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: 153kcalCarbohydrates: 22gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 20mgSodium: 97mgPotassium: 9mgFiber: 0.2gSugar: 12gVitamin A: 143IUVitamin C: 0.02mgCalcium: 14mgIron: 0.3mg
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.