brownie blossoms. More cookies cool on a wire rack in the background, set on a woven surface with a red and white striped cloth nearby.

TABLE OF CONTENTS

These chocolate peppermint crinkle cookies have a fudgy center, powdered sugar coating and a festive peppermint kiss on top – all the makings of the ultimate Christmas cookie. Plus, they’re as much fun to bake as they are to eat.

These cookies are usually gone in minutes around here so I like to bake a double batch and throw them in the freezer to save for later. Otherwise, they tend to disappear lol.

So grab your apron, and let’s get baking!

A plate of chocolate crinkle cookies topped with red and white striped Hershey's Kisses, resembling candy cane brownie blossoms. The cookies are dusted with powdered sugar, creating a festive and inviting appearance.

Why You’ll Love These Cookies

These chocolate crinkle candy cane blossoms are perfect for cookie swaps, holiday parties, or just cozy nights by the fire with a warm drink. And let’s face it, they look gorgeous on any cookie platter. The peppermint candy crunch from the kisses? Chef’s kiss!

A plate of crinkle chocolate cookies, resembling candy cane brownie blossoms, topped with red and white striped candy kisses, dusted with powdered sugar. More cookies are visible on a cooling rack in the background, alongside a red and white striped cloth.

I love chocolate cookies all year long. The rich, indulgent flavor of melted chocolate never fails to hit the spot.

But during Christmas, there’s something extra special about pairing chocolate with mint. This original recipe uses melted unsweetened chocolate for a fudgier, more decadent texture, instead of cocoa powder.

The result? A cookie that feels a little fancy but is surprisingly easy to make. And they look amazing on a Christmas cookie platter! These peppermint dipped chocolate cookies are similar and great too.

A hand holding a chocolate crinkle cookie topped with a red and white striped candy blossom. Other similar cookies are visible on a plate in the blurry background, echoing the festive charm of candy cane treats. The cookie is dusted with powdered sugar.

Chocolate Peppermint Kiss Cookies

Here’s a quick rundown of what you’ll need:

Ingredients

Unsweetened baker’s chocolate, melted
Granulated white sugar
Unsalted butter, softened
Large eggs
Pure vanilla extract
All-purpose flour
Baking powder
Salt
Powdered sugar
Hershey’s Candy Cane Kisses

A glass bowl filled with thick, dark chocolate cookie dough for candy cane brownie blossoms sits on a wooden countertop. A red and white striped cloth is partially visible in the background. A small sifter with powdered sugar is nearby.

Instructions

1. Mix the sugar, butter, and melted chocolate in a large mixing bowl.

2. Add eggs one at a time, mixing well after each addition. Stir in the vanilla and peppermint extracts.

3. In a separate bowl, whisk together the dry ingredients: flour, baking powder, and salt. Gradually add this to the chocolate mixture.

4. Cover the dough with plastic wrap and chill for at least 4-6 hours (overnight is best).

5. Preheat your oven to 350°F. Line baking sheets with parchment paper.

Chocolate cookie dough balls are being rolled in powdered sugar on a white plate, resembling candy cane brownie blossoms. Nearby, there is a bowl with red and white striped chocolate candies. A mixing bowl with additional dough is partially visible.

6. Roll the chilled dough into small balls using a small cookie scoop, then roll them in powdered sugar until fully coated.

A baking tray lined with parchment paper holds fifteen round chocolate dough balls coated in powdered sugar, like little candy cane delights, evenly spaced in three columns of five.

7. Place on baking sheets, 2 inches apart, and bake for 8-9 minutes.

A baking tray filled with freshly baked chocolate crinkle cookies, topped with powdered sugar for a cracked appearance, sits like candy cane blossoms in neat rows on parchment paper.

8. As soon as you take the cookies out of the oven, press a Candy Cane Kiss into the center of each cookie. Chill the cookies immediately to prevent the kiss from melting.

A baking tray with twelve chocolate crinkle cookies, each resembling a candy cane blossom with a red and white striped candy on top, rests on parchment paper. A red and white chevron napkin is partially visible in the background.

Tips & Tricks

The dough needs to be cold before baking to get those beautiful crinkle tops. Don’t skimp on chilling!
Roll the cookies generously in powdered sugar. This ensures they bake up with a bright, snowy coating that makes them extra festive.
Be quick about adding the kisses after baking. And don’t forget to chill the cookies immediately to keep the kisses perfectly intact.
These cookies freeze beautifully. Bake them ahead of time, store them in an airtight container, and you’ll always have a batch ready for holiday parties or a last-minute cookie swap.
Not a fan of peppermint? Try other seasonal Hershey’s Kisses, like the hot cocoa or sugar cookie flavors, for a little different twist.

A plate of chocolate crinkle cookies topped with red and white striped candies reminiscent of candy cane brownie blossoms. More cookies cool on a wire rack behind, surrounded by festive striped napkins and red candies, creating a delightful holiday scene.

