Description
Delight in festive flavors with these Candy Cane Kiss Cookies, featuring a soft peppermint-infused dough rolled in sugar and topped with iconic Hershey's Candy Cane Kisses. Perfect for holiday celebrations, these cookies combine a tender texture with a sweet, minty crunch.
Ingredients
Scale
Cookie Dough
- ½ cup unsalted butter softened
- 1¼ cup white sugar divided
- 1 large egg
- 1 tsp vanilla extract
- ½ tsp peppermint extract
- 2 cups all-purpose flour
- ¼ tsp baking soda
- ¼ tsp salt
- 2 tsp milk
- ½ cup crushed candy canes
Topping
- 28 Hershey’s Candy Cane Kisses
Instructions
- Prepare baking sheets: Line two baking sheets with parchment paper and set them aside for later use.
- Cream butter and sugar: Using a handheld mixer on medium-low speed, cream together the softened butter and 1 cup of white sugar until fluffy, about 1 to 2 minutes.
- Add wet ingredients: Mix in the large egg, vanilla extract, and peppermint extract for another minute until fully combined.
- Mix dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt until evenly blended.
- Combine wet and dry: Add the dry mixture, milk, and crushed candy canes to the wet ingredients, beating just until the dough comes together, approximately 30 seconds.
- Form dough balls: Scoop the dough into 1 tablespoon-sized portions and roll each into a smooth ball using your hands.
- Coat in sugar: Roll each dough ball lightly in the remaining ¼ cup of sugar to coat the exterior.
- Chill the dough balls: Place the coated dough balls on the prepared baking sheets about 2 inches apart. Refrigerate flat for 2 hours to firm up the dough.
- Preheat oven: While chilling, preheat your oven to 375 degrees Fahrenheit.
- Bake the cookies: Bake the chilled dough balls for 10 minutes or until the center is set and the edges are lightly golden.
- Add the candy kiss: Remove the cookies from the oven and cool for 5 minutes. Then gently press an unwrapped Hershey’s Candy Cane Kiss into the center of each cookie.
Notes
- For extra peppermint flavor, add an additional ¼ teaspoon peppermint extract.
- Ensure the dough is well chilled to prevent spreading during baking.
- Store leftovers at room temperature in a sealed container for up to 7 days.
- Using crushed candy canes adds a delightful crunch, but finely chop them if you prefer a more subtle texture.
Nutrition
- Serving Size: 1 cookie
- Calories: 140 kcal
- Sugar: 12 g
- Sodium: 90 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 0.5 g
- Protein: 1 g
- Cholesterol: 20 mg
