These are buttery, soft, and made to hold that cute peppermint Kiss on top.

Yield: ~24 cookies
Oven: 350°F / 175°C
Time: 15 min prep + 9–11 min bake

Ingredients

• 1/2 cup (115 g) unsalted butter, softened

• 1/2 cup (110 g) brown sugar

• 1/4 cup (50 g) sugar

• 1 large egg

• 1 1/2 tsp vanilla extract

• 1 1/2 cups (190 g) all-purpose flour

• 1/2 tsp baking soda

• 1/2 tsp baking powder

• 1/4 tsp salt

• 24 Candy Cane Hershey’s Kisses (unwrapped)

Instructions

1. Cream butter + sugars until smooth. Beat in egg + vanilla.

2. Whisk flour + baking soda + baking powder + salt; mix into batter.

3. Scoop 1 1/2 tbsp dough and roll into balls. Place on parchment-lined tray.

4. Bake 9–11 minutes until edges are set and centers look slightly underdone.

5. Cool 2 minutes, then press a Kiss into each cookie. Transfer to rack to finish cooling.

Texture note: Want them extra thick? Chill just 15 minutes while the oven heats—still “no-chill” friendly but even puffier.

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3) Peanut Butter Blossoms (Classic Holiday Cookie)

Sweet peanut butter cookie + milk chocolate Kiss = forever popular.

Yield: ~30 cookies
Oven: 375°F / 190°C
Time: 15 min prep + 8–10 min bake

Ingredients

• 1/2 cup (115 g) butter, softened

• 1/2 cup (125 g) creamy peanut butter

• 1/2 cup (100 g) sugar + extra for rolling

• 1/2 cup (110 g) brown sugar

• 1 large egg

• 1 tsp vanilla

• 1 1/2 cups (190 g) all-purpose flour

• 1 tsp baking soda

• 1/4 tsp salt

• 30 Hershey’s Kisses (milk chocolate), unwrapped

Instructions

1. Cream butter + peanut butter + sugars. Beat in egg + vanilla.

2. Mix in flour + baking soda + salt.

3. Roll into 1-inch balls, roll in sugar.

4. Bake 8–10 minutes.

5. Press Kiss into each cookie right out of the oven. Cool.

Tip: If the Kisses melt too fast, pop them in the fridge while cookies bake.

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4) Coconut Macaroon Kiss Cookies (Chewy, Toasty, Easy)

Coconut lovers will hunt these down first.

Yield: ~24 cookies
Oven: 325°F / 160°C
Time: 10 min prep + 15–18 min bake

Ingredients

• 3 cups (240 g) sweetened shredded coconut

• 1/2 cup (60 g) all-purpose flour

• 1/4 tsp salt

• 1 can (14 oz / 396 g) sweetened condensed milk

• 1 tsp vanilla extract (or 1/2 tsp almond extract)

• 24 chocolate Kisses (unwrapped)

Instructions

1. Mix coconut + flour + salt. Stir in condensed milk + vanilla.

2. Scoop heaping tablespoons onto parchment.

3. Bake 15–18 minutes until edges are golden.

4. Press a Kiss into each cookie while warm. Cool completely.

Storage win: These stay chewy for days in an airtight container.

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5) Christmas Kitchen Sink Cookies (Loaded + Chewy)

Think: chewy bakery cookie meets snack mix—salty pretzels, chocolate, and festive candy.

Yield: ~18 large cookies
Oven: 350°F / 175°C
Time: 20 min prep + 10–12 min bake

Ingredients

• 3/4 cup (170 g) butter, softened

• 3/4 cup (150 g) brown sugar

• 1/4 cup (50 g) sugar

• 1 large egg + 1 egg yolk

• 2 tsp vanilla

• 2 cups (250 g) all-purpose flour

• 1 tsp baking soda

• 1/2 tsp salt

• 1/2 cup white chocolate chips

• 1/2 cup red/green M&M’s

• 3/4 cup crushed pretzels (not powder—chunky bits)

Instructions

1. Cream butter + sugars. Beat in egg, yolk, vanilla.

2. Mix in flour + baking soda + salt.

3. Fold in chips, M&M’s, and pretzels.

4. Scoop big mounds (2 tbsp). Bake 10–12 minutes.

5. Cool on tray 10 minutes (they finish setting as they cool).

Extra pretty: Press a few M&M’s and pretzel pieces on top right after baking.

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6) Chocolate-Dipped Oreo Truffles (Holiday Drizzle)

No-bake, rich, and gift-box friendly.

Yield: ~30 truffles
Time: 25 min prep + chilling

Ingredients

• 36 Oreo cookies

• 1 block (8 oz / 225 g) cream cheese, softened

• 12 oz (340 g) white chocolate or milk chocolate, melted

• Optional: green/red candy melts or frosting for drizzle

• Holiday sprinkles (optional)

Instructions

1. Crush Oreos into fine crumbs (food processor works best).

2. Mix crumbs with cream cheese until a dough forms.

3. Roll into 1-inch balls. Chill 20–30 minutes (or freeze 10 minutes).

4. Dip in melted chocolate, set on parchment.

5. Drizzle with colored melts and add sprinkles before they set.

Tip: If chocolate is too thick, stir in 1 tsp neutral oil (or coconut oil) to thin it.

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How to store + freeze (so they stay fresh)

• Room temp (airtight): most baked cookies 4–7 days

• Truffles: fridge 7–10 days

• Freeze baked cookies: up to 2 months (thaw covered at room temp)

• Freeze dough balls: bake straight from frozen—add 1–2 minutes

Conclusion

This is the kind of cookie collection that makes people say, “I’ll just try one…” and then quietly grab a second. You’ve got all the essentials—peppermint, peanut butter, coconut, chocolate, and that salty-sweet crunch—plus a no-bake option for busy days. Mix and match for cookie swaps, holiday parties, or gift tins, and you’ll have a tray that genuinely has something for everyone.