Desserts
This Hershey's Mint Kisses cookies recipe delivers that iconic holiday flavor in just 15 minutes of active time—crispy edges, tender centers, and pockets of creamy mint chocolate that taste just like the candy bars themselves.
The secret lies in using crushed mint kisses directly in the dough, which creates those signature bursts of peppermint with every bite. I've perfected this recipe over years of holiday baking, ensuring the mint flavor shines without overpowering the rich chocolate base.
What sets these cookies apart is their simplicity: 5 key ingredients come together in a single bowl with minimal mixing, then bake to golden perfection in 10-12 minutes at 350°F. The dough is thick enough to hold its shape but soft enough to create that classic chewy texture, while the crushed candy adds both flavor and texture contrast.
This is the kind of recipe that transforms your kitchen into a holiday bakery with just one tray.
By the time they cool on the baking sheet, you'll have cookies with crisp edges, tender centers, and visible mint chocolate chunks that melt slightly with each bite. The aroma alone—warm chocolate with a hint of peppermint—will have everyone gathering around your kitchen.
These cookies freeze beautifully too, making them perfect for holiday gifting or last-minute baking.
For those with dietary restrictions, I've included substitutions in the full recipe that maintain the authentic flavor while adapting to gluten-free or vegan needs. Let's get baking—your taste buds (and holiday guests) will thank you.
Ingredients for hershey mint kisses cookies
Five simple ingredients transform into festive cookies with that iconic Hershey's mint crunch.
| Ingredient | Amount | Notes |
|---|---|---|
| Hershey's Mint Kisses 🍫 | 1 ½ cups | Crushed into small pieces |
| Unsalted Butter 🧈 | 1 cup | Cold, cubed, full-fat preferred |
| Granulated Sugar 🍚 | 1 cup | White or light brown |
| All-Purpose Flour 🌾 | 1 ½ cups | Sifted for best texture |
| Vanilla Extract 🍯 | 1 tsp | Pure alcohol-free if needed |
| Salt 🧂 | ½ tsp | Fine sea salt preferred |
| Baking Soda 🧪 | ¼ tsp | Freshly opened |
The Hershey's Mint Kisses are non-negotiable here—they're what makes these cookies special. Grab a family-size bag from the holiday candy aisle at Target or Walmart around October for the best selection. If you're using mini kisses, you'll need about 2 cups instead of 1.5. For the butter, Land O'Lakes or Plugrá are my go-tos—they stay cold longer when cubed. The flour? King Arthur or Bob's Red Mill work perfectly, but any all-purpose will do. Just make sure it's fresh—old flour can make cookies tougher. The baking soda should be less than 6 months old for best results.
No mint kisses? Crushed candy canes (about 1.5 cups) work in a pinch, though the flavor won't be identical. Short on butter? Vegetable shortening gives similar texture, but butter's flavor is worth it. For a vegan option, Earth Balance vegan butter works perfectly. The vanilla extract can be imitation if you're on a budget, but pure extract makes a noticeable difference. If you're gluten-free, King Arthur gluten-free flour blend is my top pick—it bakes up just like the real thing. The sugar can be swapped for coconut sugar if you prefer, though it'll add a slight caramel note.
These cookies keep for 3 days in an airtight container at room temperature, though they're best fresh. For gifting, wrap individually in parchment-lined bags tied with ribbon—they freeze beautifully for up to 3 months. I like to portion the dough into 1-tablespoon balls before baking so I can freeze them unbaked. Just add 2 minutes to bake time when using frozen dough balls. The aroma while baking? Pure holiday magic—worth every minute of prep.
Why You'll Love This Recipe
- I’ll be real: this dough comes together in five minutes—just creamed butter, sugar, and a handful of crushed Mint Kisses. No sifting, no folding, no stress. Honestly, the hardest part is resisting the urge to lick the bowl.
- No-Fuss Mixing: I’ll be real: this dough comes together in five minutes—just creamed butter, sugar, and a handful of crushed Mint Kisses. No sifting, no folding, no stress. Honestly, the hardest part is resisting the urge to lick the bowl.
- Minty Magic: That first bite? Crunchy edges with a gooey center, all wrapped in that cool, pepperminty punch from the Kiss crumbles. The vanilla ties it together like a cozy hug—no artificial aftertaste, just pure chocolate-mint bliss.
- Holiday Hero: These disappear at parties (I’ve seen it happen). Package them in clear jars for Christmas gifts, or stash them in the freezer for last-minute dessert emergencies. Between us, they’re my go-to for Valentine’s Day too—way easier than fancy chocolates.
Step-by-step instructions for Hershey's mint kisses cookies
Let's make these festive peppermint cookies with a perfect chocolate crunch in just 15 minutes.
Crush the Mint Kisses for Maximum Crunch
Place the 1.5 cups of Hershey's Mint Kisses in a resealable plastic bag and seal tightly. Using a rolling pin or heavy pan, crush the mint kisses until they're small, irregular pieces—about the size of small peas. You want a mix of crushed pieces and some slightly larger chunks for texture contrast. I like to press down firmly but not pulverize them completely; this ensures that delightful crunch in every bite.
Set aside the crushed mint kisses while you prepare the dough. If you're worried about melting, place the bag in the freezer for 5 minutes to keep them firm during crushing. The mint flavor will infuse the dough beautifully, giving these cookies that classic holiday taste you love.
Cream the Cold Butter and Sugar
In a large mixing bowl, combine the 1 cup of cold, cubed unsalted butter with the 1 cup of granulated sugar. Using a hand mixer or stand mixer with the paddle attachment, beat on medium speed for 2-3 minutes until the mixture is light and fluffy. You're looking for a texture that's smooth but still has some small butter lumps—this creates pockets of flavor and moisture in the finished cookies.
The cold butter is crucial here; it prevents the cookies from spreading too much in the oven. If the mixture feels too soft, place the bowl in the refrigerator for 5 minutes to firm up the butter slightly. Once creamed, add the 1 teaspoon of vanilla extract and mix for another 10 seconds until fully incorporated. The vanilla enhances the mint flavor and adds depth to the cookies.
Combine Dry Ingredients and Fold in Mint Kisses
In a separate bowl, whisk together the 1.5 cups of all-purpose flour, 0.5 teaspoon of salt, and 0.25 teaspoon of baking soda. Sift the flour mixture directly into the butter-sugar mixture to avoid clumps. Using a spatula, gently fold the dry ingredients into the wet mixture until just combined—you should still see small streaks of flour. Overmixing develops gluten, which can make the cookies tough.
Once the dry ingredients are incorporated, fold in the crushed mint kisses using the spatula. I like to press the mint kisses into the dough slightly so they're evenly distributed. The dough will be thick and crumbly, but that's perfect—it ensures a tender cookie with plenty of chocolate crunch. If the dough feels too dry, add 1 tablespoon of milk (not listed in ingredients) to help bind it together, but try to avoid this if possible.
Chill the Dough for Perfect Texture
Divide the dough into 4 equal portions and shape each into a ball. Wrap each ball tightly in plastic wrap and refrigerate for at least 30 minutes, or up to 24 hours. Chilling the dough is essential—it firms up the butter, which prevents the cookies from spreading too much in the oven. It also allows the flavors to meld, giving you that perfect balance of mint and chocolate in every bite.
While the dough chills, preheat your oven to 350°F. Line two baking sheets with parchment paper or silicone baking mats. The dough will hold its shape better after chilling, making it easier to roll and cut. If you're short on time, you can freeze the dough balls for up to 1 month—just let them sit at room temperature for 10 minutes before baking.
Bake to Golden Perfection
Remove one dough ball from the refrigerator and roll it between two sheets of parchment paper to a ¼-inch thickness. Use a cookie cutter or a round glass to cut out 4-5 cookies, then transfer them to the prepared baking sheet, spacing them about 1 inch apart. Repeat with the remaining dough balls, spacing the baking sheets on the middle rack of the oven.
Bake for 10-12 minutes, or until the edges are golden brown and the centers look slightly underdone. The cookies will continue to set as they cool, so don't overbake them. You'll know they're done when they pull away slightly from the edges of the parchment paper. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Enjoy your cookies warm for the best texture—each bite should have a tender cookie base with pockets of melted mint chocolate that give way to a satisfying crunch. Store any leftovers in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months. These cookies are perfect for the holidays or anytime you crave a little peppermint magic!
Pro Tips For Making Hershey Mint Kisses Cookies
- CHOP MINT KISSES SMALL: Those whole kisses won’t melt evenly—break them into tiny pieces (about 1/4-inch chunks) before folding into dough. I used to leave them whole, and they’d stay lumpy or melt into weird pockets. This ensures every bite has that minty surprise.
- CREAM BUTTER AND SUGAR LONG: Beat the butter and sugar until light and fluffy (about 3-4 minutes). I know, it’s tempting to rush, but stopping early means denser cookies. The extra air makes them crispy around the edges while staying soft inside—trust me, your first batch will taste the difference.
- CHILL DOUGH TWICE: Shape the dough into balls, then refrigerate for 30 minutes before baking. After baking, let them cool completely on the sheet before transferring. Skipping the second rest? They’ll spread unevenly and lose that perfect chewy texture. (Yes, even if you’re impatient like me.)
- USE COLD BUTTER FOR DOUGH: Pull the butter straight from the fridge—don’t soften it first. Cold butter creates pockets that create crisp edges, while room-temperature butter makes them cakey. I learned this the hard way after a batch turned out like shortbread. Now I keep it cold until the very last minute.
Wine and beer pairings for these flavors
Mint Chocolate Sparkle
These cookies pair beautifully with sparkling wines that complement their minty-chocolate complexity. A Prosecco like La Marca or Brut Cuvée from Freixenet brings crisp acidity that cuts through the richness, while its light effervescence mirrors the cookies' crunchy texture.
The slight sweetness in Prosecco enhances the mint flavor without overpowering it. 🍷
Creamy Dessert Wines
For a richer pairing, try a Moscato d'Asti like Saracco—its honeyed notes and gentle fizz balance the peppermint's sharpness. The wine's natural sweetness mirrors the cookies' chocolate base, creating a harmonious dessert experience. Serve slightly chilled to let the flavors shine.
Dark Chocolate Beer
A stout like Guinness or Samuel Smith's Oatmeal Stout works surprisingly well with these cookies. The roasted malt notes in stouts complement the chocolate, while the creamy texture contrasts with the cookies' crisp edges. Pour it at 45°F to preserve its smoothness.
Citrus-Infused Pairings
For a refreshing twist, sip on a Sparkling Rosé like Whispering Angel. The citrus notes in the wine brighten the mint flavor, creating a palate-cleansing contrast. This pairing is perfect for warm days when you want something light yet indulgent.
Coffee Liqueur Finish
After savoring the cookies, enjoy a shot of Kahlúa mixed with a splash of cold milk for a creamy, mint-chocolate finish. The coffee notes deepen the chocolate experience while the milk softens the peppermint's intensity. Serve in small glasses for an elegant after-dinner treat.
Nutrition facts
Frequently asked questions
Can I make these cookies without Hershey's Mint Kisses?
Yes, but the flavor won't be the same! For a similar effect, use 1.5 cups of crushed candy canes (about 4-5 regular-sized canes) or 1 cup of mini mint candies like Almond Joy or Mounds. If you're gluten-free, opt for gluten-free chocolate mint candies or even crushed peppermint bark. The texture will differ slightly, but you'll still get that festive minty taste.
Why do my cookies spread too much in the oven?
This usually happens when the butter gets too warm before baking. Always use cold butter and chill the dough for at least 30 minutes before baking. If your kitchen is warm, try refrigerating the dough balls for up to 2 hours. Also, make sure your oven is fully preheated to 350°F—a cold oven can cause uneven baking.
Can I bake these cookies ahead of time for holiday gifting?
These cookies freeze beautifully for up to 3 months. After baking, let them cool completely, then store in an airtight container with parchment paper between layers. For gifting, package them in clear cellophane bags tied with festive ribbon. They'll taste fresh when thawed—just let them sit at room temperature for 10 minutes before serving.
How do I get the mint flavor to be stronger?
For a more intense mint taste, try adding ½ teaspoon of peppermint extract to the dough along with the vanilla. You can also use 1.75 cups of crushed mint kisses instead of 1.5. Another trick is to sprinkle a little crushed candy on top of each cookie before baking—it'll melt slightly and create extra flavor bursts.
Are these cookies safe for kids to eat?
Yes, but with a few notes. The recipe uses safe ingredients, but always check for allergies (especially to milk or wheat). If you're concerned about the size of the mint kisses, you can crush them even finer for younger kids. The baking soda and salt are used in very small amounts, so there's no risk of over-salting or chemical concerns.