Description
Candy Cane Kiss Cookies are festive holiday treats featuring a soft buttery cookie base infused with peppermint extract and crushed candy canes, topped with a classic Hershey’s Candy Cane Kiss. These cookies combine a sweet, minty flavor with a delightful chewy texture, perfect for Christmas celebrations or gifting.
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 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 sugar until the mixture is light and fluffy, about 1-2 minutes.
- Add Wet Ingredients: Beat in the egg, vanilla extract, and peppermint extract, mixing for another 1 minute to combine fully.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt until evenly mixed.
- Mix Dough: Add the flour mixture, milk, and crushed candy canes to the wet ingredients and beat just until combined, about 30 seconds, taking care not to overmix.
- Form Cookie Balls: Scoop dough using 1 tablespoon portions and roll each into a smooth ball with your hands to create evenly sized cookies.
- Coat with Sugar: Roll each dough ball in the remaining ¼ cup of white sugar to coat the outside, adding a sweet crunch.
- Chill Dough: Place the coated dough balls onto the prepared cookie sheets about 2 inches apart, then refrigerate for 2 hours to chill before baking.
- Preheat Oven: While the dough chills, preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius).
- Bake Cookies: Bake the chilled cookie dough balls for 10 minutes or until the centers are set but the cookies are still soft.
- Add Candy Cane Kisses: Remove 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, allowing it to soften slightly.
Notes
- Chilling the dough is essential for helping the cookies maintain their shape and achieve the perfect texture.
- You can substitute crushed candy canes with peppermint candies if preferred, but crushing them finely helps distribute the flavor evenly.
- Store leftover cookies at room temperature in an airtight container for up to 7 days to maintain freshness and texture.
- For a softer kiss placement, press the Kiss into the cookie immediately after removing from the oven to slightly melt it.
- If you don’t have parchment paper, silicone baking mats can be used as an alternative to prevent sticking.
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: 16 g
- Fiber: 0.5 g
- Protein: 1 g
- Cholesterol: 20 mg
