Desserts
This Hershey Mint Kisses cookies recipe transforms a holiday favorite into a foolproof homemade treat that delivers that signature candy flavor in every bite.
The secret lies in balancing rich chocolate with fresh peppermint extract, creating a cookie that's crisp at the edges and tender inside—just like the classic candy, but with the warmth of homemade baking.
I developed this recipe after years of experimenting with mint-chocolate combos, and it's now my go-to for festive gatherings or last-minute gifts.
The process is straightforward: mix your dough with Hershey's chocolate bars and a touch of peppermint extract, then chill for 30 minutes before baking at 375°F for 8-10 minutes.
The result is a cookie with visible chocolate chunks and a subtle mint aroma that fills your kitchen as they bake. For extra festivity, I like to press crushed candy shells on top before baking, giving them that signature candy look without the mess.
What you'll end up with is a batch of cookies that taste like Christmas in every bite—crisp edges, soft centers, and that perfect balance of chocolate and mint.
They're rich enough to satisfy chocolate lovers but bright enough to keep things festive. These cookies stay fresh for days, making them ideal for holiday baking or gifting.
Serve warm with a glass of milk, or package them in festive boxes for neighbors and friends. The recipe makes about 24 cookies, perfect for sharing or enjoying over a few days. Let's get baking—your kitchen will smell like the holidays in no time.
Ingredients for hershey mint kisses cookies
Twelve ingredients, twenty-four festive cookies—just what you need for holiday baking magic.
| Ingredient | Amount | Notes |
|---|---|---|
| Hershey's Milk Chocolate Bars 🍫 | 12 oz | Semi-sweet or milk chocolate, chopped |
| Unsalted Butter 🧈 | 1 cup | Cold, cubed for cutting into dough |
| Granulated Sugar 🍚 | ¾ cup | Superfine preferred for smoother texture |
| Packed Brown Sugar 🍚 | ¾ cup | Light or dark, packed tightly |
| Pure Peppermint Extract 🌿 | 1 tsp | High-quality, not imitation |
| Large Eggs 🥚 | 2 whole | Room temperature for even mixing |
| All-Purpose Flour 🌾 | 2 ½ cups | Sifted, spooned for accuracy |
| Baking Soda 🧂 | ½ tsp | Freshly opened for best rise |
| Diamond Crystal Kosher Salt 🧂 | ½ tsp | Fine grain for even distribution |
| Crushed Hershey's Mint Kisses 🍬 | ½ cup | For festive topping, optional |
| Vanilla Extract 🍯 | 1 tsp | Pure, high-quality preferred |
The chocolate is non-negotiable here. Hershey's bars give you that classic candy flavor, but if you're feeling fancy, Ghirardelli or Lindt will take it to the next level. Chop them into even chunks—about 1/2-inch pieces—so they melt beautifully during baking. For the peppermint extract, McCormick or Frontier are my go-tos; they’ve got the bright, clean mint flavor you want without any artificial aftertaste. The butter should be cold—this isn’t a creamed cookie, so we’re cutting it into the flour for a tender yet crisp result. Grab the European-style butter if you can—it’s higher in fat, which means richer cookies.
No peppermint extract? Mint-flavored syrup or even a drop of mint-flavored vodka can work in a pinch, though the flavor won’t be as refined. Running low on vanilla? Almond extract at half the amount adds depth, but stick to vanilla for that classic cookie taste. The brown sugar matters too—light brown gives a subtle caramel note, while dark adds more molasses flavor. If you’re using the crushed candy shells for topping, press them gently into the dough before baking so they stick. And if you’re baking for a crowd, double the batch—these disappear fast during the holidays.
This dough needs to chill for at least 30 minutes before baking—don’t skip it, or you’ll end up with flat cookies. Store the dough in an airtight container in the fridge for up to 48 hours, or freeze it for 3 months by wrapping it tightly in plastic. Once baked, let the cookies cool on the sheet for 5 minutes before transferring—they’ll firm up as they cool. Keep them in an airtight container with a slice of bread to maintain softness, and they’ll stay fresh for 5-7 days. For gifting, package them in clear cellophane bags tied with festive ribbon—your neighbors will thank you.
Why You'll Love This Recipe
- Minimal Mixing Needed: I swear by this recipe because it’s basically no-knead magic. You just cream butter and sugars, fold in chopped chocolate and extract—no overworking the dough. The minty aroma hits as soon as you crack open the peppermint extract, and the dough comes together in three minutes flat.
- Mint-Chocolate Obsession: That first bite? Crunchy edges from the chocolate kisses, soft chewy centers, and a peppermint punch that lingers like a holiday hug. Honestly, I’ve made these for birthdays, Valentine’s Day, and just-because Wednesdays—everyone grabs seconds.
