Description
Indulge in the festive spirit with these delightful Candy Cane Kiss Cookies! A perfect blend of buttery cookie dough, peppermint flavor, and a sweet surprise of Hershey’s Candy Cane Kisses in the center.
Ingredients
Scale
Dough:
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon peppermint extract
- 2 cups all-purpose flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tablespoons milk
- 1/2 cup crushed candy canes
Topping:
- 36 Hershey’s Candy Cane Kisses, unwrapped
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Cream butter and sugar: In a large bowl, cream the butter and sugar until light and fluffy.
- Add wet ingredients: Mix in the egg, vanilla extract, and peppermint extract until combined.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add to the wet mixture and mix until just combined.
- Complete the dough: Add milk and beat until the dough comes together. Fold in the crushed candy canes.
- Form and bake: Roll dough into 1-inch balls, place on baking sheets, and bake for 8-10 minutes until set.
- Add Kisses: Press a Candy Cane Kiss into the center of each cookie immediately after baking.
- Cool and enjoy: Let the cookies cool on the baking sheet before transferring to a wire rack to cool completely.
Notes
- Chill the unwrapped kisses in the freezer for 10 minutes before using to help them hold their shape when placed on the hot cookies.
- Store the cookies in an airtight container at room temperature for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg
