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.