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Peppermint Kiss Cookies

Servings: 48
Calories: 159kcal


  • 1 cup unsalted butter (2 sticks, softened)
  • 1 1/2 cups white sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 3 cups all purpose flour
  • 1 tsp baking soda
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup crushed peppermint candy pieces (from 4-5 full sized candy canes)
  • 12 oz white chocolate chips
  • 48 peppermint Hershey kisses (unwrapped)


  • Preheat the oven to 350 degrees.
  • Cream your butter and sugar together in a large bowl. Mix for about 2 minutes until light and creamy.
  • Add in the eggs, and vanilla and stir until just mixed.
  • Add in the flour, baking soda, baking powder, and salt. Stir everything together.
  • Fold the crushed candy canes and white chocolate chips into the cookie dough until they're mixed evenly throughout.
  • Scoop and roll the dough into 1 inch balls and place onto a greased (or lined) cookie sheet, about 2 inches apart.
  • Bake for 7 to 10 minutes, until the cookies are lightly golden and start to crack on the top.
  • Cool the cookies for a few minutes on the baking sheet, then move them to continue cooling on a cooling rack.
  • Place a peppermint kiss into the middle of each cookie.
  • Let them cool completely and enjoy.
  • Store any leftovers in an air tight container for up to 1 week.


Calories: 159kcal | Carbohydrates: 22g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 20mg | Sodium: 61mg | Potassium: 49mg | Fiber: 1g | Sugar: 15g | Vitamin A: 130IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 1mg