Go Back
–+ servings
Peppermint Kiss Cookies with a bite taken out of one of the cookies revealing its soft and fluffy interior. Red ribbon and gold bells are in the background, adding to the Christmassy feel.

Peppermint Kiss Cookies

Easy Peppermint Kiss Cookies. Made with Hershey's candy cane kisses, they make the perfect cookie for the holiday season.
No ratings yet
Print Pin
Course: Dessert
Cuisine: American
Keyword: Holidays, Vegetarian
Prep Time: 7 minutes
Cook Time: 8 minutes
Total Time: 15 minutes
Servings: 24 cookies

Ingredients

  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg
  • 1 1/2 tsp vanilla extract
  • 1/2 tsp peppermint extract
  • 2 cups all purpose flour
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 3 Tbsp milk
  • white sanding sugar
  • 24 peppermint kisses

Instructions

  • Unwrap 24 peppermint kisses and place a bowl in the freezer.
  • In a large bowl, cream together the butter and sugar until light and fluffy. Mix in the egg, vanilla and peppermint extract.
  • In a separate bowl, mix together the flour, baking soda and salt.
  • Alternate between mixing the dry ingredients and the milk into the wet ingredients until fully combined.
  • Place the white sanding sugar into a shallow bowl.
  • Using a medium cookie scoop, scoop the cookie dough into your hands and roll into a ball. Roll the cookie dough ball in the sanding sugar until fully coated, then place on parchment paper lined baking sheets. Repeat with the remaining cookie dough.
  • Place the cookie dough balls in the fridge for at least 2 hours.
  • Preheat the oven to 350℉.
  • Place the chilled cookie dough in the preheated oven for 8-10 minutes, or until the edges are lightly brown. Allow to cool for around 5 minutes on the baking sheet before pressing in 1 frozen kiss onto each cookie. Allow to cool completely on baking sheets before storing in an airtight container.

Notes

Total time does not include time in the fridge.