Frequently Asked Questions

Can I freeze the cookie dough instead of baking all at once?
Yes! Wrap the dough tightly in plastic wrap and freeze for up to three months. Thaw in the fridge overnight, then roll, coat, and bake as usual.

Why do my cookies spread too much?
If your dough isn’t chilled enough, your cookies may spread and lose their shape. Be sure to chill for at least 4-6 hours or overnight for the best results.

Can I use cocoa powder instead of melted chocolate?
You can, but it will change the texture of the cookies. Melted chocolate gives these cookies their signature fudgy center, so it’s worth sticking to the original recipe for that rich flavor.

Close-up of chocolate crinkle cookies topped with red and white striped candy kisses, resembling festive candy cane treats. The cookies are dusted with powdered sugar, creating an inviting appearance reminiscent of a holiday brownie blossom.

More Holiday Baking Ideas

If you love these chocolate peppermint crinkle cookies, you’ll adore these other festive treats:

Peanut Butter Blossoms: Classic chocolate and peanut butter goodness.
Chewy Ginger Cookies: Spicy, sweet, and perfect for the holidays.
Shortbread Cookies: Add red and green sprinkles for a festive flair.

A plate of candy cane brownie blossom cookies topped with red and white striped Hershey's Kisses, dusted with powdered sugar. The cookies are arranged closely together on a round plate.

Whether you’re filling your cookie jar, creating a show-stopping cookie platter, or just looking for a sweet treat to share with loved ones, these Candy Cane Brownie Blossoms are a must-add to your holiday baking list. The time of year calls for cozy, chocolatey goodness, and these cookies deliver in every bite.

A delicious plate of candy cane brownie blossoms topped with red and white striped Hershey's Kisses, dusted with powdered sugar. Text below reads homemadeheather.com.

If you love this chocolate candy cane kiss crinkle cookie recipe, click the stars below to give it a five star review and leave a comment! Please help me share it on Instagram, Facebook or Pinterest.

Chocolate Candy Cane Kiss Crinkle Cookies

Chocolate candy cane kiss crinkle cookies are the ultimate holiday treat! Chewy, chocolaty and topped with a peppermint kiss for festive flair.

5 from 2 votes

Prep Time: 4 30

Cook Time: 9

Total Time: 4 39

Author: Heather Painchaud

Servings: 24

Ingredients

4 oz unsweetened bakers chocolate melted
2 cups white sugar
½ cup butter softened
3 eggs
1 tsp vanilla extract
1 tsp peppermint extract
2 1/2 cups flour
2 tsp baking powder
½ tsp salt
1 cup powdered sugar
5 dozen Hersheys Candy Cane Kisses

Instructions

Mix together the sugar, butter and melted chocolate.
One at a time, add eggs and mix well.
Mix in the vanilla and peppermint extracts.
In a medium bowl, whisk together the flour, baking powder and salt.
Add the flour mixture to the chocolate mixture and mix until smooth and well combined.
Chill overnight or for at least 4-6 hours.
Preheat the oven to 350 degrees.
Line baking sheets with parchment paper.
Unwrap Hershey’s Kiss candies.
Roll tablespoon sized balls of dough in your hand.
Roll them in the powdered sugar and coat well.
Place on cookie sheets about 2 inches apart.
Bake for 8-9 minutes.
Upon removing from the oven, immediately press a kiss into the centre of each cookie.
Place the cookie sheet into the fridge or freezer to cool before the chocolate melts.
Once cooled remove from the cookie sheet and store.

Notes

The dough needs to be cold before baking to get those beautiful crinkle tops. Don’t skimp on chilling!

Roll the cookies generously in powdered sugar. This ensures they bake up with a bright, snowy coating that makes them extra festive.

Be quick about adding the kisses after baking. And don’t forget to chill the cookies immediately to keep the kisses perfectly intact.

These cookies freeze beautifully. Bake them ahead of time, store them in an airtight container, and you’ll always have a batch ready for holiday parties or a last-minute cookie swap.

Not a fan of peppermint? Try other seasonal Hershey’s Kisses, like the hot cocoa or sugar cookie flavors, for a little different twist.

Nutrition

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Hello, I’m Heather!

I'm an active mom of twin boys who is always looking for opportunities to inspire creativity through fun crafts, do-it-yourself projects and delicious recipes. This blog has been an integral part of supporting my little family and I am so grateful to have you become a part of our journey! Let's create together... Read more...

5 from 2 votes (2 ratings without comment)

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Heather Painchaud

Author

8 years ago

Hello friends!
Just a note – be sure to use olive oil in this recipe – it makes the cookies puff up. Alternately my friend Amy shared another version that seems to be less troublesome:

4 oz unsweetened bakers chocolate, melted
2 cups white sugar
½ cup butter or margarine
3 eggs
1 tsp vanilla extract
1 tsp peppermint extract
2 1/2 cups flour
2 tsp baking powder
½ tsp salt

1 cup icing sugar
5 dozen Hersheys Candy Cane Kisses

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