These Mint Hershey Kiss Cookies are the perfect Christmas cookies to add to your holiday baking list! They’re so easy to make and fun to eat!
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I’ll be totally honest.
I’m not usually one for making a hundred kinds of fancy Christmas cookies. But I just couldn’t resist with these Hersey Kiss Cookies!
I mean, we’ve got a solid amount of chocolate. Plus an easy mint cookie base, and they’re cute! The kids love to help out with these by sticking the kisses on top, but you do have to keep an eye on them because they often get lost before they make it to their destination 😉
For this recipe, I started with my Mom’s Chocolate Chip Cookies. They are soft and chewy and basically perfect.
But what I found when I made the first batch of these Hershey Kiss Cookies is that they were too flat and chewy and perfect. Is it possible?
I wanted something that would hold up a little better, and stay a little fluffier. I mean, we need something to hold that candy in the middle!
I reduced the butter and added in some baking powder, and while they are not super huge and puffy like some kiss cookies, I think they are the perfect mix between chewy and fluffy. There’s enough cookie to hold in the chocolate (we don’t want it to escape on us!), but they are not cakey or overly soft.
Chewy edges with a chocolate jackpot 😉
If you’re looking for more fun Christmas cookies to make with the kiddos, check out these No Bake Christmas Tree cookies — they’re my girls favorites!
- If you want plain Hershey Kiss Cookies, feel free to leave out the mint and the green food coloring. Or go crazy and add in almond extract (just not 2 teaspoons!)
- Try using some of the holiday varieties of kisses or Hugs instead to mix things up!
- Roll the cookies in nonpareils before baking for a festive touch.
- Room temperature: These cookies can be left in an airtight container at room temperature for up to 1 week, if they last that long on the counter! Just be aware if the area is warm your chocolate kisses will be become soft.
- Freezer: If you want these cookies to last a little longer, store them in a freezer bag or freezer container for up to 3 months. To thaw, simply leave out at room temperature for 20-30 minutes.
- Have your kisses all unwrapped and ready to go when you put the cookies in the oven. This can take time and you want to get the chocolates on the cookies while they’re warm, but not hot. I’ve found that 10-15 minutes cooling time is perfect.
- Be sure to let your cookies cool completely before moving or stacking them — you don’t want chocolate smeared everywhere!
- I make 3 dozen cookies with this recipe (perfect for your freezer stash!). If you want more chocolate to cookie, you can simply make smaller cookies and bake a minute or two less, but you’ll end up with more cookies and new more chocolate.
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- 1/2 cup unsalted butter room temperature
- 1 cup brown sugar, lightly packed 105g
- 1 cup granulated sugar 200g
- 2 eggs
- 2 teaspoons mint extract
- green food coloring optional
- 3 cups all purpose flour 375g
- 1 teaspoon salt
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 36 Hershey Kisses approx. 150g
- Preheat oven to 375 degrees F and line 3 baking sheets with parchment paper.
- In a large bowl, cream butter and sugars together with an electric mixer until fluffy.
- Add eggs, mint extract and food coloring if desired and beat until combined.
- Add flour, salt, baking powder and baking soda and beat on low speed until combined.
- Roll into 1-1.5″ balls and place on prepared baking sheets about 2 inches apart. Bake for 8-9 minutes just until centers are no longer glossy — you don’t want them to brown on top.
- Let cool on pans for 5 minutes, until warm but not hot. Place one kiss in the center of each cookie, pressing down slightly to secure — they will crack just a bit (they will crack more if they are overbaked and browned).
- Let cool completely before moving to a storage container.
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