1 10 oz. bag of Hershey's Candy Cane Kisses, divided
1 stick (1/2 cup) butter, softened
1 cup sugar
2 ounces cream cheese, softened
1 teaspoon vanilla extract
1/2 teaspoon peppermint extract
2 cups all purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
additional 1/2 cup sugar for rolling cookie dough
Remove wrappers from Candy Cane Kisses and count out 48. Set aside. Roughly chop remaining kisses.
In a medium bowl, beat together butter and sugar until fluffy. Add cream cheese and egg and beat until smooth. Add vanilla and peppermint extract. Add flour, baking soda, and salt, beating on low until dough comes together. Add chopped kisses and beat on low until incorporated.
Preheat oven to 350. Form dough into one inch balls, roll in sugar, and place on cookie sheet, two inches apart. Bake for 10-12 minutes or until tops just begin to crack.
Remove cookie sheet to cooling rack and let sit for 2 minutes or so to cool slightly. Press one Candy Cane Kiss onto the tops of each cookie. If you have room in your fridge, place cookie sheet in to cool the cookies more quickly so that the Kisses don't melt and form a puddle instead of keeping their classic Kiss shape!
Yield: 4 dozen cookies
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