Description of this recipe:
These Candy Cane Kiss Cookies are a festive and delightful treat, perfect for the holiday season. Combining the classic flavors of peppermint and chocolate, these cookies offer a wonderful balance of sweetness and a refreshing hint of mint. Each bite is a celebration of Christmas cheer, making them a must-bake for your holiday gatherings and cookie exchanges. The soft, chewy texture of the cookie complements the rich, creamy Hershey’s Candy Cane Kiss nestled in the center, creating a harmonious and indulgent experience. They are not only delicious but also visually appealing, adding a touch of holiday magic to any dessert platter.
Why you will love this recipe:
You’ll absolutely adore these Candy Cane Kiss Cookies because they encapsulate the essence of the holiday spirit in a single, delectable bite. The combination of buttery, melt-in-your-mouth cookies with the festive peppermint crunch and the creamy chocolate kiss is irresistible. This recipe is also incredibly versatile and fun to make with family and friends, turning your kitchen into a festive baking haven. The cookies are easy to prepare, and the process of unwrapping and pressing the Hershey’s Kisses into the warm cookies is a delightful task. Imagine the joy of sharing these treats with loved ones, watching their faces light up with each bite – that’s the magic of these Candy Cane Kiss Cookies. They’re not just cookies; they’re a memory in the making, perfect for creating traditions and spreading holiday cheer. Plus, who can resist the simple pleasure of a cookie that looks as good as it tastes, making it a standout star on any holiday dessert table!
Ingredients:
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 3 candy canes or 10 peppermint candies, crushed (optional, for added peppermint crunch)
- 1 package Hershey’s Candy Cane Kisses
Preparation:
Step 1: Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats to prevent sticking. This step is crucial for ensuring that the cookies bake evenly and don’t adhere to the pan, making cleanup a breeze.
Step 2: If you’re using candy canes or peppermint candies for extra crunch, crush them into small pieces. You can use a food processor for a finer crush or place them in a sealed plastic bag and crush them with a rolling pin for a more rustic texture. Set the crushed candy aside for later use.
Step 3: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This step is essential for creating a tender cookie base. The creaming process incorporates air into the butter and sugar, resulting in a lighter, more delicate texture.
Step 4: Beat in the egg and vanilla extract until well combined. Ensure the egg is at room temperature, as this helps it emulsify more easily with the butter and sugar, creating a smoother batter. The vanilla extract enhances the overall flavor profile, adding a warm, aromatic note to the cookies.
Step 5: In a separate bowl, whisk together the all-purpose flour, salt, and baking soda. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can result in tough cookies. If you’re adding crushed peppermint candies, gently fold them into the dough at this stage.
Step 6: Cover the dough and chill it in the refrigerator for 20-30 minutes. Chilling the dough helps prevent the cookies from spreading too much during baking, resulting in a thicker, chewier texture.
Step 7: Remove the dough from the refrigerator and roll it into 1-inch balls. Roll each ball in granulated sugar to add a touch of sweetness and a delightful sparkle to the cookies. Place the sugared dough balls on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
Step 8: Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden brown. Keep a close eye on them to prevent overbaking.
Step 9: Remove the baking sheets from the oven and immediately press a Hershey’s Candy Cane Kiss into the center of each cookie, gently twisting it as you press it in. This step is best done while the cookies are still warm, as the chocolate will soften slightly and adhere to the cookie more easily.
Step 10: Allow the cookies to cool on the baking sheets for several minutes before transferring them to wire racks to cool completely. This helps prevent the cookies from breaking and allows the chocolate to set properly.
Step 11: Once the cookies are completely cool, store them in an airtight container at room temperature. They will stay fresh for up to 5 days.
COOKING Rating:
Easy
Serving Suggestions:
These Candy Cane Kiss Cookies are perfect for serving at holiday gatherings, cookie exchanges, or as a sweet treat for family and friends. They can be served alongside a glass of cold milk, a cup of hot cocoa, or a festive holiday punch. Arrange them on a decorative platter for an eye-catching display, or package them in cellophane bags and tie them with ribbon for a charming homemade gift.
Tips:
- To ensure the cookies are soft and chewy, avoid overbaking them. They should be lightly golden around the edges but still slightly soft in the center.
- If you don’t have time to chill the dough, you can place it in the freezer for 10-15 minutes to firm it up slightly.
- For a more intense peppermint flavor, add a few drops of peppermint extract to the dough along with the vanilla extract.
- Experiment with different types of Hershey’s Kisses, such as dark chocolate or caramel-filled, for a unique twist on this classic recipe.
- To prevent the cookies from spreading too much, make sure your butter is softened but not melted.
Prep Time:
20 minutes
Cook Time:
12 minutes
Total Time:
32 minutes
Nutritional Information:
(Per cookie, approximate)
Calories: 120
Protein: 1g
Sodium: 30mg
Conclusion:
These Candy Cane Kiss Cookies are more than just a dessert; they’re a symbol of holiday warmth and togetherness. The simple joy of baking and sharing these cookies can create lasting memories and traditions. Whether you’re a seasoned baker or a novice in the kitchen, this recipe is easy to follow and yields consistently delicious results. So gather your ingredients, preheat your oven, and get ready to fill your home with the delightful aroma of these festive treats. They’re guaranteed to be a hit with everyone who tries them!
Questions and Answers about this recipe:
Q1: Can I make these cookies ahead of time?
A: Yes, absolutely! These cookies are perfect for making ahead of time. You can bake them up to 3-5 days in advance and store them in an airtight container at room temperature. They will maintain their flavor and texture wonderfully. Alternatively, you can prepare the dough, chill it, and then bake the cookies as needed. This is especially convenient if you want to have freshly baked cookies on multiple occasions.
Q2: What can I use if I don’t have Hershey’s Candy Cane Kisses?
A: If you can’t find Hershey’s Candy Cane Kisses, don’t worry! You can substitute them with regular Hershey’s Kisses or any other small chocolate candies of your choice. Peppermint-flavored chocolate squares or even small chocolate chips would work well. For an extra touch, you can sprinkle crushed peppermint candies on top of the cookies after pressing in the chocolate.
Q3: Can I freeze the cookie dough for later use?
A: Yes, freezing the cookie dough is a great option for future baking sessions. After preparing the dough, form it into a disc, wrap it tightly in plastic wrap, and then place it in a freezer bag. The dough can be frozen for up to 2-3 months. When you’re ready to bake, thaw the dough in the refrigerator overnight, then roll it into balls and bake as directed in the recipe.
Q4: How do I prevent the cookies from spreading too thin?
A: To prevent the cookies from spreading too thin, make sure your butter is softened but not melted. Also, chilling the dough for the recommended 20-30 minutes is crucial, as it helps to firm up the butter. If you find that the cookies are still spreading too much, you can try adding a tablespoon or two of extra flour to the dough or chilling it for a longer period.
Q5: What’s the best way to crush the candy canes or peppermint candies?
A: The best way to crush candy canes or peppermint candies is to place them in a sealed plastic bag and use a rolling pin or meat mallet to crush them into small pieces. Alternatively, you can use a food processor for a finer crush. If you’re using a rolling pin, make sure to apply even pressure to avoid tearing the bag. Crushing the candies can be a fun and therapeutic activity!
