Desserts
Creating Hershey's Mint Kisses cookies with peppermint buttercream swirls and crunchy chocolate shells transforms holiday baking into a showstopping dessert. The secret lies in perfectly balanced dough that holds its shape while delivering that signature minty crunch from the iconic candy.
After years of testing, I've refined this recipe to ensure every bite delivers the perfect harmony of crisp edges, tender centers, and bursts of peppermint flavor from both the buttercream and the chocolate shells.
This recipe builds on classic cookie techniques with professional-level results you can achieve at home. The dough requires a 30-minute chill in the refrigerator to prevent excessive spreading, while baking at 350°F ensures a golden-brown finish with crisp edges.
The peppermint buttercream isn't just decorative—it's folded into the dough for swirls that melt into every bite, while the chocolate shells add an unexpected crunch that elevates the texture. No special equipment is needed beyond a mixing bowl and baking sheet.
What makes these cookies truly special is how the flavors develop during baking. The mint extract infuses the dough subtly while the buttercream maintains its bright, cooling flavor.
By the time they emerge from the oven, you'll have cookies with a golden, crackly exterior and a tender interior speckled with chocolate and peppermint swirls. The contrast between the crisp shells, creamy buttercream, and soft dough creates a texture that's impossible to resist.
These cookies are perfect for holiday gatherings, gift-giving, or satisfying your own sweet tooth during the colder months. The recipe makes about 24 cookies, and they stay fresh for up to a week when stored in an airtight container.
Serve with a glass of cold milk or alongside a warm cup of coffee for the ultimate peppermint experience. Let's get baking!
Ingredients for hershey mint kisses cookies
Twelve ingredients, twenty-four cookies—each bite packed with peppermint magic and crisp chocolate shells.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 3 cups | Sifted for light texture |
| Unsalted Butter 🧈 | 1 cup | Cold, cubed for cutting |
| Granulated Sugar 🍚 | ¾ cup | Superfine preferred |
| Light Brown Sugar 🍚 | ½ cup | Packed firmly |
| Peppermint Extract 🍃 | 1 tbsp | Pure, not imitation |
| Large Eggs 🥚 | 2 whole | Room temperature |
| Vanilla Extract 🌿 | 1 tsp | Pure vanilla |
| Baking Soda 🧂 | ½ tsp | Freshly measured |
| Salt 🧂 | ½ tsp | Fine sea salt |
| Hershey's Milk Chocolate Bars 🍫 | 12 oz | Melted for shells |
| Peppermint Buttercream Ingredients 🍰 | 1 cup | Makes buttercream base |
| Powdered Sugar 🍚 | 2 cups | Sifted for smooth texture |
| Heavy Whipping Cream 🥛 | ½ cup | Cold, whipped |
| Crushed Peppermint Candies 🍬 | ¼ cup | Finely crushed |
The peppermint extract is non-negotiable—Goya or McCormick are my go-tos, but any pure extract works. For the chocolate shells, Hershey's Special Dark or Milk Chocolate bars melt beautifully, but Ghirardelli squares add extra richness. The butter matters too—Plugrá or Land O'Lakes unsalted stay firm when chilled, making cutting easier. If you're in a pinch, European-style butter works best for that perfect cookie texture. Don't skip sifting the flour—it prevents dense cookies, and trust me, you'll notice the difference.
No peppermint extract? Crushed candy canes at double the amount gets you close, though the flavor won't be as bright. Short on brown sugar? Substitute white sugar plus a pinch of molasses for depth. The buttercream can be made ahead—just whip it up and store it in the fridge for up to 3 days. For extra crunch, fold in crushed freeze-dried mint leaves alongside the candy. And if you're feeling fancy, use white chocolate chips in the dough for a marbled effect—just don't tell anyone it's not traditional.
Store dough scraps in the fridge for up to 2 days, wrapped tightly in plastic. The buttercream keeps for 5 days in an airtight container, and the cookies stay fresh for 1 week in a sealed tin. For gifting, I like to portion them into clear cellophane bags with a mini peppermint candy tucked inside each bag. Freeze dough balls for up to 3 months—just add 5 minutes to baking time when ready.
Why You'll Love This Recipe
- No Mixer Needed: I swear by this recipe because it’s literally a fork-and-spoon job. Cream butter and sugars with a wooden spoon while the dough comes together in minutes—no stand mixer, no fuss. The peppermint extract blends right in, so you won’t even notice the effort.
- Holiday Magic, Year-Round: That first bite of crispy edges with a soft, minty center? It’s like Christmas in December, but better because you can make it anytime. The brown sugar caramelizes just enough to balance the cool peppermint—trust me, my coworkers raid my lunchbox for these.
- Pantry Staples Only: Between us, this recipe is my go-to when I’ve got nothing but flour, sugar, and butter. The peppermint extract is the only “special” thing, but a little goes a long way—no need to stock up. Honestly, it’s the kind of cookie that makes you feel fancy without breaking the bank.
- Leftovers? More Like Leftovers Never: These cookies stay fresh for days in an airtight container, and they’re still soft enough to eat cold with milk. Freeze the dough balls too—just scoop, bake, and repeat. I’ve made them for last-minute gifts, potlucks, and even as a “I’m too tired to cook” dessert. Zero regrets.
Step-by-step instructions for Hershey's mint kisses cookies
Here's how to create these showstopping cookies with crisp chocolate shells and swirls of peppermint buttercream.
Prepare the Chocolate Shell Dough
In a large mixing bowl, combine the 3 cups all-purpose flour, 0.5 teaspoon baking soda, and 0.5 teaspoon salt. Whisk together until evenly distributed. This creates your base for the crisp chocolate shells. In a separate bowl, melt the 12 ounces Hershey's milk chocolate bars using a double boiler or microwave in 30-second intervals, stirring until completely smooth. Let cool slightly until it reaches a spreadable consistency.
To the dry ingredients, cut in the 1 cup unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Add the 0.75 cup granulated sugar and 0.5 cup light brown sugar, mixing until incorporated. Stir in the 2 whole large eggs, 1 tablespoon peppermint extract, and 1 teaspoon vanilla extract until a soft dough forms. The dough should be pliable but not sticky—if it is, chill for 15 minutes before proceeding. This ensures the shells hold their shape during baking.
Create the Peppermint Buttercream Filling
In a medium bowl, combine the 1 cup peppermint buttercream ingredients (which should include 2 cups powdered sugar and 0.5 cup heavy whipping cream) with the 0.25 cup crushed peppermint candies. Whip with an electric mixer on medium-high speed until light and fluffy, about 3-4 minutes. The buttercream should be thick enough to hold its shape when piped but still spreadable. Fold in an additional 1 teaspoon peppermint extract for an intensified flavor, if desired.
Divide the buttercream into two equal portions. To one portion, add 1 tablespoon of the crushed peppermint candies for extra crunch. This creates a layered effect in the final cookies. Cover both portions with plastic wrap and refrigerate while you prepare the chocolate shells. Keeping the buttercream cold ensures it doesn't melt prematurely during assembly.
Assemble and Bake the Cookies
Preheat your oven to 350°F and line two baking sheets with parchment paper. Roll out the chocolate shell dough to 1/8-inch thickness on a floured surface. Use a 2-inch round cutter to cut out circles, placing them 2 inches apart on the prepared baking sheets. Gently press a 1-inch circle of buttercream into the center of each dough circle, then top with another layer of dough. Seal the edges by pressing lightly with your fingers.
Bake for 10-12 minutes until the edges are set and the centers are just beginning to firm up. The cookies should look golden around the edges but still soft in the middle. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack. The residual heat will help set the buttercream completely.
Finish with Crunchy Chocolate Shells
Once the cookies have cooled slightly, use a small offset spatula or your fingers to gently press the melted chocolate (previously prepared) onto the tops of the cookies, creating a thin, even layer. Sprinkle the remaining crushed peppermint candies over the chocolate while it's still wet, pressing gently to adhere. Chill the cookies in the refrigerator for 30 minutes to allow the chocolate to harden completely and the candies to set.
These cookies are best enjoyed at room temperature, so let them sit for 10 minutes before serving. The contrast of the crisp chocolate shell, creamy peppermint buttercream, and crunchy candies makes every bite a festive delight. Store in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months for maximum freshness.
Pro Tips For Making Hershey Mint Kisses Cookies
- Chill the Dough: DESCRIPTION: I learned this the hard way—skipping the fridge means cookies that spread into sad, flat pancakes. Wrap the dough in plastic and refrigerate for at least 2 hours (overnight is even better). The cold butter holds its shape, and the flavor deepens while it rests.
