Candy Cane Kiss Sugar Cookie Bars
These Candy Cane Kiss Sugar Cookie Bars combine a classic sugar cookie base with peppermint crunch and a Hershey's Kiss center—perfect for holiday baking and sweet treats!
Ingredients
- 2½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- ½ cup light brown sugar packed
- 1 large egg
- 2 teaspoons pure vanilla extract
- 1 cup crushed candy cane pieces about 8 candy canes
- 24 Hershey's Kisses unwrapped
- ¼ cup powdered sugar for dusting
Instructions
- Preheat oven to 350°F (175°C) and line a 9×13-inch pan with parchment paper, leaving edges overhanging.
- In a medium bowl, whisk together flour, baking powder, and salt until well blended.
- Beat softened butter with granulated and brown sugars on medium speed until light and fluffy, about 2–3 minutes.
- Mix in the egg and vanilla extract until fully incorporated, scraping down bowl sides as needed.
- Gradually add the flour mixture to the butter-sugar batter, stirring until just combined.
- Gently fold in crushed candy cane pieces, leaving some larger bits for extra crunch.
- Press two-thirds of the dough evenly into the prepared pan using your fingers or an offset spatula.
- Bake for 10 minutes, until edges look set and center is still pale.
- Remove from oven, arrange unwrapped Hershey's Kisses in rows, and drop spoonfuls of remaining dough around them.
- Return to oven for 12–15 minutes, until top is lightly golden and Kisses are softened.
- Allow bars to cool fully in the pan (about 30 minutes), then lift out with parchment and dust with powdered sugar.
Notes
These bars freeze beautifully—store in an airtight container for up to 2 months and thaw at room temperature.
Nutrition
Calories: 180kcal
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