Candy Cane Kiss Cookies

These are festive sugar cookies stuffed with a candy cane-flavored Hershey’s Kiss. Soft, chewy, and easy to make! Don’t forget to place the cookies in the freezer for 10 minutes to prevent the candy from melting.

Ingredients

• 2 cups + 1 Tablespoon (260g) all-purpose flour (spooned & leveled)
• 1 and 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 10 Tablespoons (142g) unsalted butter, softened to room temperature
• 1 cup (200g) granulated sugar
• 1 large egg, at room temperature
• 1 teaspoon vanilla extract
• 1/4 teaspoon peppermint extract*
• 1/2 cup (about 90g) nonpareil sprinkles (I use these)
• 32–36 candy cane flavor Hershey’s Kisses, unwrapped

Instructions

1. Whisk the flour, baking powder, and salt together in a medium bowl until combined. Set aside.
2. In a large bowl using a hand-held or stand mixer fitted with a paddle attachment, beat the butter and sugar together on high speed until creamy and combined, about 2 minutes. Add the egg, vanilla extract, and peppermint extract and beat until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.