Easy Peppermint Kiss Cookies. Made with Hershey’s candy cane kisses, they make the perfect cookie for the holiday season.
I was craving peanut butter blossom cookies, but wanted to give it a holiday spin. And so, these Peppermint Kiss Cookies were born.
I have to admit, I was seriously neglecting the fall holidays. As soon as fall started, I was planning out my recipes for my yearly Christmas cookie tray.
Baked cookies are some of my favorite things about the holiday season. And now that my son is a little older, I am hoping to make cookie plates with him for Santa. I am so excited to see the magic of Christmas through his eyes.
Last night, we did our first Christmasy thing of the season. There was a tree lighting ceremony in my neighborhood, and my 3 year old had so many firsts. It was his first time meeting Santa, eating candy canes and trying sugar cookies. And now that I made these cookies, he is going to be hopped up on sugar all month long. And that is the magic of the season.
Peppermint Kiss Cookies Ingredients
These candy cane kiss cookies are made with just a couple of ingredients. All you need is:
- unsalted butter
- white sugar
- large eggs
- vanilla extract
- peppermint extract
- all purpose flour
- baking soda
- salt
- milk
- sanding sugar
- peppermint kisses
Tips
Storage: store cooled cookies in an airtight container at room temperature for up to 3 days.
Increase the peppermint flavor. If you want a stronger peppermint twist, roll dough in candy cane pieces before baking. You can also increase the amount of peppermint extract you add, based on your preferences.
Swap out the Hershey’s peppermint kiss. I love using the peppermint candy kiss for these cookies, but you can use whatever Hershey’s kisses you like. The white chocolate kiss flavors are the best on these cookies, just because it makes them look more wintery. But you can use whatever kisses you like.
Place the kisses in the freezer. For best results, store the chocolate kisses in the freezer. This way, when you press them into the center of each cookie, they won’t melt in your hands.
More Christmas Cookie Recipes
Like these Peppermint Kiss Cookies? Then you will love these Christmas cookies for your holiday cookie tray:
If you try this recipe, let me know! Rate it, leave a comment and tag me with #atasteofmadness on Instagram! I always love seeing what you are creating!
Peppermint Kiss Cookies
Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 1/2 tsp vanilla extract
- 1/2 tsp peppermint extract
- 2 cups all purpose flour
- 1/4 tsp baking soda
- 1/4 tsp salt
- 3 Tbsp milk
- white sanding sugar
- 24 peppermint kisses
Instructions
- Unwrap 24 peppermint kisses and place a bowl in the freezer.
- In a large bowl, cream together the butter and sugar until light and fluffy. Mix in the egg, vanilla and peppermint extract.
- In a separate bowl, mix together the flour, baking soda and salt.
- Alternate between mixing the dry ingredients and the milk into the wet ingredients until fully combined.
- Place the white sanding sugar into a shallow bowl.
- Using a medium cookie scoop, scoop the cookie dough into your hands and roll into a ball. Roll the cookie dough ball in the sanding sugar until fully coated, then place on parchment paper lined baking sheets. Repeat with the remaining cookie dough.
- Place the cookie dough balls in the fridge for at least 2 hours.
- Preheat the oven to 350℉.
- Place the chilled cookie dough in the preheated oven for 8-10 minutes, or until the edges are lightly brown. Allow to cool for around 5 minutes on the baking sheet before pressing in 1 frozen kiss onto each cookie. Allow to cool completely on baking sheets before storing in an airtight container.
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