Description
Candy Cane Kiss Cookies are soft, buttery peppermint treats with crushed candy canes in every bite and a creamy Hershey’s Kiss on top. Perfect for the holidays, cookie swaps, or as a festive edible gift!
Ingredients
1 cup unsalted butter, softened
1 cup granulated sugar
1 egg
1 1/2 teaspoons vanilla extract
1/2 teaspoon peppermint extract
2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup crushed candy canes (about 5 regular-sized)
36 Hershey’s Candy Cane Kisses, unwrapped
Granulated sugar, for rolling
Instructions
1. Using a mixer, beat together the softened butter and sugar until light and fluffy, about 2 minutes.
2. Beat in the egg, vanilla extract, and peppermint extract until combined.
3. In a separate bowl, whisk together flour, baking soda, and salt. Gradually add to the wet mixture and mix on low until just combined.
4. Fold in the crushed candy canes gently to evenly distribute.
5. Scoop tablespoon-sized dough balls and roll in granulated sugar.
6. Place dough balls on a parchment-lined baking sheet.
7. Bake at 350°F (175°C) for 8 to 10 minutes, until edges are set but centers remain soft.
8. Remove from oven and press a Candy Cane Kiss into each cookie immediately.
9. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
Use room-temperature butter for the softest cookies.
Don’t overbake—cookies will firm up as they cool.
Crush candy canes into small bits, not dust, for the best texture.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 11g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
Keywords: candy cane cookies, peppermint kiss cookies, holiday cookies