Peppermint Kiss Cookies

These Peppermint Kiss Cookies are such a festive cookie for the holidays, adapted from our sugar cookie recipe for a base, the cookies are filled with peppermint candy pieces and white chocolate chips and topped with a peppermint Kiss candy.

Print Pin

Course: Dessert

Cuisine: American

Keyword: Candy Cane Kisses, Hershey Kisses, Peppermint Candy, Peppermint Kiss Cookies, White Chocolate

Prep Time: 10

Cook Time: 10

Total Time: 20

Servings: cookies

Calories: 151kcal

Ingredients

1 cup unsalted butter (2 sticks, softened)
1 1/2 cups granulated sugar
2 large eggs
1/2 TBS vanilla extract
3 cups all purpose flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1/2 cup crushed peppermint candy pieces (about 5 full sized candy canes)
12 oz white baking chips
48 Hershey's Candy Cane Kisses (unwrapped)

US Customary - Metric

Instructions

Preheat the oven to 350 degrees. Line a baking pan with parchment paper.
Cream your butter and sugar together in a large bowl. Mix for about 2 minutes until light and creamy. 1 cup unsalted butter, 1 1/2 cups granulated sugar
Add in the eggs, and vanilla and stir until just mixed. 2 large eggs, 1/2 TBS vanilla extract
Add in the flour, baking soda, baking powder, and salt. Stir everything together. 3 cups all purpose flour, 1 tsp baking soda, 1 tsp baking powder, 1/2 tsp salt
Fold the crushed candy canes and white chocolate chips into the cookie dough until they're mixed evenly throughout. 1/2 cup crushed peppermint candy pieces, 12 oz white baking chips
Scoop and roll the dough into 1 TBS balls and place onto the prepared cookie sheet, at least 2 inches apart.
Bake for 7 to 10 minutes, until the cookies are lightly golden and start to crack on the top.
Let the cookies cool for 5 to 10 minutes on the cookie sheet, then transfer them to a cooling rack.
Place a peppermint kiss into the middle of each cookie.
Let them cool completely and enjoy.

Nutrition