Peppermint Kiss Cookies
These peppermint kiss cookies elegantly marry delectable mint and chocolate flavors. Make a batch for a holiday party or leave some out for Santa!
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 1/4 cups granulated sugar divided
- 12 tablespoons unsalted butter 1-1/2 sticks, softened
- 1/4 cup packed light brown sugar
- 1 large egg room temperature
- 1 teaspoon pure vanilla extract
- 1 teaspoon peppermint extract
- 20-24 Hershey’s milk chocolate kisses
- Extra sugar for rolling cookie dough balls in
- Optional garnish: crushed peppermint candy
Instructions
- In a medium mixing bowl, combine flour, baking powder and salt. Place 1/2 cup of granulated sugar in a small bowl. Set aside.
- In another bowl, using an electric mixer, cream the butter, the remaining 3/4 cup granulated sugar and the light brown sugar until light and fluffy.
- Add the egg and both extracts. Mix until combined.
- Add the dry ingredients to wet ingredients. Mix until just combined.
- Lay out plastic wrap on the counter and scoop dough onto plastic wrap. Wrap the plastic around the dough. Place in the refrigerator for 2 hours.
- Preheat the oven to 350°F and line a large baking tray with parchment paper.
- Scoop dough with a 1 -½ tablespoon ice cream scoop. Once the dough is all scooped, roll the dough between your hands to form a ball.
- Toss each dough ball in the sugar until coated. PLace the dough balls onto the prepared tray, 2 inches apart.
- Bake in the preheated oven for about 8-10 minutes
- Remove from the oven, cool on a rack for 2 minutes, then press the Hershey kisses into the center of the cookies.
- Continue to cool on a wire rack to room temperature.
- Garnish with crushed peppermint candy (optional)
Nutrition
Serving: 1 | Calories: 169cal | Carbohydrates: 25g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 26mg | Sodium: 55mg | Sugar: 15g | Fiber: 1g | Calcium: 19mg | Iron: 1mg