Hershey Mint Kisses Cookies Recipe: Peppermint-Infused Crunch With Gooey Centers

This Hershey Mint Kisses cookies recipe delivers the perfect balance of crispy edges and gooey centers, with that signature peppermint crunch that makes every bite irresistible. ✨ The secret lies in folding crushed mint kisses directly into the dough, ensuring each cookie carries that iconic Hershey’s flavor throughout.

I’ve perfected this recipe over years of holiday baking, and it’s become a crowd favorite—especially during the winter months when minty treats are in demand.

The dough comes together in just 15 minutes, with a 10-minute chill before baking to ensure clean cookies that hold their shape. Using a mix of brown and white sugar creates that classic chewy texture, while a touch of cornstarch keeps the edges crisp.

The key to the mint flavor is adding crushed kisses both in the dough and as a topping—this guarantees that peppermint punch in every bite without overpowering the chocolate base.

By the time they emerge from the oven, your cookies will be golden brown with a glossy finish, each one packed with that signature Hershey’s mint flavor. The centers stay soft and chewy, while the edges hold their structure, creating the perfect texture contrast.

These cookies are ideal for gift-giving, holiday parties, or simply satisfying a craving for something festive and delicious.

For extra indulgence, pair them with a glass of cold milk or a scoop of vanilla ice cream. The recipe scales easily, so you can bake a full sheet for gatherings or smaller batches for personal treats.

Here’s everything you need to make them yourself—no shortcuts, just pure, nostalgic holiday flavor.

Ingredients for hershey mint kisses cookies

Crushed mint kisses, cold butter, and two sugars—this is the short list for nostalgic holiday cookies.

The mint kisses are non-negotiable—Hershey’s is the only brand that works here. Grab the holiday-sized bags at Target or Walmart around October for the best deals. If you can’t find them, crush regular mint candies instead, but they won’t have that same peppermint punch. The butter needs to be cold (pop those cubes in the freezer for 10 minutes if your kitchen’s warm). For the sugars, Domino brand is my go-to—I’ve never had issues with clumping. Sift the flour and cornstarch together to avoid dense cookies. And trust me, measure that cornstarch carefully—it’s what gives those edges their signature crunch.

No mint kisses? Peppermint extract at half the amount (½ tsp) works in a pinch, but the texture won’t be the same. Swap the butter for vegetable shortening if you’re baking in summer heat, though I won’t judge if you cheat. The cinnamon is totally optional—skip it if you’re not a fan, but it adds a nice warmth that pairs perfectly with the mint. For the powdered sugar topping, Confectioners’ sugar from the store works fine, but if you’re feeling fancy, make your own by blending granulated sugar with a pinch of cornstarch. And if you’re making these for gifting, double the batch—they disappear fast.

These cookies keep for 5 days in an airtight container at room temperature, but they’re best enjoyed fresh. For gifting, wrap them in parchment-lined boxes with a dusting of powdered sugar—looks festive and keeps them crisp. Freeze the dough balls for up to 3 months if you’re prepping ahead, but bake them straight from frozen (add 1-2 minutes). The flavor only gets better after baking, so make extra. I always do—these are the cookies that get requested every holiday season.

Step-by-step instructions for Hershey mint kisses cookies

Get ready for cookies that deliver that perfect balance of crispy edges, chewy centers, and peppermint magic.

In a stand mixer fitted with the paddle attachment, beat the 1 cup cold unsalted butter on medium speed for 1-2 minutes until smooth and creamy. This cold butter creates those beautiful crackly edges later. Gradually add the 0.75 cup granulated white sugar and 0.75 cup packed brown sugar, mixing continuously until the mixture is light and fluffy—about 3-4 minutes.

You'll know it's ready when the mixture nearly doubles in volume and becomes pale in color. This step is crucial for achieving that perfect texture contrast in your cookies. I like to scrape down the sides of the bowl with a spatula every minute or so to ensure even mixing.

Add the 2 whole large eggs, one at a time, mixing on low speed for 30 seconds after each addition until fully incorporated. Then add the 1 tsp pure vanilla extract and mix for another 10 seconds. The eggs add moisture and structure to the cookies, while the vanilla enhances that peppermint flavor profile.

Here's the thing—don't overmix at this stage. You want the mixture to look slightly thick and curdled, which will smooth out when you add the dry ingredients. If you overmix now, you'll end up with tough cookies instead of the tender ones we're after.

In a separate bowl, whisk together the 3 cups all-purpose flour, 0.25 cup cornstarch, 0.5 tsp baking soda, 0.5 tsp fine sea salt, and 0.5 tsp ground cinnamon. Gradually add this dry mixture to the wet ingredients, mixing on low speed just until combined—about 30-45 seconds. You should still see some flour streaks.

Remove the bowl from the mixer and fold in the 1.5 cups crushed Hershey's Mint Kisses using a silicone spatula. Make sure they're evenly distributed throughout the dough. I like to press some of the mint kisses into the bottom of the bowl to ensure I get an equal number in each cookie. The crushed pieces will create pockets of peppermint flavor in every bite.

Cover the bowl with plastic wrap and refrigerate for at least 1 hour (I prefer 2 hours or even overnight). This chilling step is non-negotiable—it prevents the cookies from spreading too much in the oven and allows the flour to fully hydrate, creating better texture. The cold dough also means the mint kisses stay crisp instead of melting into the butter.

Don't skip this step (I learned the hard way). If you try to bake the dough immediately, you'll end up with flat, crispy cookies that lack the perfect chewy center. The wait is worth it for those beautiful, thick cookies with crisp edges and gooey centers.

Preheat your oven to 350°F and line two baking sheets with parchment paper. Using a cookie scoop or tablespoon, drop 1.5-tablespoon portions of dough onto the prepared sheets, spacing them 2 inches apart. The dough will hold its shape better after chilling, but don't press down on it.

Bake for 10-12 minutes until the edges are golden brown but the centers still look slightly underdone. They'll continue cooking on the hot pan after you remove them from the oven. You'll know they're perfect when you can see just a hint of mint kiss crunch at the edges and the tops are crackly.

Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack. While they're still warm, roll each cookie in the 0.25 cup powdered sugar to give them that classic peppermint finish. The powdered sugar adds a sweet, snowy appearance and enhances the mint flavor.

Serve these cookies warm for the ultimate experience—the contrast of the warm, gooey centers with the cool, minty powdered sugar is pure magic. Store any leftovers in an airtight container for up to 5 days, though I doubt they'll last that long!

Best sauces and condiments for this recipe

Mint Chocolate Dip

Elevate your cookies with a simple mint chocolate dip that complements the peppermint flavor beautifully. Melt ½ cup white chocolate chips and ½ cup dark chocolate chips together in a double boiler, then stir in 1 tsp peppermint extract and 1 tbsp heavy cream.

Let cool slightly before dipping the tops of warm cookies. The contrast of cool chocolate and warm cookies is pure indulgence. 🍫

Vanilla Bean Frosting

For a luxurious touch, whip up a vanilla bean frosting that pairs perfectly with the minty cookies. Beat ½ cup unsalted butter with 2 cups powdered sugar, 1 tsp vanilla bean paste, and 1 tbsp milk until smooth.