
Festive green cookie cups filled with a Hershey's Kiss and topped with a tiny heart candy, perfect for holiday gatherings and kid friendly parties.

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.
I remember the first time I baked these and the kids gasped when the heart was pressed on top. My sister insisted they were the cutest cookies she had ever seen and asked for the recipe that same night. We discovered that placing the heart offset from center gives them personality, almost like the Grinch looking askew. Over the years I have made small tweaks to timing and dough handling to ensure the centers do not collapse and the lips of the cookie cup are even and tender.

My favorite part about this treat is the little reveal after baking when the chocolate is still warm and slightly soft. As a host I like to line a platter with greenery and arrange these around a bowl of cocoa. One holiday a neighbor's toddler asked if the cookie had a tiny heart beat, and that became the sweetest compliment. Over time I learned that keeping the kisses upright and not overbaking preserves a molten center that makes them irresistible.
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.
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.

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.
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.
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.
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.
Keep the Hershey's Kiss upright during assembly and baking to ensure a centered chocolate pocket.
Use gel food coloring instead of liquid to avoid changing dough hydration.
Do not overbake, remove when edges are set and centers remain soft for a molten chocolate interior.
Chill dough for 15 minutes if it becomes too soft to handle, this makes shaping easier.
Press the heart candy onto warm cookie cups immediately after baking so it adheres without melting.
This nourishing the grinch cookies recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice — it is perfect for breakfast or as a wholesome snack any time.
This The Grinch Cookies recipe makes perfectly juicy, tender, and flavorful steak every time! Serve with potatoes and a side salad for an unforgettable dinner in under 30 minutes.

Preheat oven to 375 F and prepare a mini muffin pan by lightly spraying with baker spray or lining with paper mini cups.
In a small bowl beat the large egg and stir in 3 4 teaspoon green gel food coloring until uniform in color.
In a large bowl combine the sugar cookie mix, all purpose flour, room temperature butter and colored egg using a handheld mixer on low speed until a thick dough forms.
Scoop dough using a 1 1 2 tablespoon scoop, flatten into a three inch disc, place an unwrapped Hershey's Kiss in the center and bring dough up around the candy sealing into a ball keeping the kiss upright.
Place sealed dough balls into the prepared mini muffin pan and bake for 10 to 12 minutes until edges are set and centers are no longer raw, do not allow to brown.
Immediately after removing from the oven press one large heart candy onto each warm cookie cup offset to the right from center and cool in the pan for at least ten minutes before transferring to a wire rack.
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