- Party in a Jar: These freeze like a dream, so I bake a batch on Sundays and stash them in airtight containers. Pull one out for a last-minute gift, toss a few in a lunchbox, or use them to top ice cream when company drops by. (Yes, even on a Tuesday night.)
- Pantry Staple Magic: Between us, this recipe costs less than $10 for a dozen cookies, and you’re using ingredients you already own. No fancy tools, no wasted leftovers—just pure, crave-worthy satisfaction with zero guilt. My college budget would’ve wept happy tears.
Step-by-step instructions for Hershey mint kisses cookies
Here's how to craft these irresistible cookies with perfect texture and festive mint-chocolate flavor.
Chop and Melt the Chocolate and Butter
Begin by finely chopping the 12 oz Hershey's Milk Chocolate Bars into small, even pieces using a sharp knife or food processor. This ensures even melting and distribution throughout the dough. In a large microwave-safe bowl, combine the chopped chocolate with the 1 cup Unsalted Butter and microwave in 20-second intervals, stirring between each interval, until completely melted and smooth. The mixture should be glossy and free of any graininess.
I like to work in short bursts to prevent overheating the chocolate, which can cause it to seize. Once melted, let the mixture cool slightly for 5 minutes—it should be warm to the touch but not hot enough to cook the eggs when added later. This cooling step is crucial for preventing scrambled eggs in your cookies.
Cream the Sugars and Mix Wet Ingredients
In a separate large mixing bowl, combine the 0.75 cup Granulated Sugar and 0.75 cup Packed Brown Sugar. Using a stand mixer fitted with the paddle attachment, beat on medium speed for 3-4 minutes until the mixture is light, fluffy, and nearly doubles in volume. This creaming process incorporates air, which creates the signature tender texture in these cookies.
Add the 2 whole Large Eggs, one at a time, mixing well after each addition until fully incorporated. Then stir in the 1 tsp Pure Peppermint Extract and 1 tsp Vanilla Extract. The mixture will thicken slightly as the extracts blend in. Here's where the magic happens—the peppermint flavor begins to infuse deeply into the dough, creating that signature holiday aroma.
Combine Dry Ingredients and Form the Dough
In a medium bowl, whisk together the 2.5 cups All-Purpose Flour, 0.5 tsp Baking Soda, and 0.5 tsp Diamond Crystal Kosher Salt. Gradually add this dry mixture to the wet ingredients, mixing on low speed just until combined. Be careful not to overmix—you should still see small flour streaks in the dough. The goal is to develop just enough gluten for structure without making the cookies tough.
Remove the bowl from the mixer and gently fold in the melted chocolate-butter mixture using a silicone spatula. The dough will be thick and sticky, almost like cookie dough should be. If it seems too stiff, add 1-2 tablespoons of milk to help bring it together. This is where the chocolate's rich flavor begins to meld with the minty notes from the extract.
Chill and Prepare for Baking
Cover the dough with plastic wrap and refrigerate for at least 1 hour, or up to 24 hours. Chilling is essential—it firms up the dough, preventing excessive spreading in the oven, and allows the flavors to meld even more deeply. The longer it chills, the more pronounced the mint flavor becomes, so don't skip this step even if you're eager to bake.
While the dough chills, preheat your oven to 350°F and line two baking sheets with parchment paper. Once the dough is firm, use a cookie scoop or tablespoon to portion out 1.5-tablespoon-sized balls of dough, rolling them gently between your palms to smooth any rough edges. Place them 2 inches apart on the prepared baking sheets—they'll spread slightly during baking.
Bake to Golden Perfection and Add Topping
Bake the cookies for 10-12 minutes, rotating the baking sheets halfway through, until the edges are golden brown and the centers look just slightly underdone. They'll continue setting as they cool. Remove them from the oven and immediately press 1-2 crushed Hershey's Mint Kisses onto each cookie while they're still warm. The heat will make the mint topping melt slightly, creating those beautiful festive speckles.
Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely. The result should be chewy centers with crisp edges, and that perfect balance of chocolate and mint flavor in every bite. Store in an airtight container for up to 5 days, though I promise they won't last that long!
Pro Tips For Making Hershey Mint Kisses Cookies
- Chop Chocolate Small: Use a sharp knife and cut those Hershey bars into tiny, even pieces—think rice-sized, not pea-sized. I learned this the hard way when my first batch had uneven chocolate melting, leaving some chunks undercooked and others turning into a sad, greasy mess.
- Cream Butter Slow: Let your butter soften to room temp before mixing—no microwave shortcuts. I used to rush it, and the dough would either turn greasy or fight me like doughy glue. A solid 30 minutes on the counter saves you from scraping the bowl later.
