Description

Peppermint Kiss Cookies are festive holiday treats featuring a soft peppermint-flavored cookie topped with a Hershey’s Peppermint Kiss. Perfect for Christmas gatherings or wintertime baking.

Ingredients

Units Scale

1 1/2 cups all-purpose flour
1/2 tsp baking powder
1/4 tsp salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
1 large egg
1 tsp vanilla extract
1/2 tsp peppermint extract
Red and green sugar for rolling (optional)
About 30 Hershey’s Candy Cane Kisses, unwrapped

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Instructions

Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
In a bowl, whisk together flour, baking powder, and salt. Set aside.
In a large bowl, cream butter and sugar until light and fluffy.
Add the egg, vanilla extract, and peppermint extract. Beat until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Shape dough into 1-inch balls and roll in colored sugar if desired.
Place on prepared baking sheets, spacing 2 inches apart.
Bake for 8–10 minutes or until edges are set and bottoms are lightly golden.
Immediately press a peppermint kiss into the center of each cookie.
Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

Freeze kisses before baking to prevent melting.
Store cookies in an airtight container at room temperature for up to 1 week.
Use peppermint extract sparingly as it is quite strong.

Nutrition

Serving Size: 1 cookie
Calories: 110
Sugar: 10g
Sodium: 40mg
Fat: 5g
Saturated Fat: 3g
Unsaturated Fat: 1.5g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 0g
Protein: 1g
Cholesterol: 15mg