When the festive season approaches, I’m one of the first to embrace all things peppermint. From peppermint bark to peppermint mochas, and even peppermint ice cream—I love it all. That’s why I can’t resist the candy cane-flavored Hershey’s Kisses as soon as they appear on store shelves.
Unlike the classic Hershey’s Kisses, these festive treats don’t feature chocolate. Instead, they are crafted in red and white stripes with a minty flavor and are speckled with tiny bits of peppermint for an extra festive touch.
One of my favorite holiday recipes involves these candy cane Hershey’s Kisses. I like to incorporate them into a delicious batch of candy cane chocolate crinkle cookies, blending my passions for both peppermint and chocolate seamlessly. This recipe draws inspiration from two holiday cookie classics: peanut butter blossoms and chocolate crinkles.
Right after baking, while the cookies are still warm, I press a peppermint candy into the top of each one. This addition perfectly complements the rich, chocolatey flavor of the tender crinkle cookies.
Crafting Candy Cane Chocolate Crinkle Cookies
A crinkle cookie is known for its distinctive cracked surface, which occurs when the cookie’s exterior sets faster than the interior, causing the surface to split beautifully. Coating the dough in powdered sugar prior to baking accentuates these unique crinkles.
For this particular recipe, you can start with a basic chocolate crinkle cookie recipe and simply add a Hershey’s Kiss for a festive flair. A single bag of these candies is sufficient, especially if you reduce the recipe to make just 20 to 24 cookies.
When selecting cocoa powder for baking, opt for an unsweetened variety. My preferred choice is Ghirardelli Unsweetened Cocoa Powder, which is a hit among professional bakers as well. This cocoa is Dutch-processed, meaning it has a reduced acidity compared to natural cocoa powders, offering a smoother, more chocolate-rich flavor.
To prepare these cookies, roll the dough into 1-inch balls, coat them in powdered sugar, and bake them on a parchment-lined baking sheet. The real magic happens in the oven. After baking, while the cookies are still warm, press a peppermint-flavored Hershey’s Kiss into the center of each one. Let them cool on the baking sheet for a couple of minutes before transferring them to a wire rack to cool completely.
Storing and Freezing These Cookies
Keep any leftover cookies in an airtight container at room temperature. You can also freeze the cookies, either before or after baking. To freeze the dough, shape it into balls without rolling them in sugar, place them on a baking sheet, and freeze until solid. Once frozen, transfer the dough balls to a freezer-safe bag or container.
To bake frozen dough balls, let them sit at room temperature for a few minutes as you preheat the oven. Roll each ball in granulated sugar and powdered sugar, then bake as usual, adding an extra minute or two to the baking time.
For baked cookies, allow them to cool completely before placing them in a freezer-safe container. They can be stored frozen for up to three months. Thaw them at room temperature before serving.
Exploring More Peppermint and Chocolate Combinations
- Mint Brownies
- Mint Chocolate Chip Ice Cream
- Chocolate Peppermint Shortbread
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Riley Morgan simplifies health and wellness topics, providing readers with practical advice and insights. Dedicated to empowering others, Riley covers everything from mental health to medical breakthroughs.
