White Chocolate Peppermint Kiss Cookies
These quick and easy White Chocolate Peppermint Kiss Cookies are perfectly soft, chewy and delicious! Simple to make with only six ingredients, you’ll have these cookies made and out of the oven in less than 15 minutes – perfect for a quick holiday treat!
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 15-20 cookies 1x
Ingredients
Scale
- 1 super moist white cake mix
- 1/3 cup oil
- 1/4 cup light brown sugar, packed
- 2 eggs
- 1/8 teaspoon Adams Peppermint Extract
- 1 cup Hershey’s Candy Cane Kisses, chopped
Instructions
- Preheat the oven to 375 degrees fahrenheit.
- Line a baking sheet with a silicone mat (I love Silpat!) or parchment paper.
- Add dry cake mix, brown sugar, oil, eggs, and peppermint extract to a medium bowl.
- Mix well until all ingredients are incorporated.
- Roughly chop the candy cane kisses (you can also use a food processor to chop them).
- Add most of the chopped kisses to the bowl (leaving some of the larger chunks to the side) and mix briefly to incorporate.
- Using a cookie scoop or a spoon, make 1 1/4 inch balls and space evenly on your cookie sheet.
- Press a few of the larger chunks of left over kisses into the tops of the cookies.
- Bake for 8-10 minutes, or until the tops are just barely turning golden brown. I usually take mine out closer to 8 minutes.
- Let the cookies sit for a minute on the cookie sheet, and then remove them to a wire rack to finish cooling. Store in an airtight container for up to a week, if they last that long!
Notes
*The peppermint extract is very strong, so don’t add too much or it will overpower the cookies. A little goes a long ways!
*I’ve also added chopped macadamia nuts to these cookies and they are wonderful!