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Candy Cane Kiss Cookies

Warm, soft cookies with a rich buttery flavor, blended perfectly with crushed candy canes and Hershey's Candy Cane Kisses for a festive treat.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 30 minutes
Servings: 32 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Cookie Ingredients
  • 1 cup unsalted butter, softened The base of any great cookie, producing a rich flavor.
  • 1 cup granulated sugar For that perfect sweetness that complements the minty flavors.
  • 1 teaspoon vanilla extract Adds warmth and depth to each bite.
  • 1/2 teaspoon almond extract A subtle hint of almond brings a delightful nuance to these cookies.
  • 1/4 teaspoon salt Balances out the sweetness and enhances all the flavors.
  • 2 cups all-purpose flour The foundation of the cookie's structure, providing a tender, soft texture.
  • 1/2 teaspoon baking powder Helps lift the cookies to a perfect softness.
  • 1 cup crushed candy canes (about 45 candy canes) These add a holiday crunch and burst of flavor.
  • 32 pieces unwrapped Hershey's Candy Cane Kisses The pièce de résistance that tops each cookie, bringing a melty, minty center.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy (about 2-3 minutes).
  3. Beat in the vanilla extract, almond extract, and salt until well combined.
  4. In a separate bowl, whisk together the all-purpose flour and baking powder. Gradually add to the wet ingredients until just combined.
  5. Fold in the crushed candy canes gently until evenly distributed.
  6. Scoop tablespoon-sized balls of dough, shape into spheres, and place on the prepared baking sheet, leaving space between each cookie.
Baking
  1. Bake for 10-12 minutes, until the edges are lightly golden.
  2. Remove from the oven and immediately press one Candy Cane Kiss into the center of each cookie, allowing it to melt slightly.
  3. Let cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely.

Notes

These cookies store beautifully in an airtight container for up to a week. For freezing, place in a single layer in a freezer-safe container for up to three months.