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–+ servings

Peppermint Thumbprint Cookies

Author Amber Brady
Yields 16 Large Cookies

Ingredients

  • 15.25 oz (432 g) box White Cake Mix
  • 8 oz (226 g) tub Cool Whip
  • 1 large egg
  • 1 tsp peppermint extract
  • 2.25 oz (64 g) bottle red sugar crystals
  • Hershey's Candy Cane Kisses
  • ⅓ cup (57 g) white chocolate chips, for drizzle

Instructions

  • In a stand mixer, combine cake mix, cool whip, egg & peppermint extract. Scrape bowl & re-mix until no cool whip streaks appear. (Do NOT use a hand mixer, the dough is thick.)
  • Scoop balls of cookie dough & dredge (coat) the outside of the cookie dough in a bowl filled with the red sugar crystals. Flatten cookie dough until about ¾? thick on a parchment lined baking sheet. Place an unwrapped candy cane kiss in the center. Repeat with each cookie.
  • Bake at 350˚F for 10-12 minutes or until the cookies have spread, cracked & look done. (I find they are thicker if they cook the full 12 minutes.) HALFWAY THROUGH BAKING, open the door to the ove & quickly smooth the tip of the kiss the best you can with the back of a spoon. Close the door & continue baking.
  • Heat the white chocolate chips in a bowl in the microwave 30 seconds at a time until melted. Place melted chocolate in a plastic bag with the corner cut off. Zig-zag the tops of the cookies. Allow to cool completely before removing from pan & packaging for friends/neighbors. You can place cookies in the fridge to speed the process along. Enjoy!

Notes