Candy Cane Kiss Cookies
Infused with refreshing peppermint and holiday Hershey's candy cane kisses, these festive little Candy Cane Kiss Cookies are always the star of the party! With just 5 ingredients, they're also one of the easiest Christmas cookies you'll ever make! Just watch out... they're wildly tempting to mischievous elves on the loose!
Servings: 34 cookies
Ingredients
- 14.25 ounces Betty Crocker White Cake Mix (if using a 15.25 oz. box, increase butter to 1/2 cup, Vanilla cake mix can also be substituted)
- 1/3 cup Melted Butter (Vegetable or Canola Oil can be substituted)
- 2 large Eggs
- 1/4 tsp Peppermint Extract
- 34 Candy Cane Hershey's Kisses
- 2 ounces Red or Green Sugar Sprinkles (Optional)
Instructions
- Gather your ingredients.
- Combine Cake Mix, Melted Butter (or oil), Eggs, and Peppermint Extract in large mixing bowl, and mix with hand mixer or stand mixer until well combined.
- Cover dough and chill in refrigerator for 2 hours.
- Unwrap Hershey's Candy Cane Kisses and set aside.
- Optional: Add red or green sugar sprinkles to bowl, and set aside.
- After dough has chilled, preheat oven to 350 degrees.
- Line large baking sheets with parchment paper.
- Roll dough into small tablespoon sized balls, then if you want an extra festive look, roll around in red or green sugar bowl. (I left about half of my cookies plain without red sugar sprinkles, and rolled the other half in the red sugar… just for a fun variety.)
- Transfer dough balls to cookie sheet, and place about 2 inches apart. (do not flatten)
- Bake on center oven rack for 7 – 13 minutes, or until done. (Note: Bake on the shorter end of the time range for non-stick cookie sheets & longer end of the time range for aluminum cookie sheets.)
- Immediately after removing from oven, carefully place a Candy Cane Hershey Kiss in the center of each cookie, and gently push down.
- Allow cookies to cool on cookie sheets for 5 minutes, then transfer to wire racks to finish cooling, and ENJOY!
Notes
- Butter: When it comes to Cake Mix Cookies, salted or unsalted butter can be used, as the cake mix will have a little salt in it. However, I've found that salted butter will result in superior flavor.
- Make Ahead Tips: These cookies are SO easy to prep ahead of time! The cookie dough can be made ahead of time, then stored covered in the refrigerator up to 2 days prior to baking your cookies.
- How to Store Cookies: Leftover cookies can be stored in an airtight container at room temperature for up to 3 days.
- For answers to Frequently Asked Questions or tips for common substitutions and variations, please refer to the detailed information above this recipe card.
