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Irresistible Candy Cane Kiss Cookies

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These festive Candy Cane Kiss Cookies combine a soft, buttery base with a crunchy peppermint candy cane kiss center, perfect for holiday gatherings and quick baking.

Ingredients

Scale
  • 2 ½ cups (312 grams) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (227 grams) unsalted butter, softened
  • ¾ cup (150 grams) granulated sugar
  • ½ cup (100 grams) packed brown sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • About 36 Candy Cane Hershey’s Kisses

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  2. Whisk together 2 ½ cups all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon salt in a medium bowl. Set aside.
  3. In a large bowl, cream 1 cup softened unsalted butter with ¾ cup granulated sugar and ½ cup packed brown sugar until light and fluffy, about 3-4 minutes.
  4. Beat in 2 large eggs one at a time, then add 1 teaspoon vanilla extract until smooth and creamy.
  5. Gradually mix in the dry ingredients until just combined, avoiding overmixing.
  6. Drop rounded dough balls about 2 inches apart on prepared baking sheets using a cookie scoop or tablespoon.
  7. Bake for 8-10 minutes until edges are golden but centers are still soft.
  8. Immediately press one Candy Cane Hershey’s Kiss into the center of each cookie gently but firmly.
  9. Cool cookies on the baking sheet for 5 minutes, then transfer to wire racks to cool completely.

Notes

Press the candy cane kisses into the cookies immediately after baking to keep their shape and prevent excessive melting. Chill dough for 15-20 minutes if too sticky. Bake one sheet at a time for even baking and rotate halfway through.

Nutrition

Keywords: Candy Cane Kiss Cookies, peppermint cookies, holiday cookies, festive cookies, easy cookie recipe, Christmas cookies, peppermint kiss cookies

Find it online: https://tempotaste.com/irresistible-candy-cane-kiss-cookies-easy-festive-holiday-recipe/