Packed with peppermint flavor and topped with a festive candy kiss, these quick and easy peppermint cookies capture the essence of holiday cheer in every delicious morsel.
Move the oven rack to the middle position. Preheat oven to 350 degrees F.
Line 2 cookie sheets with either parchment paper or silicone baking mats.
Unwrap the Peppermint Kisses.
MAKE COOKIE DOUGH:
Whisk together the flour, baking powder, baking soda, and salt in a medium bowl.
Beat butter and sugar on medium speed until light and fluffy, about 2 minutes.
On low speed, add the vanilla and beat in the eggs one at a time until combined. Increase the speed to medium and beat for 2 minutes.
Add the dry ingredients to the butter and egg mixture and mix until just combined.
Add the crushed candy canes and Andes baking chips to the dough and mix until combined.
BAKE COOKIES:
Using a 1-tablespoon scoop, scoop the dough onto your prepared cookie sheets.
Bake for 7-8 minutes, or until the cookies are puffed up and the edges just begin to set.
TO FINISH:
Immediately press the Peppermint Kisses into the center of each cookie. Move cookie sheets to a wire rack to cool completely before moving them off the sheets.
Move cookie sheets to a wire rack to cool completely before moving them off the sheets.
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Notes
To make sure that the Peppermint Kisses don't melt and lose their signature shape, do not remove the cookies from the cookie sheets until they're cool and the Peppermint Kisses are solid again.To speed up this process, I very carefully place my cookie sheets in the fridge for about 20-30 minutes.