Description
Candy Cane Kiss Cookies are festive, peppermint-flavored treats featuring a soft cookie base with crushed candy canes mixed in and topped with a classic Hershey's Candy Cane Kiss. These cookies combine the delightful crunch of candy canes with a chewy buttery texture, perfect for holiday celebrations.
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 unwrapped
Instructions
- Prepare baking sheets: Line two baking sheets with parchment paper and set 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 the white sugar until the mixture is fluffy, about 1-2 minutes.
- Add egg and extracts: Mix in the egg, vanilla extract, and peppermint extract, blending for another 1 minute until fully combined.
- Combine dry ingredients: In a separate bowl, stir together the all-purpose flour, baking soda, and salt until evenly mixed.
- Mix dry and wet ingredients: Add the flour mixture, milk, and crushed candy canes to the wet ingredients. Beat just until everything is mixed, approximately 30 seconds to avoid overmixing.
- Form dough balls: Scoop the dough into 1 tablespoon sized portions. Use your hands to roll each portion into a smooth ball.
- Coat dough balls with sugar: Roll each dough ball in the remaining ¼ cup of white sugar to coat the outside evenly.
- Chill dough: Arrange the dough balls on the prepared baking sheets about 2 inches apart. Refrigerate the sheets lying flat for 2 hours to chill the dough thoroughly before baking.
- Preheat oven: While the dough chills, preheat your oven to 375 degrees Fahrenheit.
- Bake cookies: Bake the chilled cookies for 10 minutes or until the center is set but the cookies remain soft.
- Add Hershey's Kisses: After baking, let the cookies cool for 5 minutes on the baking sheet. Then gently press an unwrapped Hershey’s Candy Cane Kiss into the center of each cookie.
Notes
- Store leftover cookies in a sealed food storage container at room temperature for 5-7 days to keep them fresh.
- Ensure dough balls are chilled fully to prevent spreading during baking.
- For extra peppermint flavor, you may add a few drops more peppermint extract, but be cautious as it can be overpowering.
- If candy canes are not available, crushed peppermint candies or other holiday-themed hard candies can be substituted.
- Use parchment paper or silicone mats on baking sheets to prevent sticking and promote even baking.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 12 g
- Sodium: 80 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 20 mg
