Description
Delight in the festive flavors of Peppermint Kiss Cookies, featuring soft, buttery dough infused with peppermint extract and crushed candy canes, crowned with iconic Hershey’s Peppermint Kisses. Perfect for holiday celebrations or any time you crave a minty sweet treat.
Ingredients
Scale
Dry Ingredients
- 2 ¼ cups (270 grams) all purpose flour
- ½ teaspoon kosher salt
- ¼ teaspoon baking powder
Wet Ingredients
- ⅔ cup (150 grams) unsalted butter, softened
- ¾ cup (150 grams) white sugar
- 1 large egg, at room temperature
- 1 ½ teaspoon vanilla extract
- ¼ teaspoon peppermint extract
Add-ins
- ¼ cup candy canes, crushed (about 3 candy canes)
- 32 Hershey’s Peppermint Kisses, unwrapped
Instructions
- Prepare baking sheets: Line a large baking sheet with parchment paper to prevent sticking and set aside.
- Mix dry ingredients: In a large mixing bowl, whisk together the flour, kosher salt, and baking powder until blended. Set this bowl aside.
- Cream butter and sugar: In a separate large bowl, use an electric hand mixer to beat the softened butter and white sugar until the mixture becomes fluffy and pale, about 3 minutes. This step ensures a light and tender cookie texture.
- Add eggs and extracts: Beat in the room temperature egg, vanilla extract, and peppermint extract until the mixture is well combined and fluffy, creating a fragrant base for your cookies.
- Combine dry and wet: Gradually add the dry ingredients to the wet mixture, beating with the hand mixer until fully incorporated. Then fold in the crushed candy canes quickly to evenly distribute without overmixing.
- Form dough balls: Scoop out just under 1 tablespoon portions of dough and roll between your hands to form smooth, uniform balls. Arrange them on the prepared baking sheet.
- Chill dough: Place the baking sheet with dough balls into the refrigerator for one hour to allow the dough to rest and firm up, which helps maintain shape during baking.
- Preheat oven and prepare more sheets: Preheat oven to 375°F (190°C). Line 1 to 3 additional baking sheets with parchment paper for subsequent batches.
- Bake in batches: After chilling, divide the dough balls evenly among the prepared sheets, placing about 12 per sheet to allow space for spreading. Bake in the oven for 11 minutes until the edges are lightly golden.
- Press Peppermint Kisses: Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes. Immediately press an unwrapped Hershey’s Peppermint Kiss into the center of each warm cookie to melt slightly.
- Cool completely: Allow cookies to cool completely on wire racks to set. For perfectly shaped kisses, freeze the cookies for 10 minutes after pressing the candies into place.
Notes
- Storage: Store leftover cookies in an airtight container at room temperature for up to one week. To avoid sticking, separate layers with wax paper.
- Freezing: Once cooled completely, freeze cookies in an airtight container or freezer bag for up to 3 months. Thaw at room temperature before serving.
- Freezing dough: Cookie dough can be frozen in a freezer-safe container. Thaw dough in the fridge before baking normally. Store Peppermint Kisses separately to press on warm cookies after baking.
Nutrition
- Serving Size: 1 cookie
- Calories: 115 kcal
- Sugar: 8 g
- Sodium: 70 mg
- Fat: 6 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 0.5 g
- Protein: 1 g
- Cholesterol: 25 mg
