Candy Cane Kiss Cookies
Servings 24 cookies
Equipment
Ingredients
- 24 Hershey's Candy Cane Kisses
- 1/2 cup unsalted butter at room temperature
- 1 cup granulated sugar
- 1 eggs
- 1/2 tsp vanilla extract
- 1/2 tsp peppermint extract
- 2 cups all purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 1/2 tsp milk
- 1 cup sanding sugar
Instructions
- Remove the wrappers from the Hershey's Kisses and place the candy in a bowl. Set in the freezer while you prepare the dough.
- Preheat oven to 350 degrees F.
- Place the softened butter and sugar in the bowl of a stand mixer and mix together until creamy.
- Add the egg, vanilla and peppermint extract. Mix until well combined.
- In a small bowl, add the flour, salt and baking soda. Whisk together. Add the flour mixture to the mixer bowl, alternating with the milk. Mix until fully combined.
- Prepare your baking sheet and line it with parchment paper. Scoop dough (see equipment notes for the cookie scoop I recommend)and roll them in your sanding sugar. Place the unbaked cookies 2 inches apart on your baking sheet and bake for 12-14 minutes.
- While the cookies are baking, clear a space in your freezer for the cookies to cool.
- Once done baking, remove the cookies from the oven and let cool on the sheet for 3 minutes. Take the unwrapped kisses from the freezer and place one in the center of each cookie. Transfer the cookies to a pan or cool baking sheet and place in the freezer to set. This will prevent your kisses from melting. Remove from the freezer after 15 minutes.