12 Days of Cookies, Cookies, Bars & Brownies

Peppermint Kiss Cookies (Day 8-2022)

December 14, 2022

Peanut Butter Blossom Cookies are some of our favorites this time of the year. But this year, I’m changing things up. A pepperminty sugar cookie, rolled in seasonal sprinkles, and crowned with a peppermint Hershey Kiss! Delish! Red Velvet is on the list for Day 9!

Peppermint Kiss Cookies

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A pepperminty-twist on the traditional peanut butter blossom recipe. No peanut butter here, just peppermint-sugar cookie goodness!

Author: Erin Thomas
Prep Time: 30 Minutes + 1 Hour Chill Time
Cook Time: 12 Minutes
Total Time: 24 minute
Yield: About 30–34 Cookies 1x

Ingredients

Scale

2 cups + 1 tbsp. all-purpose flour

1–1/2 tsp. baking powder

1/2 tsp. salt (table, kosher or sea)

10 tbsp. (1 stick + 2 tbsp) unsalted butter, at room temperature

1 cup granulated sugar

1 large egg, at room temperature

1 tsp. vanilla

1/4 tsp. peppermint extract (or 1/4 tsp. almond extract)

1/2 cup sprinkles

30–34 candy cane Hershey Kisses (or milk chocolate Hershey Kisses)

Instructions

Line 2 baking sheets with parchment paper or Silpat liners. Set aside.

In a medium-sized bowl, whisk together the flour, baking powder and salt. Set aside.

Using a standing or hand held mixer and a large bowl, cream together the butter and granulated sugar until light and fluffy. Add the egg, vanilla and peppermint extract and beat until fluffy. Scrape down the sides and bottom of the bowl. Stir in dry ingredients until evenly combined. Dough will be thick.

Using about 1 tbsp. of dough, roll into balls. If dough is too sticky, chill it out for about 15 minutes and try rerolling. Roll each ball in sprinkles, pressing in if needed. Place dough balls about 2-inches apart on prepared baking sheets. Refrigerate dough for about 30 minutes before baking.

Preheat oven to 350 degrees F. Bake dough for 12-14 minutes or until edges appear set and very light brown. Allow cookies to cool on baking sheet for about 5 minutes. Quickly press a Hershey Kiss into the center of each dough ball. Place baking sheets into refrigerator for about 20 minutes to set Hershey Kiss. Store in a tightly-sealed container for up to 7 days, or freeze for up to 3 months.