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

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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.

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.