Jaden decided that he wanted to leave peppermint cookies for Santa Claus on Christmas Eve. He came across some peppermint extract in the cabinet that hasn’t been used in forever and was dead set on making some kind of peppermint cookie.
I turned to my favorite cookie blog, Sally’s Baking Addiction, to look for a peppermint cookie recipe. Luckily, I found the perfect recipe!
Peppermint Hershey Kiss Sugar Cookies – adapted from Sally’s Baking Addiction
Makes approximately 2 dozen cookies
- 10 tablespoons (145 grams) unsalted butter, softened
- 1 cup (200 grams) granulated sugar
- 2 egg yolks (room temperature)
- 1 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract
- 1 and 1/2 cups (190 grams) flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 24 unwrapped Hershey Kisses (or peppermint kisses!)
Using a hand held or stand mixture, cream together the softened butter and sugar. Cream until well combined, at least 5 minutes, scraping down the sides of the bowl as needed.
Add egg yolks, vanilla extract, and peppermint extract. Mix until combined.
In separate medium sized bowl, combine flour, baking powder, and salt. Toss to mix. Add flour mixture to wet ingredients and mix on low speed until ingredients are fully combined.
The dough will be thick and sticky, so it is important to refrigerate the dough for at least 30 minutes, or even longer if possible.
While dough is chilling, unwrap Hershey Kisses and place in small bowl. From my experience, it’s best to put the whole bowl of Hershey Kisses in the freezer until your cookies are done baking. This prevents them from melting everywhere when you push them into the hot cookie.
After dough has chilled, preheat oven to 350 degrees. Place sprinkles into shallow bowls. We used red and green. Take 1 tablespoon of dough, roll it into a ball, and roll in sprinkles. Place on cookie sheet lined with parchment paper. Do this for all of the cookie dough.
Bake at 350 degrees for approximately 8-9 minutes. Cookies will appear slightly undone when you remove them. They’ll continue cooking after they’re removed from the oven.
Take Hershey Kisses out of the freezer and immediately push one into center of each cookie. You can also skip adding the Kisses and just eat the cookies as is, but everything is better with chocolate.
Cool five minutes before transferring to a wire rack to completely cool. Cookies stay good covered at room temperature for one week.
I am so glad that Jaden was dead-set on making peppermint cookies. These cookies came out perfectly delicious. I will definitely be making more of these before Christmas! They have just the right of peppermint flavor without being overpowering, and the peppermint/chocolate combo is delicious!
Jaden loved helping roll the dough in the sprinkles.
What’s your favorite cookie recipe?