Candy Cane Kiss Cookies Recipe

Ingredients

Wet Ingredients

• ½ cup unsalted butter softened
• 1 large egg
• 1 tsp vanilla extract
• ½ tsp peppermint extract
• 2 tsp milk

Dry Ingredients

• 1¼ cup white sugar divided
• 2 cups all-purpose flour
• ¼ tsp baking soda
• ¼ tsp salt

Additional Ingredients

• ½ cup crushed candy canes
• 28 Hershey’s Candy Cane Kisses

Instructions

1. Line two baking sheets with parchment paper and set aside to ensure easy cleanup and prevent sticking.
2. Using a handheld mixer on medium-low speed, cream together the softened butter and 1 cup of sugar until the mixture is fluffy and well combined, about 1-2 minutes.
3. Mix in the egg, vanilla extract, and peppermint extract, blending for another minute to incorporate fully.
4. In a separate bowl, stir together the all-purpose flour, baking soda, and salt until evenly mixed.
5. Add the flour mixture, milk, and crushed candy canes to the wet ingredients and beat just until combined, roughly 30 seconds, taking care not to overmix.
6. Scoop the dough into tablespoon-sized portions and roll each into a smooth ball using your hands.
7. Roll each dough ball in the remaining ¼ cup of sugar to coat the outside, adding a sweet, crunchy texture.
8. Place the coated dough balls about 2 inches apart on the prepared baking sheets, then refrigerate them flat for 2 hours to firm up before baking.
9. While chilling the dough, preheat your oven to 375 degrees Fahrenheit to ensure it’s ready for baking.
10. Bake the chilled dough balls for 10 minutes or until the centers are set but still soft.
11. Remove cookies from the oven and cool for 5 minutes. Gently press an unwrapped Hershey’s Candy Cane Kiss into the center of each warm cookie, allowing it to soften slightly.

Notes

• Store leftover cookies at room temperature in a sealed container for up to 5-7 days to maintain freshness.
• For a stronger peppermint flavor, increase the peppermint extract to 1 teaspoon.
• Ensure the dough balls are well chilled to prevent spreading during baking.
• Use parchment paper or silicone baking mats to avoid sticking and make cleanup easier.
• Crushed candy canes can be substituted with peppermint chips for a different texture.

Nutrition

Calories: 160kcal | Carbohydrates: 23g | Protein: 1g | Fat: 7g | Saturated Fat: 4.5g | Trans Fat: 0.2g | Cholesterol: 20mg | Sodium: 40mg | Fiber: 0.1g | Sugar: 16g