Desserts
Transforming classic chocolate cookies into a bold chocolate-mint masterpiece takes just 20 minutes—and the secret lies in Hershey’s Mint Kisses. These cookies deliver a perfect balance of rich chocolate and refreshing peppermint, with a signature swirl that makes every bite feel like a holiday treat.
I’ve perfected this recipe over years of baking, ensuring the mint flavor shines without overpowering the chocolate base.
The magic happens with a simple dough that combines classic chocolate chip ingredients with crushed mint kisses, creating pockets of cool, refreshing flavor in every bite. No special equipment is needed—just a mixing bowl, baking sheet, and 15 minutes of prep before popping them in the oven.
The result? Cookies with crisp edges, soft centers, and those iconic minty swirls that disappear too quickly.
What you’ll end up with is a batch of cookies that looks like they came straight from a gourmet bakery, but with a technique even beginners can master. The mint kisses melt slightly during baking, creating marbled streaks of green and white that make these cookies visually stunning.
Each bite delivers a harmonious blend of chocolate and mint, with just enough sweetness to satisfy any craving.
These cookies are perfect for holidays, potlucks, or a cozy weekend treat—especially when paired with a glass of cold milk. The recipe scales easily, so you can make a dozen or a full sheet pan. Let’s get baking!
Ingredients for hershey mint kisses cookies
A perfect harmony of rich chocolate and refreshing mint begins with these 11 essential ingredients.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 2 ½ cups | Sifted for light texture |
| Unsalted Butter 🧈 | 1 cup | Cold, cubed for even mixing |
| Granulated Sugar 🍚 | 1 cup | White or light brown |
| Packed Brown Sugar 🍚 | ½ cup | Light or dark variety |
| Large Eggs 🥚 | 2 whole | Room temperature preferred |
| Pure Vanilla Extract 🍯 | 2 tsp | High-quality preferred |
| Baking Soda 🧂 | 1 tsp | Pure, not baking powder |
| Diamond Crystal Kosher Salt 🧂 | ½ tsp | Fine grain preferred |
| Hershey's Milk Chocolate Chips 🍫 | 1 ½ cups | Semi-sweet preferred |
| Hershey's Mint Kisses 🍬 | 1 ½ oz | Crushed, not melted |
| Extra-Virgin Olive Oil 🫒 | 1 tbsp | For greasing baking sheet |
The Hershey's Mint Kisses are the star of this recipe—freshly crushed just before baking ensures vibrant green flecks and maximum flavor. Store-bought bags work fine, but for the best results, grab a 12-ounce bag from Costco or Walmart (they keep better than smaller packages). The milk chocolate chips should be Hershey's brand for that classic sweetness. If you can't find them, Guittard or Ghirardelli are solid substitutes. For the butter, Land O'Lakes unsalted is my go-to—it melts evenly without adding saltiness. Room-temperature eggs mix more smoothly into the dough, preventing lumps. And don't skimp on the vanilla extract—Nielsen-Massey is my top pick for its rich, pure flavor.
No mint kisses? Crushed candy canes or Andes mint candies work in a pinch (adjust to taste). Out of milk chocolate chips? Dark or semi-sweet chips add depth, but the color will differ. Substituting brown sugar? Use 1:1—light brown adds moisture, dark adds molasses notes. For the flour, King Arthur or Bob's Red Mill are ideal (they're sifted for consistency). No extra-virgin olive oil? Butter-flavored baking spray works too. The baking soda must be fresh—test by mixing with vinegar (it should fizz immediately). And if you're short on vanilla, almond extract at half the amount adds complexity (though it won't be minty).
Store the dough in an airtight container for up to 3 days in the fridge—it actually improves as it rests. Freshly baked cookies stay crisp for 2 days at room temperature, but soften in 5 minutes if left out. For longer storage, freeze portions on a tray first, then transfer to a bag for 3 months. Reheat for 10 seconds to restore crispness. Pro tip: Sprinkle extra crushed mint kisses on top right after baking for a festive finish. These cookies are best enjoyed within 2 weeks—the mint flavor mellows over time.
Why You'll Love This Recipe
- No Mixer Needed: I swear by this recipe when I’m too tired to cream butter and sugar—just use a fork to mash it together. The cookies still turn out perfectly crisp at the edges with that signature Hershey’s melt.
- Minty Magic: That crushed mint from the candy kisses isn’t just decoration—it infuses every bite with a bright, pepperminty punch. Honestly, the first time I made these, my kids fought over the last one.
