Description
These Peppermint Kiss Cookies are festive, soft, and buttery treats perfect for the holiday season. They combine the classic flavors of vanilla and peppermint with a delightful crunch of crushed candy canes and are topped with Hershey’s Peppermint Kisses for a sweet finishing touch. Easy to prepare and perfect for sharing at holiday gatherings or as homemade gifts.
Ingredients
Scale
Dry Ingredients
- 2 ¼ cups (270 grams) all purpose flour
- ½ teaspoon kosher salt
- ¼ teaspoon baking powder
Wet Ingredients
- ⅔ cup (150 grams) unsalted butter, softened
- ¾ cup (150 grams) white sugar
- 1 large egg, at room temperature
- 1 ½ teaspoon vanilla extract
- ¼ teaspoon peppermint extract
Add-ins
- ¼ cup candy canes, crushed (about 3 candy canes)
- 32 Hershey’s Peppermint Kisses, unwrapped
Instructions
- Prepare Baking Sheets: Line a large baking sheet with parchment paper to prevent sticking and make cleanup easy.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, kosher salt, and baking powder until well combined. Set aside.
- Cream Butter and Sugar: In a separate large mixing bowl, beat the softened butter and white sugar with an electric hand mixer for about 3 minutes until the mixture is fluffy and pale.
- Add Wet Ingredients: Add the room temperature egg, vanilla extract, and peppermint extract to the butter-sugar mixture. Beat again until everything is well combined and fluffy.
- Combine Wet and Dry: Slowly add the dry ingredients into the wet ingredients while mixing with the hand mixer until fully incorporated.
- Add Crushed Candy Canes: Gently fold in the crushed candy canes, then mix quickly to distribute evenly throughout the dough.
- Form Dough Balls: Scoop small balls of cookie dough, just less than 1 tablespoon each, and roll between your hands to form smooth balls. Place them on the prepared baking sheet, then refrigerate for 1 hour to let the dough rest.
- Preheat Oven and Prepare Sheets: Preheat the oven to 375°F. Line 1 to 3 baking sheets with parchment paper to accommodate batches of cookies.
- Bake Cookies: Arrange about 12 dough balls per baking sheet spaced evenly. Bake in the oven for 11 minutes to ensure even cooking, baking in batches as needed.
- Add Peppermint Kisses: Remove cookies from the oven and let them cool for 5 minutes. Immediately press one unwrapped Hershey’s Peppermint Kiss into the center of each cookie.
- Cool Completely: Allow the cookies to cool completely on a wire rack before enjoying. For a perfect Kiss shape, place the cookies in the freezer for 10 minutes right after pressing the Kisses.
Notes
- Storage: Store leftover cookies in an airtight container at room temperature for up to 1 week. Separate layers with wax paper to prevent sticking.
- Freezing Cookies: After cooling completely, freeze cookies in a freezer-safe container or bag for up to 3 months. Thaw before eating.
- Freezing Dough: Cookie dough can be frozen in a freezer-safe container. Thaw in the refrigerator before baking as directed. Store Hershey’s Peppermint Kisses separately until ready to use.
- Shape Kisses Perfectly: For a clean, neat appearance of the Peppermint Kisses, immediately freeze the cookies after pressing the candy into them to prevent melting and distortion.
