Peppermint Kiss Cookies
Peppermint Kiss Cookies are soft and chewy with the perfect amount of peppermint goodness.
Ingredients
- 17.5 ounce sugar cookie mix just use the dry mix, do not follow the instructions on the package
- 1/2 cup salted butter softened
- 7 tablespoons all purpose flour this is 1/3 cup plus 2 tablespoons
- 1/4 cup sour cream
- 1 large egg
- 1/2 teaspoon peppermint extract
- 24 Hershey's Candy Cane Kisses unwrapped
Instructions
- Preheat the oven to 350 degrees Fahrenheit and line a sheet pan with parchment paper or a silicone baking mat.
- In a large bowl using a hand or stand mixer, mix the sugar cookie mix, salted butter, flour, sour cream, egg, and peppermint extract together until fully combined.
- Use a 1-inch cookie scoop (1 Tablespoon) to drop cookie dough balls on the prepared sheet pan, leaving 1 inch between each cookie.
- Bake in the oven for 8-10 minutes or until the edges start to turn golden brown.
- Quickly remove from the oven and press one peppermint kiss into the center of each cookie while the cookie is still warm.
- Let cool for at least five minutes before plating and serving either warm or cold.
Notes
Storage - You can store these cookies on the countertop for 2-3 days if covered tightly. Otherwise, you can store them in the refrigerator for 4-5 days. If you individually wrap these cookies, you can set them in the freezer for 3-4 months.
Nutrition
Calories: 153kcal | Carbohydrates: 22g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 20mg | Sodium: 97mg | Potassium: 9mg | Fiber: 0.2g | Sugar: 12g | Vitamin A: 143IU | Vitamin C: 0.02mg | Calcium: 14mg | Iron: 0.3mg
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