Description
Delicious cookies featuring peppermint and Hershey’s Candy Cane Kisses, perfect for the holiday season.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 ½ teaspoons vanilla extract
- ½ teaspoon peppermint extract
- 2 ¼ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup crushed peppermint candies or candy canes
- 30 Hershey’s Candy Cane Kisses, unwrapped
- Extra granulated sugar for rolling
Instructions
- In a large bowl, beat softened butter and granulated sugar until light and fluffy (about 2–3 minutes).
- Add egg, vanilla extract, and peppermint extract. Beat until combined.
- In a separate bowl, whisk together flour, baking soda, and salt. Gradually add to wet mixture until a dough forms.
- Fold in crushed peppermint candies.
- Chill dough for 30 minutes if too soft.
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Roll dough into 1-inch balls and coat with granulated sugar.
- Place on baking sheet, spacing 2 inches apart.
- Bake for 8–10 minutes until edges are set and tops begin to crack.
- Let cookies cool for 2–3 minutes, then press a Candy Cane Kiss into the center of each cookie.
- Transfer to wire racks and cool completely before serving or storing.
Notes
- For a stronger peppermint flavor, increase the amount of peppermint extract.
- These cookies can be stored in an airtight container for up to a week.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10g
- Sodium: 50mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30mg