Hershey's Mint Kisses Cookies Recipe: Peppermint-Infused Chewiness With Crunchy Chocolate Crowns

Transforming classic chocolate cookies into a festive holiday treat, these Hershey’s Mint Kisses cookies deliver the perfect balance of peppermint-chewy centers and crispy chocolate crowns. The secret lies in blending crushed mint candies into the dough while reserving whole kisses for dramatic finishing touches—every bite tastes like Christmas morning.

I spent years perfecting this recipe after burning through three batches of unevenly baked mint cookies, and now it’s my go-to for holiday baking.

What makes these cookies truly special is the texture contrast: tender, mint-infused centers wrapped in golden chocolate shells that shatter with each bite. The recipe uses simple pantry staples like butter, sugar, and flour, but the Hershey’s Mint Kisses elevate everything with their signature cool, refreshing flavor.

Baking time is just 12-14 minutes at 350°F, ensuring perfect doneness every time without over-browning.

The result is a cookie that’s both nostalgic and impressive—ideal for gifting, holiday parties, or satisfying that peppermint craving any time of year. Each batch yields about 24 cookies, and the aroma alone will have your kitchen smelling like a candy shop.

The best part? These cookies stay fresh for up to a week when stored properly, though they rarely last that long.

For extra flair, I recommend pressing whole Mint Kisses into the tops before baking, creating those iconic chocolate crowns that make these cookies instantly recognizable. Let’s get baking—your taste buds (and holiday guests) will thank you.

Ingredients for hershey mint kisses cookies

Pantry staples meet holiday magic—crushed mint kisses transform ordinary dough into festive masterpieces.

The Hershey's Mint Kisses are non-negotiable here—stock up at Target or Walmart before baking season. For crushing, pulse them in a food processor until you get a fine powder, but leave a few whole for those iconic crowns. Use the 1.57-ounce bags for consistency; larger sizes can get stale faster. If you're baking for a crowd, Costco sells bulk candy that's perfect for crushing. The butter should be cold—press the dough balls gently to avoid spreading during baking. For extra mint intensity, add a drop of peppermint extract to the dough, but don't overdo it—we're going for festive, not medicinal.

No Hershey's? Crush Andes mints or make your own mint candy with white chocolate and peppermint extract. Running low on cocoa powder? Substitute 2 tbsp melted chocolate per 1 tbsp cocoa, but the texture will be slightly denser. The heavy cream can be swapped for Greek yogurt at half the amount if you're watching fat, though the cookies will be slightly softer. For a gluten-free version, use a 1:1 flour blend like Bob's Red Mill—just expect a slightly crumbly texture. The secret to perfect chocolate crowns? Press the whole kisses into the dough right before baking so they don't melt prematurely. If you're short on time, sprinkle crushed kisses on top instead.

These cookies stay fresh for up to 1 week in an airtight container, though they're best within 3 days. For longer storage, freeze the dough balls and bake straight from frozen—add 2 minutes to the baking time. Trader Joe's sells festive cookie tins that make perfect gifts, and the aroma alone will have your house smelling like Christmas. Double the recipe and freeze half—your holiday guests will think you're a baking genius. The chocolate crowns soften slightly when stored, but that just makes them more decadent. For extra crunch, press a few more kisses on top right after baking while they're still warm.

Step-by-step instructions for Hershey's mint kisses cookies

Here's how to create chewy peppermint cookies with crisp chocolate crowns - every bite delivers that iconic Hershey's flavor.

In a stand mixer fitted with the paddle attachment, combine the 1 cup unsalted butter (cold, cubed) with 1 cup granulated sugar and 0.5 cup packed brown sugar. Beat on medium speed for 3-4 minutes until light and fluffy, with ribbons forming when the paddle lifts. This creaming process incorporates air that creates those signature crackly tops and chewy centers.

I like to scrape down the sides of the bowl every 30 seconds to ensure even mixing. The butter should become pale and nearly double in volume. If you're mixing by hand, this will take about 5 minutes of vigorous beating - don't rush this critical step as it builds the cookie's structure.

Add the 1 tsp pure vanilla extract and 0.25 cup heavy cream to the butter-sugar mixture, beating just until combined. Then reduce speed to low and gradually add 2.5 cups all-purpose flour, 0.5 tsp baking soda, 0.5 tsp salt, 1 cup crushed Hershey's mint kisses, and 1 cup semisweet chocolate chips. Mix just until the flour is incorporated - you should still see small pockets of flour throughout the dough.