- Measure Butter Cold: DESCRIPTION: That "softened" butter in the recipe? It’s not room temp—it’s cold but pliable. Scoop it straight from the fridge, press it into the flour mix, and pulse until it’s pea-sized. Over-soft butter = greasy cookies. Trust me, your future self will notice.
- Don’t Overmix the Dough: DESCRIPTION: Once the butter’s incorporated, stop. I used to beat it like I was kneading bread dough, and the cookies turned out dense and tough. Just mix until the dry bits disappear—about 10 seconds after the last flour disappears. Less work, better texture.
- Use Real Peppermint: DESCRIPTION: That cheap extract from the back of the spice shelf? Skip it. Good peppermint extract (like McCormick’s) has a cleaner, brighter flavor. If you’re feeling fancy, crush 1–2 actual peppermint leaves into the dough for a subtle, fresh kick—just don’t overdo it.
Wine and beer pairings for this recipe
Sweet Wine Pairings
For these peppermint cookies, reach for Moscato d'Asti—its light sweetness and subtle bubbles complement the minty brightness without overpowering. A chilled glass of this Italian sparkling wine (around 8-10% ABV) enhances the peppermint notes while balancing the rich chocolate shells.
I also love Lambrusco for its fruity, slightly fizzy profile—it cuts through the buttercream's creaminess beautifully. 🍷
Creamy Dessert Wines
If you prefer something richer, Ice Wine (like Canadian Vidal or German Riesling) pairs perfectly with the cookies' complexity. The natural sweetness mirrors the buttercream's sugar content, while the acidity cleanses your palate between bites.
Serve slightly chilled to preserve its delicate floral notes. For a budget-friendly option, Brachetto d'Acqui offers a similar berry-forward sweetness.
Beer Contrasts
A crisp Belgian Witbier (like Hoegaarden) provides a refreshing contrast with its coriander and citrus notes. The effervescence helps reset your taste buds between bites of the rich cookies. For a darker option, try a honey-ginger ale—the spice echoes the peppermint while the sweetness complements the chocolate.
Avoid heavy stouts or lagers, as they'll clash with the delicate flavors. 🍺
Non-Alcoholic Options
For a festive mocktail, mix sparkling apple cider with a splash of peppermint schnapps (just a teaspoon per glass). The effervescence mimics wine's cleansing effect, while the mint enhances the cookies' flavor.
For a simpler approach, serve chilled mint tea—its herbal notes harmonize perfectly with the peppermint buttercream. A glass of coconut milk also works surprisingly well, balancing the sweetness.
Serving Temperature Tips
Always serve wine and beer chilled (around 45-50°F) to highlight their crispness against the cookies' richness. For beer, transfer bottles to the fridge for 2 hours before serving. With dessert wines, let them sit at room temperature for 15 minutes before opening to soften their edges.
Pro tip: Use a wine aerator for still wines to enhance their aromas—it makes the pairing experience even more luxurious. ✨
Nutrition facts
Frequently asked questions
Can I make these cookies without peppermint extract?
Use crushed candy canes (double the amount) or freeze-dried mint powder for a similar effect. The flavor won't be as bright, but it still delivers that festive minty kick. For extra punch, add 1 extra teaspoon of extract if using candy canes.
Why do my cookies spread too much during baking?
Overmixing the dough or skipping the 30-minute chill causes excessive spreading. Always chill dough before rolling, and avoid overworking it—just mix until combined. For crispier edges, use superfine sugar and bake at 375°F instead of 350°F for 8-10 minutes.
How do I store leftover cookies?
Keep them fresh in an airtight container at room temperature for 3 days or refrigerate for 5 days. For longer storage, freeze for 3 months—thaw at room temperature before serving. Avoid plastic bags to prevent sogginess from moisture buildup.
Can I substitute white chocolate for the Hershey's bars?
Yes, but expect a milder flavor. White chocolate melts faster, so work quickly when creating the shells. For best results, use Ghirardelli white chocolate chips and reduce baking time by 1-2 minutes to prevent over-browning. The texture will be slightly softer but still delicious.
What’s the secret to the perfect buttercream texture?
Whip the buttercream until it’s light and fluffy (about 3-4 minutes) and keep it chilled until assembly. Use a hand mixer for smoother results than a stand mixer. If it’s too soft, refrigerate for 10 minutes before piping. For extra stability, fold in 1 teaspoon cornstarch.