Description
Delicious peppermint cookies filled with Hershey’s Candy Cane Kisses.
Ingredients
Scale
- 1 cup Butter (softened)
- 1 1/2 cups Granulated Sugar
- 1 large Egg
- 1 large Egg Yolk
- 2 teaspoons Vanilla Extract
- 1/4 teaspoon Peppermint Extract (optional)
- 2 2/3 cups Flour
- 1 teaspoon Baking Powder
- 1/2 teaspoon Baking Soda
- 3/4 teaspoon Salt
- 1 (9-ounce) pkg. Hershey’s Candy Cane Kisses (about 50-60)
Instructions
- In a large mixing bowl, cream together butter and sugar for 4 minutes or until light and fluffy. Scrape the sides of the bowl.
- Add egg and egg yolk and vanilla (and peppermint extract, if using) and mix for 1 minute longer.
- Fold in flour, baking powder, baking soda, and salt. Don’t overmix or it creates too much gluten, which leads to tough cookies.
- For easier rolling, you may opt to chill the dough for 20-30 minutes but this is optional.
- Preheat oven to 350 degrees. Line baking sheets with parchment paper.
- Roll into small cookie dough balls. If you are using sparkling sugar, sprinkles, or nonpareils, pour into a bowl and roll each ball into the sprinkles.
- Place on the light colored baking sheet. Bake for 8-10 minutes or until still soft in the center.
- While baking, unwrap all of the candy cane kisses so you are ready.
- Remove the cookies from the oven and wait two minutes before pressing the kisses into the center of the cookies.
- Optional: Move the cookies to the refrigerator for 5–10 minutes to “set” the kiss.
Notes
- Store cookies in an airtight container for freshness.
- Chocolate kisses can be replaced with other variants if desired.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 100
- Sugar: 10g
- Sodium: 50mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30mg