Description
Peppermint Kiss Cookies are festive holiday treats with a soft, buttery cookie base and a delightful peppermint candy kiss in the center. Perfect for cookie exchanges or Christmas celebrations.
Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon peppermint extract
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tablespoons milk
- 1/2 cup red and green sanding sugar (optional, for rolling)
- About 24 peppermint Hershey’s Kisses, unwrapped
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the egg, vanilla extract, and peppermint extract until combined.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Add the milk and mix until dough comes together.
- Scoop tablespoon-sized portions of dough and roll into balls.
- Roll each ball in colored sanding sugar if desired and place on the prepared baking sheet.
- Bake for 8–10 minutes, until the edges are set but the centers are still soft.
- Remove from oven and immediately press a peppermint kiss into the center of each cookie.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Unwrap the peppermint kisses before baking to make assembly faster.
- Store cookies in an airtight container at room temperature for up to 1 week.
- Freeze baked cookies (without the kiss) and add the candy after thawing for best texture.