These festive cookies are perfect for spreading holiday cheer! Soft, minty, and topped with a delightful Hershey’s Candy Cane Kiss, they’ll add a sweet touch to your holiday gatherings. Perfect for cookie swaps, gift boxes, or cozy moments by the fire.
Ingredients:
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ½ cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon peppermint extract
- 24 Hershey’s Candy Cane Kisses
- Red and green sugar sprinkles (optional for extra holiday flair)
Instructions:
1. Preheat the Oven:
- Preheat your oven to 350°F (175°C).
- Line two baking sheets with parchment paper.
2. Prepare the Dry Ingredients:
- In a medium bowl, whisk together the flour, baking soda, and salt.
3. Cream the Butter and Sugars:
- In a large bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add the egg, vanilla extract, and peppermint extract. Mix until smooth.
4. Combine Wet and Dry Ingredients:
- Gradually add the dry ingredients to the butter mixture, stirring just until combined.
- (Optional) Fold in red and green sugar sprinkles for festive color.
5. Form the Cookies:
- Roll 1-tablespoon-sized portions of dough into balls.
- Place them on the prepared baking sheets, spacing them about 2 inches apart.
6. Bake the Cookies:
- Bake for 8–10 minutes or until the edges are set, but the centers remain soft.
- Tip: Freeze the Candy Cane Kisses for 10 minutes to prevent them from melting when placed on warm cookies.
7. Add the Hershey Kiss:
- Let the cookies cool for 5 minutes.
- Gently press a Candy Cane Hershey Kiss into the center of each cookie.
8. Cool and Serve:
- Allow the cookies to cool completely on the baking sheet before transferring to a wire rack.
Prep Time: 15 minutes
Cook Time: 8-10 minutes
Total Time: 23-25 minutes
Servings: 24 cookies
Calories per Cookie: 130 kcal
Tips for the Best Candy Cane Kiss Cookies:
- For added color: Roll the dough balls in red and green sugar sprinkles before baking.
- Prevent Kisses from melting: Freezing the Hershey’s Kisses briefly ensures they stay intact on the warm cookies.
- Get creative: Swap the Candy Cane Kisses with classic chocolate Hershey Kisses or Hugs for variety.
FAQ for Candy Cane Hershey Kiss Cookies:
1. Can I make these cookies ahead of time?
Yes! The dough can be made up to 2 days in advance and stored in the fridge. Just let it come to room temperature before baking.
2. Can I freeze the cookies?
Absolutely! Store baked cookies in an airtight container in the freezer for up to 3 months. Thaw at room temperature before serving.
3. What if I can’t find Candy Cane Kisses?
You can use regular peppermint candies or chocolate Kisses as substitutes.
4. Why did my cookies spread too much?
If your cookies spread too much, the butter might have been too soft. Chill the dough for 20-30 minutes before baking to prevent spreading.
5. How do I store leftover cookies?
Store them in an airtight container at room temperature for up to 5 days to keep them fresh.
These Candy Cane Hershey Kiss Cookies will be the star of your holiday cookie tray! They’re ideal for cookie swaps, gift boxes, or enjoying by the fire with a cup of hot cocoa. Happy baking and happy holidays!
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Candy Cane Hershey Kiss Cookies
- Total Time: 23-25 minutes
Description
These Candy Cane Hershey Kiss Cookies will be the star of your holiday cookie tray! Perfect for cookie swaps, gift boxes, or just cozy moments by the fire.
Ingredients
1 ½ cups all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
½ cup unsalted butter, softened
½ cup granulated sugar
½ cup brown sugar, packed
1 large egg
1 teaspoon vanilla extract
½ teaspoon peppermint extract
24 Hershey’s Candy Cane Kisses
Red and green sugar sprinkles (optional for extra holiday flair)
Instructions
Preheat the Oven:
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
Prepare the Dry Ingredients:
In a medium bowl, whisk together flour, baking soda, and salt.
Cream Butter and Sugars:
In a large bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy.
Add the egg, vanilla extract, and peppermint extract, mixing until smooth.
Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the butter mixture, stirring just until combined.
(Optional) Add red and green sugar sprinkles to the dough for festive color.
Form the Cookies:
Roll 1-tablespoon-sized portions of dough into balls. Place them on the prepared baking sheets, spacing them about 2 inches apart.
Bake the Cookies:
Bake for 8-10 minutes or until the edges are set, but the centers remain soft.
Tip: Freeze the Candy Cane Kisses for 10 minutes to prevent them from melting when added to the warm cookies.
Add the Hershey Kiss:
Let the cookies cool for 5 minutes. Then, gently press a Candy Cane Hershey Kiss into the center of each cookie.
Cool and Serve:
Allow the cookies to cool completely on the baking sheet before transferring them to a wire rack to set.
- Prep Time: 15 minutes
- Cook Time: 8-10 minutes
Nutrition
- Serving Size: 24 cookies
- Calories: 130 kcal