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Candy Cane Kiss Cookies

Festive, chewy cookies topped with a candy cane Hershey’s Kiss, perfect for holiday gatherings.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 50 minutes
Servings: 36 cookies
Course: Dessert, Snack
Cuisine: American, Holiday
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup unsalted butter, softened At room temperature
  • 1 cup granulated sugar
  • 1 large egg Room temperature
  • 2 teaspoons vanilla extract
  • 2.25 cups all-purpose flour, spooned and leveled
  • 1 teaspoon baking powder
  • 0.5 teaspoon fine salt
  • 1/3 cup finely crushed candy canes or peppermint baking chips For extra mint flavor
  • 36 pieces candy cane Hershey’s Kisses, unwrapped Keep chilled until ready to use
Optional Ingredients
  • 1 tablespoon milk If dough seems dry
  • to taste coarse sugar For rolling, optional

Method
 

Preparation
  1. Cream butter and sugar until fluffy, about 2 minutes.
  2. Add egg and vanilla, and mix until smooth.
  3. Whisk flour, baking powder, and salt in a separate bowl.
  4. Add dry ingredients to the wet, mixing on low until just combined.
  5. Fold in crushed candy canes. If the dough feels crumbly, add milk, 1 teaspoon at a time, until it holds together.
  6. Chill the dough for 30 to 45 minutes.
Baking
  1. Preheat oven to 350°F (175°C).
  2. Line two baking sheets with parchment.
  3. Scoop 1 tablespoon portions, roll into balls, and roll in coarse sugar if using.
  4. Bake for 8 to 10 minutes, until edges look set and tops are puffy but still pale.
  5. Let cookies rest on the sheet for 2 minutes, then press a Kiss gently into the center of each cookie.
  6. Move sheets to the fridge for 10 minutes to help Kisses set.
  7. Transfer cookies to a rack to cool completely.

Notes

For a decorative touch, pipe a small amount of frosting under each Kiss after cooling. The dough can be chilled for up to 3 days in advance.