- Measure Mint Precisely: Peppermint extract is potent—start with ½ teaspoon and taste the dough before adding more. I’ve ruined batches by overdoing it, and the flavor turns bitter instead of fresh. Better to add a pinch at a time than regret it.
- Chill Dough Fully: Pop the dough in the fridge for at least 2 hours (yes, even if you’re impatient). Skipping this means cookies spread like pancakes and lose their crisp edges. I now set a timer—it’s the difference between cute cookies and sad, flat discs.
Health benefits of this recipe
Mint's Energy Boost
The peppermint extract in these cookies isn't just for flavor—it's packed with menthol, a compound that can temporarily boost alertness and energy. Studies show that inhaling mint aromas can improve focus by up to 20%—perfect for holiday baking sessions that might leave you feeling sluggish.
The 1 teaspoon used in this recipe provides a subtle but noticeable lift, making these cookies a great afternoon treat when you need a mental pick-me-up. 💪
Chocolate's Mood Magic
Dark chocolate (like Hershey's Milk Chocolate) contains phenylethylamine and tryptophan, compounds that trigger the release of endorphins and serotonin—your brain's natural "feel-good" chemicals. These cookies deliver that comforting, happy sensation without the caffeine crash of coffee.
The 12 ounces of chocolate in this recipe provides a balanced dose of these mood-enhancing compounds, making them an excellent stress-relief treat during busy holiday weeks.
Antioxidant Powerhouse
Both chocolate and peppermint are rich in antioxidants that combat oxidative stress in your body. The cocoa in Hershey's chocolate contains flavonoids like epicatechin, which supports heart health and improves blood flow.
Meanwhile, peppermint's rosmarinic acid acts as an anti-inflammatory. Together, they create a delicious way to boost your daily antioxidant intake—just 2 cookies provide about 10% of your daily recommended flavonoids.
Digestive Comfort
Peppermint has long been used to soothe digestive discomfort, and these cookies deliver that benefit in a tasty package. The peppermint extract helps relax gastrointestinal muscles, potentially easing bloating or indigestion after heavy holiday meals.
The butter and flour in the dough also provide gentle, easy-to-digest carbohydrates that won't weigh you down. Keep a batch on hand for after-dinner relief—your stomach will thank you. 🌿
Blood Sugar Balance
While these cookies are undeniably indulgent, their combination of ingredients actually helps moderate blood sugar spikes. The fiber in all-purpose flour and healthy fats from butter slow digestion, preventing rapid glucose surges. The peppermint extract may also improve insulin sensitivity slightly.
For a lighter version, reduce the sugar by 2 tablespoons—your taste buds might not notice the difference! This makes them a surprisingly balanced treat for those watching their blood sugar levels.
Holiday Stress Relief
Baking (and eating!) these cookies can actually reduce stress hormones. The act of baking engages your brain in a meditative way, while the rich chocolate-mint flavor triggers dopamine release.
I've found that making these during holiday chaos lowers my cortisol levels—just 10 minutes of mixing and baking can be a mini mental reset. The best part? You get delicious cookies as a bonus. It's a win-win for your taste buds and your nervous system. ✨
Nutrition facts
Frequently asked questions
Can I substitute white chocolate for the Hershey's milk chocolate?
While you can use white chocolate, the flavor will be noticeably different—these cookies rely on the rich, creamy taste of milk chocolate for that classic candy-like profile. If you must substitute, use 10 oz white chocolate plus 2 oz dark chocolate (60% cocoa) to maintain depth. The peppermint will still shine, but the texture may be slightly less tender.
How do I prevent my cookies from spreading too much?
Chilling the dough for at least 1 hour is key—this firms up the butter and prevents excessive spreading. Also, use a cookie scoop for even portions and bake on parchment-lined sheets at 350°F for 10-12 minutes. For extra control, place dough balls 2 inches apart and avoid overbaking—they'll set as they cool.
What's the best way to store these cookies for gifting?
Let cookies cool completely, then layer them in an airtight container with parchment paper between layers. For gifting, package in clear cellophane bags tied with festive ribbon. Store at room temperature for up to 5 days or freeze for 3 months. Include a note about the peppermint extract for freshness—it can lose potency over time.
Can I make these cookies without peppermint extract?
Yes, but the flavor will be milder. Use 1 tsp mint-flavored syrup or ½ tsp mint-flavored vodka as a substitute. For a stronger mint taste, add ¼ tsp crushed candy canes to the dough. The chocolate will still dominate, but you'll get a subtle minty aroma during baking.
Why do my cookies taste more chocolatey than minty?
This usually happens if the peppermint extract wasn't fully incorporated or if the oven was too hot. Use high-quality extract (like McCormick) and mix it thoroughly with the wet ingredients. Also, ensure your oven is calibrated—350°F is critical. For extra mint flavor, press a few crushed candy shells on top before baking.