This batch of Grinch Cookies began as a playful experiment in my kitchen one December when I wanted something festive that would make both kids and adults smile. I wanted bright green cookie cups that were simple to assemble and had a little surprise inside. The result is a tender sugar cookie shaped into a small cup, hiding a Hershey's Kiss in the center and finished with a heart candy offset like the Grinch's tiny heart that grew three sizes. These treats arrived at our holiday party stacked on a platter and vanished within minutes.

I discovered this preparation while adapting a box sugar cookie mix to become filled cookie cups. The color, the slightly crisp edges and the soft, buttery interior that gives way to a warm chocolate center are why these cookies feel special. They are a mixture of nostalgia and easy festive theater, a recipe that travels well and makes a memorable holiday gift. The technique is forgiving which makes it ideal for bakers of all levels, and the final bite is sweet, slightly chewy and perfectly balanced with a kiss of melted chocolate in the middle.

Ingredients

• Hershey's Kisses: Use 18 unwrapped milk chocolate kisses, one per cookie cup. Keep them upright when placing them in the dough so the point faces up, and remove wrappers just before assembly to prevent melting on your hands.
• Sugar cookie mix: Use 17.5 ounces of your favorite boxed sugar cookie mix, about one standard large box. Brands like Pillsbury or Betty Crocker perform consistently for structure and flavor.
• All purpose flour: Use 1 4 cup to add a touch of structure and prevent spreading. Measure by spooning into the cup and leveling for accuracy.
• Large egg: Use one room temperature egg beaten with food coloring to yield an even green color and help bind the dough.
• Unsalted butter: Use 1 2 cup room temperature unsalted butter for a tender crumb and richer flavor. If using salted butter reduce added salt in the mix if the box instruction calls for it.
• Green gel food coloring: Use 3 4 teaspoon gel food color for vivid hue without altering dough hydration. Gel works better than liquid for concentrated color.
• Heart candy sprinkles: Use 18 large heart sprinkles to place on the warm cookie cups for a sweet finishing detail.

Instructions

Preheat and prepare:Preheat the oven to 375 F and position a rack in the center. Lightly spray a mini muffin pan with baker spray or line with paper mini cups to prevent sticking. Ensure the pan is ready before you mix the dough since the dough sets up quickly once formed.Color the egg:In a small bowl beat the large egg with a fork and stir in 3 4 teaspoon green gel food coloring until the color is uniform. Using a small amount of gel yields a bright but natural green. If you prefer a deeper color add a few more drops sparingly.Mix the dough:In a large mixing bowl use a handheld mixer on low speed to combine the 17.5 ounce sugar cookie mix, 1 4 cup all purpose flour, 1 2 cup room temperature unsalted butter and the colored egg mixture. Mix for two to three minutes until thoroughly combined. The dough will be very thick and slightly tacky to the touch which helps it hold around the chocolate.Portion and fill:Using a 1 1 2 tablespoon scoop or a regular cookie scoop portion balls of dough. Flatten each ball into a disc about three inches across in your hand. Place one unwrapped Hershey's Kiss in the center and gently bring the dough up and around the candy, sealing the edges and shaping into a smooth ball. Keep the chocolate upright so the point remains facing up throughout assembly and while placing in the pan.Bake:Place each dough ball into the prepared mini muffin tin with the sealed seam facing down and the Hershey's Kiss still upright. Bake for 10 to 12 minutes. Watch the edges carefully and do not let them brown. The goal is set edges with a soft center so the chocolate melts but the dough does not overcook.Finish and cool:When the cookie cups come out of the oven immediately press one heart candy onto the top offset to the right from the center so it looks playful. Allow the cups to cool in the pan for at least 10 minutes so they set up before transferring to a wire rack to cool completely.

Storage Tips

Store the cooled cookie cups in a single layer or with parchment paper between layers inside an airtight container. At room temperature they will keep for up to five days. For longer storage freeze in a single layer until solid then transfer to a freezer safe container for up to three months. To rewarm, thaw at room temperature and warm briefly in a 300 F oven for five minutes to restore a soft center, or microwave a single cookie for 8 to 10 seconds on low power until slightly warm to the touch.

Ingredient Substitutions

You can use a homemade sugar cookie dough if you prefer, replacing the boxed mix with 2 cups all purpose flour, 3 4 cup sugar, 1 2 cup butter, 1 large egg and 1 2 teaspoon baking powder adjusted for texture. For dairy free use vegan butter and dairy free chocolate kisses, note texture may be slightly different. Gluten free cookie mix is also acceptable, but add an extra tablespoon of flour like a gluten free blend for stability. Swap gel color for natural spinach powder for a muted green shade, but adjust quantity for taste and visual result.

Serving Suggestions

Serve these green cookie cups on a festive platter lined with pine sprigs for holiday gatherings. Pair with hot cocoa, coffee or a lightly spiced mulled cider for contrast. They make charming edible place cards when paired with small name tags tucked beneath each liner. For a dessert board include small bowls of extra heart candies, crushed candy cane and nuts for guests who want to add texture. These also travel well in bakery boxes as gifts for neighbors or teachers.

Cultural Background

Filled cookie traditions span many cultures, from filled shortbread in Europe to stuffed sandwich cookies. These green cookie cups are a modern American holiday adaptation influenced by playful seasonal characters and the tradition of gifting themed sweets. The visual of the small soft cup with a hidden chocolate centers echoes classic filled cookie styles adapted here to celebrate a popular seasonal character, making them feel both familiar and new.

Seasonal Adaptations

Adapt the color and topping for other holidays by swapping green gel for red or pastel colors. For Valentine s Day use red color and red heart sprinkles, or at Halloween use orange with candy eyeballs. For a winter white look use white chocolate kisses and a dusting of powdered sugar. Small changes to color and candy choice keep the technique the same but let you reuse this format year round.

Meal Prep Tips

Prepare the dough a day ahead and refrigerate wrapped tightly for easier scooping and cleaner shaping. If you need to bake many batches, portion the dough onto a parchment lined tray and freeze for fifteen minutes so the balls hold their shape when moved to the pan. Keep the heart sprinkles in a sealed container until ready to press on warm cookies to avoid melting or sticking. Label containers with baking date when freezing so you can rotate stock.

These cookies are a joyful project that blends simple technique with a delightful final reveal. Whether making them with children or for a large gathering they are reliably festive and full of holiday heart. I encourage you to put on a favorite holiday playlist and enjoy the process of shaping each little cup.