Description
Sweet candy cane kiss cookies blend festive peppermint charm with classic holiday baking magic. Christmas cookie lovers will savor rich chocolate dough complemented by smooth Hershey’s kisses nestled perfectly atop each delicate, tender treat.
Ingredients
Scale
Main Ingredients:
- 2 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 cup (2 sticks) unsalted butter, softened
Wet Ingredients:
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon peppermint extract (optional, for extra mint flavor)
Additional Ingredients:
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 24 Candy Cane Hershey’s Kisses, unwrapped
- Granulated sugar (extra for rolling)
Instructions
- Prepare the oven environment by heating to 350F (175C) and lining a baking sheet with parchment paper for optimal cookie release.
- Create a dry ingredient foundation by whisking flour, baking powder, and salt in a medium mixing bowl until thoroughly combined.
- Utilize an electric mixer to transform softened butter and granulated sugar into a creamy, aerated mixture with a pale, fluffy texture.
- Introduce egg and vanilla extract to the butter-sugar mixture, blending until the ingredients harmonize into a smooth consistency.
- Gently fold the dry ingredient mixture into the wet ingredients, stirring just until a cohesive dough forms without overworking the batter.
- Craft uniform cookie spheres by rolling the dough into precise 1-inch balls, strategically positioning them on the prepared baking sheet with adequate spacing.
- Transform candy canes into delicate fragments by crushing them within a sealed bag, then delicately sprinkle the crushed pieces atop each dough ball, gently pressing to ensure adherence.
- Bake the cookies for 8-10 minutes, watching for subtle golden edges while maintaining a tender center – precision is key to achieving the perfect texture.
- Immediately after removing from the oven, crown each warm cookie with a Hersheys Candy Cane Kiss, allowing the residual heat to slightly melt the chocolate.
- Allow cookies to rest on the baking sheet for a brief 5-minute cooling period before transferring to a wire rack for complete cooling and setting.
Notes
- Customize the candy cane crushing technique by using a food processor for more uniform pieces, ensuring even distribution of minty crunch across each cookie.
- Chill the dough for 30 minutes before rolling to prevent spreading and maintain a perfect round shape during baking.
- Swap Hershey’s Kisses with dark chocolate or white chocolate versions for varied flavor profiles that complement the peppermint base.
- Store cookies in an airtight container with parchment paper between layers to prevent sticking and maintain their delicate texture for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 150
- Sugar: 10 g
- Sodium: 40 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 15 mg