Today I’m sharing an easy and delicious recipe for mint chocolate candy cane kiss cookies; a perfect combination of chocolate and peppermint flavours topped with a candy cane Hershey’s kiss.
Each year, come December, my mother bakes the same holiday cookies that were passed down recipes from either her Mother or her Mother-in-law. We always knew that come December she would start her baking, and the scents of homemade shortbread, Cherry-Almond balls, and Venir Terta (an Icelandic Christmas cake) would fill the house. In high school she introduced a new recipe to the traditional holiday line-up, and Peanut Butter Squares quickly become a household favourite.
After I was married, I started to bake a few things of my own to share with friends and family around the holidays and added a Ginger Cookie recipe passed on from my own Mother-In-Law to the mix. I must admit that it’s only been the last couple of years that I realized I didn’t have to stick with what was traditional and from my childhood and that I could, in fact, branch out and try new Christmas cookie recipes this time of year!
I’ve made these Chocolate Kiss cookies for a few years now (my recipe is adapted from this one by Katie), and I’ve adjusted it slightly through trial and error to suit my absolute love of all things mint-chocolate.
I hope you enjoy these Mint Chocolate Candy Cane Kiss cookies as much as we do in our home. The first batch is already gone!
Mint Chocolate Candy Cane Kiss Cookies
An easy and delicious recipe for mint chocolate candy cane kiss cookies; a perfect combination of chocolate and peppermint flavours topped with a candy cane Hershey's kiss.
- 1 cup all-purpose flour
- 1 cup cake flour
- 1 cup unsweetened cocoa
- 1/2 tsp salt
- 2 cups white sugar
- 1/2 cup vegetable oil
- 4 large eggs
- 2 tsp vanilla extract
- 2 tsp peppermint extract
- 1/2 cup icing sugar
- 30 peppermint kiss candies (about one bag)
In a large mixing bowl, beat the oil, eggs, sugar until well combined. Add the vanilla and peppermint and mix in thoroughly.
Stir together the flours, cocoa, and salt. Gradually add this dry mixture to the wet ingredients until combined.
Cover the dough mixture and refrigerate for 2 hours, or put in the freezer for about 30 minutes.
After the dough has had time to chill, preheat the oven to 350. Line cookie sheets with parchment or tin foil, sprayed with cooking spray.
Crush up 2 candy canes until you create a crumbly dusty mixture. I placed mine in a ziploc bag and used a small mallet to hammer them until broken into tiny pieces. Also peel the foil off the Candy Cane Hershey's Kisses.
Put the icing sugar into a small bowl. Get the dough out of the fridge/freezer and use a tablespoon to scoop out the dough.
Roll the dough into balls and roll each ball through the powdered sugar. Place on the cookie sheets about 1.5 inches apart.
Bake for about 10 minutes or until cookies crackle. Do not overbake as they will continue to cook slightly once removed from the oven.
Once you have removed the cookies from the oven, center a peppermint kiss on top of each one, pressing down. Also immediately sprinkle a dusting of the crushed candy cane over all of the cookies. Both the kisses and the candy cane will begin to melt slightly into the cookies.
Cool on the cookie sheet for only a couple of minutes before transfering them all to a wire cooking rack. Allow them to cool completely until the kisses are hard and set.
And today some of my friends are sharing their delicious holiday cookie recipes as well. I know you’ll find something new to add to your holiday cookie line-up this season.
A little more inspiration…
Candy Cane Thumbprint Christmas Cookies from Modern Glam
Mint Chocolate Candy Cane Kiss Cookies from The Happy Housie
Peppermint Meltaway Cookies from Inspiration for Moms
Chewy and Soft Ginger Cookies from Twelve On Main
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