Candy Cane Kiss Cookies

Candy Cane Kiss Cookies are a festive, irresistible treat that bring the flavors of the holiday season into every bite. These delicious cookies combine the richness of chocolate, the crunch of candy canes, and the creamy sweetness of Hershey’s Kisses, making them a must-try for Christmas celebrations and cookie exchanges. This easy-to-follow recipe ensures a fun and flavorful addition to your seasonal baking repertoire.

Ingredients for Candy Cane Kiss Cookies

To make these delightful Candy Cane Kiss Cookies, you’ll need the following ingredients:

• 1 ½ cups of all-purpose flour
• 1 cup of granulated sugar
• ½ cup of unsalted butter, softened
• 1 large egg
• 1 tsp of vanilla extract
• ½ tsp of baking powder
• ½ tsp of salt
• ½ cup of crushed candy canes (about 5-6 candy canes)
• 24 Hershey’s Candy Cane Kisses (or any preferred Hershey’s Kiss variety)

Instructions for Making Candy Cane Kiss Cookies

this recipe

1. Preheat the Oven:
   Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat for easy cleanup.
2. Mix the Dry Ingredients:
   In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
3. Cream the Butter and Sugar:
   In a large mixing bowl, cream the softened butter and granulated sugar together using an electric mixer. Beat on medium speed until the mixture is light and fluffy, usually about 2-3 minutes.
4. Add the Egg and Vanilla:
   Add the egg and vanilla extract to the butter-sugar mixture. Continue to mix until the egg is fully incorporated.
5. Combine with Dry Ingredients:
   Gradually add the dry ingredients to the wet ingredients. Mix until combined, but be careful not to overmix.
6. Form the Dough:
   Roll the dough into 1-inch balls. Place them on the prepared baking sheet, leaving about 2 inches of space between each cookie.
7. Crush the Candy Canes:
   Place the candy canes in a zip-top bag and crush them into small pieces using a rolling pin or the back of a spoon. Sprinkle the crushed candy canes on top of each cookie ball, pressing gently to help the candy adhere to the dough.
8. Bake the Cookies:
   Bake the cookies for 8-10 minutes, or until the edges begin to turn golden. The cookies should remain soft in the center, so be careful not to overbake them.
9. Add the Hershey’s Kisses:
   Once the cookies are done, remove them from the oven and immediately press a Hershey’s Candy Cane Kiss into the center of each cookie. Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.

Tips for Perfect Candy Cane Kiss Cookies

• Use Room Temperature Butter: Ensure that your butter is softened to room temperature for easy mixing and a smoother cookie dough.
• Crush Candy Canes Ahead of Time: To save time, you can crush your candy canes before starting the recipe and store them in an airtight container.
• Chill the Dough (Optional): If you prefer a firmer cookie, chill the dough for about 30 minutes before rolling it into balls.
• Make it a Family Activity: Get the kids involved by having them help crush the candy canes and press the Kisses into the cookies.

Why You’ll Love Candy Cane Kiss Cookies

These Candy Cane Kiss Cookies are the perfect balance of chocolatey, minty, and sweet flavors. The chewy cookie base, combined with the crisp candy cane bits, gives each bite a delightful texture. Plus, the addition of the Hershey’s Candy Cane Kisses provides an extra layer of sweetness that melts in your mouth. They’re a fun and festive treat that will impress guests, and they make a great homemade gift for loved ones during the holiday season.

Storage Tips

To keep your Candy Cane Kiss Cookies fresh, store them in an airtight container at room temperature for up to 1 week. If you want to keep them longer, you can freeze the cookies. Simply place them in a freezer-safe container and store for up to 3 months. Let the cookies thaw at room temperature before serving.

Final Thoughts

Candy Cane Kiss Cookies are an easy-to-make, crowd-pleasing treat that adds a festive touch to your holiday baking. Whether you’re baking for a Christmas party, a cookie swap, or just for family and friends, these cookies will surely be a hit. With their festive colors and delicious combination of flavors, they capture the magic of the season in every bite.

Serving and Storage Tips for Candy Cane Kiss Cookies

Serving Tips:

1. Presentation:
   To make your Candy Cane Kiss Cookies even more festive, arrange them on a decorative holiday platter or in a gift box for a charming presentation. Adding a few sprigs of fresh holly or a decorative ribbon can elevate the look, making them perfect for holiday gatherings or gift-giving.
2. Pairing Suggestions:
   These cookies pair wonderfully with a warm cup of hot cocoa, a glass of milk, or even a festive holiday punch. For an extra special treat, serve them alongside other holiday classics like gingerbread or sugar cookies.
3. Fun for All Ages:
   Candy Cane Kiss Cookies are great for all ages! Their vibrant colors and sweet flavors make them a hit with children, while the delightful mix of textures will also appeal to adults. Make them a part of your holiday cookie exchange for a fun and delicious treat everyone will enjoy.

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Storage Tips:

1. Room Temperature Storage:
   Store your Candy Cane Kiss Cookies in an airtight container at room temperature for up to 1 week. Be sure to place a sheet of parchment paper or wax paper between layers to prevent the cookies from sticking to each other.
2. Freezing:
   If you want to enjoy your cookies later, freezing them is a great option! To freeze, place the cookies in a single layer on a baking sheet and freeze them for about an hour. Once frozen, transfer them to an airtight container or freezer bag. They can be stored for up to 3 months. When you’re ready to enjoy them, simply let them thaw at room temperature for about 30 minutes.
3. Avoid Humidity:
   To keep the cookies fresh, avoid storing them in a humid environment. Humidity can cause the candy cane pieces to soften and lose their crunch, so make sure your storage container is sealed tightly.
4. Decorative Touch:
   If you’re giving these cookies as gifts, place them in a holiday-themed tin or box with a piece of wax paper for added protection. This will keep them safe during transport and ensure they arrive looking and tasting great.

By following these serving and storage tips, your Candy Cane Kiss Cookies will stay fresh, delicious, and ready to be enjoyed by all!

1. Can I use regular Hershey’s Kisses instead of the Candy Cane Kisses?
Yes, you can substitute regular Hershey’s Kisses if you can’t find the Candy Cane Kisses. However, for the signature holiday flavor, the Candy Cane Kisses are highly recommended because they add a festive minty twist. If using regular Kisses, you might want to add extra crushed candy cane to the cookie dough to retain that signature mint flavor.

2. Can I make the dough ahead of time?
Yes, you can prepare the cookie dough ahead of time! Simply roll the dough into balls and store them in an airtight container or plastic wrap in the refrigerator for up to 2-3 days. When ready to bake, just place the chilled dough balls on a baking sheet, add the crushed candy canes, and bake as usual.

3. How can I prevent the Candy Cane Kisses from melting too much during baking?
To prevent the Hershey’s Kisses from melting too much, remove the cookies from the oven when they are just golden around the edges, and immediately press the Kisses into the center. Let the cookies cool for a few minutes on the baking sheet before transferring them to a wire rack. This helps the Kisses keep their shape and texture without completely melting.

4. Can I freeze Candy Cane Kiss Cookies?
Yes, Candy Cane Kiss Cookies freeze well! After baking and cooling the cookies, place them in a single layer on a baking sheet and freeze for about an hour. Once frozen, transfer them to an airtight container or freezer bag. They can be stored in the freezer for up to 3 months. When ready to enjoy, let them thaw at room temperature for about 30 minutes.

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