Ingredients
Scale
- 2 ¼ cups (270 grams) all-purpose flour
- ½ teaspoon kosher salt
- ¼ teaspoon baking powder
- â…” cup (150 grams) unsalted butter, softened
- ¾ cup (150 grams) white sugar
- 1 large egg, at room temperature
- 1 ½ teaspoons vanilla extract
- ¼ teaspoon peppermint extract
- ¼ cup candy canes, crushed (about 3 candy canes)
- 32 Hershey's Peppermint Kisses, unwrapped
Instructions
- Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper.
- In a bowl, whisk together flour, salt, and baking powder. Set aside.
- In another bowl, cream together butter and sugar until fluffy.
- Add egg, vanilla, and peppermint extract; mix until combined.
- Gradually add dry ingredients to wet mixture, mixing well.
- Fold in crushed candy canes.
- Shape dough into balls and chill in the fridge for one hour.
- Place dough balls on lined baking sheets and bake for 11 minutes.
- Press a Peppermint Kiss into each cookie while warm, then cool cookies in the freezer for 10 minutes.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Ensure butter is softened for easier mixing.
Chill the dough before baking for optimal texture.
Avoid overbaking to maintain a chewy texture.
- Prep Time: 20 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 130
- Sugar: 9g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg