White Chocolate Peppermint Kiss Cookies
Peppermint Kiss Cookies are not only the most festive treat for the Christmas, but also taste fantastic! These thumbprint cookies are so soft and chewy with delicious white chocolate and peppermint - always such a hit!
Servings: 36 cookies
- 36 Hershey Kisses (Candy Cane)
- 1/2 cup unsalted butter room temperature
- 1 cup sugar
- 1 egg
- 1/2 teaspoon vanilla extract
- 2 cups flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 2 Tbsp milk
- extra sugar for rolling the dough
Preheat your oven to 350 °F.
Remove all of the wrappers from kisses, and set aside.
Using a hand or stand mixer, cream together the room temperature butter and sugar. Add in the egg and vanilla extract. Mix until well blended. In another bowl, whisk together the flour, baking soda and salt. Add the flour mixture, alternately with the milk, to the butter mixture, mixing until fully combined.
Line a cookie sheet with a silicone baking mat or parchment paper. Shape the cookie dough into 1 inch balls and then roll the balls in the extra sugar. Place the balls on the cookie sheet.
Bake for 10 to 12 minutes, or until edges of the cookies are lightly browned. Remove the cookies from the oven and let cool for 3 minutes. Press a candy kiss into the middle of the cookies. Let cool completely on a wire rack.
Serving: 36g | Calories: 94kcal | Carbohydrates: 14g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 13mg | Sodium: 30mg | Potassium: 11mg | Fiber: 1g | Sugar: 8g | Vitamin A: 87IU | Calcium: 13mg | Iron: 1mg