- Holiday or Snack: These work for Christmas cookie platters or as a quick after-school treat. I’ve even packed them in lunchboxes (they hold up surprisingly well) and used them to top milkshakes for a fun dessert.
- Pantry Staples Only: Between us, this recipe uses stuff you already have. No weird ingredients or last-minute store runs—just flour, butter, sugar, and those iconic kisses. My grocery bill stayed low, and my cookie jar stayed full.
Step-by-step instructions for Hershey mint kisses cookies
Master the art of swirling mint and chocolate in these cookies—crisp edges and chewy centers every time.
Cream Butter and Sugars for Maximum Air Incorporation
In a stand mixer fitted with the paddle attachment, combine the 1 cup unsalted butter, 1 cup granulated sugar, and 0.5 cup packed brown sugar. Beat on medium speed for 3-4 minutes until the mixture becomes light, fluffy, and nearly doubles in volume. The butter should be pale and ribbon-like when drawn between the paddle and the bowl—this indicates proper aeration for tender cookies.
Here's the thing—don't rush this step. The creaming process incorporates air, which creates that signature crackly top and prevents dense cookies. If the mixture still feels grainy after 4 minutes, continue beating for another 30 seconds. The sugars should dissolve completely, leaving no visible crystals.
Add Eggs and Vanilla for Binding and Flavor
Reduce the mixer speed to low and add the 2 whole large eggs, one at a time, mixing for 30 seconds after each addition until fully incorporated. Scrape down the sides of the bowl to ensure even distribution. Add the 2 teaspoons pure vanilla extract and mix for another 10 seconds—this ensures the vanilla's aromatic compounds fully disperse throughout the dough.
I've found that room-temperature eggs blend more smoothly and create a lighter texture. If your eggs are straight from the fridge, let them sit in warm water for 5 minutes before using. The mixture should now be thick and smooth, with no visible streaks of egg white.
Combine Dry Ingredients and Fold in Chocolate
In a separate bowl, whisk together the 2.5 cups all-purpose flour, 1 teaspoon baking soda, and 0.5 teaspoon diamond crystal kosher salt. Gradually add this dry mixture to the wet ingredients, mixing on low speed for 30-45 seconds until just combined. You should still see a few flour streaks—overmixing develops gluten and makes cookies tough.
Remove the bowl from the mixer and gently fold in the 1.5 cups Hershey's milk chocolate chips and 1.5 ounces crushed Hershey's mint kisses using a silicone spatula. Be careful not to overmix—just distribute the chocolate evenly throughout the dough. The crushed mint kisses should be evenly sized (about ¼-inch pieces) for consistent swirling.
Chill the Dough for Perfect Texture
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 24 hours for enhanced flavor development. Chilling the dough prevents excessive spreading in the oven and allows the flour to fully hydrate, resulting in thicker cookies with crisp edges and chewy centers.
This step is non-negotiable. Cold dough also means the chocolate and mint stay evenly distributed during baking, preventing them from sinking to the bottom. If you're short on time, divide the dough into two portions and chill for 15 minutes each—just don't skip it entirely.
Bake to Golden Perfection with Swirled Mint
Preheat your oven to 350°F and line two baking sheets with parchment paper. Scoop the chilled dough into 2-tablespoon portions (about 1.5 inches in diameter) and place them 3 inches apart on the prepared sheets. Using your finger, gently press down on each portion to flatten slightly—this ensures even baking.
Bake for 11-13 minutes until the edges are golden brown but the centers still look slightly underdone. The mint kisses should be fully melted with visible swirls throughout the cookies. If you notice the mint isn't melting properly, cover the baking sheet with foil for the last 2 minutes of baking to prevent over-browning.
Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. The centers should be soft and fudgy, with crisp edges that give way to the chewy interior. Serve warm for the ultimate chocolate-mint experience—each bite should deliver a perfect balance of sweet chocolate and refreshing mint.
Pro Tips For Making Hershey Mint Kisses Cookies
- Cream Butter Properly: Dump that cold butter straight from the fridge into the bowl and you’re asking for dry cookies. Beat it with the sugars until it’s light and fluffy—about 2-3 minutes with a mixer—so the texture stays tender. I learned this the hard way when my first batch turned out like hockey pucks.
- Measure Brown Sugar Right: Pack that brown sugar into the cup firmly—no loose scoops. Too little and your cookies lose moisture; too much and they’ll spread into sad pancakes. Run a knife through the cup afterward to level it off. Your future self will thank you when the cookies hold their shape.
