Description
These Candy Cane Kiss Cookies bring holiday joy to your kitchen! They are simple to make and taste just like Christmas. You will love the soft, buttery cookie topped with a chocolate kiss.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup crushed peppermint candies or candy canes
- 1 bag Hershey’s Kisses, unwrapped
Instructions
- Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
- In a large bowl, beat the softened butter and sugar together until light and fluffy.
- Add the egg and vanilla extract; mix well.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Stir in the crushed peppermint candies.
- Roll the dough into 1-inch balls. Roll each ball in extra granulated sugar, if desired for extra crunch.
- Place dough balls about 2 inches apart on the prepared baking sheets.
- Bake for 8 to 10 minutes, or until the edges are lightly golden. Do not overbake.
- Immediately upon removing the cookies from the oven, gently press one unwrapped chocolate kiss into the center of each warm cookie.
- Let the cookies cool on the baking sheet for 5 minutes before carefully transferring them to a wire rack to cool completely.
Notes
- For easy candy cane crushing, place them in a sealed plastic bag and tap them with a rolling pin or the bottom of a heavy pan.
- If the chocolate kisses start to lose their shape, gently press them in again after the cookies have cooled for a few minutes more.
- Store cookies in an airtight container at room temperature.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Sweet Treats
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: Approx. 100
- Sugar: Approx. 10g
- Sodium: Approx. 30mg
- Fat: Approx. 5g
- Saturated Fat: Approx. 3g
- Unsaturated Fat: N/A
- Trans Fat: 0g
- Carbohydrates: Approx. 13g
- Fiber: Approx. 0g
- Protein: Approx. 1g
- Cholesterol: Approx. 15mg