Description
These Candy Cane Kiss Cookies are a delightful holiday treat that combines the flavors of peppermint, white chocolate, and buttery cookie dough. Perfect for Christmas or any festive occasion!
Ingredients
Scale
Dough:
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon peppermint extract
- 2 cups all-purpose flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tablespoons milk
Additional Mix-ins:
- 1/2 cup finely crushed candy canes
- 1/2 cup white chocolate chips (optional)
- 30–36 Candy Cane Hershey’s Kisses, unwrapped
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Cream butter and sugar: In a large mixing bowl, cream together the butter and sugar until light and fluffy.
- Add wet ingredients: Add the egg, vanilla extract, and peppermint extract, and mix until combined.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Finish the dough: Stir in the milk, then fold in the crushed candy canes and white chocolate chips if using.
- Shape and bake: Scoop rounded tablespoons of dough, roll into balls, and place on prepared baking sheets. Bake for 8–10 minutes until edges are set.
- Add Kisses: Remove from the oven and press a Candy Cane Kiss into the center of each cookie. Cool on the baking sheet before transferring to a wire rack to cool completely.
Notes
- To prevent the Kisses from melting too much, chill them in the freezer while the cookies bake.
- You can also roll the dough balls in granulated sugar before baking for extra sparkle and crunch.
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 10g
- Sodium: 60mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg
