Get ready to transform your kitchen into a holiday wonderland with these irresistible Candy Cane Kisses Cookies! Imagine biting into a buttery, melt-in-your-mouth cookie topped with a chocolate kiss and sprinkled with crushed candy canes – it's like Christmas wrapped in a single, delectable bite. Whether you're looking to impress your family, create a stunning dessert for a holiday party, or simply indulge in some seasonal sweetness, these cookies are guaranteed to become your new favorite festive tradition.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup butter, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon peppermint extract
- 24 Hershey's Kisses, unwrapped
- Crushed candy canes for garnish
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
- In a large mixing bowl, cream together the softened butter and powdered sugar using an electric mixer until light and fluffy, approximately 3-4 minutes.
- Add vanilla extract and peppermint extract to the butter mixture, beating until well combined and smooth.
- Gradually add the all-purpose flour to the mixture, mixing on low speed until a soft dough forms. Be careful not to overmix.
- Using your hands, roll the dough into 1-inch balls, placing them about 2 inches apart on the prepared baking sheets.
- Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are very lightly golden.
- Remove the cookies from the oven and immediately press an unwrapped Hershey's Kiss into the center of each warm cookie.
- Allow the cookies to cool on the baking sheet for 5 minutes, then carefully transfer to a wire rack.
- While the cookies are still slightly warm, sprinkle crushed candy canes around the Hershey's Kiss for a festive decoration.
- Let the cookies cool completely until the chocolate kiss sets and the cookies are firm.
- Store in an airtight container at room temperature for up to 5 days, separating layers with parchment paper.
Tips
- Ensure your butter is truly softened but not melted for the perfect cookie texture.
- Use an electric mixer to cream butter and sugar to achieve maximum fluffiness.
- Chill the dough for 30 minutes before rolling if it feels too soft.
- Press Hershey's Kisses into cookies immediately after baking while they're still warm.
- Use a fine grater or food processor to create uniform, delicate candy cane crumbs.
- Let cookies cool completely to prevent the chocolate from smearing.
- Store in an airtight container with parchment paper between layers to maintain freshness.
- For best results, use room temperature ingredients and measure flour precisely.
Nutrition Facts
Calories: 140kcal
Carbohydrates: 23g
Protein: 1g
Fat: 7g
Saturated Fat: g
Cholesterol: 10mg
