I’ve never been a fan of the “blossoms” cookies. You know, the peanut butter ones with the Hershey’s Kiss pressed into the center. My thoughts were always something like this: “Who wasted this perfectly good peanut butter cookie by placing a piece of chocolate on top?!” Call me OCD but I also don’t like that you can’t layer them nicely in a container. ‘Tis true.
I saw this recipe and well, I’m a sucker for sprinkles so of course I had to make them. Just look at them! Bright colored cookies with a red and white Kiss on top! So stinkin’ cute! They turned out fantastic. The cookie is a little puffier than I expected but I’m not one to complain about a super-soft cookie.
If you’re scared of the Candy Cane Kisses, don’t be. I was expecting white chocolate with peppermint extract which just didn’t sound great to me but as it turns out, there are pieces of candy cane in it. So it’s more like a bark than anything. They are so yummy!
- 48 Hersheyâ€™s Candy Cane Kisses
- 1/2 cup 1 stick unsalted butter, softened
- 1 cup sugar
- 1 large egg
- 1 1/2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tablespoons milk
- red & green sprinkles for rolling the cookies
Heat oven to 350F. Remove wrappers from candies.
Beat butter, sugar, egg, and vanilla in large bowl until well bended. In a separate bowl, stir together flour, baking soda, and salt; add alternately with milk to butter mixture, beating until well blended.
Shape dough into 1-inch balls. Roll in sprinkles. Place on ungreased cookie sheet.
Bake for 8 to 10 minutes or until edges are lightly brownies and cookie is set.Remove from oven; cool 2 to 3 minutes. Press a candy piece into center of each cookie. Remove from cookie sheet to wire rack. Cool completely.