- Chill Dough Before Baking: Skip the chilling step and your cookies will spread into greasy puddles. Give the dough a solid 30 minutes in the fridge—yes, even if you’re impatient like me. This also lets the mint flavor meld better into the dough. Trust the process.
- Use Room-Temp Eggs: Cold eggs mix unevenly and can cause streaks in the dough. Let them sit out for 30 minutes before cracking them in—just enough to make them slightly tacky. I was skeptical until I tried it, and now it’s non-negotiable for me.
Pro cooking tips for this dish
Crushing Mint Kisses
Use a rolling pin or heavy mug to crush the 1.5 ounces of Hershey’s Mint Kisses into ¼-inch pieces—this size ensures even melting and visible swirls. For extra efficiency, place the candies in a ziplock bag and gently tap with a rolling pin.
Avoid over-crushing, or the mint flavor will release too quickly during baking. Store any extras in an airtight container for up to 2 weeks—they’ll keep their freshness longer than whole kisses. 🍬
Dough Consistency Check
After mixing, your dough should hold its shape when pressed gently but still be soft enough to scoop easily. If it’s too sticky, chill for an extra 10 minutes—this helps the flour absorb moisture.
For a firmer dough, add 1 tablespoon more flour, but don’t overdo it, or your cookies will be dry. I’ve found that King Arthur flour absorbs moisture better than generic brands, so if your dough feels gummy, switch to it next time. 🌾
Baking Sheet Prep
Lightly grease your baking sheets with extra-virgin olive oil (or use butter-flavored baking spray) to prevent sticking. Arrange dough balls 3 inches apart—they’ll spread slightly but not overflow. For even baking, rotate the sheets halfway through at the 7-minute mark.
I use half-sheet pans for larger batches, but standard 13x18-inch sheets work too. Line with parchment paper for easy cleanup and to avoid burnt edges. ✨
Mint Swirl Troubleshooting
If your mint isn’t melting properly, try covering the baking sheet with foil for the last 2 minutes of baking—this traps steam and helps the mint soften. Overbaking causes the mint to dry out, so pull cookies when edges are just golden.
For extra swirls, press a few whole mint kisses into the tops of dough balls before baking—they’ll melt into beautiful green streaks. 💫
Resting for Flavor
Let cookies cool on the baking sheet for 5 minutes before transferring—they’ll firm up slightly and hold their shape better. For maximum flavor, store them in an airtight container at room temperature for 1-2 days.
The mint and chocolate flavors meld beautifully over time, making them taste even better the next day. If you can’t resist, serve warm with a glass of cold milk for the full experience. 🥛
Double Batch Tips
For larger batches, divide the dough into two equal portions and chill separately. Use two baking sheets to maximize oven space and bake in two batches if needed. I like to pre-scoop dough into 2-tablespoon portions before chilling—this saves time later.
For a festive touch, sprinkle extra crushed mint kisses on top right after baking while they’re still warm. These cookies freeze well, so make a big batch and enjoy them all month! 🎄
Nutrition facts
Frequently asked questions
Can I make these cookies without Hershey’s Mint Kisses?
For a similar flavor, use crushed candy canes or Andes mint candies (adjust to taste). If you prefer a different flavor twist, try white chocolate chips or peppermint extract (1/4 tsp) mixed into the dough. The mint is key for that signature taste, but these alternatives work well.
Why do my cookies spread too much?
Overmixing the dough or skipping the 30-minute chill causes excessive spreading. Chill the dough longer (up to 24 hours) for thicker cookies. Also, ensure your butter is cold before creaming—room-temperature butter leads to flatter cookies. Use a 2-tablespoon scoop for consistent size.
How do I get the mint to melt evenly?
Crush the mint kisses into ¼-inch pieces before mixing. For extra melting, cover the baking sheet with foil for the last 2 minutes of baking. Avoid overbaking—the mint should be soft but still visible in swirls. Press a few whole mint kisses into dough balls before baking for dramatic streaks.
Can I make these cookies gluten-free?
Yes! Replace the all-purpose flour with a 1:1 gluten-free baking flour blend (like Bob’s Red Mill). Add 1 tsp xanthan gum to mimic gluten’s structure. Chill the dough longer (1 hour) since gluten-free dough spreads more. Expect slightly denser cookies but still delicious.
How long will these cookies keep fresh?
Store in an airtight container at room temperature for 3-4 days. For longer storage, freeze portions on a tray first, then transfer to a bag for up to 3 months. Reheat for 10 seconds to restore crispness. The mint flavor peaks within 2 days—enjoy them fresh!