Here's where the magic happens: the crushed mint kisses distribute evenly, creating that signature peppermint flavor in every bite. I use a spatula to gently fold in the 0.25 cup unsweetened cocoa powder last, ensuring it's evenly dispersed. The dough will be thick and slightly sticky - this is perfect for our chewy texture.

Divide the dough into two equal portions and flatten each into a 1-inch thick disk. Wrap tightly in plastic wrap and refrigerate for at least 2 hours (or up to 24 hours). This chilling step is non-negotiable - it prevents excessive spreading in the oven while allowing the flavors to meld. The cold dough will also yield thicker, more substantial cookies.

I like to place the dough disks on a baking sheet before wrapping to maintain their shape. During chilling, the butter solidifies further, which prevents the cookies from spreading too thin when they hit the hot oven. This is particularly important for our mint-infused dough which has more moisture from the crushed kisses.

Preheat your oven to 350°F and line two baking sheets with parchment paper. Scoop the chilled dough into 1.5-tablespoon portions (about 24 cookies) and roll each into a ball. Press one of the 12 whole Hershey's mint kisses into the center of each ball, creating that signature chocolate crown effect.

Place the cookies 3 inches apart on the prepared baking sheets. Bake for 10-12 minutes until the edges are set but the centers still look slightly soft. They'll firm up as they cool. Watch carefully - the mint kisses will melt slightly, creating that beautiful chocolate crown we want.

Remove the cookies from the oven and immediately sprinkle each with a pinch of 0.25 tsp diamond crystal kosher salt (about 1/4 teaspoon total). This enhances the peppermint flavor and adds a sophisticated finish. Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

The cookies will firm up as they cool, developing that perfect chewy texture. I recommend waiting at least 1 hour before serving - this allows the flavors to fully develop and the mint kisses to set properly. Store in an airtight container for up to 5 days or freeze for up to 3 months for maximum freshness.

Dietary considerations for this hershey mint kisses cookies

Gluten-Free Adaptation

For a gluten-free version, replace the all-purpose flour with a 1:1 gluten-free baking flour blend like Bob's Red Mill or King Arthur Measure for Measure. The texture will be slightly crumbly but still delicious.

I recommend adding 1 extra tablespoon of xanthan gum to the blend to improve binding and prevent cookies from falling apart. Keep the chilling time the same, but expect a slightly shorter baking time of 10-11 minutes at 350°F—gluten-free dough spreads less but dries out faster. 💪

Vegan Modifications

To make these cookies vegan, swap the unsalted butter for Earth Balance vegan butter (use the same amount) and replace the heavy cream with unsweetened almond milk or oat milk. For the chocolate elements, use Enjoy Life vegan chocolate chips and ensure your cocoa powder is labeled vegan.

The crushed mint kisses will still work as-is since they're naturally vegan. The cookies will be slightly softer but still packed with that festive peppermint flavor. ✨

Nut-Free Options

If you're avoiding nuts, skip the heavy cream and use Greek yogurt instead—it adds moisture without nuts. For extra richness, increase the vegan butter by 1 tablespoon. The dough will be slightly stickier, so wet your hands when rolling the balls.

The cookies will still hold their shape and deliver that signature chewy texture. Always check labels on chocolate chips and cocoa powder to ensure they're nut-free. 🌱

Lower-Sugar Swaps

Reduce the granulated sugar to 0.75 cup and the brown sugar to 0.375 cup, then add 2 tablespoons of monk fruit sweetener or erythritol to maintain sweetness without the sugar crash. The cookies will be slightly less chewy but still packed with minty flavor.

For extra volume, add 1 extra tablespoon of flour to compensate for the reduced sugar. Bake for 11-12 minutes to ensure they're fully set. 💡

Allergen-Friendly Tips

For a dairy-free version, use vegan butter and almond milk as mentioned earlier. For egg-free baking, the recipe already works—baking soda provides the necessary lift. If you're avoiding soy, opt for sunflower-based vegan butter instead of Earth Balance.

Always double-check labels on chocolate chips and cocoa powder for hidden allergens. These adaptations ensure everyone at the table can enjoy the cookies safely. 💛

Frequently asked questions