These peppermint kiss cookies are one of my go-to Christmas cookies! They have a peppermint cookie base topped with a little candy cane kiss! A fun, holiday twist on peanut butter blossom cookies!
Before you get started, unwrap the peppermint kisses and place in a large bowl. Then place them in the fridge or freezer until right at the end. This helps the kisses keep their shape once being placed on the warm peppermint cookies!
Using a stand mixer with a paddle attachment, or hand mixer, cream the room temperature butter, brown sugar, and granulated sugar until smooth and creamy.
Add in the egg, vanilla extract, and peppermint extract and beat until light, fluffy, and pale in color. This should take 2-4 minutes which seems like a long time, but you'll see a huge difference in the texture afterwards.
Add in the flour, baking soda, and salt and mix until thoroughly combined. The dough will be soft.
Cover the dough balls and chill in the fridge for 1 hour.
While the dough is chilling, preheat the oven to 350°F and line a baking sheet with parchment paper.
Place about 3 inches apart on the baking sheet (I can fit 9-10 cookies on a half sheet pan).
Bake at 350°F for 8-10 minutes or until the edges are fully set but the centers are still soft.
Let the peppermint sugar cookies cool on the baking sheet for 5 minutes, then gently press a chilled peppermint kiss into the top of each cookie.
Transfer to a cooling rack to let the cookies cool completely to room temperature.
Notes
Store the baked peppermint blossoms in an airtight container at room temperature for up to 4 days. You can also store the dough in the fridge for up to a week and bake a few cookies at a time, as desired.