Candy Cane Hershey Kiss Cookies
An easy recipe for Candy Cane Hershey's Kiss Cookies. These festive cookies are perfect for the holidays with a slight peppermint flavor from the kisses.
Servings: 25 cookies
Calories: 153kcal
Ingredients
- 1 cup butter, softened
- 1/3 cups granulated sugar, more for rolling
- 1/3 cups light brown sugar
- 2 cups all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 cup chocolate almond butter
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 25 peppermint Hershey's kisses
Instructions
- Sift flour, baking soda, baking powder, and salt into a medium sized mixing bowl.
- In a large mixing bowl, beat the butter and sugars until light and fluffy. Then add the almond butter, vanilla and egg, and mix for 1-2 minutes until fully combined. Slowly mix in the dry ingredients, about 1/4 cup at a time.
- Chill the dough in the refrigerator for 30-60 minutes. While the dough is chilling, preheat the oven to 350 F.
- Using a cookie scooper, form balls with the cookie dough and roll each ball in sugar. Place the dough balls on a plate in the freezer for 5-10 minutes. The more chilled the dough is, the less likely the cookies are to spread out. Then place the dough balls on a lightly greased baking sheet and bake for 10-12 minutes or until the tops begin to crack.
- Remove the cookies from the oven and allow them to cool for 5-10 minutes. Press a Hershey's kiss into the center of each cookie. Place the cookies in the refrigerator for 2-5 minutes to set the chocolate so it doesn't melt into the cookie.
Notes
*Nutrition information is approximate and was calculated using a recipe nutrition label generator.
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Nutrition
Calories: 153kcal | Carbohydrates: 17g | Protein: 2g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 27mg | Sodium: 142mg | Potassium: 52mg | Fiber: 1g | Sugar: 9g | Vitamin A: 236IU | Calcium: 32mg | Iron: 1mg
