Peppermint Kiss Cookies

Name: Peppermint Kiss Cookies
Prep time: 45 min
Cook time: 10 min
Total time: 55 min
Yield: 4 dozen
Ingredients: 48 milk chocolate kisses, candy cane kisses or miniature chocolate-covered peppermint patties, unwrapped; 4 candy canes; 1 cup butter, softened; 1 cup sugar; 1 large egg, room temperature; 1 tablespoon 2% milk; 1 teaspoon vanilla extract; 3 cups all-purpose flour; 2 teaspoons baking powder; 1/4 teaspoon salt

Total Time Prep: 45 min. Bake: 10 min./batch

Yield 4 dozen

Test Kitchen Approved

These peppermint kiss cookies bake up a batch of festive cheer in just four simple steps.

Ingredients

48 milk chocolate kisses, candy cane kisses or miniature chocolate-covered peppermint patties, unwrapped
4 candy canes
1 cup butter, softened
1 cup sugar
1 large egg, room temperature
1 tablespoon 2% milk
1 teaspoon vanilla extract
3 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt

Directions

Freeze kisses in a covered container for at least 1 hour. Place candy canes in a food processor; process until finely crushed.
Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg, milk and vanilla. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture.
Shape into 1-in. balls; roll in crushed candy canes. Place 2 in. apart on parchment-lined baking sheets.
Bake 10-12 minutes or until bottoms are golden brown. Immediately press a kiss into center of each cookie. Remove from pans to wire racks to cool.

Nutrition Facts

1 cookie: 110 calories, 5g fat (3g saturated fat), 16mg cholesterol, 69mg sodium, 14g carbohydrate (8g sugars, 0 fiber), 1g protein.

We like to stir different flavored candy canes into the dough for fun variety. —Joan Cossette, Colbert, Washington

Recipe Creator