Description
Delight in the festive flavors of Candy Cane Kiss Cookies, featuring a soft, peppermint-infused dough studded with crushed candy canes and topped with a classic Hershey’s Candy Cane Kiss. Perfect for holiday gifting and celebrations.
Ingredients
Scale
Wet Ingredients
- ½ cup unsalted butter softened
- 1¼ cup white sugar divided
- 1 large egg
- 1 tsp vanilla extract
- ½ tsp peppermint extract
- 2 tsp milk
Dry Ingredients
- 2 cups all-purpose flour
- ¼ tsp baking soda
- ¼ tsp salt
Add-ins and Toppings
- ½ cup crushed candy canes
- 28 Hershey’s Candy Cane Kisses
Instructions
- Prepare Baking Sheets: Line two baking sheets with parchment paper and set aside to prevent sticking during baking.
- Cream Butter and Sugar: Using a handheld mixer on medium-low speed, cream together the softened butter and 1 cup of white sugar until the mixture is fluffy, about 1-2 minutes.
- Add Egg and Extracts: Mix in the large egg, vanilla extract, and peppermint extract until fully combined, blending for about 1 minute.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt until evenly combined.
- Combine Ingredients: Add the dry mixture, milk, and crushed candy canes to the wet ingredients. Beat on low speed just until the dough comes together, about 30 seconds.
- Form Dough Balls: Scoop the dough into 1 tablespoon-sized portions. Roll each portion into a smooth ball using your hands.
- Coat with Sugar: Roll each dough ball in the remaining ¼ cup of sugar to coat the outside evenly.
- Chill Dough: Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart. Refrigerate the cookie dough balls for 2 hours to chill and firm up.
- Preheat Oven: While chilling, preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius).
- Bake Cookies: Bake the chilled cookies for 10 minutes or until the centers are set but not browned.
- Add Kisses: After baking, cool the cookies for 5 minutes on the baking sheet. Then press an unwrapped Hershey’s Candy Cane Kiss into the center of each cookie to gently melt into place.
Notes
- For best results, ensure the butter is softened but not melted before creaming.
- Rolling the dough balls in sugar before chilling adds a subtle crunch and festive sparkle.
- Use parchment paper on baking sheets to prevent sticking and aid in cleanup.
- If you prefer a softer peppermint flavor, reduce the peppermint extract to ¼ teaspoon.
- Store leftover cookies in an airtight container at room temperature for 5-7 days to maintain freshness.
- Crushed candy canes can be made by placing them in a sealed bag and crushing with a rolling pin.
Nutrition
- Serving Size: 1 cookie
- Calories: 120 kcal
- Sugar: 10 g
- Sodium: 80 mg
- Fat: 6 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 0.5 g
- Protein: 1 g
- Cholesterol: 20 mg
